Moms Signature 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:

• 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.

MOM'S ROAST BEEF MOM'S SIGNATURE ROAST BEEF RECIPE

Steps:

• Step 1 Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic 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. Step 2 Brown roast 4 minutes on each side in remaining 1 Tbsp. hot 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. Step 3 Bake at 300° 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. Step 4 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 5 minutes or until thickened, whisking to loosen particles. Step 5 Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables. Chef's Notes Variation: Cola Pot Roast: Substitute 1 (12-oz.) can cola soft drink for beer, and proceed with recipe as directed

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 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 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.).