Easy Saucy Roast Beef Recipes

Steps:

• Preheat oven to 350 degrees.
• Place beef roast in roasting pan on top of a roast rack so that it is not laying flat on the pan bottom.
• Cover beef with montreal steak seasoning so that you don't even see the beef surface; if you don't have the seasoning, you can sub salt and lots of fresh cracked pepper and maybe a touch of garlic powder (but it won't be exactly the same).
• Roast beef for about 45 minutes to 1 hour depending on size; you can use meat thermometer to check if you like, meat should be at medium rare.
• Let meat rest for a few minutes; while this is going on, mix 3 cups cold water with 2 packages brown gravy mix (a whisk really helps here).
• After a few minutes, slice roast beef as thin or thick as you like; my family likes it about a 1/2 to 3/4 inch thick. Set aside a few slices for those who like their meat medium rare.
• Drain pan drippings from roast pan into a large frying pan, add gravy mixture, stir until it starts to bubble.
• Place roast beef slices that you want to be well done into pan with gravy, cook and let gravy reduce a bit, about 10 minutes or so.
• Put well done beef and also saved medium rare slices onto a serving platter and drizzle last bits of gravy over all. Enjoy!

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

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.