Sbd Sunday Dinner Roast Beef Recipes

SUNDAY (GAME DAY : ) ROAST BEEF DINNER

Sunday (Game Day : ) Roast Beef Dinner image

My husband begs for this in the fall and winter. The whole family loves the smell of this cooking while watching Sunday Football games :) Versatile as far as the veggies go...Leave the potatoes out and make some mashed potatoes on the side...great with the rich brown gravy!

Provided by Karen..

Categories Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 lbs boneless bottom round roast or 3 1/2 lbs rump roast
4 -6 medium potatoes, unpeeled and quartered
1 large onion, peeled and cut into eighths
2 -4 carrots, peeled and cut into chunks or 1/2 lb baby carrots
basil
dried garlic
garlic powder
salt and pepper
water
2 packets beef gravy mix or browning sauce (gravy master or kitchen bouquet)
flour (optional)

Steps:

Preheat oven to 350*.
Place roast in large roasting pan or baking dish.
Arrange vegetables around roast.
Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
Place in oven and allow to cook for about 15 minutes.
Add water to pan about 1/2 inch to an inch up.
About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
You can pour this over the roast if if is getting too dry on top.
Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
Heat over low heat until mixture starts to bubble.
Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
Simmer 5 minutes, remove from heat and add 1 tsp.
(or more) of Gravy Master.
Stir in some salt and pepper to taste and serve with sliced beef.
Slice beef after it has sat for about 15 minutes to retain juices.

SUNDAY DINNER SAVORY POT ROAST BEEF

Sunday Dinner Savory Pot Roast Beef image

I came up with this when I was tired of the typical onion soup flavored roast beef recipe, but not in the mood for the robust red wine version I use. My kids liked it a lot (they range in age from 1 to 14 and even the baby ate it up!) I serve it with scalloped potatoes and a green salad. We like it for Sunday Dinner after church.

Provided by Dreamgoddess

Categories Savory

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs boneless chuck roast
1 teaspoon Lawry's Seasoned Salt
3 tablespoons olive oil (I use light tasting, not extra virgin)
2 bay leaves
6 allspice berries
1/4 cup slivered shallot (one shallot big enough to fill your hand)
1 (14 ounce) can of good beef broth
1 inch cinnamon stick

Steps:

Heat oven to 350.
Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
Rub the roast with Lawrey's salt.
When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
When all sides are nicely browned, remove roast to a platter.
Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
Pour in beef broth and stir, scraping sides and bottom of pan.
Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
Remove roast to serving platter.
Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

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