Moms Roast Beef Recipes

MOM'S ROAST BEEF

Steps:

• In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

MOM'S ROAST BEEF

Steps:

• Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
• Cover and simmer for 2-1/2 hours or until meat is tender.
• Combine flour and remaining water until smooth; stir into pan juices.
• Cook and stir until thickened and bubbly.
• Remove roast and slice. Pass the gravy.

MOM'S ROAST BEEF

Steps:

• I am estimating the ingredient amounts. It really depends on the size of the roast you want to cook. I used a 5.5 lb roast last time and it came out perfect.
• Rinse and pat dry roast.
• Cover all sides of roast with coat of butter. Use as much butter as required to cover.
• Pat all sides of roast with flour. Use as much flour as required to cover.
• Cook roast in 325 degree oven for 1 hour.
• Remove roast, cover with foil and let sit for 20 minutes.
• To make gravy (recommended), spoon of fat from pan drippings.
• Put pan over heat and mix in 1/3 cup flour and salt (to taste). Use a slotted spoon to scrape the pan and combine in pan drippings from the roast.
• Mix in water and flour and continue stirring and adding water and flour until gravy reaches desired thickness.

MOM'S SIGNATURE ROAST BEEF

Steps:

• Combine beer and next 4 ingredients and 2 tablespoons oil in a large zip-top freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
• Brown roast 4 minutes on each side in remaining 1 tablespoon oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
• Bake at 300°F for 2 1/2 hours. Turn roast, and stir in carrots, potatoes and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
• Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles.
• Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

MOM'S BEEF ROAST

Steps:

• Place roast in roaster pan and sprinkle with vinegar, pepper, garlic powder and the onion soup mix.
• Cover roaster and bake at 325º-350º for at least 3-4 hours.
• The last hour of cooking I remove the lid to brown the roast a bit.
• Then with the drippings, I make gravy (remove roast and cover with foil. Heat the drippings on the stove over fairly high heat. Add more water if necessary, and bring to a boil. Whisk in a slurry of flour and water (fairly thick) stirring constantly to avoid lumps. Adjust salt and pepper.).

MOM'S ROAST BEEF

Steps:

• Trim any super large pieces of fat from the meat, but leave a lot of fat on, it makes it tender.
• Score the meat in several places.
• Mix all ingredients together and pour over meat.
• Cover and marinate overnight, flipping occasionally.
• The next day, put the meat AND the marinade in a 5-6.5 quart Crockpot and set on low.
• Cook on low for 6-9 hours depending greatly on your crockpot until the meat is falling apart tender.
• In my 6,5 L crockpot it took only 5 1/2 hours.
• Shred the meat roughly and serve with potatoes using the juice as gravy. Do not throw out the Juices from the pan -- save it with the meat.
• Alternatively, cook it in the oven.
• In a covered pan and bake at 300 degrees for 3 hours for 4 pounds and 4 hours for 5 pounds.
• Baste occasionally.
• Take out and slice.
• Replace it in the pan and pour some of the marinade over brisket. Increase the temperature to 350 degrees and continue baking for another hour, uncovered.