BEEF ROAST RECIPE RECIPES

MOM'S ROAST BEEF RECIPE: HOW TO MAKE IT

Mom's Roast Beef Recipe: How to Make It image

This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! —Linda Gaido, New Brighton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 beef eye round roast (about 2-1/2 pounds)
1 garlic clove, minced
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 medium onion, chopped
1 teaspoon beef bouillon granules
1 cup brewed coffee
3/4 cup water
GRAVY:
1/4 cup all-purpose flour
1/4 cup cold water

Steps:

In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 198 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

CROCK-POT BEEF ROAST RECIPE - FOOD.COM

Crock-Pot Beef Roast Recipe - Food.com image

I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! I usually cut my potatoes into eighths unless they are small potatoes. Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 potatoes, peeled and cut into large chunks
5 carrots, peeled and cut into 2-inch slices
1 onion, quartered
2 -3 lbs boneless chuck roast
1/2 cup water or 1/2 cup beef broth
1 tablespoon chives, chopped
2 tablespoons parsley, chopped
1/8 teaspoon pepper
1 (1 ounce) package onion soup mix
2 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup

Steps:

Put potatoes, carrots and onion on bottom of crockpot.
Place the roast on top, fat side up.
Pour in water or beef broth.
Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
Pour Worcestershire sauce and mushroom soup over meat.
Cover and cook on low 8-10 hours.
**Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

Nutrition Facts : Calories 466, FatContent 12.5, SaturatedFatContent 4.9, CholesterolContent 99.8, SodiumContent 964, CarbohydrateContent 52, FiberContent 6.8, SugarContent 6.4, ProteinContent 38.2

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CROCK POT ROAST BEEF WITH GRAVY RECIPE - FOOD.COM

I have been making this for years. It is easy to put together and tastes yummy! Some times I throw veggies in the crock pot also for an all in one dinner.
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Calories 28.8 per serving

We like to serve this with mashed potatoes.

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ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES

Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving

1. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
2. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
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5. Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
6. Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
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8. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
9. When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
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MOM'S ROAST BEEF RECIPE: HOW TO MAKE IT

This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! —Linda Gaido, New Brighton, Pennsylvania
From tasteofhome.com
Reviews 4.6
Total Time 02 hours 50 minutes
Category Dinner
Calories 198 calories per serving

In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

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BEEF TENDERLOIN ROAST RECIPE: HOW TO MAKE IT

This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. —Judith LaBrozzi, Canton, Ohio
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See details

MOM'S ROAST BEEF RECIPE: HOW TO MAKE IT

In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

See details

CROCK-POT BEEF ROAST RECIPE - FOOD.COM

I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.
From food.com
Reviews 5.0
Total Time 8 hours 20 minutes
Calories 466 per serving

**Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

See details

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We like to serve this with mashed potatoes.

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