OFF-OVEN ROAST BEEF
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h30m
Yield 4 to 6 main courses, with leftovers for sandwiches
Number Of Ingredients 6
Steps:
- Remove roast from refrigerator. Preheat oven to 500 degrees.
- In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
- Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
- After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
NO FUSS ROAST BEEF
Make and share this No Fuss Roast Beef recipe from Food.com.
Provided by Graybert
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first four ingredients; rub over roast.
- Place roast, fat side up, in a roasting pan.
- Dot with butter.
- Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness.
- Let stand for 10-15 minutes before carving.
- Thicken pan drippings for gravy if desired.
EASY ROAST BEEF
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare
Provided by James Martin
Categories Dinner, Main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium
NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
NO-FUSS POT ROAST WITH VEGETABLES
Found in a booklet called No-Fuss Oven Fare. The only thing I change from the original recipe is I add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. This can also be prepared in a crock-pot. I have entered those instructions too.
Provided by HokiesMom
Categories Roast Beef
Time 3h45m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (See below for instructions for using a crock-pot).
- In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
- In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
- Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
- Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
- Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
- Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
- Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
- Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
- Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
- Slice beef thinly and serve with the vegetables and gravy.
- CROCKPOT METHOD:.
- Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
- Cover with lid and cook on low heat for 8-10 hours.
NO-FUSS BEEF ROAST RECIPE
Provided by GmaJan12
Number Of Ingredients 6
Steps:
- Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired. Yield: 6-8 servings. Editor's Note: One envelope of meat marinade seasoning mix may be substituted for the seasoned salt, garlic powder, onion powder and cayenne.
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