BEST BEEF ROAST RECIPE RECIPES

THE BEST ROAST BEEF FOR SANDWICHES RECIPE - NYT COO…

The Best Roast Beef for Sandwiches Recipe - NYT Coo… image

The best cut of roast beef for sandwiches isn’t necessarily the same as what you’d want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you’ll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Total Time 6 hours 45 minutes

Yield 6 to 10 sandwiches

Number Of Ingredients 6

Ingredients

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 22 grams, SaturatedFatContent 8 grams, SodiumContent 270 milligrams, SugarContent 0 grams

THE BEST ROAST BEEF | JUST A PINCH RECIPES

The Best Roast Beef | Just A Pinch Recipes image

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

Ingredients

5 pound(s) Roast Beef
1 tablespoon(s) salt
2 teaspoon(s) Pepper
1 cup(s) all purpose flour

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.

More about "best beef roast recipe recipes"

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.
From justapinch.com
Reviews 5
Category Beef
Cuisine American

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 ROAST BEEF RECIPE | JAMIE OLIVER - FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 2 hours 15 minutes
Category main-dish
Cuisine european

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

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PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

A simple way to roast topside of beef to ensure it's super succulent, every time
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES

A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 307 calories per serving

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

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BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

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INSTANT POT ROAST BEEF RECIPE (EASY) | KITCHN

For impeccably tender roast beef, skip the oven and go straight to the instant pot.
From thekitchn.com
Total Time 3600S
Category Main dish, Dinner, Meat dish
Calories 315 cal per serving

When the cook time is up, let the pressure naturally release for 20 minutes for medium-rare. Quick release any remaining pressure. Carefully open the pressure cooker and use tongs to transfer the beef to a clean cutting board. Cover with aluminum foil and let rest for 5 minutes. Thinly slice beef across the grain. Taste the sauce and season with more salt and pepper needed.

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