Oven Roasted Weekend Beef Recipes

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OVEN ROAST BEEF



Oven Roast Beef image

This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.

Provided by Bill Hilbrich

Categories     Roast Beef

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 lbs sirloin tip roast
1 (1 1/4 ounce) package dry onion soup mix
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water or 1/2 cup beer

Steps:

  • Preheat oven to 325 degrees fahrenheit.
  • Rub the dry soup mix on the meat, place in a covered roasting pan.
  • Add mushroom soup and water or beer.
  • Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.

OVEN-BAKED BEEF STEW



Oven-Baked Beef Stew image

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
  • Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
  • Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

THE BEST OVEN ROAST BEEF



The BEST Oven Roast Beef image

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

3 pounds rump roast ((see notes above for meat options))
kosher salt (to taste)
2 tablespoons butter
1 (2-ounce) package dry onion soup mix
1 cup beef broth ((or beef stock))

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

THE BEST OVEN ROASTED BEEF EVER!



The Best Oven Roasted Beef Ever! image

My husband's grandfather was famous for this easy and delicious top round beef roast. Prep is quick, easy, and calls for less than 5 ingredients (not counting the beef, of course). The pan drippings make an out of this world gravy when whisked with a bit of flour. This is best served with mashed potatoes and oven roasted asparagus or broccoli (place veggies on jelly roll pan, drizzle with olive oil and salt and pepper, roast at 400F for about 20 minutes while the beef rests and you prepare the gravy). Please post pictures and ENJOY!

Provided by Adria82

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs beef eye round
1 -2 sweet onion, halved and sliced
1/4 cup prepared yellow mustard
kosher salt
fresh black pepper
1/8-1/4 cup flour, for gravy

Steps:

  • Preheat oven to 325F.
  • Rub salt and pepper into beef roast.
  • Massage mustard into beef roast.
  • Set beef roast in desired roasting pan and cover with sliced onions.
  • Add a small amount of water to the bottom of the pan if you wish.
  • Cover with aluminum foil and roast about 1 hour.
  • Uncover and roast for 30 minutes more.
  • Cooking time will be less for medium/rare. Use a meat thermometer as your guide.
  • Remove roast from oven and transfer roast and onions to serving dish. Cover with foil and LET REST FOR 20 MINUTES.
  • Place roaster pan on burner (or transfer liquids to burner-safe pan) on medium heat and whisk in flour to create a gravy.
  • Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.

Nutrition Facts : Calories 305, Fat 7.3, SaturatedFat 2.4, Cholesterol 133.8, Sodium 254.6, Carbohydrate 4.2, Fiber 0.7, Sugar 0.9, Protein 52.2

OVEN-ROASTED WEEKEND BEEF



Oven-Roasted Weekend Beef image

The recipe for the beef is based on a simple and not terribly expensive roast of beef, crusted in a sort of dry rub that is rather more tropical than what you find in most parts of New England, save those inhabited by the great John (Doc) Willoughby, who was the executive editor of Gourmet until that magazine's demise. Willoughby has championed the intersection of American winter and Caribbean spices for years. This Willoughby-ish mixture - salt and pepper, coriander and cumin, brown sugar and paprika - is wonderful on fire-cooked beef, of course, but it's still excellent when used in an oven until it goes tight and deepest brown over the meat.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon sweet Spanish paprika
1 tablespoon brown sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Red pepper flakes to taste
1 sirloin tip roast, approximately 3 pounds

Steps:

  • Preheat the oven to 350 degrees (or light a charcoal fire on one side of a large kettle grill, using a small pillow's worth of briquettes). Line a baking sheet with aluminum foil.
  • Combine the dry ingredients in a large bowl. Place the roast in the bowl and rub the spices all over the meat, pressing down so they adhere.
  • Place the roast on the baking sheet and cook for 45 minutes to an hour, until the meat registers an internal temperature of 130 to 135 degrees for medium-rare. Remove from the oven and let sit, loosely tented under foil, for 15 minutes before slicing. (Alternately, when the coals are covered with a fine ash, place the roast on the side of the grill opposite the fire. Cover, cracking the vent open a little, and cook for 40 to 50 minutes, or until the meat has reached an internal temperature of 130 to 135 degrees for medium-rare. Remove from the fire and let sit, loosely tented under foil, for 15 minutes before slicing.)

HOW TO MAKE THE PERFECT ROAST BEEF IN THE OVEN



How to make the Perfect Roast Beef in the Oven image

You can make the perfect roast beef in your oven, it's actually very easy to cook a roast!

Provided by Stephanie Manley

Categories     Main Course

Time 1h30m

Number Of Ingredients 3

3 to 4 pound roast (like a ribeye roast)
1 tablespoon kosher salt
1 to 2 teaspoons black pepper, crushed or ground

Steps:

  • To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature.
  • Preheat oven to 325 degrees.
  • If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium.
  • Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done. Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is cooking.
  • Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve. Rare : 120 - 130 degrees - bright purple red, tender and juicy. Medium Rare: 130-135 degrees - bright red, warm, tender very juicy.Medium: 135 -145 degrees - rich pink, slightly juicy Medium well: 145 - 155 degrees - tan with slight pink, firm, slight juice Well Done: 155 and above - tan to brown, very little juice, meat can become tough.
  • So if you want a medium rare roast remove it from the oven when the internal temperature reaches 120, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.PLEASE NOTE: Your cooking time depends on the size of your roast.

Nutrition Facts : Calories 217 kcal, Protein 39 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 103 mg, Sodium 3428 mg, ServingSize 1 serving

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