PERFECT ROAST BEEF WITH A GARLIC CRUST
This is a combination of two great recipes! I found these recipes on a cooking site. One recipe was for the crust (by Magpieno6) and one was for the cooking method (by Wynnebaer) of the roast beef! Both worked perfectly together! I added my photo!
Provided by Lillian Russo
Categories Roasts
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Season the roast beef with salt and pepper.
- 2. Now make the garlic crust by heating the oil in a frying pan.
- 3. Add Garlic and saute for 2 minutes, stirring. Then mix in breadcrumbs, parsley, salt and black pepper
- 4. Allow mixture to cool, then press this mixture onto the seasoned roast beef. This should be enough to cover just the top and sides of the roast.
- 5. Preheat oven to 500*
- 6. Bake UNCOVERED for exactly 23 minutes. This cooking time will give you a medium/well roast, as in the picture. If you want it more or less cooked adjust the cooking time. For medium/rare 15 minutes.
- 7. Shut oven off and DO NOT open door for 1 hour (important)
- 8. Take roast out and let it rest for 15 minutes, covered.
- 9. Then just slice and serve.
FIREMAN BOB'S FIRED UP POT ROAST MY WAY
If I were " Pot Roast " ? This is what I would want to taste like... Tradition says... A Pot Roast is " Comfort Food ". This will be a regular on the Sunday Monday Tuesday Wednesday Thursday Friday and Saturday Dinner Table!!!! The Guys always loved this one every time I made it... Enjoy!
Provided by Bob Cooney
Categories Beef
Time 8h15m
Number Of Ingredients 13
Steps:
- 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
- 2. Place roast in slow cooker.
- 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
- 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
- 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. Enjoy!
FIREMAN BOB'S MEATBALLS PURE AND SIMPLE
For the longest time, I have wanted to create a " Meatball " that stands all by it's self! I believe I have " conquered " that " Quest " with this recipe... I LOVE a good meatball and I believe this will be a favorite of yours' as well! I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"... Thank you so much Pat... :) I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option... Thank You Enro for allowing me to add your " Version " to my recipe... :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 17
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
- Shape into 24 meatballs.
- Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
- Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
- Enro Gay's Version for a Family Gathering with her Gravy...
- Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
- " I did not use your "gravy" as outlined above, but used this instead: "
- Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
- Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
- " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
- " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
- " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!
ROAST BEEF WITH A CLASSIC BREADCRUMB, GARLIC & HERB CRUST
This is a great recipe. I Got it from The Best of Fine Cooking Side Dish Magazine. I have made this twice now with fave reviews. Putting it here for safe keeping in case I lose the magazine (which I have been known to do).
Provided by CIndytc
Categories Roast Beef
Time P1DT30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Let the roast sit at room temperature for 30 minutes. Meanwhile position a rack in the middle of the oven and heat the oven to 400°F Put a roasting rack in the roasting pan or a heavy-duty rimmed baking sheet. (Line the pan with foil for easier clean-up if you like.).
- Season the roast liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot, brown the meat well on all sides, including the ends, about 4 minutes per side. Transfer the meat to the roasting pan. Set aside to cool while you prepare the crust.
- In a medium bowl, combine the breadcrumbs, shallots, garlic, thyme, marjoram, 1/2 teaspoons salt & 1/4 teaspoons pepper. Pour the melted butter into the breadcrumb mixture; toss to combine.
- Using a rubber spatula, smear the top and sides of the beef with the musterd. With your hands, lightly press the breadcrumb mixture into the mustard.
- Roast the beef until an instant-read thermometer inserted into the middle part of the mead reads 125°F for medium rare, about 60 minutes for a strip loin roast or 60 to 80 minutes for a top sirloin roast, depending on its thickness. (To keep the crust from over browning start checking on the roast after 30 minutes of cooking, and when the crust is golden brown, tent it with aluminum foil).
- Meanwhile make the horseradish-mustard sauce (recipe follows).
- Remove the roast from the oven and let the meat rest for 10 to 20 minutes (the meat will continue to cook as it rests) before carving, across the grain, into 1/2 inch thick slices.
- CREAMY HORSERADISH-MUSTARD SAUCE: In small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to 4 days; stir before using.
Nutrition Facts : Calories 888.2, Fat 63.9, SaturatedFat 27.9, Cholesterol 213.8, Sodium 564.9, Carbohydrate 13.4, Fiber 1.4, Sugar 1.8, Protein 61.8
FIREMAN BOB'S " STUFFED TO GILLS " RIB EYE ROAST
I was asked a few days ago by Sis, to " create " a new recipe for a " Stuffed Roast "... Here is my version of a great " Stuffed Roast " !!! I hope You all enjoy this tasty morsel of meat !!! Sincerely, Fireman Bob
Provided by Bob Cooney
Categories Meat Appetizers
Time 3h55m
Number Of Ingredients 26
Steps:
- 1. For stuffing: Place bacon into a large Dutch Oven, cook over medium heat, stirring often, until bacon is browned but not crisp, about 8 minutes. Set aside to drain. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in spinach and sour cream and simmer, stirring occasionally. Scrape mixture into a medium bowl. Stir breadcrumbs, scallions, sage, rosemary, fennel, parsley, red pepper flakes, nutmeg, and Parmesan cheese into stuffing mixture. Season to taste with salt and pepper. Stir in eggs. Place in refrigerator to cool.
- 2. For roast: Let meat stand at room temperature for 2 hours. Allow roast to " roll " out on the cutting board to prep for the stuffing. Season the roast generously with salt and pepper, rub with oil, and sprinkle with rosemary. Spread the stuffing mixture out on the meat creating an even thickness all over the meat. NOTE: If you end up with extra stuffing, just place in a pan and bake. Carefully roll the roast with stuffing mixture into a big roll, tie off the rolled raost with butcher twine with several " ties ". Place the " Roast " in a large Dutch Oven and cover with lid and place in your oven.
- 3. Roast beef for 20 minutes. Reduce heat to 250°F and continue roasting for 3 hours. center of roast at the 2 1/2 hour mark using a thermometer insert into the thickest part of roast, it will register 110°F to 115°F for rare and 120°F 125°F for medium-rare. Place the roast on a cutting board, place foil loosely on roast. Let rest for at least 10 minutes. Remove the twine. Serve with Crusty bread and a side of Garlic Mashed Potatoes.
- 4. ENJOY !!!!!
ROAST BEEF WITH PEPPERCORN-HERB CRUST
Make and share this Roast Beef with Peppercorn-Herb Crust recipe from Food.com.
Provided by PalatablePastime
Categories Roast Beef
Time 10h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Dry the meat with paper toweling.
- Make 6 1-inch deep slits about equidistant apart along the roast and slip a clove of garlic inside (make more slits with more garlic if you like).
- Place the roast in a roasting pan.
- Drag out your mortar, spice mill, or sledge hammer, and crush the peppercorns along with the other 3 cloves of garlic, the salt, and the herbs and mix them into a paste (add a touch of oil if desired).
- Prepare to get your hands dirty- grab some of the paste and rub it into the roast and pat it down evenly across the surface.
- If you find yourself needing a bit more, make some, but this amount should do.
- Cover the roasting pan with plastic wrap and marinate in the fridge 6 hours or overnight.
- A few hours before you plan to start roasting, pull the roast out of the fridge and let it bring up to room temp, and let it sit that way for an hour.
- Preheat your oven to 200 degrees F.
- Place the roasting pan in the oven and go read a book, because this is slow roasting- at about 2 hours and 15 minutes, you might start checking on it.
- You want the internal temp to come up to 110F, you should use an instant read thermometer or have had a thermometer stuck in the roast in a center part not touching the bone.
- When it gets to 110F, turn the oven up to 500F- this is going to give it a fabulous crust.
- Watch it closely now, and when it gets to 135F you can take it out and have a nice med-rare roast (for med, go till 150, and for well-done, go to 160).
- Remove the roast from the pan and put it on your platter, but don't dare carve it for 15-20 minutes or you'll lose all the juices inside.
- Degrease all the pan juices in the roaster, the add the beef stock to that, scraping up the browned bits at the bottom.
- Mix the flour with the water in a small dish.
- Heat the pan juices, and stir the flour slurry into it, stirring constantly until it comes to a boil and thickens.
- Serve the gravy with your sliced beef, if desired.
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
FIREMAN BOB'S SUNDAY GARLIC ROAST OF BEEF
This has always been a staple on Sundays at the Fire Department. It only takes a short time to prepare and a long time cooking, ( low and slow ) because that is what Sundays are for, Low Key and Slow Day to relax...
Provided by Bob Cooney
Categories Roasts
Time 8h20m
Number Of Ingredients 11
Steps:
- 1. Rinse the roast off with water... Cut 1 inch slits in the roast and place 1 to 2 cloves of the garlic in the hole. Place these cloves all throughout the roast so there is cloves every where in the roast. Place roast in large Oven Roasting Pan.
- 2. Take all the other spices and place on roast. Take the Potatos and Carrots and Onions and set in raosting pan.
- 3. Place the Pan in the oven and cook at 195 degrees for 6 hours. Sit back and enjoy the most wonderful Sunday meal ever.
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