Best Petes Own Southwest Beef Roast Recipes

SOUTHWESTERN ROAST BEEF

Southwestern Roast Beef image

Roast beef tender enough to cut with a fork, each juicy slice is loaded with southwestern flavors to create this Southwestern Roast Beef.

Provided by Mary Younkin

Time 1h35m

Number Of Ingredients 9

Ingredients

3 pounds center cut top sirloin beef roast
1/3 cup honey mustard
2 tablespoons kosher salt
1 tablespoon NM chili powder
4 teaspoons cumin
3 teaspoons smoked paprika
2 teaspoons granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon cayenne pepper

Steps:

Stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Tie the roast with cooking twine. You can watch a quick how to video here. (Tying isn't required, but it will help ensure an evenly cooked roast.) Set the roast on a rack over a baking tray or inside a roasting pan. Use a pastry brush to coat the roast generously with the honey mustard. Place the roast fat side down and sprinkle the roast with about 1/3 of the spices. Turn the roast over, so the fat side is on top, and sprinkle the top and sides with the remaining spices. A good rule of thumb is to sprinkle the roast until the spices no longer stick to it. I used about 2/3 of the rub.
Make sure the roast is still fat side up and cover lightly with plastic wrap and refrigerate 8 hours or overnight. Remove the roast from the refrigerator and set it on the counter about half an hour before cooking. (You can also cook it straight from the refrigerator, just expect to add a few minutes cooking time.)
Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing. Enjoy!

Nutrition Facts : Calories 500 kcal, Carbohydrate 6 g, Protein 62 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 180 mg, Sodium 2522 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THE BEST POT ROAST

The Best Pot Roast image

The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

Provided by Food Network Kitchen

Categories main-dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

One 4-pound boneless beef chuck roast, trimmed and tied
4 tablespoons kosher salt
6 tablespoons vegetable oil
2 large onions, cut into 2-inch wedges
4 cloves garlic, finely grated
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 1/2 teaspoons freshly ground black pepper
7 carrots, peeled, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
2 pounds medium red potatoes, quartered (halved if small)
Chopped flat-leaf parsley, for garnish
Chopped chives, for garnish

Steps:

Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

PETE'S OWN SOUTHWEST BEEF ROAST

Pete's Own Southwest Beef Roast image

I came up with this after going to a mexican restaurant that used shredded beef in their dishes.I tried my best to copy the flavor but think mine may be tastier.Enjoy!

Provided by peter deuel

Categories Roast Beef

Time 5h20m

Yield 2-5 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs bottom round beef roast
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/2 tablespoons chili powder (split into 1 Tbsp and 1 1/2 Tbsp)
2 tablespoons vegetable oil
3 (14 ounce) cans diced tomatoes with mild green chilies (any brand)
2 tablespoons all-purpose flour
1 cup water

Steps:

preheat a large skillet (preferably cast iron) to about 350 degrees.
(If using regular skillet heat on med-hi).
Season roast w/salt,pepper and 1 Tbsp chili powder on all sides.
Add oil to skillet and brown roast,turning roast after 2 minutes on each side.
Put roast in a crock-pot or 6-quart stock pot.
Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn't cover roast) Add remaining chili powder to pot, stir into liquid as best as possible.
cook 2-5 hours or until meat is tender.
About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato.
Mix flour with water until dissolved.
Remove saucepan from heat and add in flour mixture,stir until well blended.
Return pan to stove on low heat.
Stir until sauce thickens.
Slice meat thin,serve with spanish rice.
Spoon sauce over meat and enjoy!