RIDICULOUSLY TASTY ROAST BEEF - BEEF - IT'S WHAT'S FOR DINNER
Conceived by rancher and blogger, Terryn Drieling, this recipe is as good as is sounds. Green herbs provide more flavor to this roast that is sure to satisfy any hungry family.
Provided by BIWFD
Total Time 135 minutes
Prep Time 30 minutes
Cook Time 105 minutes
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.
- <p>Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325°F oven.</p>
- Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5°to 10°F.)
- Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
Nutrition Facts : Calories 300
BEEF RIB ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our mom-Elizabeth Lorenz Abel-topped beef rib roast with bacon and onion. Whenever I prepare it, I can't help but reminisce about the wonderful life she gave me and my brothers. —Betty Abel Jellencich, Utica, New York
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 15 minutes
Prep Time 15 minutes
Cook Time 02 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon., Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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