cooking roast beef for new years day any good recepies ?

Answer 1

For a tender and delicious roast, place in an oven bag with a little water and Liotons onion soup mix, mix it around a bit to cover the roast then place in a roast pan, make sure there is water in the bottom of the roat pan as well.Cook on 450 until done! Enjoy!

Answer 2

roast beef with coffee ( I know it sounds weird but trust me it is really good)

INGREDIENTS
4 pounds chuck roast
5 cloves garlic, minced
1 1/2 cups prepared strong coffee
2 tablespoons cornstarch
1/2 cup water
DIRECTIONS
Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

Answer 3

Zesty Beef Roast


"One day when I ran out of ketchup, I substituted horseradish in the sauce for the meatballs I was making. It was delicious, so next I decided to try it on a roast. It, too, was a winner."

Original recipe yield:
6 servings

PREP TIME 20 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 20 Min


INGREDIENTS
1 (3 pound) boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1/4 cup prepared horseradish
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
2/3 cup cold water
DIRECTIONS
In a Dutch oven, brown roast in oil. Add broth. Spread horseradish over roast; sprinkle with onion, salt and pepper. Cover and bake at 350 degrees F for 2 hours or until tender, basting frequently. Remove roast from the pan; let stand for 10 minutes.
Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast; serve with gravy.

Answer 4

Classic Roast Beef:

This recipe goes with Grilled Roast Beef-and-Brie Sandwiches

1 (3 1/2-pound) eye-of-round roast
1 1/2 tablespoons salt
2 teaspoons pepper

Let roast stand at room temperature 45 minutes.

Preheat oven to 450°.

Place roast, fat side up, on a rack in a roasting pan. Sprinkle with salt and pepper. Add 1/4 inch water to bottom of pan.

Reduce oven temperature to 350°, and bake on middle oven rack until a meat thermometer inserted into roast registers 145° or to desired degree of doneness. Remove from oven, and let stand loosely covered with foil 10 to 15 minutes. Slice roast beef thinly for sandwiches.

Yield: Makes 6 to 8 servings

Answer 5

Do you have a slow cooker (crock pot).

If so, put it in the slow cooker on low for around 6 or 7 hours. Just put about half an inch of water in the pot and leave it. The meat will come out really tender and you can then use the water as the base of your gravy. Once the meat is cooked, remove and let it rest for 10 mins before carving.

I did this last week and it was absolutely delicious.

Answer 6

Sunday Best Roast Beef with Pan Gravy

A great Sunday roast comes in many forms: standing rib, eye of the top round, bottom round or—my favorite—a rump roast. (The rump is the tender tip of the round.) My mother always picked a larger-than-needed roast for dinner; then we’d enjoy great roast beef sandwiches and often a hearty stew from the leftover meat.

For 8 Servings:

1 4- to 5-pound boneless rump roast
2 tablespoons Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon coarse-ground black pepper
2 teaspoons coarse salt
Adjust the rack to the bottom of the oven and preheat to 450°F.
Prepare the Roast:

FIRST, blot any excess moisture from the roast using paper towels. Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.

SECOND, combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.

THIRD, rub the roast with the coarse salt and place it fat side up in a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325°F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours. (Note: Allow about 20 minutes per pound for medium-rare.) When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing.

Pan Gravy:

3 tablespoons all-purpose flour
2 cups beef broth
Salt and pepper to taste
Make the Gravy:

Use a spoon to skim all the fat from the liquid that remains in the roasting pan. Reserve about 4 tablespoons of fat in a small mixing bowl and cool until it is just barely warm, 4 to 5 minutes. Whisk the flour into the fat to form a roux. Scrape the drippings from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer. Whisk in the roux and bring to a boil, then simmer for 4 to 5 minutes. Add a little water, a tablespoon at a time, as needed to achieve the desired consistency. Season to taste with salt and pepper.

Present the Roast:

Use a sharp carving knife to cut thin slices against the grain. Arrange the slices on a decorative platter and pour the irresistible juices left on the cutting board over the meat. Pass the gravy alongside in a gravy boat.

Answer 7

I prefer preparing mine in the crock pot. You can purchase a less-tender piece of beef like a chuck roast.

I add a cup or a cup and a half of water and two Lipton tea bags. The tannic acid in the tea tenderizes the meat.

The fat on a chuck roast lends flavor. When you have a family who have a variety of dietary needs, it is best to leave any seasoning to the individual.

The meat falls off the bone (if there is one) and falls away from any fat or gristle.

Excuse me...I'm going to go eat some peanut butter bread. This is making me hungry.

Answer 8

I do mine nice and simple; Quarter an onion, a few whole cloves of garlic and some red wine. Throw it all into the roasting dish with the beef and cover with foil. Lovely.

Answer 9

never take any notice of the label on the packet
i normally put it in the roasting tin on rack (no water)cover it with foil and cook on gas 3 for about 2 hours (depending on size about 1 kg)then try it with a knife till the liquid runs clear if your happy then remove foil turn off gas and let it brown with the heat from the oven,its its a large piece turn over half way for even cooking

Answer 10

If you and your guests like garlic, try puttting in pieces of garlic in the roast beef before you cook it, and roast some potatoes and oinions and carrots along with it.