Foolproof Roast Beef Recipe?

Question

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.

Answer 1

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.

Answer 2

Here is an easy fool proof recipe that is simple and yummy. Get a pot roast the size you need for your guests or get 2 if they aren't big enough. Chuck roast , almost any kind will do as long as they aren't the big huge thick ones that you would cook rare. You need one that looks like a big 2-3 inch thick steak. Get some liptons onion soup mix and sprinkle the dry soup all over the top of the roast and alittle into the bottom of the pan add a little black pepper and a pinch of salt only. the soup mix has most of the salt you will need. Fill pan half way up the side of the meat with water, spinkle a little water over the soup mix just to wet it down a bit. You can also slice an onion to garnish the top of the roast. Cover with lid or foil. Bake at 350 degrees for 2-3 hrs depending on the size of the roast.Check occassionally to make sure all the water doesn't evaporate. Makes wonderfully flavored gravy. You can add raw veggies if you have room in the pan, the last hour of cooking. You can also do this in a big crock pot if you have one and leave it to cook all day. I usually have room in the pan so i add raw carrots, potatoes, maybe cabbage or turnips, rutabegas if I have any. Adds more flavor to the gravy but you can do mashed potatoes and gravy and a seperate veggie if you prefer.

Answer 3

I use a "rolled roast" for mine. First, while preheating the oven to 350, I pour about a 1/2 cup of water over the roast (after cutting off the string holding it). Then, I pour a can of beef consomme or beef broth over it. After that, I pour a can of French onion soup over it. I top that with a touch of cabernet sauvignon (the wine can be left out though), salt, pepper, garlic, and basil. Cover with tin foil, and then I cook it for about three hours. I usually make between 4-6 pounds.

The soup mix I cook it in then makes an AWESOME gravy. I just slowly whisk corn starch and cold water into it until it thickens, over medium heat.

I like the rolled roast because it's nice and juicy and tender, but lean also.

If you have a cookbook, it should give you a good key on how to make roast. Figure about 20-30 minutes per pound. Roast really is one of the most stress free meals you can possibly make. The second most stress free would be ham and scalloped potatoes, I think.

I've made roast for twelve before.

Answer 4

I made roast beef for Christmas and used a rib eye roast from Costco. A standing rib roast is also good. I allowed the roast to reach room temperature, liberally salted and peppered the fat part of the roast (do not trim any fat away) and then put it in a preheated 350 degree oven for 20 minutes per pound. Take the roast out of the oven and place it on a platter to rest for a few minutes before you carve it.

This is simple, easy and delicious. Try making a yorkshire pudding to go with it. You can find an excellent recipe in the Fanny Farmer cookbook.

Answer 5

Get a 4-6 pound boneless Chuck or arm roast. Fully thaw. Marinate in Balsamic Vinaigrette dressing and raw Honey mixed 50-50. Make sure the marinade covers the roast. The best way to do this is to put the whole works into a gallon sized zip lock bag for 48 hrs. Then put the roast on the grill or in the oven @ 200 degrees F. for 45 min per lb. Baste with a sauce made of melted real butter and rosemary every 20 minutes. Sprinkle with ground thyme and serve. The key to a perfect beef roast is to set a time that you want to serve it and figure it backward to make sure it is perfectly timed. A fool proof takeoff of this is to put the roast in a Crock pot for 24 hrs. on low after the initial marinade. Put the one cube of butter and half tsp. of rosemary and thyme each on the roast before starting the crock pot. Good luck. This one should impress them!

Answer 6

well, I'm American, and 250ºF DOES sound awfully low to me. But I guess what you're doing is giving it time to get done on teh exterior, then raising the heat to get a good crust and have it med-rare inside. Lessee... 1 kg = 2.2 lbs, so if your roast is 666 gm, then yes, it's pretty tiny! Good thing the directions have you measuring internal temps, not time. Internal temps are more reliable. I'll bet the whole thing wouldn't take over an hour. Follow the directions and see what happens. It could be the best roast you've ever made!

Answer 7

Awesome Roast Beef

Ingredients-
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth

Preparation-
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Answer 8

Cook the joint for a long time (like, 5 hours or so) on a really low temperature such as 120 degs centigrade (about 270 fahrenheit). It'll be great, and you won't have to keep testing it to see if it's cooked. Put a small bowl of water in the oven too, to create steam and keep the beef moist. No need to cover the meat with foil.

Answer 9

there are 2 recipies that never fail that I use often...

Try Putting the roast beef in a slow cooker covered in horseradish... the strong flavor of horseradish looses its intensity when it cooks all day.

Or french onion soup mix, a cup of milk, and a bunch of mushrooms. Also in a crock pot all day.

Good luck!! I love entertaining!!

Answer 10

The best cut of beef I have found is 'salmon cut' it is beautiful! As for cooking it, just put it in a roasting tin with garlic and cook it long and slow... :)