Easy Beef Oven Roast Recipes

EASY ROAST BEEF

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.

EASY & ELEGANT TENDERLOIN ROAST

Steps:

• Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

EASY ROAST BEEF

Steps:

• Preheat Oven to 500 Degrees.
• Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
• Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
• Sprinkle Garlic Powder and Black Pepper all over roast.
• Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
• After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
• *3lb Roast- 54 minutes
• *4lb Roast-72 minutes
• I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
• Timetable.
• Rare- 125-130 degrees.
• Medium rare- 130-140 degrees.
• Medium- 145-150 degrees.
• Well Done-155-165 degrees.
• After allowing the roast to "rest" Slice and Serve!
• Enjoy!

EASY POT ROAST FOR OVEN OR CROCK POT

Steps:

• Preheat oven to 325°F.
• Season roast heavily with salt and pepper. Heat oil in a dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
• Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 6 to 7 hours until tender.).
• Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
• Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place dutch oven on stovetop and bring to a boil.
• Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

EASY OVEN ROAST

Steps:

• Place roast on heavy-duty aluminum foil; brush with steak sauce and sprinkle with onion soup mix.
• Spoon mushroom soup on top; wrap loosely with foil.
• Place in a 13x9 pan.
• Bake at 350 degrees for 2 hours.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.