Big Beef Roast Recipes

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

AWESOME ROAST BEEF

Steps:

• Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

BIG BEEF ROAST

Steps:

• In a slow-cooker:.
• Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
• Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
• Pour broth around the roast, taking care not to pour it over the spiced roast.
• Peel and thinly slice onion.
• Separate slices into rings and add to the pot.
• Cover the slow cooker and cook on low 8 to 10 hours.
• Working carefully, use 2 forks to shred the beef.
• Stir the shredded beef well to mix it with the liquid in the pot.
• In a conventional oven:.
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• Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
• Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
• Pour broth around the roast, taking care not to pour it over the spiced roast.
• Peel and thinly slice the onion.
• Separate the slices into rings and add them to the pot.
• Cover roast with aluminum foil.
• Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
• You may baste the meat several times, if desired.
• Remove the beef to a plate or shallow bowl.
• Working carefully, use 2 forks to shred the beef.
• Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.