Blue Ribbon Beef Roast Recipes

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; crumble the beef; drain. Stir in next 7 ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired.

Steps:

• 1. Brown chuck roast on top of the stove in cast iron skillet with a little canola oil, minced garlic, salt, and pepper.
• 2. 8 minutes on each side on medium heat.
• 3. In a Crock Pot, add two cans cream of mushroom soup, 1 1/2 cups beef broth, 1/2 package dry onion soup mix, and quartered onions. Mix well.
• 4. Add roast, potatoes, and carrots. Cover Crock Pot.
• 5. Cook on low for 5 hours. I serve with drop biscuits, homemade applesauce, and green beans.

Steps:

• 1. Preheat oven to 500 degrees. Poke garlic pieces into the fat by cutting small slits into the fat with a sharp knife. Spread the cloves out over the whole fatty surface.
• 2. Meanwhile, mix a rub of the seasoned salt and pepper. Rub over the entire surface of the roast. Place rib-side down into a roaster and bake for 30 minutes. The high heat seals the meat and keeps the juices in place.
• 3. Lower temp to 350 and continue to bake for 1-2 hrs depending on desired meat preference when done. A meat thermometer is key! Rare = 125-130. Medium = 135-140. Well done = forget about it... the meat is never as good!
• 4. Set meat on platter as you prepare the au jus. Strain off fat. Reserve juice and bits. Pour in broth; bring to a boil. Keep warm as you slice the roast. (Be prepared, the juices will pour out! Yummy!) Serve each piece with a generous spoon of au jus.

Steps:

• Remove the roast from the refrigerator 2 or 3 hours before cooking.
• Preheat oven to 450.
• Rub butter on the cut ends of the roast.
• Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
• Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Steps:

• 1. Preheat oven to 550F degrees.
• 2. Make a rub of salt, pepper, and garlic powder.
• 3. Apply to meat.
• 4. Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
• 5. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
• 6. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with roast beef.
• 7. Try it you won't be disappointed.

Steps:

• 1. Preheat oven to 500 degrees F
• 2. Start with roast at room temp.
• 3. mix salt, pepper, and flour together, rub on roast
• 4. roast at 5 minutes per pound, DO NOT OPEN OVEN!!!
• 5. At the end of cooking, turn oven off DO NOT OPEN OVEN OR REMOVE ROAST.
• 6. Let oven completely cool (2-3 hours)
• 7. When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN -- this is truly the best roast beef recipe I've found.

Steps:

• 1. In a Dutch oven, brown the roast on all sides in the oil. Give it a good sear. Add the broth to the pan. Spread the horseradish all over the top of the roast, then add the chopped onions, sprinkling them evenly over the top of the horseradish.
• 2. Cover tightly with foil and bake at 350 degrees for about 2 hours or until tender--baste frequently. Remove the roast from the pan, let stand covered with the foil on a cutting board for 10 minutes while you make the gravy.
• 3. Meanwhile, measure the pan juices; add water to equal 2cups. Return to pan. Combine flour and cold water with a whisk until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast, serve with gravy.
• 4. Slice the meat as picture depicts and serve drizzled with the gravy. Enjoy!

Steps:

• 1. Melt butter in the olive oil in a frying pan over medium to medium-high heat. Cut your roasts in half so you have four chunks of meat. Salt and pepper each chunk as you wish. When the frying pan is hot, brown the meat on all sides. Set aside.
• 2. Put your prepared vegetables in your slow cooker. Lay the browned meat on top. You DO NOT need to add water, as the meat and the vegetables create their own wonderful juice. I used a 6-quart cooker, and it was quite full. If you have a smaller one, adjust your ingredients so it all fits. Cook on high for 4-6 hours. If you are going to be gone much longer, you may want to use a lower setting--use what works for your slow cooker.
• 3. When done to your liking, remove the meat and vegetables to a platter or bowl. Put the onion soup mix and brown gravy mix in a medium saucepan. Whisk in the juices from the slow cooker, and warm on medium heat, stirring occasionally, until it comes to a boil. Lower to a simmer and cook, stirring constantly, for at least one minute. Depending how soon you plan to eat, you may want to cook the juices a bit longer in order to hydrate the onions from the onion soup mix. If you aren't eating right away, they will hydrate when you put them back in the slow cooker. Return your meat and veggies to the slow cooker and pour the gravy over it.
• 4. You have a wonderful-smelling and wonderful-tasting meal ready for your enjoyment!

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-45 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Steps:

• 1. Lay the prime rib on the cutting board. You want a good cap of fat left on the meat, 1/4 to 1/2 inch, can trim off excess.
• 2. Rub the entire surface with cooking oil.
• 3. Sprinkle generously with salt and pepper.
• 4. If you have the time, it is ideal to place it uncovered in the fridge for 24 hours. This allows the salt to penetrate and is called a dry brine.
• 5. Take it out of the fridge about an hour before cooking to take the chill off.
• 6. Prepare you smoker and set the temperature at 225 degrees.
• 7. Place the rib roast directly on the cooking rack bones down.
• 8. Insert a meat thermometer so you can determine when to take it out.
• 9. Add your chips or pellets for the smoke. Cherry, apple or any lighter flavored wood is good. Smoke it for at least the first 2 to 3 hours.
• 10. Continue cooking in the smoker until the internal temperature is 135 to 140 for medium rare.
• 11. Total cooking time can take from 5 to 7 hours depending on the size of roast/number of bones.
• 12. Remove to a platter and immediately tent with foil and let rest for 30 minutes. Longer if it's a really big one.
• 13. While it's resting, mix everything for the horseradish sauce. Taste and adjust. Some people like a squeeze of lemon juice or dash of Worcestershire. Make it yours.
• 14. Slice between the bones and serve. Sometimes I cut the meat from the bones in one piece so that I can slice it thinner. Then I slice the bones apart and put them on the platter and the family fights over them!

Steps:

• 1. In a bowl, combine onion soup mix, mushroom soup, undrained canned mushrooms, and garlic powder. Whisk in liquid.
• 2. Trim excess fat and bones from the roast. Place meat into bottom of Crock Pot.
• 3. Pour soup mixture over meat.
• 4. Cover and set Crock Pot to High. Cook for 6-8 hours until meat falls apart. Salt and pepper to taste.
• 5. Serve over mashed potatoes or buttered noodles with a veggie on the side.
• 6. ALTERNATE COOKING METHOD: If you don't want to wait for the Crock Pot, follow all the same steps but put meat in a covered casserole or foil covered metal pan in the oven at 325 degrees for 2.5 to 3 hours.