What do you do with roastbeef?

Question

Ok- I just found out that I have 2 extra people coming over for dinner. I have a 2.17lb roastbeef that I can make. What should I do to make it extra tasty and how long does it take to make? Thanks so much for your ideas!

Answer 1

cook it slow but cover it in horseradish and crumbed herbs first,yorkshire puddings,roast potatoes with buttered carrots and peas, with gravy, yummy

Answer 2

Roast Beef and Cheese Roll Ups:

Original recipe yield:
6 servings
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr

INGREDIENTS

* 1 pint ricotta cheese
* 1 egg
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 2 teaspoons Italian-style seasoning
* 1 pound shredded mozzarella cheese, divided
* 1 (16 ounce) jar spaghetti sauce
* 1 pound deli sliced roast beef

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
3. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
4. Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

Answer 3

depending on what cut of beef your roast is (brisket? eye of round? sirloin? top round?) you can cook it to varying degrees of doneness based on the amount of time you leave it in the oven.

i like to take a packet of onion soup mix, using 1/2 the recommended amount of liquid to actually make the soup (and if you have some on hand, use 1 part wine to 1 part water) and pour that over the roast in a shallow baking dish or roaster. cover and cook roast 1/2 way done at 350 f, then take off cover & let top of roast brown and finish cooking. this works great for brisket, but tastes just as good on any other roast. a meat thermometer will help you decide when the roast is done to your liking - med for eye of round, med-rare for top round or tenderloin, med-well for sirloin & brisket. always let the meat rest, covered, once out of the oven for at least 15 minutes. this will make sure your roast is nice & juicy.

Answer 4

Garlic cloves and Worcestershire sause shot in to it. Steamed carrots on the side, with a Cesar salad. Damn that sounds good don't it??!!!!!

Oh yeah, don't forget a good Merlot with that yo!!!!

Answer 5

i would cook it in a crock pot the roast tends to not shrink as much,,,, and the tenderist mea you will ever have cook with carrots and potatos

Answer 6

Anyone can roast beef....what about pea soup?