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Roast beef recipes - 3 recipes

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Top rated Roast beef recipes

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Preheat oven to 275. Season the meat on all sides with salt and the Montrel Seasoning

  • 1 (3 to 3 1/2 pound) bottom round rump
  • roast, room temp
  • Montreal Seasoning
  • Salt
  • 3 tablespoons olive oil
  • 1/2 large yellow onnion, sliced
  • 3 cups canned low sodium beef broth
  • 2 tablespoons cornstarch
  • 1/4 cup water
4.7/5 (3 Votes)

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Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan

  • 1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons Olive Oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/3 cup all-purpose flour
  • 2 teaspoons beef bouillon granules
  • 2-1/3 cups water, divided
  • Preheat oven to 325°. Place roast with fat side up in ungreased
  • roasting pan. Combine the next five ingredients; pour over roast.
  • Combine parsley, basil, salt, pepper, tarragon and thyme; rub over
  • roast.
  • Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°). Remove to a warm serving
  • platter. Let stand 10-15 minutes.
  • Pour drippings and loosened brown bits into a measuring cup. Skim
  • fat, reserving 2 tablespoons. In a large saucepan, combine flour,
  • bouillon and 1 cup water until smooth. Gradually stir in the
  • drippings, reserved fat and remaining water. Bring to a boil; cook
  • and stir 2 minutes or until thickened. Slice roast; serve with
  • gravy. Yield: 10-12 servings.
4.4/5 (5 Votes)

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1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt

  • Ingredients
  • 1 1 to 5-pound) to 5-pound) boneless top round roast, tied (see note)
  • Salt and pepper
  • 1 1 1 tablespoon vegetable oil
  • 4 4 4 tablespoons unsalted butter
  • 2 2 2-inch carrots, peeled and cut into 2-inch pieces
  • 1 1 1/2-inch onion, peeled and cut into 1/2-inch rounds
  • 1 1 2-inch celery rib, cut into 2-inch pieces
  • 1/2 1/2 1/2 cup all-purpose flour
  • 1 1 1 teaspoon tomato paste
  • 2 2 cans 2 (10.5-ounce) cans beef consommé
  • 1 1/2 1 1/2 1/2 cups water
4/5 (1 Votes)

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Grandma's Roast Beef with Gravy Sunday Night Roast Beef****