Sbd Sunday Dinner Roast Beef Recipes

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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

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

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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