Best 4 Easy Mouthwatering Roast Beef Recipes

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Cooking a roast beef can be daunting for novice cooks, but it doesn't have to be with the right recipe. We provide a variety of easy and mouthwatering roast beef recipes for any occasion. Each recipe has been carefully crafted to ensure that the roast beef is tender, juicy, and flavorful. Whether you prefer a classic roast beef with potatoes and vegetables, or a more adventurous dish with exotic spices and herbs, we have something for everyone. So, get ready to impress your family and friends with a delicious and easy-to-make roast beef that will leave them wanting more.

Let's cook with our recipes!

SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF



Slow Roasted Mouthwatering Tender Roast Beef image

This classic roast beef recipe uses fresh rosemary and garlic to create tender beef slow roasted in the oven that's cooked to a perfect medium rare with a crisp crust so good every slice melts in your mouth.

Provided by Mark Hinds

Categories     Dinner     Main Course

Time 1h15m

Number Of Ingredients 15

3 lb beef roast
3 tsp rosemary (minced)
3 cloves garlic (cut into slivers)
1 tsp smoked paprika
3 tsp Kosher salt
1 tsp black pepper
1 tsp Worcestershire sauce
1 tsp lemon juice
2 tsp olive oil
3 cups stock (chicken or beef, recommed sodium free or low sodium stock)
2 cups liquid (combination of pan juices & additional stock)
1/4 cup flour
1/4 cup butter
1/2 tsp salt
1/2 tsp pepper

Steps:

  • Take the beef out of the fridge an hour before putting it in the oven to let it warm to room temperature.
  • Slice the garlic into small slivers and mince the rosemary.
  • Combine the rosemary, smoked paprika, salt, and pepper with the Worcestershire sauce, lemon juice, and olive oil to make the spice rub.
  • Using the tip of a sharp knife, make small slits in the roast. Insert the garlic slivers into the slits. Spread the rub on the outside, covering the whole thing.
  • Set the roast in a roasting pan with a rack, and then pour the stock into the bottom of the pan.
  • Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes.
  • After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃). For a 3lb roast, this takes around an hour.
  • While it's cooking, baste it with the pan juices a couple of times. We use a turkey baster every 25 minutes or so.
  • When the meat has reached the desired temperature, take it out of the oven, keep it on the rack while covering it loosely in foil, and let it rest covered for 15 to 20 minutes.
  • Slice the beef into thin slices against the grain and sprinkle a tiny bit of salt across the top of the slices right before serving.
  • Once the roast has finished cooking, remove the juices from the pan and add enough stock to have 2 cups of liquid. Recommend using low sodium or sodium-free stock or broth.
  • In a saucepan, make a roux by whisking the butter and flour together over medium heat. Once the roux has turned golden brown, slowly pour in the liquid while continuing to whisk.
  • Add the salt and pepper and continue stirring until the gravy has reached the desired consistency. This usually takes 5 to 7 minutes.
  • The gravy will start to thicken as it cools.

Nutrition Facts : Calories 291 kcal, Carbohydrate 4 g, Protein 38 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 1277 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MELT IN YOUR MOUTH ROAST BEEF



Melt in Your Mouth Roast Beef image

Make and share this Melt in Your Mouth Roast Beef recipe from Food.com.

Provided by Carrie Ann

Categories     Meat

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs roast
1 clove garlic
flour, to dredge
vegetable oil
1 chopped carrot
1 diced celery rib
1/4 cup chopped green pepper
1 small onion, stuck with
3 cloves
2 cups beef bouillon
1 cup red wine
1 bay leaf

Steps:

  • Put garlic through press and rub into all sides of roast.
  • Dredge meat in flour and brown on all sides in oil in frying pan.
  • Do not let it scorch.
  • Transfer meat to roasting pan and add the rest of ingredients.
  • Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
  • (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
  • Strain stock, pressing as much liquid as possible from vegetables.
  • Pour stock into saucepan and bring to a boil.
  • Stir in mixture of flour and water and cook until thickened.

BEEF POT ROAST



Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  • Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

MOUTH WATERING POT ROAST



Mouth Watering Pot Roast image

This is the most delicious pot roast I've ever had, and I've had many. The moist meat falls apart. Also, it doesn't give you that heavy feeling after you eat it. My whole family loves this and I would definitely serve it to special guests. It's fairly easy to make and is very hard to mess up.

Provided by Food of the Gods

Categories     Stew

Time 2h50m

Yield 4-8 serving(s)

Number Of Ingredients 13

2 -3 1/2 lbs beef shoulder
3 teaspoons black pepper
3 tablespoons olive oil
2 cups beef stock
2 cups dry red wine (I use Merlot)
1/4 cup chopped parsley (fresh or dry)
1 teaspoon salt
2 tablespoons minced garlic (heaping)
2 1/2 cups onions (chopped into large pieces)
2 cups baby carrots (1 bag)
8 red potatoes
2 (14 1/2 ounce) cans stewed tomatoes (include juice)
1/4 cup Italian salad dressing

Steps:

  • Preheat oven to 350°F.
  • Trim fat from sides of roast.
  • Rub roast with black pepper.
  • Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
  • Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
  • Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
  • Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
  • Serve hot or refrigerate for later. Enjoy!

Nutrition Facts : Calories 1010.1, Fat 30.3, SaturatedFat 7.7, Cholesterol 127.1, Sodium 1926.6, Carbohydrate 104.1, Fiber 12.6, Sugar 23.4, Protein 60

Tips for Making Mouthwatering Roast Beef

  • Choose the right cut of beef. Look for a well-marbled cut, such as a rib roast or sirloin tip roast.
  • Season the beef generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
  • Sear the beef in a hot skillet before roasting. This will help to develop a flavorful crust.
  • Roast the beef in a preheated oven at 325 degrees Fahrenheit for about 20 minutes per pound. Use a meat thermometer to ensure that the beef is cooked to your desired doneness.
  • Let the beef rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.

Conclusion

With the appropriate ingredients, a few simple steps, and a little patience, you can Roast Beef that is tender, flavorful, and affordable. So next time you're looking for a special occasion dish, give Roast Beef a try. You won't be disappointed.

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