Best Melt In Your Mouth Roast Beef Recipes

MELT-IN-YOUR-MOUTH CHUCK ROAST

Melt-in-Your-Mouth Chuck Roast image

My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. -Bette McCumber, Schenectady, New York

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 880mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 31g protein.

MELT-IN-YOUR-MOUTH POT ROAST

Melt-in-Your-Mouth Pot Roast image

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Minced fresh thyme, optional

Steps:

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

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

Ingredients

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.