What the best roast beef recipe out there?

Answer 1

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.

Answer 2

This is so simple and very tasty

Basil Beef Roast

Ingredients

(6 servings)

3 lb Boneless chuck roast
1 tb Vegetable oil
1 tb Dried whole basil, crushed
1 Small onion, ringed
1/2 ts Garlic powder
1/2 ts Pepper
1 c Hot water


Instructions

Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

Answer 3

Roast Beef with Root Veggie Gravy Recipe



6 servings


2 tablespoons cracked black pepper
2 teaspoons salt
10 cloves garlic, crushed
1 (3-pound) sirloin tip roast, trimmed
2 teaspoons minced fresh thyme leaves
Dash nutmeg
2 cups peeled and diced sweet potatoes
1 cup sliced parsnips
1 cup diced onion
1 cup sliced carrots
4 cups beef stock, preferably low-sodium

Preheat oven to 400 degrees F.
In a small bowl, mash the pepper, salt, and garlic together to form a paste. Spread the paste all over the roast. Sprinkle roast with thyme and nutmeg. Spread vegetables over the bottom of a roasting pan, and pour beef stock over. Put the roast on a wire rack and place over vegetables in roasting pan. Roast for 15 minutes, reduce the oven temperature to 325 degrees F, and continue cooking until roast reaches an internal temperature of 130 degrees F. Remove the roast to a platter, tent with foil, and let rest for at least 10 minutes.

Meanwhile, make the gravy: transfer the root vegetables to a colander with a bowl set underneath and let stock drain. Transfer stock to a blender and add root vegetables, a little at time, to the blender and puree with juices. Continue adding root vegetables and puree until the gravy has reached the consistency you desire. Slice meat and arrange on a serving platter. Plate meat, pour some gravy on top, and serve.

Answer 4

i have found if it is quite a large roast i cover it reaaly thick with salt and pepper..it will adhere if you rub it in oil first not to much then in the bottom of the pan i put all the scrap carrots onion skins and celery tops and bottoms add a 1/4 inch of water and roast on a nice low temp to the internal temp is 120 then you will have rare and med and the sides well done that way you guests get a choice ....then you can reheat it without it going from well done to leather......cook at 275

Answer 5

Yesterday I received in the mail my Better Homes and Garden Mag. on page #213 continuing forward are some great pot roast beef recipes if you can go online and see these they are great ideas.

Answer 6

I like a simple chuck roast covered with Italian dressing baked until its ready to fall apart and make the best tasting gravy ever from the drippings . Every time I cook it I remember going to grandmas on Sunday!!

Answer 7

I don't know if it's the best but it is one of my favorite's
1 chuck roast ( 4 lbs works well)
1 can cream of mushroom soup
1 pkg lipton dry beefy mushroom and onion soup
2 tbls worcestershire
1 tsp coarse ground black pepper

1 crock pot

Spray crock pot with no stick spray (it makes clean up easier)
spread mushroom soup in bottom of crock pot, place roast on top of soup, pour worcestershire over roast, sprinkle dry soup mix and pepper over roast. put lid on crock pot set to low and let it cook for approx 8 hrs. Or you can cook on high in about 3 hrs.

you can thicken the broth in the pot and use it for gravy over mashed potatoes.

Answer 8

I use my Showtime Rotisserie. Cover the roast with lots of cracked black pepper and coarse salt.

Answer 9

ill put my beef roast in your oven and then you tell me