Best Roast Beast Recipes

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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.

CROCK POT ROAST BEAST (BEEF - CAN USE MOOSE OR OTHER WILD GAME)



Crock Pot Roast Beast (Beef - Can Use Moose or Other Wild Game) image

Just something I threw together one day when we were going to be gone all day and I didn't want to do the same old (but yummy) crock pot roast. The "drippings" from this dish make a very flavorful gravy to serve with the roast and mashed potatoes. I think this would be good with a few sliced carrots and celery tossed in also. **This can also be used with moose and other wild game** This is a nice way to cook wild game that tends to be a bit dry. You can add water if it is too salty for your tastes.

Provided by Alskann

Categories     Roast Beef

Time 10h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs beef roast (boneless)
1 (1 ounce) package lipton dry onion soup mix
1 (7/8 ounce) package brown gravy mix
1 (5/8 ounce) package zesty Italian salad dressing mix
1 (1 ounce) package ranch dressing mix
1 cup red wine
1 cup sliced cremini mushroom
1 1/2 teaspoons thyme (or to taste)

Steps:

  • Spray crock pot with PAM.
  • Place roast in crock pot.
  • Empty contents of soup mix, gravy, and both salad dressing envelopes over roast in crock pot - sprinkling evenly.
  • Add wine.
  • Add sliced mushrooms.
  • Sprinkle thyme over top of all.
  • Cover and cook on low for 8 - 10 hours.
  • I use the drippings to make a delicious, flavorful gravy.

ROAST BEAST



Roast Beast image

Make and share this Roast Beast recipe from Food.com.

Provided by Darins Delicacies

Categories     Meat

Time P1DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 -8 lbs beef roast
3 -4 garlic cloves, chopped small
1 -2 teaspoon red pepper flakes
3 long sprigs rosemary, remove stem and chopped small
4 -6 tablespoons olive oil
2 cups chicken broth (reserve one)
1 cup red sweet wine or 1 cup dry white wine
1 -2 bay leaf
3 carrots, cut 2-inch
3 celery, cut 2-inch
1 onion, cut 1-inch
1 -2 tablespoon salt and pepper
1 -2 tablesppons cornstarch
1/8 cup milk or 1/8 cup water

Steps:

  • rub/massage mix over all meat and put in fridge for overnight/4hours.
  • let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).
  • preheat oven to 450.
  • cover with a lot of Pepper and Salt - thicker the roast add more.
  • cut up celery/carrots/onions.
  • toss w salt pepper and oil put in the bottom of pan.
  • put roast on top of veggies.
  • pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
  • also have 1 cup of broth ready in case it gets dry on bottom of pan.
  • bake at 450 for 20-30 mins( good brown color).
  • turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
  • remove roast - put on plate cover with foil - let stand at least as long as you cook it.
  • remove veggies.
  • add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
  • put back in heated oven -stir at 5 mins - 10 mins your gravy is done.

ROAST BEAST (OK, BEEF)



Roast Beast (Ok, Beef) image

Make and share this Roast Beast (Ok, Beef) recipe from Food.com.

Provided by Sandi From CA

Categories     One Dish Meal

Time 1h40m

Yield 8-12 serving(s)

Number Of Ingredients 10

1 (6 lb) top sirloin roast
2 medium onions, quartered and separated
2 lbs carrots, cut in 2 inch chunks
4 lbs potatoes, scrubbed and skin on cut in eighths
1/2 teaspoon ground coriander
1 teaspoon powdered ginger
1 1/2 teaspoons minced garlic
2 teaspoons cracked black pepper
1 teaspoon sweet Hungarian paprika
3 teaspoons kosher salt

Steps:

  • Mix all the spices and the salt together. Moisten the roast with a little bit of water so the spices will stick. Sprinkle the mixture all over the roast and rub or press it in with your hand. Spank that puppy! Show him who's boss!
  • Place the roast, fat side up, in the center of a large roasting pan. Spread the onions, carrots and potatoes all around the roast. Don't worry, they're all friends and won't mind the close proximity. Roast in the oven at 375° for 15-20 minutes per pound depending on how silent you like your beef. Stir the vegetables about every 20 minutes, which will coat them with the juices and spices. Your best bet is to use a meat thermometer. Unless you're God, in which case you won't be needing THAT! Ha-Ha!
  • Ha.
  • Ok then, for rare beef, remove the meat from the oven at about 115-120°. For medium around 135-140°. Let the roast rest (shhh!), preferably 10-20 minutes. The internal temperature will go up 5-10° during that time. If you are cooking a smaller roast or the veggies are still hardened criminals, continue to cook them while the roast takes her nap. Slice and serve your moo with a heapin' helpin' of veggies. And thank the cow. She kinda gave up a lot.

IRISH ROAST BEAST



Irish Roast Beast image

This is a recipe from Joanne Fluke's mystery "Sugar Cookie Murder." This pot roast is made with Guinness stout (what else?) and has directions for either making in the slow cooker or in the oven. Something different for St. Paddy's Day and the kids (and grown-ups) will get a kick out of the name. Don't forget to make your favorite "Irish Soda Bread" and serve with mashed potatoes and carrots. Enjoy!!

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle Guinness stout
1 1/2 teaspoons crumbled dried rosemary
1 teaspoon ground thyme
1 teaspoon sage
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 -5 lbs boneless chuck roast or 4 -5 lbs rump roast
1 (3/4 ounce) packet beef gravy mix

Steps:

  • Spray the inside of a 4 to 6 quart slow cooker with non-stick cooking spray (or preheat oven to 325 degrees with rack in the middle).
  • Mix all the ingredients, except the meat and gravy mix, in a large bowl.
  • FOR THE SLOW COOKER: Put half a cup of the sauce mixture in the bottom of the slow cooker. Set the meat in and pour the rest of the sauce over the top.
  • Turn the slow cooker to low and cook for 8 to 10 hours (or if you are late putting roast in cooker, cook on high for 6 to 7 hours) When the meat is easily pierced with a fork, remove from the sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
  • Turn the slow cooker to high and sprinkle in the packet of beef gravy mix. Stir until sauce has thickened.
  • To serve, drizzle some of the sauce over the meat on the platter. Put the rest of the sauce in a gravy boat or small pitcher for the table.
  • INSTRUCTIONS FOR THE OVEN: Spray the inside of the roasting pan with non-stick cooking spray.
  • Follow the directions as above and cover the pan tightly with heavy-duty aluminum foil.
  • Bake in preheated 325 degree oven for 5 to 6 hours or until easily pierced with a fork. Take off the foil and let brown in oven for another 45 minutes. Remove meat from sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
  • Pour the sauce into a saucepan and sprinkle with beef gravy mix; thicken over medium heat and serve, as described above.

Nutrition Facts : Calories 1209, Fat 59.9, SaturatedFat 24.2, Cholesterol 209.1, Sodium 994.6, Carbohydrate 59.5, Fiber 1.8, Sugar 30.8, Protein 59.8

MEDIEVAL ROAST BEAST FIT FOR ANY FEAST



Medieval Roast Beast Fit for Any Feast image

Before I met Curt I had never cooked a pork loin. That soon changed and now I think I have it down solid. So much so that Curt made my sister had to follow my recipe or not be allowed to roast the loins for our wedding celebration. She did a great job :o) ! This is so easy, you just can't mess it up!

Provided by CookBookCollector

Categories     Pork

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (8 lb) boneless pork loin
4 tablespoons jarred minced garlic
seasoning salt
pepper
water

Steps:

  • Wash and trim loin of excess fat, leaving just a thin layer on the one side.
  • Make 1/2 inch long and deep slits all over loin.
  • Rub loin down with garlic, salt and pepper.
  • Arrange loin in roasting pan, can cut in two pieces in needed, fat side down.
  • Put about a half of an inch to three quarters of an inch of water in bottom of pan.
  • Cover pan with foil.
  • Slide into a 350 degree oven for APPROX FOUR hours.
  • Keep an eye on water level and don't let it run dry.
  • Loin should be done between Three and Four Hours depending on size of Loin.
  • Juices running clear and a spot check for pinkness should let you know if its ready or not.
  • During the last twenty mins you should uncover loin, flip fat side up and let loin cook rest of the way uncovered.
  • For Crisper Fat Trimmings slide under broiler for a minute or two.
  • You can really let this loin cook by its self for at least the first two hours then checking every so often for water level.
  • Serve with your favorite side dishes or as we did at our"feast" along side hunks of bread, hard cheese, and fresh apples and pears.
  • Wash it down with Mulled Wine or Cider and you've got yourself a Medieval Feast!

ROAST BEAST



Roast Beast image

This is a fine Halloween loin to have before a night of candy and partying! Beef loin can be used instead if desired. If you don't have a roasting pan, use a large, deep glass pan lined with aluminum foil.

Provided by JessieD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h45m

Yield 10

Number Of Ingredients 10

1 (2 pound) pork loin roast
12 ounces pearl onions, peeled
3 cups water
1 cup olive oil
1 tablespoon lime juice
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 teaspoons dried tarragon
1 tablespoon garlic powder
1 cup blue cheese dressing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork roast in the center of a roasting pan; arrange pearl onions around the roast. Pour in water, olive oil, and lime juice. Evenly coat roast with black pepper, cayenne pepper, tarragon, and garlic powder. Spread blue cheese dressing over entire roast.
  • Bake in the preheated oven until roast is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer roast to a deep-sided serving dish; arrange onions around roast. Scoop enough cooking liquid to coat the bottom of the serving dish. Place the remaining liquid in a gravy boat.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 8.1 g, Cholesterol 48.3 mg, Fat 42.4 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 8.3 g, Sodium 309.1 mg, Sugar 2.1 g

CROCK POT ROAST BEAST (BEEF - CAN USE MOOSE OR OTHER WILD GAME) RECIPE - FOOD.COM



Crock Pot Roast Beast (Beef - Can Use Moose or Other Wild Game) Recipe - Food.com image

Just something I threw together one day when we were going to be gone all day and I didn't want to do the same old (but yummy) crock pot roast. The drippings from this dish make a very flavorful gravy to serve with the roast and mashed potatoes. I think this would be good with a few sliced carrots and celery tossed in also. **This can also be used with moose and other wild game** This is a nice way to cook wild game that tends to be a bit dry. You can add water if it is too salty for your tastes.

Provided by @MakeItYours

Number Of Ingredients 8

3 lbs beef roast (boneless)
1 (1 ounce) package lipton dry onion soup mix
1 (7/8 ounce) package brown gravy mix
1 (5/8 ounce) package zesty Italian salad dressing mix
1 (1 ounce) package ranch dressing mix
1 cup red wine
1 cup sliced cremini mushroom
1 1/2 teaspoons thyme (or to taste)

Steps:

  • Spray crock pot with PAM.
  • Place roast in crock pot.
  • Empty contents of soup mix, gravy, and both salad dressing envelopes over roast in crock pot - sprinkling evenly.
  • Add wine.
  • Add sliced mushrooms.
  • Sprinkle thyme over top of all.
  • Cover and cook on low for 8 - 10 hours.
  • I use the drippings to make a delicious, flavorful gravy.

THE ROAST BEAST MASTER WITH CRISPY ONIONS AND CREAMY HORSERADISH SAUCE



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

How to make The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce

Provided by @MakeItYours

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.

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