Moms Special Sunday Roast Beef Recipes

MOM'S ROAST BEEF

Steps:

• In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

MOM'S ROAST BEEF

Steps:

• Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
• Cover and simmer for 2-1/2 hours or until meat is tender.
• Combine flour and remaining water until smooth; stir into pan juices.
• Cook and stir until thickened and bubbly.
• Remove roast and slice. Pass the gravy.

MOM'S SUNDAY POT ROAST

Steps:

• Preheat oven to 325­°.
• Season flour with salt and pepper; dredge the meat in the seasoned flour.
• Heat bacon fat in a heavy skillet (cast iron is preferred). When hot, sear/brown meat on all sides.
• Transfer meat to a roaster or Dutch oven. (Mom always used her enameled roaster.).
• Mix consommé with one (soup) can of water, bring to a boil, and pour over the meat.
• Cover, place in preheated oven, and roast for two (2) hours, turning meat over after about an hour.
• Remove roaster from oven, add carrots and onions, cover, return roaster to oven for another hour. (Additional water or broth may be added if necessary.).
• Remove roaster and add potatoes; cover and return to oven for another hour or until potatoes are done.
• Remove meat and vegetables to serving dishes, cover with foil to keep warm until ready to serve.
• Optional gravy:.
• Skim most fat from juices in pan (leave about 2 Tbs) and add enough liquid (water or beef broth) to make two cups. Mix 1/4 cup of cold water with 2 tablespoons of corn starch. Bring juices to a boil and stir in the cornstarch mixture. Cook for one minute, stirring constantly, until gravy is thickened.
• Variations:.
• - Add two ribs of celery, cut in 1.5 inch pieces when adding the carrots and onions.
• - Add 1 or 2 turnips, cut in eighths (roughly 1" pieces) when you add adding the potatoes.
• - Combine consommé with tomato juice instead of water. (Mom would never have done this, but there were plenty of other families that couldn't imagine preparing their pot roast any other way.).
• - Add 2 cloves and a bay leaf when adding meat to the roaster pan.

MOM'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

MOM'S SIGNATURE ROAST BEEF

Steps:

• Combine beer and next 4 ingredients and 2 tablespoons oil in a large zip-top freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
• Brown roast 4 minutes on each side in remaining 1 tablespoon oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
• Bake at 300°F for 2 1/2 hours. Turn roast, and stir in carrots, potatoes and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
• Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles.
• Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

MOM'S BEEF ROAST

Steps:

• Place roast in roaster pan and sprinkle with vinegar, pepper, garlic powder and the onion soup mix.
• Cover roaster and bake at 325º-350º for at least 3-4 hours.
• The last hour of cooking I remove the lid to brown the roast a bit.
• Then with the drippings, I make gravy (remove roast and cover with foil. Heat the drippings on the stove over fairly high heat. Add more water if necessary, and bring to a boil. Whisk in a slurry of flour and water (fairly thick) stirring constantly to avoid lumps. Adjust salt and pepper.).

MY MOM'S SUNDAY POT ROAST

Steps:

• Trim any excess fat from beef.
• Discard fat.
• Cut beef into serving-size pieces;season with salt and black pepper to taste.
• Scrub potatoes.
• Cut scrubbed potatoes into quarters.
• Cut carrots and parsnip diagonally into 3/4 inch slices.
• Slice celery into 1 and 1/2 to 2 inch pieces.
• Place potato,carrot, parsnip,celery, onion and bay leaves in slow cooker.
• Sprinkle rosemary and thyme over vegetables.
• Arrange beef over vegetables in slow cooker.
• Pour broth over beef.
• Cover slow cooker and cook pot roast on low about 8 and 1/2 to 9 hours or until beef is fork-tender.
• Remove beef to large serving platter.
• Arrange vegetables around beef on the platter.
• Remove and discard bay leaves.
• Serve pot roast with juices from slow cooker or with gravy, if desired.

MOM'S SPECIAL SUNDAY ROAST BEEF

Steps:

• Rub oil over entire surface of meat. Combine remaining ingredients; rub over roast. Let sit for 60 minutes. Place meat in shallow baking dish with fat side up. Bake at 350 degrees 20 minutes per pound. The result will be a brown outer surface with an even rareness in the middle. Cover the meat with aluminum foil and a clean kitchen towel and let the meat rest for 10-20 minutes before slicing.