Blue Ribbon Beef Roast Recipes

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

PERFECT POT ROAST

Steps:

• 1. Brown chuck roast on top of the stove in cast iron skillet with a little canola oil, minced garlic, salt, and pepper.
• 2. 8 minutes on each side on medium heat.
• 3. In a Crock Pot, add two cans cream of mushroom soup, 1 1/2 cups beef broth, 1/2 package dry onion soup mix, and quartered onions. Mix well.
• 4. Add roast, potatoes, and carrots. Cover Crock Pot.
• 5. Cook on low for 5 hours. I serve with drop biscuits, homemade applesauce, and green beans.

CROCK POT BEEF ROAST

Steps:

• 1. Put the meat in the bottom of a Crock Pot.
• 2. Mix the 3 ingredients and pour over the roast.
• 3. Cook on low for 9-10 hours. Delicious!

FAMILY FAVORITE SLOW COOKED POT ROAST

Steps:

• 1. Place all ingredients into crockpot. Do not add water!
• 2. Cook on high for 5-6 hours or on low for 8 hours. If desired, skim off any fat.
• 3. If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it.
• 4. We love this served with mashed potatoes.

HI-TEMP ROAST BEEF - THE BEST ROAST YOU WILL EVER EAT!

Steps:

• 1. Preheat oven to 500 degrees F
• 2. Start with roast at room temp.
• 3. mix salt, pepper, and flour together, rub on roast
• 4. roast at 5 minutes per pound, DO NOT OPEN OVEN!!!
• 5. At the end of cooking, turn oven off DO NOT OPEN OVEN OR REMOVE ROAST.
• 6. Let oven completely cool (2-3 hours)
• 7. When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN -- this is truly the best roast beef recipe I've found.

BRIANA'S FIRST STANDING RIB ROAST

Steps:

• 1. PLEASE ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE ROASTING, TO ALLOW ROAST TO COOK EVENLY WITH EVEN HEAT DISTRIBUTION. Preheat oven to 450 degrees F.
• 2. Add all the spices and onions to a food processor. Process into a paste.
• 3. Then cover roast evenly on all sides with the spice mixture, top and bottom. Using all of the mixture or as much as desired. We used all of the mixture.
• 4. Spray roasting pan or skillet with non-stick cooking spray. Using the bone portion of the roast on the bottom as the rack, place the roast into the roasting pan or skillet. Roast uncovered on high @ 450 degrees for 30 minutes.
• 5. After 30 minutes elapses, reduce the oven temperature to 325 degrees F. Roast for an additional 1 hour and 10 minutes or until temperature reaches 125 degrees F for rare, 140 degrees F medium, or 170 degrees F for well. Note: It is never recommended to cook standing rib roast to the well-done stage. Best if it is rare or medium.
• 6. Remove from oven, allow to sit and rest at least 10 to 15 minutes to allow the juices to redistribute, before carving. Then carve into desired size serving pieces.
• 7. We usually have Yorkshire Pudding when ever we have Prime Rib but this time we did not. Here is the link for my favorite recipe for Yorkshire Pudding https://www.justapinch.com/recipes/bread/savory-bread/rose-marys-yorkshire-pudding.html

ROUND ROAST BEEF BOTTOM PERFECTION

Steps:

• 1. Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
• 2. Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
• 3. Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
• 4. For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
• 5. Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.

NO-FEAR PRIME RIB

Steps:

• 1. Preheat oven to 500 degrees. Poke garlic pieces into the fat by cutting small slits into the fat with a sharp knife. Spread the cloves out over the whole fatty surface.
• 2. Meanwhile, mix a rub of the seasoned salt and pepper. Rub over the entire surface of the roast. Place rib-side down into a roaster and bake for 30 minutes. The high heat seals the meat and keeps the juices in place.
• 3. Lower temp to 350 and continue to bake for 1-2 hrs depending on desired meat preference when done. A meat thermometer is key! Rare = 125-130. Medium = 135-140. Well done = forget about it... the meat is never as good!
• 4. Set meat on platter as you prepare the au jus. Strain off fat. Reserve juice and bits. Pour in broth; bring to a boil. Keep warm as you slice the roast. (Be prepared, the juices will pour out! Yummy!) Serve each piece with a generous spoon of au jus.

BLUE RIBBON BEEF ROAST

Steps:

• Brown the roast in a large frying pan.
• After browning, place in crock pot with onions, garlic, fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
• Cook times will vary depending on the weight and thickness of the roast. Rotate roast every couple of hours.
• Roast is ready when the meat easily falls apart.
• Shred portions of meat in a separate bowl with your favorite BBQ sauce.
• Pile shredded beef on slightly toasted kaiser.
• Serve with you favorite BBQ sides.
• Save leftovers for your other favorite recipes that call for shredded beef.