Best 15 Onion Beef Roast Recipes

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES

Steps:

• In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
• In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

APPLE AND ONION BEEF POT ROAST

Steps:

• In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. , Cover and cook on low for 5-6 hours or until the meat is tender., Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oven to 325 degrees F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.
• Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.
• Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.
• Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONION

Steps:

• Cook the onion in the oil in a large skillet over medium heat for about 8 minutes, until it's soft, stirring occasionally.
• Reduce the heat to low and cook until the onion is golden brown, about 20 minutes more.
• Spread 1/3 of the mustard on 3 slices of bread. Add the onion mixture and beef.

FRENCH ONION & ROAST BEEF GRILLED CHEESE SANDWICH RECIPE - (4.4/5)

Steps:

• Heat olive oil in a medium skillet over medium heat. Add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, about 5 - 7 minutes. Reduce the heat to medium-low, stir in thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, (add 1 tablespoon water to the skillet if the onions start sticking). Brush one side of each slice of bread with butter or oil. Form sandwiches with the bread, whole-grain mustard, Gruyère cheese, roast beef, and the onion mixture. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.

ROAST BEEF WITH ONION AU JUS

Steps:

• With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits. , In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Rub soup mix over meat. Add water; cover and bake at 325° for 2-1/2 to 3 hours or until tender. , Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container. , Slice beef 1/4 in. thick, set aside. Pour cooking liquid into a large measuring cup. If needed, add enough water or beef broth to measure 3 cups. , In a Dutch oven, combine au jus mix and reserved cooking liquid until smooth. Cook and stir over medium until mixture comes to a boil. Reduce heat; add sliced beef and reheat on low for 15-20 minutes.

ROAST BEEF TENDERLOIN WITH CARAMELIZED ONION AND MUSHROOM STUFFING

Steps:

• For the Stuffing: Process mushrooms in food processor until coarsely chopped, about six 1-second pulses. Heat butter and oil in 12-inch skillet over med-high heat till foaming subsides. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes. Reduce heat to med and continue to cook, until vegetables are deeply browned and sticky, about 10 minutes. Stir in garlic and cook until fragrant, 30 seconds. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer onion-mushroom mixture to plate and cool to room temperature. For the Roast: Season cut side of roast with kosher salt and pepper. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing. Roll roast lengthwise and tie. In small bowl, stir together 1 tablespoon olive oil, 11/2 teaspoons kosher salt, and 11/2 teaspoons pepper. Rub roast with oil mixture and let stand at room temperature for 1 hour. Adjust oven rack to middle position and heat to 450. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to wire rack set in rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes. For the Butter: While meat roasts, combine butter ingredients in small bowl. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter passed separately.

ONION-CRUSTED BEEF PRIME RIB ROAST

Steps:

• Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting.
• Heat oven to 450°F. Roast beef uncovered 15 minutes.
• Reduce oven temperature to 325°F; continue to roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Temperature will rise about 5°F to 10°F after removing from oven; keep this in mind when considering cooking time and desired level of doneness.
• Let beef stand 15 to 20 minutes before slicing.

APPLE AND ONION BEEF POT ROAST

Steps:

• Brown roast on all sides in oil, in skillet, and transfer to a slow cooker.
• Add 1 cup of water to skillet to loosen browned bits, and pour over roast.
• Sprinkle with seasoned salt, soy and worcestershire sauces, and garlic powder.
• Top with apple and onion.
• Cover, and cook on low 5-6 hours.
• Remove roast, and onion, discard apple, and let stand 15 minutes.
• To make the gravy, pour juices from roast into a saucepan and simmer until reduced to 2 cups.
• Combine cornstarch and water until smooth in a small bowl, and stir in beef broth.
• Bring to a boil, continue cooking for 2 minutes until thickened.
• Slice roast, and serve with gravy.

SEASHELLS' JUICY ONION ROAST BEEF

Steps:

• Preheat oven to 450 F.
• Put roast in roasting pan.
• Put one cup water in pan.
• Mix lipton onion soup mix, mix with 1/2 cup water with garlic powder and black pepper, mix well.
• Pour on top roast.
• Cover with alum. foil, wrap over only, press on tightly.
• Put in oven, no lid on, bake one hour at 450 F.
• Turn temp down to 350 F one more hour or until fork tender.
• Remove meat on to platter, cover with alum. foil still.
• Let it rest for half an hour before cutting into, that way the meat retains its juice!
• Gravy: Place roasting pan on stove top, bring drippings to gentle boil.
• Mix 1/3 cup flour with 2 cups water, mix well.
• Pour in the dripping slowly, keep stirring, until brings to boil and thickens, one minute.

ONION BEEF ROAST

Steps:

• Put your roast in a med,pot.
• Put just enough water over the roast to cover.
• Cook on low.
• Boil dry 2 times, after roast is done, the roast should only have 1 cup of water on it.
• Add Lipton Onion Cup Mix.
• Stir well and sevre with your favorite side dishes.

FRENCH ONION BEEF ROAST WITH RICE RECIPE - (4.2/5)

Steps:

• 1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1/4 cup of the flour on plate (may be paper). Dredge roast in flour, coating both sides. 2. Place oil in large sauté pan; swirl to coat. Add roast (wash hands); cook 4 minutes on each side to brown. Transfer roast to slow cooker; place slow cooker heat setting to low. 3. Reduce heat on large sauté pan to medium-low. Stir remaining 2 tablespoons flour into drippings in pan; cook 1 minute, stirring until smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker. 4. Cook 8-10 hours or until meat pulls apart easily with a fork. 5. Twenty minutes before serving, fill medium saucepan 1/2 full of water. Cover and bring to boil on high for rice. Add rice pouches to boiling water; boil 10 minutes. (Rice can stand in water, off heat source, up to 30 minutes before serving.) 6. Remove rice pouches from water, allowing water to drain completely. Place rice in serving dish and season as desired. Serve roast and gravy over rice. 1. Combine all ingredients (including liquid from 1 can of beans) in microwave-safe bowl. 2. Cover and microwave on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.

ONION BRAISED BEEF ROAST

Steps:

• 1. Preheat oven to 350'F (Let chuck roast sit on counter for at least one hour if it was previously chilled in the fridge. )
• 2. With your stove burner set to medium-high heat, in a dutch oven or heavy roasting pan add your olive oil.
• 3. While your olive oil is reaching smoking temperature, liberally rub the chuck roast with salt, pepper and garlic salt.
• 4. Once oil has reached smoking temperature, sear your chuck roast off in the pan on all sides. Don't move the roast around while searing or you won't get good browning. (Pan should be hot enough to quickly sear the meat if it is on medium-heat and oil is just smoking.)
• 5. Remove roast from pan and set aside once it is seared. (Meat should still be completely raw on the inside.)
• 6. Turn burner heat down to medium heat.
• 7. Deglaze pan with balsamic vinegar.
• 8. Add your garlic and onions to pan. Caramelize them gently. DO NOT over brown or burn.
• 9. Add celery and carrots to the pan, along with the red wine, bay leaves, parsley and Worcestershire sauce. Stir, then sweat covered with a lid in the pan for about 10 minutes.
• 10. Meanwhile, in a mixing bowl, combine beef stock, mushroom soup and gravy mix. Stir until completely incorporated. Set aside.
• 11. Once veggies are done sweating, remove lid from pan and add the roast back to the pan.
• 12. Pour beef stock mixture over the roast.
• 13. Salt and pepper pan to your preference.
• 14. Cover pan and leave it on the burner, set at medium, for 10-15 minutes. (This will allow the temperature of the liquids to raise before you put the entire pan in the oven. This is important for keeping the meat tender. Ovens cook from outside in making all the surface area of the pot heat first. But heating on a burner heats from the bottom up, heating only the liquid and not the entire pan and all the interior surfaces. Keeps the meat from seizing up.)
• 15. With the pan still covered, place in the oven for 3 hours.
• 16. Remove lid carefully, and cook for an additional 20-30 minutes uncovered.
• 17. Let meat rest 10-15 minutes before serving. (Reserve any excess juices from cooking, it makes a great soup stock, or gravy later.)