Cordelias Roast Beef Recipes

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TRISHA YEARWOOD'S ROAST BEEF WITH GRAVY



Trisha Yearwood's Roast Beef with Gravy image

Trisha Yearwood's Roast Beef with Gravy

Provided by The Rachael Ray Staff

Number Of Ingredients 6

One 5-pound boneless chuck roast
Salt and black pepper
1 large red onion
sliced
1/4 cup cider vinegar
4 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 450F
  • Line a 9x13x2 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, 3-4 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

ALL AMERICAN ROAST BEEF



All American Roast Beef image

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories     Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
  • Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

CAST IRON ROAST BEEF



Cast Iron Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 13

One 3-pound boneless rib eye roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups beef stock
2 cloves garlic
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 shallot, finely chopped
1/4 cup red wine
1/4 cup brandy
1/2 cup heavy whipping cream
2 tablespoons whole-grain mustard
3 tablespoons chopped fresh flat leaf parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
  • Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
  • Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
  • Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
  • Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
  • Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

BEEF BOURGUIGNON



Beef Bourguignon image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 17

6 ounces applewood bacon, cut into 1/2-inch pieces
3 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and ground black pepper
3 tablespoons all-purpose flour
3 cups beef broth
1 large onion, peeled and coarsely chopped
2 carrots, unpeeled and coarsely chopped
1 head garlic, unpeeled cloves separated and lightly crushed
6 sprigs fresh thyme
2 dried bay leaves
Pinch of whole black peppercorns
10 sprigs fresh flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
1 bottle red wine, such as Pinot Noir
1 tablespoon tomato paste
1 pound frozen pearl onions, thawed
2 tablespoons unsalted butter
12 ounces white mushrooms, caps quartered and stems removed and trimmed on the bias to same size as cap pieces

Steps:

  • Preheat the oven to 300 degrees F.
  • In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot. Season the beef with salt and pepper. Working in batches, place the beef in the pot in a single layer, sear until dark brown on all sides and remove to a plate. Reserve the fat in the pot.
  • Place the pot over medium heat and whisk the flour into the reserved fat. Slowly whisk in the beef broth and bring to a simmer, stirring frequently, until thickened, 3 to 5 minutes. Return the beef and bacon to the pot.
  • Cut 2 large pieces of cheesecloth and lay them on a clean work surface to form a cross. Pile the onion, carrots, garlic cloves, thyme, bay leaves, peppercorns and 10 parsley sprigs in the center. Gather the ends together to form a bundle and tie closed with kitchen twine. Place in the pot.
  • Add the wine and tomato paste to the pot, cover and transfer to the oven. Cook until the beef is tender, about 2 1/2 hours. Remove and discard the cheesecloth bundle. Remove the beef to a plate. Bring the remaining liquid in the pot to a boil and cook until reduced by half, about 10 minutes. Reduce the heat to low and return the beef to the pot. Add the pearl onions.
  • Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until browned, about 5 minutes. Transfer to the pot. Garnish with the chopped parsley and serve.

CORDELIAS DUTCH OVEN ROAST



Cordelias Dutch oven Roast image

This roast is sooo good and smells wonderful as it cooks.

Provided by Paula Archer @dragonfly48

Categories     Beef

Number Of Ingredients 6

2 tablespoon(s) salt
3 pound(s) eye of round beef roast or roast of your choice
1/2 cup(s) all purpose flour
3 tablespoon(s) vegetable oil
2-10oz can(s) french onion soup
1-10oz can(s) golden mushroom soup

Steps:

  • rub the salt into the meat very well. Coat the meat with flour
  • In a large cast-iron Dutch oven, heat the vegetable oil. Sear the roast on all sides. Transfer the seared roast to a platter and scrape the pan to loosen the drippings. Add the soups and 3 soup cans of water to the pan. Bring to a boil, then reduce the heat to a simmer, return the roast and it's juices to the pan, cover, and cook for 3 hrs., or until meat is tender.
  • Slice and serve with the pan gravy.

PAT'S ROAST BEEF



Pat's Roast Beef image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

1 (3-pound) beef roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
8 ounces button mushrooms
2 small onions, quartered
1 cup red wine
1 cup low-sodium beef stock
2 tablespoons gravy flour (recommended: Wondra)

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the beef with salt and pepper, to taste.
  • Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
  • Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
  • Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
  • While the beef is resting, prepare the gravy.
  • Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
  • Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.

CREAMED BEEF



Creamed Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound lean ground beef
1/4 cup all-purpose flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 white bread slices, toasted and cut in half diagonally
Butter, to top

Steps:

  • Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.

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