roast beef

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.

To Die for Crock Pot Roast

beef

(1 1/4 ounce) package brown gravy mix, dry

(1 1/4 ounce) package dried Italian salad dressing mix

(1 1/4 ounce) package ranch dressing mix, dry

water

Mix the dried mixes together in a bowl and sprinkle over the roast.

2. Add one cup of red wine along with the water.

3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.

I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not to alter the taste). Being a strong advocate of one-dish meals, especially for busy weeknights, I dumped my veggies (baby spuds, chopped rutabaga, baby carrots and pearl onions) in the crock and what a pleasant surprise! – the cooked veggies were the most delicious, savoury root veggies I have ever tasted. The taste of the veggies was more influenced, but most certainly not overpowered, by the dry ingredients than the beef was. All in all, this recipe surely deserves its place at the top of the pyramid.

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.

Get-ahead gravy

onions

carrots

celery

rashers of higher-welfare smoked streaky bacon

bay leaves

sage

rosemary

star anise

chicken wings

olive oil

60 ml sherry or port optional

flour

cranberry sauce

https://www.youtube.com/watch?v=XmxJeptDDlY

Peppercorn Roasted Beef Tenderloin

Kosher salt

sugar

tri-color peppercorns, crushed with a rolling pin

butter

garlic, crushed

Ree Drummond’s Peppercorn Roasted Beef Tenderloin.

Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.

Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.

While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.

Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

I made this for a dinner party - and it was absolutely fabulous.  No one in the group preferred rare, so I cooked the meat until it reached 130 then took it out to rest, which brought it up to about 150 - and it came out perfect for us!  Several people said it was the best meat they had ever had!  It was well worth the money - and the crust on it plus the butter took it over the top!

I've made this numerous times and it is fabulous. It's my husband's favorite meal. The first time I made this recipe, the grocery store told me I would have to pre-order a tenderloin, so I ended up buying filets instead. Turns out that filets work better for us because it means I can make a smaller quantity for just my husband and I. I follow the recipe and prepare just as you would for a tenderloin. The only modification I do is keep the peppercorns whole; it's difficult to break them up and grinding makes them too fine. We like the crunch and taste of them whole and it saves time. I find that the cooking time is similar to the recipe but I rely on a short beef thermometer to gauge when they are done to our liking. You can get the thermometers at Target and they are perfect for this recipe when using filets.

PLEASE. If you don’t enjoy medium rare to medium steak, buy another cut!  The reviews recommending bumping up temp or cook time border on criminal for this tender, experience piece of beef. Please attend to the temp instructions and prepare a cozy place for roast to rest AND FINISH COMING TO TEMP!  rant concludes...

Very very good. I found a prime grade tenderloin for this recipe. I thought my roast was a bit bigger than the one in recipe, so I increased the amount of cracked pepper. Didn’t need to do that. I was pressed for time and bumped oven temp to 500. 475 would be better. Allow 60-90 min for a larger roast. Overall it was fantastic. I asked my guests if anyone wanted a steak knife? No...they thought it would be ok. I cut mine with my fork. Minimal prep..few ingredients..fantastic results..doesn’t get any better than this. 

This has been my Christmas Eve dinner for the past several years. My entire family (plus extended family) looks forward to this treat every year. It’s FABULOUS! 

This Recipe is AWESOME!!! I made this last night for company (12 people) it was a hit!!! Everyone raved about it and said it was better than a steak house filet! By far the best steak I've ever had!! Thanks Ree! 

I made this for our Christmas Eve dinner and it was fantastic!! The salt &amp; sugar mixture did wonders and of course the peppercorns were yummy!   I have no doubt that it will be requested again and again for special meals!  Thanks Ree!

This was so easy and delicious! My family was happy and no waste or leftovers. Big hit! 

This Beef Tenderloin came out perfect! It was so easy to make but looks so elegant! Delicious!

https://www.foodnetwork.com/videos/party-time-beef-tenderloin-0216046

Ree prepares her favorite beef tenderloin for a 'friend'ly dinner party.

Party-Time Beef Tenderloin

Master the perfect roast with our step-by-step recipe. For tips on buying the correct cut of beef and how to make amazing gravy, see the notes section.

Basic roast beef & vegetables

butter,

Salt & black pepper

1.5kg (about 10) sebago (brushed) potatoes, peeled, halved lengthways, patted dry with paper towel

plain flour

milliliters (1 1/2 cups) Massel beef stock

spinach

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5613834738001&=domain=taste

5348771529001-5613834738001

Juicy and tender bottom round roast encrusted with sea salt and herbs. This roast beef recipe is a family favorite!

Bottom Round Roast

arrowroot starch

gluten-free beef broth

garlic cloves,

sea salt

parsley

thyme

black pepper

Using a mortar and pestle, turn the garlic...

Using a mortar and pestle, turn the garlic cloves and seasalt into a paste.  Stir in the dried parsley, dried thyme, driedrosemary, ground black pepper, and olive oil.

Preheat oven to 375 degrees (F).

Remove the beef bottom round roast from its...

Remove the beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast. 

Place the roast in a 10-12 inch baking...

Place the roast in a 10-12 inch baking dish (I recommendusing a cast iron skillet, because it can also be used later to make the gravy) and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up.

Bake for about 18-20 minutes per pound, or...

Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).

Remove the roast from the baking dish and...

Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing.

Combine the cold water and the arrowroot starch. Set...

Combine the cold water and the arrowroot starch. Set aside.

In a heavy bottomed pan, place the cooking...

In a heavy bottomed pan, place the cooking juices from the roast, including the crispy brown bits (or if you cooked the roast in a cast iron skillet, just use that to make your gravy in).

Stir in the beef broth and red wine....

Use a wire whisk to gently scrape the...

Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil. 

Whisk in the arrowroot starch mixture. 

Return the gravy to a boil, then reduce...

Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.

https://mediavine-res.cloudinary.com/video/upload/xop2sj537oab0etepsks.mp4

This bottom round roast will quickly become a family favorite recipe! Crusted in sea salt, lots of fresh garlic, and herbs, this juicy roast is lip smacking delicious!

Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry.

Gordon Ramsay’s beef Wellington

flat cap mushrooms, roughly chopped

sea salt and black pepper

olive oil,

piece of prime beef fillet

1-2tbsp English mustard

Parma ham

ready-made puff pastry

egg yolks, beaten

Beef Wellington isn't as tricky to make as it seems, follow these few simple steps to make this impressive main dish... 

Beef Wellington

This sirloin tip roast recipe is one of or favorites! It is a lot easier than you think with a little bit of roast seasoning, this beef sirloin tip roast can be prepped, roasted and served in no time at all!

Perfect Sirloin Tip Roast

sirloin tip roast (4-5 lbs)

garlic powder

cracked pepper

salt

onion

Preheat oven to 450°F.

Remove roast from the refrigerator at least 45-60 minutes before cooking.

Rub roast with olive oil and seasonings.&nbsp;Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.

Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).

Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.

Remove from oven (a few degrees before it's done, I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.

Discard onions and save any drippings for gravy or freeze to add to soups or stews.

Poor Man's Mock Prime Rib

vegetable oil

Red wine sauce

If roast stalls out during cooking or hasn&#8217;t reached the desired temperature in the 30 to 50 minutes, heat oven back up to 225 degrees F. for five minutes.

For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts.

Notes

Most of the time is hands off. Day of, plan on 2 3/4 hours at a minimum and up to 3 hours 30 minutes at a maximum

30 to 40 minute rest at room temperature (ideal time to prepare your rub)

First stage cooking for medium 1 1/4 to 1 3/4 hours

Timing

Degree of doneness

1 cup Red wine, preferably what you’ll drink with dinner.

1 teaspoon Soy sauce, such as Kikkoman

1 1/2 tablespoons cornstarch, mixed with a little red wine or water

Salt and freshly ground black pepper to taste

Red Wine Sauce

This low and slow method of making roast beef with an affordable eye of round will give you the juiciest, super flavorful, and most tender roast that&#x27;s pink from edge to edge! It&#x27;s perfect for anything from Sunday roast to holiday meals!

Tender Eye of Round Roast Beef

(3 lb) eye of round roast

Kosher Salt and Freshly Cracked Black Pepper

Garlic,

Onion Powder,

tbsp high smoke point oil (grapeseed, vegetable oil, etc)

Fill a large container with water that will...

Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast.

Generously season all sides of your roast with...

Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Cook for 18-24 hours, adding water if needed.

After the sous-vide cooking is finished, remove from...

After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Make sure it's extremely dry because water will ruin your sear.

Preheat a cast iron skillet to medium-high heat...

Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil.

Once the oil is extremely hot, add the...

Once the oil is extremely hot, add the roast to the pan. Sear each side for only 15 seconds each. You can re-sear each side to the desired browning as long as you don't leave the side cooking for more than about 15-20 seconds each time so the inside doesn't cook through and turn gray.

Once your roast is seared, you can serve...

Once your roast is seared, you can serve immediately because it doesn't need to rest! Slice the roast beef thinly against the grain (perpendicular to the lines showing across the meat) and serve hot with desired sides.

Keep the roast beef in an airtight container...

Keep the roast beef in an airtight container in the fridge for 3-4 days.

Roasted beef tenderloin dries out easily if it's not cooked properly. Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.

Slow-Roasted Beef Tenderloin Recipe

salt and black pepper

unsalted butter

shallot,

chives,

Coarse sea salt,

recipe Horseradish Cream Sauce,

The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.

When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.

To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.

To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes. 

Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.

Make and share this Green Chili Beef Burritos recipe from Food.com.

Green Chili Beef Burritos

(3 lb) boneless beef roast, top sirloin roasts

green chilies

onion,

jalapeno peppers,

garlic cloves, sliced

chili powder

cumin

sodium-free seasoning (optional)

beef broth

(8 inch) fat free tortillas, warmed

tomato

lettuce

cheddar cheese

Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.

Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.

Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.

In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.

Dh and I loved his recipe. I didn't process in the blender as directed, in stead we added the drained ingredients into the skillet and added some cornstarch to thicken. Very good burrito. Made for ZWT5!!

Roast beef﻿﻿ might sound fancy and complicated to make, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind. Below, we break down what's most important to know when preparing this classic dish.

Perfect Roast Beef

(4-lb.) round roast

c. extra-virgin olive oil

garlic,

thyme leaves

kosher salt

tsp. black pepper

I was a little nervous about this roast because I don't do it very often. However this recipe is perfect!
I bought a 3.5 lb bottom round roast. I didn't have any fresh herbs except rosemary, so chopped that with garlic, pepper, and olive oil,  and rubbed the roast with it on all sides. I let it come up to room temperature while I did other things.
I put it in the 450 f. with convection on, oven for 15 minutes,  reduced the temperature to 325 f (without convection) and roasted for about 1 hour 10 minutes, taking it out of the oven when internal temperature reached 127 f.
The roast rested, covered with foil,  while I got the rest of the meal together.
When I sliced it, I was Amazed! The roast was a beautiful shade of pink all the way through,  from end to end, not medium well or well done anywhere! I thought sure the center would be almost raw (if the end was pink), but no, it was perfectly pink all the way through! How does that even happen! The meat was on the lean side, and still perfectly tender.
I just had to write and tell you how great this recipe is. I've lost my fear of roasting meat, and will always follow this recipe!!

2nd time making this roast , new house wife now , and feel like I’m nailing it , learning new recipes and learning to cook. Absolutely Delicious !

Absolutely the BEST and EASIEST Recipe!!!  I tried making Roast Beef numerous times with not luck!  I either over cooked it or it was way too rare!!  So this time I went online and found this recipe.  I thought it can’t be this easy!!  But it absolutely was and it was so delicious!!!  My finicky Teenagers were even impressed!!  Thank you so much for this Recipe!!

I made this last night for valentines dinner... with mashed sweet potatoes and roasted almond green beans.. it was one of the best meals I have even made.. ever! I highly recommend this roast recipe! I used a 2.5 lb round roast and cut the 325 cook temp time down to an hour and a half.. it came out PERFECT!

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