Best 3 Oven Roast Beef Recipes
**Oven-Roast Beef: A Classic Dish with Variations to Suit Every Taste**
Oven-roasted beef is a timeless classic that has graced dinner tables for centuries. Its versatility makes it a favorite among home cooks, as it can be adapted to suit various preferences and occasions. Whether you're looking for a traditional Sunday roast, a juicy steak, or a flavorful pot roast, this article provides a comprehensive guide to oven-roasting beef. With step-by-step instructions and helpful tips, you'll be able to create a succulent and satisfying beef dish that will impress your family and friends.
This article features a collection of oven-roasted beef recipes, each offering a unique twist on this culinary staple. From the classic prime rib roast with its crispy outer layer and tender, juicy interior to the comforting and hearty beef pot roast simmered in a rich gravy, there's a recipe here to suit every taste and occasion.
Whether you prefer a lean and flavorful flank steak, a marbled and succulent ribeye steak, or a well-rounded chuck roast, this article provides detailed instructions and cooking times for each cut of beef. You'll also find helpful tips on selecting the right roast, preparing it for cooking, and achieving the perfect level of doneness.
So gather your ingredients, preheat your oven, and embark on a culinary journey that will delight your taste buds and leave you craving for more. With these oven-roasted beef recipes, you'll be able to create a memorable dining experience that will be cherished by all.
OFF-OVEN ROAST BEEF
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h30m
Yield 4 to 6 main courses, with leftovers for sandwiches
Number Of Ingredients 6
Steps:
- Remove roast from refrigerator. Preheat oven to 500 degrees.
- In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
- Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
- After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
OVEN ROAST BEEF
This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.
Provided by Bill Hilbrich
Categories Roast Beef
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees fahrenheit.
- Rub the dry soup mix on the meat, place in a covered roasting pan.
- Add mushroom soup and water or beer.
- Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
BEEF POT ROAST (POT, OVEN OR SLOW COOKER)
Yes, I know, lots of pot roast recipes here, but I tell you this is my all time favorite. Even better then the ones that you dump all of the pre packaged gravy mixes and salad dressings in the pot. Homemade, just like a good mid-western mom meant it to be!
Provided by kiwidutch
Categories One Dish Meal
Time 6h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
- Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
- Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
- Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
- Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
- Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
- Transfer meat and vegetables to platter. Reserve juices.
- To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
- In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
- For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
- For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.
Nutrition Facts : Calories 317.1, Fat 10.4, SaturatedFat 3.2, Cholesterol 108.6, Sodium 193.5, Carbohydrate 19.2, Fiber 3.3, Sugar 4.6, Protein 37.8
Tips:
- Choose the Right Cut of Beef: Select a roast that is well-marbled with fat, such as a chuck roast, rib roast, or strip loin. This will ensure that the beef stays moist and flavorful during cooking.
- Season the Beef Generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the beef. This will help to create a flavorful crust on the outside of the beef.
- Sear the Beef Before Roasting: Searing the beef in a hot pan before roasting will help to seal in the juices and create a beautiful crust. This step is optional, but it is highly recommended.
- Roast the Beef at a Low Temperature: Roast the beef at a low temperature (250-300 degrees Fahrenheit) for several hours. This will allow the beef to cook slowly and evenly.
- Let the Beef Rest Before Carving: Once the beef is cooked, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the beef, resulting in a more tender and flavorful roast.
Conclusion:
Oven-roasted beef is a classic dish that is perfect for any occasion. By following these tips, you can create a delicious and flavorful roast beef that your family and friends will love. This versatile dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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