Roast Beef Recipes

Tangy Beef Roast

Ingredients:

• 1 (3-4 lbs.) boneless chuck roast
• 1 tsp. each salt and pepper
• 1 green or red pepper, seeded and thinly sliced
• 1 onion, thinly sliced
• 1 - 1 1/2 cups ketchup
• 1/2 cup brown sugar
• 1 (12 oz.) beer
• 1/4 cup cold water
• 1/4 cup corn starch

Directions:

Place roast in crock pot. Sprinkle salt and pepper evenly over roast. Place peppers and onion over the roast. In a bowl, combine the ketchup, brown sugar, and beer; pour over roast. Cover and cook on low for 8-10 hours.

Remove roast from crock pot and keep warm. Turn crock pot to high setting. In a small bowl, combine corn starch and cold water, add mixture to cooking juices in crock pot, stir. Cover and simmer sauce until thickened slightly. Slice roast and spoon sauce over it.

By LisaE2 from WI

No Peek Roast

This makes a wonderful, tender, tasty roast!

Ingredients:

• 2 lb. roast (or size of your choosing)
• 6 diced carrots
• 1 onion, diced
• 4 diced potatoes
• 2 stalks celery
• 1/4 cup tapioca
• 1/4 tsp. garlic powder
• 1 Tbsp. sugar
• 1/4 tsp. pepper
• 1 tsp. salt
• 2 cups V-8 juice (or tomato juice)

Directions:

Put roast and vegetables in roaster or crock pot, then mix rest of ingredients and pour over roast and veggies. Make sure roaster or crock pot is tightly covered. Bake at 250 degrees F for 5 1/2 hours or all day on high in crock pot. Because crock pots all seem to vary in temperature, I start out on high and usually by the mid part of the afternoon will adjust to low.

By Robin from Washington, IA

Italian Roast Beef

Ingredients:

• 6 lbs. rump or sirloin roast beef
• 3 lg. onions, sliced
• 1 1/2 Tbsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. oregano
• 1/2 tsp. Italian seasoning
• 1/2 tsp. seasoned salt
• 6 carrots, cut in 1 inch pieces

Directions:

Place meat in roasting pan and fill half full with water. Sprinkle seasonings, onions and carrots on top. Bake at 350 degrees F for 3 1/2 hours. Cool. Cut the meat into 1/4 inch slices. Put back in roaster with broth and refrigerate overnight. Heat the next day and garnish with carrots.

Note: Makes excellent roast beef sandwiches.

By Robin from Washington, IA

Glazed Rosemary Roast Beef

Ingredients:

• 4 lb. boneless top round beef roast
• 1 tsp. crushed dried rosemary
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup balsamic vinegar
• 1 Tbsp. light brown sugar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. drained prepared horseradish from a jar, squeezed dry

Directions:

Preheat oven to 350 degrees. Place beef in roasting pan. Sprinkle top and sides with rosemary, salt, and pepper. Roast until meat thermometer into thickest part of beef registers 135 degrees for medium rare, about 1 hour, 15 minutes. Combine next 4 ingredients; brush over roast during last 10 minutes of cooking time. Let stand 10 minutes before slicing.

By Robin

Freezer-to-Oven Roast Beef

Remove frozen meat from freezer and wrap loosely in foil. Turn oven to 400 degrees F. Make sure foil is wrapped, but loose across the top and at the ends of meat to allow heat to circulate. Place meat in oven. For frozen rolled top sirloin, cross-rib or eye round, approximate cooking time per pound - Rare, 35-45 minutes, medium 46-50 minutes, well done, 51-60 minutes. During final 1/2 hour or roasting, turn foil back from meat completely, so meat can brown. At this time, add desired vegetables.

By Robin from Washington, IA

Stove-Top Beef Roast

This was one of my mom's old standby recipes when I was a kid. Very yummy and good!

Ingredients:

• 4-5 lb. beef roast
• 1 pkg. onion soup mix
• 1/2 pkg. Hidden Valley dressing mix
• 1 tsp. beef bouillon per cup of water used

Directions:

Mix the soup mix and the dressing mix together. Place roast in a large Dutch oven type pan, depending on how much juice you want. Add 2-3 cups water. Add bouillon accordingly. Pour this into pan. Sprinkle dry mixture over the roast. Bring to a boil on top of the stove. Cover and simmer for 3 hours. Make sure there is enough liquid in the pan. Let stand at least 5-10 minutes before cutting.

By Robin from Washington, IA

Southern Roast Beef Surprise

Ingredients:

• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1/2 clove garlic, minced
• 3/4 cup beef bouillon
• 1 can tomatoes (1lb.)
• 2 cups diced, cooked beef
• 1 1/2 cup diced raw potatoes
• salt and pepper
• toast

Directions:

Combine onion, green pepper, garlic, beef bouillon and tomatoes in saucepan. Simmer, stirring occasionally until onion and green pepper are soft. Add meat and potatoes; season to taste with salt and pepper. Simmer, uncovered, stirring occasionally, until potatoes are tender. Serve over toast. 4-5 servings

By Robin from Washington, IA

Fool Proof Roast Beef

Ingredients

• 1 standing beef rib roast, any size
• garlic salt
• pepper

Directions

Rub roast with seasonings and let stand until room temperature. Place in roasting pan rib side down and bake in preheated 375 degree F oven for 1 hour. Turn oven off. Do not open oven door! Before serving, turn oven to 375 degrees F and bake 50-60 minutes. This roast, no matter what size, will be brown on the outside and rare on the inside. If less rare roast is desired, increase final cooking time slightly.

By Robin from Washington, IA

No Peek Roast

Ingredients

• 3 lbs. chuck or 7 bone roast
• 1 pkg. onion soup mix
• 1 can cream of mushroom soup
• 1 soup can red wine

Directions

Put roast in heavy pot. Pour ingredients over roast. Cover tightly and DON'T peek. Cook at 325 degrees F oven for 3 hours.

By Great Granny Vi from Moorpark,Ca.

Spanish Stuffed Roast

This roast recipe is very good and nice for a change if you are tired of the more traditional roast recipes.

Ingredients:

• 1 eye of round roast, about 4 lbs.
• 1/2 lb. ground beef
• 2/3 cup currants or raisins
• 1/2 cup chopped onion
• 1 sm. garlic clove, minced
• 1/4 cup stuffed olives, chopped
• 1 tomato, peeled and chopped
• salt and pepper, to taste
• 3 Tbsp. olive oil
• 1 cup hot water
• 1 bay leaf
• 6 whole cloves

Directions:

Cut lengthwise pocket in center of roast, leaving opposite end closed. Combine ground beef, currants, onion, olives, garlic, and tomato and stuff roast.

Rub roast with salt and pepper and brown in oil. Add water, bay leaf and cloves.

Cover and bake at 325 F about 2 1/2 hours or until tender, basting occasionally.

Thicken gravy if desired.

Servings: 8

Prep Time: 20-30 Minutes

Cooking Time: 2.5 Hours

By Robin from Washington, IA