BEST ROAST BEEF
Provided by Jamie Oliver
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
- Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
- While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
- After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
- Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
- Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
- Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
- Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
- Preheat oven to 450 degrees F.
- Mix the batter ingredients together. Let rest for 10 minutes
- Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
PERFECT ROAST BEEF
A simple way to roast topside of beef to ensure it's super succulent, every time
Provided by Jamie Oliver
Categories Beef Recipes Jamie's Ministry of Food Beef Christmas
Time 1h5m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 564 calories, Fat 35 g fat, SaturatedFat 14 g saturated fat, Protein 52.8 g protein, Carbohydrate 9.8 g carbohydrate, Sugar 6.2 g sugar, Sodium 1.0 g salt, Fiber 2.2 g fibre
BEST EVER BEEF ROAST
This is a family favorite, very juicy and tender. Makes for a great gravy, Great recipe for dinner guest!
Provided by saracrocker
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place cut up potatoes carrots and onion in bottom of crock pot.
- salt and pepper roast and lay on top of vegetables.
- In a bowl mix the remaining ingredients and pour over roast.
- cover and cook on high for the first hour, reduce to medium and cook for another 4 to 5 hours.
BEST EVER ROAST BEEF
This is the best roast beef recipe ever, and it's great for family dinners! Cube leftover meat and save any extra sauce; they'll add new flavor to basic fried rice. -Caroline Flynn, Troy, New York
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.
Nutrition Facts : Calories 718 calories, Fat 29g fat (11g saturated fat), Cholesterol 199mg cholesterol, Sodium 1056mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 62g protein.
THE BEST OVEN ROAST BEEF
This Best Oven Roast Beef is tender, flavorful and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 3h10m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 236 kcal, Carbohydrate 1 g, Protein 34 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 215 mg, Sugar 1 g, ServingSize 1 serving
BEST ROAST BEEF DINNER EVER!
This dish is easy, yet the best you will ever have! Flavorful, tender, and will please everyone.
Provided by Jay
Categories Main Dish Recipes Roast Recipes
Time 12h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.
- Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.
- Bake in the preheated oven until potatoes are very tender, about 3 hours.
- Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 20.6 g, Cholesterol 68.7 mg, Fat 19.5 g, Fiber 5.2 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 218.1 mg, Sugar 3.1 g
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