ITALIAN ROAST BEEF
This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise.
Provided by JCC4329
Categories Meat
Time 2h18m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice garlic into matchsticks. Make slits in roast with small knife and insert garlic.
- Rub oil all over roast. Grind pepper over roast and coat with Italian Seasoning.
- Place roast on rack in roasting pan and roast at 500°F for 20 minutes. Turn heat down to 300°F and roast an additional 18 minutes per pound for medium rare.
- Remove from oven and let rest 15 minutes before slicing.
JUICY ROAST BEEF
Make and share this Juicy Roast Beef recipe from Food.com.
Provided by Barry D.
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Roast needs to start at room temperature (leave out two hours prior to cooking).
- With a sharp knife make 8 small incisions around the roast.
- Place a sliver of garlic in each one.
- Take a tablespoon of olive oil and rub all over roast.
- Sprinkle salt and pepper on roast.
- Place roast on oven rack fat side up, with a drip pan on a rack beneath the roasting rack.
- Brown roast for half an hour at 375°F.
- Lower heat to 225°F and cook for an additional 2 to 3 hours.
- When the roast starts to drip juices and it is brown on the outside check the temp with meat thermometer.
- Pull the roast out of oven when the inner temperature reaches between 135 and 140°F.
- Let roast sit for 15 minutes before carving.
- FOR GRAVY.
- Remove pan from oven and place on stove top at a medium heat.
- Add water and red wine or beef stock to pan.
- Loosen drippings from pan.
- Dissolve a tablespoon of cornstarch in a little water and add to pan.
- Stir quickly to thicken gravy and reduce lumping.
- You can add a little butter if there wasn't much fat from roast.
- Salt and pepper to taste.
Nutrition Facts : Calories 496.2, Fat 31.3, SaturatedFat 11.7, Cholesterol 142.9, Sodium 896.5, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 46.3
BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
TENDER, JUICY, ROAST BEEF EVER
Recipe is so simple and test oh so Good. It is so juicy and tender, people rave on how good this is evertime I make it.
Provided by J Bowen
Categories Roast Beef
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Salt and pepper roast all over.
- Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
- Add a little water in pan to loosen up juices.
- Turn down oven to 325 and cook for 1 hour and 10 minute.
- Take out and cover with aluminun foil for 30 minute.
- You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
- ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.
JUICY ROAST BEEF
If you like seeing some "red" in your meat, this recipe is for you! Since the goal is to sear the natural juices inside the roast, you'll get very little in the pan. Gravy lovers might want a can of beef broth or packaged mix. You'll love the aroma as it cooks and how the caramelized onion flavors the juice!
Provided by TommyGato
Categories Very Low Carbs
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to very hot, 500 degrees F.
- Prepare 8x8 baking pan with non-stick spray.
- Remove excess fat from roast, pat dry with paper towel, and place in pan.
- Rub pepper on the roast if desired.
- Liberally rub or brush with oil.
- Arrange onion slices to cover the bottom of the pan around the roast.
- (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.)
- Place in hot oven, uncovered--note that the times below are from this point.
- After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven.
- Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx.
- 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F).
- Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving
- Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast.
JUICY ITALIAN ROAST BEEF
From Diners, Drive-ins and Dives cookbook. Courtesy of Rosemary George, owner of the Original Vito & Nick's Pizzeria, Chicago, Ill.
Provided by mightyro_cooking4u
Categories Very Low Carbs
Time P2DT15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees. Combine the salt, basil,oregano, granulated garlic and onion, and the black pepper in a mixing bowl.
- Trim all the fat from the beef round. Rosemary grinds the trimmings, but you can cut them up into bite-size pieces. Put the trimmings on the bottom of a roasting pan and sprinkle with some of the seasoning mix. Put the roast beef on top and coat the beef well with more of the seasoning mix. Drizzle the olive oil over the top of the roast and pat it into the seasonings.
- Roast for 11/2 to 2 hours until the internal temperature registers 130 degrees(medium-rare) on an instant-read thermometer. Remove from the oven and let stand for about 20 minutes before carving.
Nutrition Facts : Calories 375.8, Fat 22.3, SaturatedFat 6.5, Cholesterol 117.2, Sodium 4820.9, Carbohydrate 2.4, Fiber 0.5, Sugar 0.1, Protein 39.2
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