BEST BEEF ROAST EVER RECIPES
BEST EVER SLOW COOKER ITALIAN BEEF ROAST RECIPE | ALLRECIPES
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories Italian Recipes
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours 0 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, CarbohydrateContent 6 g, CholesterolContent 77.5 mg, FatContent 18.8 g, FiberContent 0.5 g, ProteinContent 20.7 g, SaturatedFatContent 7.5 g, SodiumContent 1108.8 mg, SugarContent 2.4 g
THE BEST ROAST BEEF | JUST A PINCH RECIPES
This meat came out of the oven cooked to absolute perfection! It was the prefect doneness for my family, although it may be on the rare-side for some. I was SOOOO tempted to open the oven but I resisted and was rewarded for my patience.
Provided by Kris Moler @graphikris
Categories Beef
Prep Time 10 minutes
Cook Time 50 minutes
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees F
- Start with roast at room temp.
- mix salt, pepper, and flour together, rub on roast
- roast at 5 minutes per pound, DO NOT OPEN OVEN!!!
- At the end of cooking, turn oven off DO NOT OPEN OVEN OR REMOVE ROAST.
- Let oven completely cool (2-3 hours)
- When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN -- this is truly the best roast beef recipe I've found.
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BEST-EVER CRANBERRY & PISTACHIO NUT ROAST | VEGETARIAN ...
Nut roast is the vegetarian’s turkey; some crave something different but for others it’s not Christmas without one. This one is different: it has a mushroom risotto base and sticky cranberries on top, a bit like a savoury upside-down cake.
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 413 calories per serving
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 413 calories per serving
- Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.
- Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.
- Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
- Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.
- Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can – this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.
- Preheat the oven to 190ºC/375°F/gas 5.
- Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.
- Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.
- Coarsely grate the Cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs.
- Once the risotto has cooled, add the breadcrumbs, Cheddar, chilli, lemon zest, eggs and chopped herbs, season, and mix well.
- Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
- Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it’s golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.
- Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.
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THE BEST OVEN ROASTED BEEF EVER! RECIPE - FOOD.COM
My husband's grandfather was famous for this easy and delicious top round beef roast. Prep is quick, easy, and calls for less than 5 ingredients (not counting the beef, of course). The pan drippings make an out of this world gravy when whisked with a bit of flour.
This is best served with mashed potatoes and oven roasted asparagus or broccoli (place veggies on jelly roll pan, drizzle with olive oil and salt and pepper, roast at 400F for about 20 minutes while the beef rests and you prepare the gravy).
Please post pictures and ENJOY!
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 305 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 305 per serving
- Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.
See details
THE BEST OVEN ROASTED BEEF EVER! RECIPE - FOOD.COM
My husband's grandfather was famous for this easy and delicious top round beef roast. Prep is quick, easy, and calls for less than 5 ingredients (not counting the beef, of course). The pan drippings make an out of this world gravy when whisked with a bit of flour.
This is best served with mashed potatoes and oven roasted asparagus or broccoli (place veggies on jelly roll pan, drizzle with olive oil and salt and pepper, roast at 400F for about 20 minutes while the beef rests and you prepare the gravy).
Please post pictures and ENJOY!
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 305 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 305 per serving
- Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.
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Jan 28, 2022 · We love shredding up our leftover roast beef to make roast beef sandwiches, French dip sandwiches, beef stew, and our Mom’s shredded Mexican beef. It sounds weird but it really makes the best filling for Mexican dishes like enchiladas, burritos, taquitos, and shredded beef …
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Oct 30, 2019 · Pour in 3/4 cup of the beef broth and stir until well combined and the contents come to a boil. Reduce heat to a very subtle simmer. Nestle the roast (and any of its juices) back into the center of the skillet and into the veggies. Add the potatoes all around the roast, and pour the remaining 1/4 beef broth around the roast.
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