Easy Mouthwatering Roast Beef Recipes

SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF

Steps:

• Take the beef out of the fridge an hour before putting it in the oven to let it warm to room temperature.
• Slice the garlic into small slivers and mince the rosemary.
• Combine the rosemary, smoked paprika, salt, and pepper with the Worcestershire sauce, lemon juice, and olive oil to make the spice rub.
• Using the tip of a sharp knife, make small slits in the roast. Insert the garlic slivers into the slits. Spread the rub on the outside, covering the whole thing.
• Set the roast in a roasting pan with a rack, and then pour the stock into the bottom of the pan.
• Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes.
• After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃). For a 3lb roast, this takes around an hour.
• While it's cooking, baste it with the pan juices a couple of times. We use a turkey baster every 25 minutes or so.
• When the meat has reached the desired temperature, take it out of the oven, keep it on the rack while covering it loosely in foil, and let it rest covered for 15 to 20 minutes.
• Slice the beef into thin slices against the grain and sprinkle a tiny bit of salt across the top of the slices right before serving.
• Once the roast has finished cooking, remove the juices from the pan and add enough stock to have 2 cups of liquid. Recommend using low sodium or sodium-free stock or broth.
• In a saucepan, make a roux by whisking the butter and flour together over medium heat. Once the roux has turned golden brown, slowly pour in the liquid while continuing to whisk.
• Add the salt and pepper and continue stirring until the gravy has reached the desired consistency. This usually takes 5 to 7 minutes.
• The gravy will start to thicken as it cools.

EASY, MOUTHWATERING ROAST BEEF

Steps:

• Use a metal skewer to poke some holes throughout beef rib roast so marinade can penetrate the muscle.
• Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in a bowl; pour into a large resealable plastic bag. Add the rib roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator at least 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove rib roast from the marinade. Discard remaining marinade. Place roast into a roasting pan with a rack.
• Cook the roast until hot and slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from oven, cover with aluminum foil, and let rest on top of stove for 20 minutes before slicing and serving.