Best 11 Seashells Juicy Onion Roast Beef Recipes

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Embark on a culinary journey with our delectable recipe for Seashells Juicy Onion Roast Beef, a dish that will tantalize your taste buds and leave you craving more. This extraordinary dish combines the tender texture of slow-cooked beef with the aromatic flavors of onions, herbs, and spices, creating a symphony of flavors that will delight your palate. Whether you're hosting a special occasion dinner or seeking a comforting meal for a weeknight gathering, this recipe will elevate your dining experience with its exquisite taste and stunning presentation.

Check out the recipes below so you can choose the best recipe for yourself!

THE ROAST BEAST MASTER WITH CRISPY ONIONS AND CREAMY HORSERADISH SAUCE



The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and freshly cracked black pepper
2 cups buttermilk
2 onions, thinly sliced root to tip
Vegetable oil, for frying
2 cups all-purpose flour
2 teaspoons cayenne
2 teaspoons paprika
Salt and freshly ground black pepper
8 fresh onion rolls, buttered and toasted until golden
4 thick slices sharp Cheddar
2 pounds good-quality rare roast beef, sliced thin

Steps:

  • For the horseradish sauce: In a bowl, mix the mayonnaise, sour cream, horseradish, honey and Dijon. Season with salt and pepper.
  • For the onions: Pour the buttermilk over the onions and let them sit for about 30 minutes.
  • Heat 3 inches of oil to 350 degrees F in a medium Dutch oven.
  • Whisk together the flour, cayenne, paprika and some salt and pepper. Remove the onions from the buttermilk and toss them in the flour until thoroughly coated. Fry in batches until the batter is golden, 2 to 3 minutes. Let drain on paper towels and season with salt while hot.
  • For the sandwich build: On the toasted onion rolls, begin with a slice of Cheddar, pile the meat high, add as many crispy onions as the sandwich will hold and schmear the top bun with a healthy portion of horseradish sauce.

BRAISED BEEF AND ONIONS



Braised Beef and Onions image

Categories     Beef     Onion     Braise     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Meat     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
2 teaspoons ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Special Equipment
heavy-duty foil

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
  • Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
  • Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

ROAST BEEF WITH CARAMELISED ONION GRAVY



Roast beef with caramelised onion gravy image

Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy

Provided by Sarah Cook

Categories     Lunch, Main course

Time 2h

Number Of Ingredients 10

1 tbsp black peppercorn
1 tbsp English mustard powder
1 tbsp dried thyme
1 tsp celery seeds
1 tbsp olive oil
about 2kg/4lb 8oz topside joint of beef
4 tbsp plain flour
2 beef stock cubes
3 tbsp caramelised onion chutney or marmalade
2-3 tsp Marmite

Steps:

  • Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  • Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
  • Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
  • For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

Nutrition Facts : Calories 591 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 1.2 milligram of sodium

ROAST BEEF WITH ONION AU JUS



Roast Beef with Onion au Jus image

My brother, Rick raised the beef for our wedding. My cousin, Jackie Reader, turned 60 pounds of it into this delicious entree, which can also be served on rolls.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 18-20 servings.

Number Of Ingredients 7

2 beef eye round roasts (about 3 pounds each)
8 garlic cloves
1/4 cup vegetable oil
1 envelope onion soup mix
2 cups water
Additional water or beef broth
1 envelope au jus gravy mix

Steps:

  • With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits. , In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Rub soup mix over meat. Add water; cover and bake at 325° for 2-1/2 to 3 hours or until tender. , Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container. , Slice beef 1/4 in. thick, set aside. Pour cooking liquid into a large measuring cup. If needed, add enough water or beef broth to measure 3 cups. , In a Dutch oven, combine au jus mix and reserved cooking liquid until smooth. Cook and stir over medium until mixture comes to a boil. Reduce heat; add sliced beef and reheat on low for 15-20 minutes.

Nutrition Facts :

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS



Roast Beef Sandwiches with Caramelized Onions image

Looking for a cheesy dinner? Then check out these roasted beef sandwiches made using Pillsbury™ French bread and caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter or margarine
1 red onion, sliced, separated into rings
1 tablespoon packed brown sugar
1 tablespoon water
1/4 cup Dijon mustard
1 lb thinly sliced cooked roast beef (from deli)
10 slices (3/4 oz each) provolone cheese

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
  • Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
  • Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
  • Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
  • Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

Nutrition Facts : Calories 406, Carbohydrate 33 g, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1229 mg

POT-ROAST BEEF WITH FRENCH ONION GRAVY



Pot-roast beef with French onion gravy image

Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 12

1kg silverside or topside of beef with no added fat
2 tbsp olive oil
8 young carrots, tops trimmed (but leave a little, if you like)
1 celery stick, finely chopped
200ml white wine
600ml rich beef stock
2 bay leaves
500g onion
a few thyme sprigs
1 tsp butter
1 tsp light brown or light muscovado sugar
2 tsp plain flour

Steps:

  • Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
  • Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
  • Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
  • When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

SEASHELLS' JUICY ONION ROAST BEEF



Seashells' Juicy Onion Roast Beef image

The first time I tried this, it is AWESOME, so easy to put together, very tender and juicy. You won't find any easier or better tasting beef roast recipe than anywhere.

Provided by seashells63

Categories     Roast Beef

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 1/2-4 lbs roast beef, any roast of choice is fine
1 (1 1/4 ounce) package Lipton Onion Soup Mix
1/2 cup water
1 cup water
1 teaspoon garlic powder
1 teaspoon black pepper
1/3 cup flour
2 cups water

Steps:

  • Preheat oven to 450 F.
  • Put roast in roasting pan.
  • Put one cup water in pan.
  • Mix lipton onion soup mix, mix with 1/2 cup water with garlic powder and black pepper, mix well.
  • Pour on top roast.
  • Cover with alum. foil, wrap over only, press on tightly.
  • Put in oven, no lid on, bake one hour at 450 F.
  • Turn temp down to 350 F one more hour or until fork tender.
  • Remove meat on to platter, cover with alum. foil still.
  • Let it rest for half an hour before cutting into, that way the meat retains its juice!
  • Gravy: Place roasting pan on stove top, bring drippings to gentle boil.
  • Mix 1/3 cup flour with 2 cups water, mix well.
  • Pour in the dripping slowly, keep stirring, until brings to boil and thickens, one minute.

Nutrition Facts : Calories 790.5, Fat 33.7, SaturatedFat 12.4, Cholesterol 282.1, Sodium 940, Carbohydrate 14.2, Fiber 1.1, Sugar 2, Protein 108

JUICY ROAST BEEF



Juicy Roast Beef image

If you like seeing some "red" in your meat, this recipe is for you! Since the goal is to sear the natural juices inside the roast, you'll get very little in the pan. Gravy lovers might want a can of beef broth or packaged mix. You'll love the aroma as it cooks and how the caramelized onion flavors the juice!

Provided by TommyGato

Categories     Very Low Carbs

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 4

3 lbs sirloin tip roast or 3 lbs eye of round roast (approx.)
1 1/2 tablespoons vegetable oil
1/2 medium onion, in 1/8 inch sclices
pepper (optional)

Steps:

  • Pre-heat oven to very hot, 500 degrees F.
  • Prepare 8x8 baking pan with non-stick spray.
  • Remove excess fat from roast, pat dry with paper towel, and place in pan.
  • Rub pepper on the roast if desired.
  • Liberally rub or brush with oil.
  • Arrange onion slices to cover the bottom of the pan around the roast.
  • (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.)
  • Place in hot oven, uncovered--note that the times below are from this point.
  • After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven.
  • Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx.
  • 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F).
  • Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving
  • Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast.

ROAST BEEF SANDWICHES WITH SWEET-AND-SOUR RED ONIONS AND BLUE CHEESE



Roast Beef Sandwiches with Sweet-and-Sour Red Onions and Blue Cheese image

Categories     Sandwich     Beef     Onion     Picnic     Super Bowl     Low Fat     Lunch     Vinegar     Blue Cheese     Summer     Poker/Game Night     Watercress     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

2 cups thinly sliced red onions
2 tablespoons red wine vinegar
1 teaspoon sugar
4 large soft whole grain rolls, toasted
1/2 cup crumbled blue cheese
12 tomato slices
8 ounces thinly sliced roast beef
2 cups (packed) small watercress sprigs

Steps:

  • Combine onions, vinegar, and sugar in medium bowl; sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours.
  • Place bottom halves of rolls on work surface. Sprinkle with cheese. Top each with 3 tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, then 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.

BEEF WITH GREEN ONION



Beef with Green Onion image

The best beef stir-fry dish I've ever tasted. It's easy, and the oyster sauce gives it such a wonderful flavor. Enjoy.

Provided by LINDA CILEK

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 30m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons dry sherry
3 tablespoons oyster sauce
½ teaspoon white sugar
2 teaspoons cornstarch
2 tablespoons peanut oil
1 pound flank steak, thinly sliced
6 green onions, cut into 1/2-inch pieces

Steps:

  • In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
  • Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 4.6 g, Cholesterol 35.8 mg, Fat 15 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 4.6 g, Sodium 154.1 mg, Sugar 1.1 g

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES



Caramelized Onion and Roast Beef Tea Sandwiches image

Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon olive oil
4 large Vidalia onions (about 3 pounds), cut into 1/2-inch dice
4 tablespoons prepared horseradish
8 ounces cream cheese, room temperature
Coarse salt and freshly ground pepper
18 thin slices wheat bread
8 ounces roast beef, thinly sliced

Steps:

  • In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
  • In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

Tips:

  • Choose a good quality roast beef joint. Look for one that is well-marbled and has a good amount of fat. This will help to keep the meat moist and flavorful during cooking.
  • Sear the roast beef before roasting. This will help to seal in the juices and create a delicious crust.
  • Use a meat thermometer to ensure that the roast beef is cooked to your desired doneness. For medium-rare, the internal temperature should be 135°F (57°C). For medium, the internal temperature should be 145°F (63°C). For well done, the internal temperature should be 160°F (71°C).
  • Let the roast beef rest for at least 10 minutes before slicing. This will help to redistribute the juices and make the meat more tender.
  • Serve the roast beef with your favorite sides, such as mashed potatoes, roasted vegetables, or Yorkshire pudding.

Conclusion:

Roast beef is a classic dish that is perfect for any special occasion. It is relatively easy to make, but it always impresses guests. With a little planning and preparation, you can create a delicious roast beef dinner that everyone will love.

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