Best Juicy Roast Beef Recipes

TENDER, JUICY, ROAST BEEF EVER

Steps:

• Salt and pepper roast all over.
• Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
• Add a little water in pan to loosen up juices.
• Turn down oven to 325 and cook for 1 hour and 10 minute.
• Take out and cover with aluminun foil for 30 minute.
• You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
• ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.

JUICY, TENDER & PERFECT BEEF EYE ROUND ROAST

Steps:

• 1. MAKE SURE TO USE EYE OF ROUND FOR THIS RECIPE AND DON'T FORGET TO ALLOW MEAT TO REACH ROOM TEMPERATURE BEFORE COOKING!!!
• 2. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
• 3. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
• 4. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

JUICY ROAST BEEF

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.

SEASHELLS' JUICY ONION ROAST BEEF

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.

JUICY ITALIAN ROAST BEEF

Steps:

• Preheat the oven to 300 degrees. Combine the salt, basil,oregano, granulated garlic and onion, and the black pepper in a mixing bowl.
• Trim all the fat from the beef round. Rosemary grinds the trimmings, but you can cut them up into bite-size pieces. Put the trimmings on the bottom of a roasting pan and sprinkle with some of the seasoning mix. Put the roast beef on top and coat the beef well with more of the seasoning mix. Drizzle the olive oil over the top of the roast and pat it into the seasonings.
• Roast for 11/2 to 2 hours until the internal temperature registers 130 degrees(medium-rare) on an instant-read thermometer. Remove from the oven and let stand for about 20 minutes before carving.

JUICY ROAST BEEF

Steps:

• Preheat oven to 375°F.
• Roast needs to start at room temperature (leave out two hours prior to cooking).
• With a sharp knife make 8 small incisions around the roast.
• Place a sliver of garlic in each one.
• Take a tablespoon of olive oil and rub all over roast.
• Sprinkle salt and pepper on roast.
• Place roast on oven rack fat side up, with a drip pan on a rack beneath the roasting rack.
• Brown roast for half an hour at 375°F.
• Lower heat to 225°F and cook for an additional 2 to 3 hours.
• When the roast starts to drip juices and it is brown on the outside check the temp with meat thermometer.
• Pull the roast out of oven when the inner temperature reaches between 135 and 140°F.
• Let roast sit for 15 minutes before carving.
• FOR GRAVY.
• Remove pan from oven and place on stove top at a medium heat.
• Add water and red wine or beef stock to pan.
• Loosen drippings from pan.
• Dissolve a tablespoon of cornstarch in a little water and add to pan.
• Stir quickly to thicken gravy and reduce lumping.
• You can add a little butter if there wasn't much fat from roast.
• Salt and pepper to taste.