Beef Roast Recipes
Beef Roast Recipes questions and answers
Q: Could anyone reccomend any good beef pot roast recipes?
I prefer to use a slow cooker.
A: POT ROAST (CROCKPOT STYLE) 1 roast small enough to fit in crockpot 1 can of golden mushroom soup 1/2 to 1 can of water, depending on amount of gravy desired 1 pkg. of Lipton onion soup mix Seasoning to taste Combine all the above ingredients in crockpot. Place frozen or thawed roast in the mixture. Set the crockpot on 350 degrees and cook all day. Serve over cooked rice with a nice green salad.
Q: What is a good cut for a slow cooked roast beef recipe?
I am making a peking beef roast. I do not want recipes for a roast beef I want suggestions on a cut, please use personal opinion not some article online. Thank you
A: Please don't use a round for your dish unless you want a dry slab. Use a rump roast (boned and tied) or a Tip Roast. Both are wonderful in the oven. If you decide on using the round make sure you choose a USDA CHOICE grade of meat. You'll need to start with the best source of meats. Visit a butcher shop and bypass the grocery store.
Q: Want old fashioned Roast beef with brown gravy recipe?
Want a good comfort food. If this helps I love the cracker barrel recipe but can't seem to find there roast beef recipe. I do not want wine or any alcohol in recipe. I really want the old fashioned way but in a crock pot if possiable.
A: Easy! Pot roast and you can do the gravy and meat in one pot. Pot Roast INGREDIENTS: * 1 pot roast, lean chuck, rump, etc., about 3 to 4 pounds * 2 tablespoons oil * 1 can (10 3/4 ounces) cream of mushroom soup, undiluted * 1 envelope dry onion soup mix * 1 cup water, divided * 6 medium potatoes, peeled and quartered * 6 carrots, sliced in 2" pieces * 2 tablespoons flour mixed with 1/4 cup cold water PREPARATION: In a large pan, brown roast in oil; remove roast and set aside. Pour off excess oil. In the same pan, combine mushroom soup, onion soup mix, and 1 cup water. Heat to boiling. Return roast to pan. Reduce heat to low. Cover and simmer for 2 hours, turning roast occasionally. Add potatoes and carrots. Cover and cook for another 40 minutes, or until vegetables are tender. Remove meat and vegetables to serving platter. Gradually stir the flour and water mixture into the sauce in pan, stirring until sauce boils and thickens. Serve thickened sauce over roast and potatoes. Serves 6 to 8. FYI: Use the crock pot. Just make sure you brown the meat on the stove, first. If you don't like this recipe, then type "pot roast recipe" into google. I had 289,000 recipes come up when I did it.
Q: Any good recipes using Beef Arm Roast?
We purchased 1/4 of a cow and I ended up with a Beef Arm Roast... I have never even heard of it before... any suggestions?
A: Spiced Beef Pot Roast With Dumplings This easy pot roast recipe is made with a quick refrigerator biscuit dumpling topping. INGREDIENTS: 1 pot roast, chuck arm or other cut, about 4 pounds 2 tablespoons or vegetable oil or rendered fat from roast 1 can (14.5 ounces) tomatoes 3 tablespoons red wine vinegar 1/4 cup water 1 clove garlic, minced 6 whole cloves 1/2 teaspoon mixed pickling spices 1 teaspoon salt 1/4 teaspoon pepper 1 package refrigerated biscuits 1 tablespoon fresh minced parsley 2 tablespoons flour 3 tablespoons water PREPARATION: Trim excess fat from meat. Heat oil in a Dutch oven or large skillet, or render 2 tablespoons of fat from trimmed fat then discard the trimmings, leaving liquid drippings in pan. Slowly brown the roast on all sides, then pour off the excess fat. Add tomatoes, vinegar, 1/4 cup water, garlic, cloves, pickling spices, salt, and pepper. Cover and cook over low heat for 2 1/2 hours, or until tender. Place biscuits on the meat and sprinkle with parsley. Cover tightly and cook for 15 minutes, or until dumplings are cooked through. Remove the beef and dumplings to a serving platter and keep warm. Skim excess fat from liquids. Add water to liquids to make 1 1.2 cups. Combine 2 tablespoons flour with 3 tablespoons cold water and stir to make a smooth paste. Gradually stir flour mixture into the hot liquids and cook until thickened, stirring. Serves 8. ............Southern Style Beef Stew........................................................... Ingredients If you see an ingredient you would like to add to your shopping list simply click the "" icon and the item will be saved in your "My Stuff" link under the tabe "Shopping List" 1 (10 ounce) can diced tomatoes and green chiles 1 1/2 pounds beef stew meat, cut into 1/2 inch pieces 1 tablespoon butter 3 (14.5 ounce) cans stewed, diced tomatoes 1 (10 ounce) package frozen baby lima beans 1 (10 ounce) package frozen corn kernels 1 (10 ounce) package frozen cut okra 4 medium potatoes, peeled and diced Added To Shopping List!Instructions Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium. Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender
Q: Does anyone have a recipe for beef roast besides pot roast?
I am looking for something else to do with a roast besides your typical pot roast recipe. Does anyone have any suggestions?
A: Check this out! This is soooooo good. Slow-Cooker Beef-and-Bean Burritos 1 (2-pound) London broil 1 (1.25-ounce) package taco seasoning mix Cooking spray 1 cup chopped onion 1 tablespoon white vinegar 1 (4.5-ounce) can chopped green chiles 1 (16-ounce) can fat-free refried beans 12 (8-inch) fat-free flour tortillas 1 1/2 cups (6 ounces) shredded Monterey Jack cheese 1 1/2 cups chopped plum tomato 3/4 cup fat-free sour cream Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well. Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Yield: 12 servings CALORIES 350 (30% from fat); FAT 11.8g (sat 6.1g,mono 4.1g,poly 0.5g); PROTEIN 24g; CHOLESTEROL 49mg; CALCIUM 175mg; SODIUM 839mg; FIBER 3.3g; IRON 4mg; CARBOHYDRATE 31.3g Cooking Light, JANUARY 1997
Q: Any good recipes for beef? I have a beef roast I just pulled out of the freezer.?
I do not know what cut it is except I do know it is not chuck it is a dense roast.
A: Roast Beef Hash with Roasted Red Pepper Mashed Idaho Potatoes Ingredients: For Mashed Potatoes: 2-3 medium Idaho Russet Burbank potatoes 2 cups vegetable broth 3 Tbsp. butter Salt & pepper to taste 1/4 cup heavy cream, hot 1 each whole egg 1 each red bell pepper, roasted, peeled & pureed For Hash: 3 Tbsp. oil or butter 1 each medium onion, finely chopped 1 each green bell pepper, diced 1 cup Idaho Russet Burbank potatoes, peeled & finely diced 2 cups roast beef, cooked & diced 1 Tbsp. fresh garlic 1 tsp. marjoram leaves 1/2 tsp. thyme leaves 1 tsp. parsley, chopped For Yogurt Sauce: 2/3 cup plain yogurt Lemon peel & juice from 2 lemons Procedure: For Mashed Potatoes: Steam potatoes in vegetable broth in a tightly covered saucepan for 20-25 minutes. Drain well and return them to the heat for just a few minutes to dry out well. Put potatoes through a ricer. Add the butter, salt, pepper, cream, egg and puréed red bell pepper. Beat with a spoon until thoroughly blended. Preheat broiler. Place potatoes in pastry bag with a star tip and pipe a border around the serving platter you are going to use. Repeat process on another platter. Place serving platters on top rack of oven and brown potatoes for about 2 minutes. Take serving platters out of oven. Let plates cool for about 5 minutes, then fill inside the border with the roast beef hash. Top with yogurt sauce. For Hash: In a heavy-bottomed skillet, heat oil. Add onions and peppers. Cook for 2 minutes until vegetables start to brown. Add remaining ingredients and cook for 3-4 minutes, stirring well. Spoon into two pre-piped potato serving platters and top with yogurt sauce. For Yogurt Sauce: Combine ingredients and mix well. Refrigerate until ready to use.
Q: Foolproof Roast Beef Recipe?
I’m hosting New Year’s Eve Dinner at my house for 8 people, including me. I want to make roast beef, but I’m unsure of a good recipe to follow. I don’t want to stress over dinner, I’d rather enjoy the company of my guests, so…. Can anyone suggest a good recipe that they’ve tried and is practically foolproof? Also what cut of beef you used would be great too.
A: I could never cook a roast and have it come out tender, even if I bought an expensive sirloin tip roast, etc. UNTIL I tried this recipe below: 3 pound chuck roast (room temperature if possible) (any roast will do, but it comes out a wee bit better if it has a bone in it) Preheat oven to 300 degrees. Place roast in a roasting pan. Sprinkle one package of Lipton Onion Soup on top. Next pour one can of Golden Mushroom Soup or Cream of Mushroom Soup on top. Bake uncovered for one hour and then Turn roast over and then spoon the drippings on the topside. Continue cooking for another 1-2 hours till done to your liking. Take roast out of oven and put on a platter and cover loosely with foil. Let roast set for 20 minutes so the juices redistribute. You can use the drippings as a sauce, or add a pinch of flour water to make a thicker gravy. Even a well-done roast will still be tender when you use this recipe. I had given up on trying to cook a roast until I tried this recipe and now my family happily eats my roast beef.
Q: thinly sliced raw roast beef recipes please?
I took a roast and sliced some of it really thin like into pieces. I have some recipe ideas but I'd like to have some more ideas. Thanks In Advance.
A: Really simple: Place rosat beef in a pan with some store bought beef gravy. Let it heat up and place on Italian bread. Put some yellow american cheese on top place sandwich in toaster oven or oven untill cheese melts. Delicious!!
Q: What is the difference between pot roast and beef stew??? Recipes, please?
A: Given the way my family makes pot roast, the main difference is that for stew, the meat is cut into cubes, for pot roast, left whole. Pot roast: Get a cast iron dutch oven (big pot), and get it hot. Meanwhile, salt and pepper all sides of the meat, and stick a clove or two of garlic inside the meat. Sear every side of the meat until it's dark brown (will fill your house with smoke, but so be it -- really let that meat brown on each side before searing another side, and do every side). Turn heat as low as possible, and cover the pot. Edit: Unlike the other recipes, I say, don't add any liquid. The meat cooks in its own juices, which is why you also don't need other flavors. You get a really intense flavor. (The juices come out of the meat, so, over time, there's liquid in the pot.) Leave it alone, turning the meat every half hour or so for 2&1/2 hours. Toss in some pealed red potatoes (cut, if they're big; whole if they're small) and some cut, pealed carrots. Let cook until the veggies are cooked. Remove everything except the juices. Add flour and whisk into the juices. Let the flour cook until it's very dark brown. Add water, and whisk and cook, add salt and pepper to tase (this is your gravy). With stew, cut the meat into cubes, make flour, salt, and pepper mixture, and roll the meat around in it to cover every surface with flour. Brown in hot dutch oven, with some oil in it. Remove meat (do in small batches, so you don't crowd the meat). Make gravy (as above for pot roast -- really let the flour get dark brown). Put meat back in and cook for at least 1 &1/2 hours. Add potatoes, carrots, onion, a bay leaf. Remove bay leaf after about 1/2 hour.
Q: Looking for Roast Beef Recipe for my Slow Cooker?
I have this amazing slow cooker and would like to cook a roast with veggies and potatoes. I need to know what spices to use, when to add the veggies, when to add the potatoes and for how many hours? I would need it cooked so that the meat is either a slight, slight pink colour or completely cooked, not rare. I know it's suppose to be somewhat rare...but can't eat it that way. Robert S...that sounds amazing...thanks Great recipes guys.
A: Forget rare, we're talking slow-cooked pot-roast here. Get a 3 lb bottom-round beef roast, trimmed of fat. Brown on all sides in a non-stick skillet over medium high. Transfer to crock-pot. In skillet saute 3 medium onions chopped fine. Transfer after 3 minutes to crock-pot. Add 8 ozs thickly sliced mushrooms to skillet, spray lightly with Pam. Saute 3 minutes, transfer mushrooms to crock-pot. Pour 1/2 cup dry red wine into crock-pot, sprinkle with 1/4 tsp black pepper. Cover & cook on Low for 8-10 hours. Remove roast, leaving onions, mushrooms, & liquid in crock-pot. Combine 1/4 cup cold water, 2 tbsp cornstarch, 1 tsp browning sauce, (gravy mix). Stir into onion-mushroom gravy until thickened. Slice roast & pour gravy over it.
Q: What's your fave. crock pot/slow cooker beef roast recipe?
I can't decide what to toss in with this roast I'm about to start. Help me make up my mind. lol
A: I just add a little red wine, some basil, thyme, oregano, about a tsp. of Worchestshire sauce and salt & pepper, then some beef broth, some new red potatoes, some baby carrots, an onion cut into fourths. That's it. Very simple, but oh so good.
Q: Christmas Recipes for Roast Beef?
My boyfriend and I are spending our first Christmas together, and I want to do something extra special! Is it more attractive to get a bikini or a brazilian waxing. Should I go completely bald, or leave a landing strip in the shape of snowflake or something festive?
A: My apology, I thought you were asking for a Christmas Recipe for Roast Beef.
Q: i cannot for the life of my find this ROAST BEEF RECIPE!!?
I've made this recipe before - it calls for rump roast, you rub horse radish sauce on the roast before putting it in the slow cooker. It also calls for onion soup mix, a bay leaf and then some sort of soup - i think it's cream of mushroom soup. I tried to go by what i remember and last time it just wasnt the same. I think i found this recipe in a magazine, does anyone know what im taking about?
A: 3 pounds Chuck, Arm or Rump roast 1 envelope dry onion soup mix 2 cans cream of mushroom soup 1 bay leaf pepper to taste horseradish sauce Directions: Rub horseradish all over meat,Brown meat in 2 Tbls. hot oil. Brown both sides. Lift out of grease and place in crockpot. Spoon over roast one can of undiluted cream of mushroom soup. Sprinkle 1 envelope of the dry onion soup over all, then spoon the other can of undiluted soup over this. Add bayleaf,Cover and cook for 8 hours on slow, or until meat is tender.
Q: What the best roast beef recipe out there?
A: 3-5 lbs standing ribs or rolled roast 2 tablespoons butter, at room temperature 2 tablespoons Dijon mustard 2-3 teaspoons horseradish 1 clove garlic, minced Take roast out of refrigerator- allow time for it to reach room temperature. Preheat oven to 325F. If roast is very moist, pat dry with paper towels& place in a roasting pan. In a small bowl, combine butter, mustard, horseradish& garlic. Using your fingers or a small palette knife, cover outside of roast with the mixture. Roast, uncovered, in the centre of oven. Allow about 20 minutes per pound for medium rare to medium. If you did not bring roast to room temperature, increase the time to 25 minutes per pound. Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.
Q: Good recipes for a three lb. beef roast?
I'm bored with the crockpot roast with potatoes and carrots and my family probaly is too,
A: http://www.westerndutchoven.com/Beef.html enjpy