RECIPE WITH ROAST BEEF LEFTOVERS RECIPES

Name: Oven Roast Beef
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6-8 serving(s)
Ingredients: 3 -4 lbs sirloin tip roast; 1 (1 1/4 ounce) package dry onion soup mix; 1 (10 3/4 ounce) can cream of mushroom soup; 1/2 cup water or 1/2 cup beer

OVEN ROAST BEEF RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Oven Roast Beef Recipe - Food.com - Food.com - Recipes ... image

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.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

3 -4 lbs sirloin tip roast
1 (1 1/4 ounce) package dry onion soup mix
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water or 1/2 cup beer

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.

Nutrition Facts : Calories 60.5, FatContent 3, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 831.5, CarbohydrateContent 7.3, FiberContent 0.4, SugarContent 1, ProteinContent 1.3

SLOW ROAST BEEF RECIPE | BON APPéTIT

Slow Roast Beef Recipe | Bon Appétit image

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: Make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing. Store-bought rolls that have been reheated, brushed with butter, and sprinkled with flaky salt might not be the same as homemade, but they will impress nonetheless.

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 4-lb. New York strip roast, preferably prime, untied
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
3 Tbsp. finely chopped rosemary
5 Tbsp. extra-virgin olive oil, divided
½ cup plain whole-milk Greek yogurt
½ cup sour cream
2 Tbsp. prepared horseradish
½ tsp. finely grated lemon zest
Warm rolls and cornichons (for serving)

Steps:

Lightly score fat cap of roast, spacing cuts about ¾" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).
Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt.
Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons.
Do Ahead: Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.

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