Beef Roast Recipes

THE BEST OVEN ROAST BEEF

Steps:

• Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
• In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
• Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
• Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
• Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!

PERFECT ROAST BEEF

Steps:

• Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 240°C/475°F/ gas 9.
• Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
• Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
• Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
• If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

BEEF ROAST

Steps:

• Mix gravy, mushrooms, soup mix and Italian dressing; pour over beef roast.
• Bake, covered, for 1 hour 15 minutes per pound at 300°F.
• Add carrots and/or potatoes during last hour, if desired.
• Cooking time is approximate, depending upon how big your roast is.

FALL-OFF-THE-BONE BEEF ROAST

Steps:

• Place roast in large roaster pan.
• Combine next 6 ingredients; sprinkle over roast.
• Place onions around roast.
• Pour water in pan.
• Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
• Add more water if needed.
• Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
• Baste roast and vegetables with juices.
• Thicken with flour and water mix if desired.

CLASSIC ROAST BEEF WITH GRAVY

Steps:

• Rub oven roast all over with olive oil, garlic, fresh thyme, salt; and 1/4 tsp pepper. Place on greased rack in roasting pan.
• Roast in 450°F oven until beginning to brown, about 10 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
• While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in red wine, scraping up browned bits with wooden spoon. Whisk in beef broth and 1/4 tsp pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in chopped fresh parsley, Dijon mustard and any accumulated juices from cutting board. Serve with beef.
• Image Credit: Recipe image provided by Canadian Living Test Kitchens

ROAST BEEF WITH GRAVY

Steps:

• Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

CLASSIC ROAST BEEF

Steps:

• Salt the roast and let it come to room temp: The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
• Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
• Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).