Roast beef recipes - 3 recipes
Top rated Roast beef recipes
Sunday Night Roast Beef****
By Gigirox
Preheat oven to 275. Season the meat on all sides with salt and the Montrel Seasoning
- 1 (3 to 3 1/2 pound) bottom round rump
- roast, room temp
- Montreal Seasoning
- Salt
- 3 tablespoons olive oil
- 1/2 large yellow onnion, sliced
- 3 cups canned low sodium beef broth
- 2 tablespoons cornstarch
- 1/4 cup water
Herb Crusted Roast Beef
By carvalhohm
Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan
- 1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
- 2 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons Olive Oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/4 to 1/3 cup all-purpose flour
- 2 teaspoons beef bouillon granules
- 2-1/3 cups water, divided
- Preheat oven to 325°. Place roast with fat side up in ungreased
- roasting pan. Combine the next five ingredients; pour over roast.
- Combine parsley, basil, salt, pepper, tarragon and thyme; rub over
- roast.
- Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired
- doneness (for medium-rare, a meat thermometer should read 145°;
- medium, 160°; well-done, 170°). Remove to a warm serving
- platter. Let stand 10-15 minutes.
- Pour drippings and loosened brown bits into a measuring cup. Skim
- fat, reserving 2 tablespoons. In a large saucepan, combine flour,
- bouillon and 1 cup water until smooth. Gradually stir in the
- drippings, reserved fat and remaining water. Bring to a boil; cook
- and stir 2 minutes or until thickened. Slice roast; serve with
- gravy. Yield: 10-12 servings.
Grandma's Roast Beef with Gravy
By calypan
1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt
- Ingredients
- 1 1 to 5-pound) to 5-pound) boneless top round roast, tied (see note)
- Salt and pepper
- 1 1 1 tablespoon vegetable oil
- 4 4 4 tablespoons unsalted butter
- 2 2 2-inch carrots, peeled and cut into 2-inch pieces
- 1 1 1/2-inch onion, peeled and cut into 1/2-inch rounds
- 1 1 2-inch celery rib, cut into 2-inch pieces
- 1/2 1/2 1/2 cup all-purpose flour
- 1 1 1 teaspoon tomato paste
- 2 2 cans 2 (10.5-ounce) cans beef consommé
- 1 1/2 1 1/2 1/2 cups water
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