Supreme Roast Beef Recipes

ALL AMERICAN ROAST BEEF

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4

All American Roast Beef image

Steps:

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

Ingredients

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

EASY ROAST BEEF SUPREME WITH FRIES

Discovered this twist on my favorite fall/winter sandwich and made it at home. Absolutely love it! And much easier than traveling across state to have it on my plate again. :-)

Provided by Patricia Bentzen

Categories Beef

Time 2h20m

Number Of Ingredients 7

Easy Roast Beef Supreme with Fries image

Steps:

1. Prepare au jus gravy mix according to package directions. Pour finished gravy into slow cooker, add roast beef. Set to low or warm and allow meat to heat through. (I allow at least two hours with crock pot on low)
2. Prepare french fries according to package directions, season to taste.
3. Saute drained mushroom pieces and onion in frying pan, set aside.
4. Layer beef, mushrooms and onion on hoagie bun sliced lengthwise. Top with two slices swiss cheese per sandwich.
5. Ladle au jus gravy into small cups for dipping sandwich and/or fries.
6. Plate sandwich with fries and au jus cup. Can also add a pickle spear (I prefer kosher dill spears).

Ingredients

1 1/2 lb shaved roast beef
2 pkg au jus gravy mix
1 can(s) sliced mushroom pieces
1 small onion, julienne sliced
8 slice finlandia swiss lace cheese
1 Tbsp butter/margarine
1 pkg frozen french fries

THE SUPREME SHEPHERD'S PIE

This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.

Provided by Sunny

Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes

Time 1h15m

Yield 4

Number Of Ingredients 4

The Supreme Shepherd's Pie image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
Bake in preheated oven for 1 hour, until potatoes are browned.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g

Ingredients

1 pound leftover roast beef, cubed
2 onions, thinly sliced
½ cup homemade beef gravy
4 cups mashed cooked potatoes

SLOW-ROASTED BEEF

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Provided by J. Kenji López Alt

Categories dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3

Slow-Roasted Beef image

Steps:

Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

Ingredients

1 (2- to 3-pound) inexpensive lean beef roast, such as tri-tip, top round or eye round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil