Big Beef Roast Recipes

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

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.

Steps:

• In a slow-cooker:.
• Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
• Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
• Pour broth around the roast, taking care not to pour it over the spiced roast.
• Peel and thinly slice onion.
• Separate slices into rings and add to the pot.
• Cover the slow cooker and cook on low 8 to 10 hours.
• Working carefully, use 2 forks to shred the beef.
• Stir the shredded beef well to mix it with the liquid in the pot.
• In a conventional oven:.
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• Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
• Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
• Pour broth around the roast, taking care not to pour it over the spiced roast.
• Peel and thinly slice the onion.
• Separate the slices into rings and add them to the pot.
• Cover roast with aluminum foil.
• Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
• You may baste the meat several times, if desired.
• Remove the beef to a plate or shallow bowl.
• Working carefully, use 2 forks to shred the beef.
• Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.

Steps:

• Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.