Round Up Beef For A Crowd Recipes

ROUND-UP BEEF (FOR A CROWD)

Make and share this Round-up Beef (for a Crowd) recipe from Food.com.

Provided by lauralie41

Categories Meat

Time 2h

Yield 25 serving(s)

Number Of Ingredients 10

Round-up Beef (for a Crowd) image

Steps:

Dredge strips of beef in flour, salt & pepper, brown in oil.
Combine water, catsup, brown sugar, vinegar, worcestershire, and onion.
Stir well, heat and pour over beef.
Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours.
Stir occasionally.

Nutrition Facts : Calories 101.7, Fat 0.2, Sodium 360.6, Carbohydrate 24.6, Fiber 0.6, Sugar 18.5, Protein 1.3

Ingredients

10 lbs beef round steak, Cut Into Strips
1 cup unbleached flour
oil (To Brown Meat)
5 cups water
3 cups catsup
1 1/4 cups brown sugar, Firmly Packed
1 1/4 cups red wine vinegar
5 tablespoons Worcestershire sauce
5 medium onions, Chopped
salt and pepper

THE BEST ROAST BEEF FOR SANDWICHES

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

The Best Roast Beef for Sandwiches image

Steps:

In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

Ingredients

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

MILE-HIGH SHREDDED BEEF FOR A CROWD

This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Categories Lunch

Time 3h35m

Yield 12-15 servings.

Number Of Ingredients 16

Mile-High Shredded Beef for a Crowd image

Steps:

Place roast in a Dutch oven; add the broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.

Nutrition Facts :

Ingredients

1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) beef broth
1 medium onion, chopped
1 celery rib, chopped
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3 drops hot pepper sauce
12 to 15 hoagie buns, split

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Round Up Beef For A Crowd Recipes

ROUND-UP BEEF (FOR A CROWD)

Make and share this Round-up Beef (for a Crowd) recipe from Food.com.

THE BEST ROAST BEEF FOR SANDWICHES

MILE-HIGH SHREDDED BEEF FOR A CROWD

This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado

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