Best Roast Beef Dinner Recipes

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BEST ROAST BEEF DINNER EVER!



Best Roast Beef Dinner Ever! image

This dish is easy, yet the best you will ever have! Flavorful, tender, and will please everyone.

Provided by Jay

Categories     Main Dish Recipes     Roast Recipes

Time 12h40m

Yield 12

Number Of Ingredients 12

4 pounds chuck roast, or more to taste
3 shallots, sliced 1/4-inch thick
6 tablespoons chopped garlic
salt and ground black pepper to taste
8 sprigs fresh thyme
2 cups water
1 (14 ounce) can beef broth
6 carrots, or more to taste, cut into thirds
8 stalks celery, cut into thirds
1 ½ pounds baby red potatoes, halved
3 tablespoons rosemary
2 tablespoons olive oil

Steps:

  • Cut 1/2-inch incisions into the meaty parts of the roast; stuff with shallots and garlic. Season roast with salt and pepper; top with thyme sprigs.
  • Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Place potatoes in a large bowl; cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil; toss to coat. Spread potatoes around the roast.
  • Bake in the preheated oven until potatoes are very tender, about 3 hours.
  • Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 20.6 g, Cholesterol 68.7 mg, Fat 19.5 g, Fiber 5.2 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 218.1 mg, Sugar 3.1 g

BEEF ROAST DINNER



Beef Roast Dinner image

Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!-Sandra Dudley, Bemidji, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 13

1 pound red potatoes (3-4 medium), cubed
1-1/2 cups fresh baby carrots
1 medium green pepper, chopped
1 medium parsnip, chopped
1/4 pound small fresh mushrooms
1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 304 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

SUNDAY (GAME DAY : ) ROAST BEEF DINNER



Sunday (Game Day : ) Roast Beef Dinner image

My husband begs for this in the fall and winter. The whole family loves the smell of this cooking while watching Sunday Football games :) Versatile as far as the veggies go...Leave the potatoes out and make some mashed potatoes on the side...great with the rich brown gravy!

Provided by Karen..

Categories     Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 lbs boneless bottom round roast or 3 1/2 lbs rump roast
4 -6 medium potatoes, unpeeled and quartered
1 large onion, peeled and cut into eighths
2 -4 carrots, peeled and cut into chunks or 1/2 lb baby carrots
basil
dried garlic
garlic powder
salt and pepper
water
2 packets beef gravy mix or browning sauce (gravy master or kitchen bouquet)
flour (optional)

Steps:

  • Preheat oven to 350*.
  • Place roast in large roasting pan or baking dish.
  • Arrange vegetables around roast.
  • Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
  • Place in oven and allow to cook for about 15 minutes.
  • Add water to pan about 1/2 inch to an inch up.
  • About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
  • You can pour this over the roast if if is getting too dry on top.
  • Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
  • Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
  • To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
  • OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
  • Heat over low heat until mixture starts to bubble.
  • Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
  • Simmer 5 minutes, remove from heat and add 1 tsp.
  • (or more) of Gravy Master.
  • Stir in some salt and pepper to taste and serve with sliced beef.
  • Slice beef after it has sat for about 15 minutes to retain juices.

SUNDAY DINNER SAVORY POT ROAST BEEF



Sunday Dinner Savory Pot Roast Beef image

I came up with this when I was tired of the typical onion soup flavored roast beef recipe, but not in the mood for the robust red wine version I use. My kids liked it a lot (they range in age from 1 to 14 and even the baby ate it up!) I serve it with scalloped potatoes and a green salad. We like it for Sunday Dinner after church.

Provided by Dreamgoddess

Categories     Savory

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs boneless chuck roast
1 teaspoon Lawry's Seasoned Salt
3 tablespoons olive oil (I use light tasting, not extra virgin)
2 bay leaves
6 allspice berries
1/4 cup slivered shallot (one shallot big enough to fill your hand)
1 (14 ounce) can of good beef broth
1 inch cinnamon stick

Steps:

  • Heat oven to 350.
  • Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
  • Rub the roast with Lawrey's salt.
  • When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
  • When all sides are nicely browned, remove roast to a platter.
  • Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
  • Pour in beef broth and stir, scraping sides and bottom of pan.
  • Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
  • Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
  • Remove roast to serving platter.
  • Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

ONE POT PORK ROAST DINNER (OR BEEF)



One Pot Pork Roast Dinner (or beef) image

This was a favorite of mine growing up that my Mom used to make (likely still does). It is really good, a great tasing gravy type sauce, a whole meal in one and it tastes like you worked hard. Great meal for company when you dont want to spend the day in the kitchen. The meat can also be cup up, mixed with the veggies and made into a stew for freezing afterwards, good on bread too. I have done beef and pork roasts this way.

Provided by Tara1183

Categories     One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 carrots, cut in halves or thirds
3 -4 stalks cut celery
6 -8 medium potatoes, cut in quarters
2 onions, cut in quarters
oregano
garlic powder or 1 -2 clove fresh garlic
onion powder
salt
pepper
thyme or rosemary
2 cans cream soup (like mushroom)
1 (24 ounce) can whole tomatoes or 1 (24 ounce) can stewed tomatoes
5 -7 lbs pork roast (any type is fine)

Steps:

  • Put meat in a roasting pan surrounded by onions, carrots and celery.
  • Sprinkle all over the top of meat and veggies: oregano, garlic powder or use a clove or 2 of fresh, onion powder, salt, pepper, thyme or rosemary pour 2 cans cream of anything soup (like mushroom) on top.
  • dump a 24 oz can of whole or stewed tomatoes over top.
  • Bake covered at 300 til tender (usually 3-4 hours like any pot roast).
  • When done throw all veggies in a bowl with sauce and roast on a plate.

Nutrition Facts : Calories 709, Fat 14.7, SaturatedFat 4.3, Cholesterol 260.8, Sodium 297.7, Carbohydrate 51.8, Fiber 8.8, Sugar 9.7, Protein 89.6

FAVORITE BEEF ROAST DINNER



Favorite Beef Roast Dinner image

This is our family's favorite slow-cooked beef roast. My two children love it and always want seconds. I love putting together new flavor combinations in the kitchen. -Sheryl Padilla, Peyton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

4 medium potatoes, peeled and quartered
1/2 pound fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
4-1/2 teaspoons dried minced onion
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon pepper

Steps:

  • Place the potatoes, carrots and roast in a 6-qt. slow cooker. Sprinkle with remaining ingredients. Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Skim fat from cooking juices; serve with roast and vegetables.

Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

SUNDAY'S DINNER: ROAST BEEF & PAN GRAVY



Sunday's Dinner: Roast Beef & Pan Gravy image

Nothing comforts like good old fashioned roast beef on a Sunday afternoon, and the leftovers make great sandwiches for Monday's lunch. Roasts are delicious and easier to prepare than you might think. WAIT UNTIL YOU SMELL THIS COOKING!

Provided by Feast Your Eyes

Categories     Roast Beef

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 23

5 lbs boneless beef roast (prime rib, bottom round, rump)
2 1/2 tablespoons Worcestershire sauce
1/3 cup red wine
1/2 cup ketchup
1/4 cup onion, grated
2 garlic cloves, minced
1/2 cup olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
3 medium carrots, peeled
3 celery ribs, strings removed
2 yellow onions, skinned and halved
2 bay leaves
1/4 cup beef broth
3 large garlic cloves, peeled and quartered
3 tablespoons dried rosemary, crumbled
3 tablespoons dried thyme
1 1/2 teaspoons onion powder
1/4 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
1/4 cup water

Steps:

  • Leave the string on the meat; rinse the roast. Using paper towels, blot any excess moisture from the roast; set aside.
  • In a heavy plastic 'zip-lock' bag add the first nine (9) ingredients; blend well. Add the roast and generously coat. Allow to marinate in the refrigerator for at least a couple of hours (preferably overnight).
  • Place the carrots, celery, onions, and bay leaves in a shallow roasting pan. Drizzle beef broth over vegetables; set aside.
  • Remove roast from plastic bag and set down on a cutting board. Using a sharp knife, make a 2-inch deep slit into the roast and insert a garlic quarter into the meat. Repeat in various places on the roast until done.
  • Sprinkle the rosemary, thyme, onion powder, pepper and salt evenly over the roast, including the underside; pressing it. Let the roast sit for about 1/2 an hour.
  • Position oven rack on the lowest level; preheat the oven to 425 degrees F.
  • Place roast fat side up in the prepared roasting pan; roast for 15 minutes. Reduce the oven temperature to 325 degrees F and continue roasting for approximately 2 hours (meat's internal temperature should reach 130 degrees F).
  • Transfer the cooked roast to a plate and cover with foil paper; let stand for 15 minutes. Meanwhile, remove the vegetables and cut the celery and carrots into 2-inch long pieces; leave the onions as they are. Keep warm.
  • Strain the pan juices through a sieve, discard the debris. Skim any fat from the liquid. The liquid should measure 2 cups - If necessary, reduce the liquid or add in some water and adjust the flavor by adding in a little more beef broth. The pan juices can be served as is, "Au jus", or they can be turned into gravy. To make the gravy, combine the flour and water, stir into the pan juices; scrape the drippings from the bottom of the roasting pan. Bring to a boil, stirring constantly. Cook until thickened, adding additional water or beef broth as necessary.
  • When ready to carve, remove and discard the string and garlic cloves from the roast. Carve the roast on a slant, in 1/4-inch thick slices, starting from the smallest tip, going to the larger end. Lay the slices, in an overlapping manner, down the centre of the platter and then arrange the vegetables along the slices.

Nutrition Facts : Calories 562.7, Fat 26.6, SaturatedFat 6.5, Cholesterol 170.1, Sodium 895.1, Carbohydrate 15.9, Fiber 2.9, Sugar 7, Protein 61.9

KARLA'S BEEF CHUCK ROAST DINNER (IN A CROCKPOT)



Karla's Beef Chuck Roast Dinner (in a crockpot) image

I love making a chuck roast in my slow cooker, its so easy and delicious. Set it up in the morning and dinner is all done at the end of the day. I have done this same recipe in the 350° oven for 4 hrs. (turning meat over once through cooking) and add the vegetables the last 2 hrs. of baking time , its just as great that way...

Provided by Karla Everett

Categories     Roasts

Time 8h5m

Number Of Ingredients 9

3+ lb beef chuck roast ( or your favorite roast)
1 pkg dry onion soup mix
2 c water
1 1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp ground pepper
2-4 medium whole onions
6-8 medium potatoes (or amount needed per person)
2 c baby carrots (or amount needed per person)

Steps:

  • 1. Place a thawed beef chuck roast into a 4qt. slow cooker and season both sides of the roast with garlic powder and salt & pepper.; Mix the water with the pkg. of dry onion soup mix and pour over top of the roast.
  • 2. Place peeled potatoes , whole peeled onions and carrots on top and around the roast. Season the vegetables with salt & pepper if desired.
  • 3. Cover the crock-pot with the lid and cook on low temp. for 8 hrs. Note : After the dinner is done before serving you can make a gravy with the juice if desired.
  • 4. For perfectly smooth gravy add flour to a jar w/lid containing at least one to 1-1/2 cups of water. How much flour? About two tablespoons per cup of gravy desired. Shake up the jar until the flour becomes part of the liquid. Pour the flour/liquid mixture into the hot pan of juices ( I like to pour mine through a fine mesh sieve ) and cook as usual on stove top, stirring constantly. Season ( I like to add 1 tsp. of kitchen bouquet for coloring and flavor)and stir to keep the gravy moving. Bring to a slow boil and cook at least three minutes until gravy is thickened. Deliciously smooth gravy!
  • 5. You can also make the gravy with corn starch. Mix a couple tablespoons with 1/4 cup of water, and then add it to the boiling juice. You will need more or less depending on how much liquid you are thickening -- make a little more than you think you need, and add it to your sauce, stirring constantly. Keep adding the cornstarch mixture until it's "almost but not quite" as thick as you want. It will thicken a little more while it cools.

BEEF ESSENTIALS: SUNDAY DINNER ONION GRAVY ROAST



Beef Essentials: Sunday Dinner Onion Gravy Roast image

This is a fun roast to put together, stick in the oven, and forget about until it's ready. The ingredients are straight forward, and the results are absolutely, lip-smacking amazing. The two stars of this recipe are the roast (of course), and that onion gravy. So yummy. The next time you're in the mood for a nice roast, you...

Provided by Andy Anderson !

Categories     Beef

Time 2h55m

Number Of Ingredients 15

PLAN/PURCHASE
2 - 3 lb beef chuck roast
3 Tbsp grapeseed oil
1 Tbsp sweet butter, unsalted
3 clove garlic, thinly sliced
2 medium yellow onions, peeled, cut pole-to-pole and thickly sliced
2 1/2 c chicken stock, not broth
1 Tbsp brown mustard, i prefer grey poupon
1 Tbsp real maple syrup
1 Tbsp balsamic vinegar
1 tsp paprika, sweet or hot, your choice
1 tsp ground cumin
1 pinch cayenne, optional
kosher salt, to taste
black pepper, freshly ground, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. Chef's Note: Acceptable roasts for this dish are: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. You could try other cuts of beef; however, you may have to vary the cooking time to achieve tender results.
  • 3. Gather your ingredients.
  • 4. Thinly slice the garlic.
  • 5. Thickly slice the onions.
  • 6. Sprinkle the roast with salt and pepper, and reserve.
  • 7. Add the oil and butter to a large Dutch oven, or heavy-bottomed pot, over medium to medium-high heat.
  • 8. Chef's Note: This pot should have a tight-fitting lid.
  • 9. Add the sliced garlic.
  • 10. Cook until the garlic begins to turn golden, about 2 - 3 minutes.
  • 11. Remove the garlic with a slotted spoon, and reserve.
  • 12. Add the roast and sear to a golden brown on all sides, about 6 - 8 minutes per side.
  • 13. Chef's Note: By searing the roast you are permeating it with yummy garlic infused oil and butter. Oh, be still my beating heart.
  • 14. Remove from pot and reserve.
  • 15. Place a rack in the middle position, and preheat the oven to 275f (135c).
  • 16. Add the onions to the pot.
  • 17. Stir and cook until they soften, about 4 - 6 minutes.
  • 18. Mix the vinegar, mustard, syrup, paprika, and cumin with the chicken stock.
  • 19. Chef's Tip: Season the liquid with a bit of salt and pepper, and optional cayenne, to taste.
  • 20. Add the liquid to the pot with the onions.
  • 21. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that may have formed on the bottom of the pot.
  • 22. Chef's Note: Those fonds that form on the bottom of the pot are totally yummy flavor bits. OH YEAH.
  • 23. Return the garlic slices, and the roast to the pot.
  • 24. Cover and place in the preheated oven until fork tender, about 2 - 3 hours.
  • 25. Chef's Note: There is a fine line between tender and juicy, and dry and tough. If you keep cooking the beef after the collagen melts into the sauce, you will have a tough stringy piece of meat. So, after about 2 hours, start checking the roast, and stop cooking when it's fork tender and juicy.
  • 26. PLATE/PRESENT
  • 27. Thickly slice or cut into chunks, and serve with your favorite sides... how about noodles, mashed taters, and/or rice. And don't forget to drizzle on some of that yummy onion gravy. Enjoy.
  • 28. Keep the faith, and keep cooking.

ROAST BEEF DINNER



Roast Beef Dinner image

I got this recipe from a friend who is a chef. It has been made in many top hotels in Canada. It has never let me down....no matter what you do you can not go wrong with this roast. It is always tender and I always have people asking for seconds and the recipe...This roast is also very good in the crock pot, it just falls apart...

Provided by Jill Muir

Categories     Roasts

Time 3h50m

Number Of Ingredients 4

1 beef roast
3-4 Tbsp dijon mustard
1 pkg onion soup mix
1/4 bottle red wine

Steps:

  • 1. Rinse and pat dry roast with paper towel. Place in roasting pan/Crock pot.
  • 2. Add Dijon Mustard; make sure the roast is covered in a thin layer of the Dijon. Then sprinkle package of onion soup mix over the whole roast. Pour approximately 1/4 of a bottle of Red wine over the roast, and then add water until roast is at least half covered. Place your favorite vegies around, cover and cook @ 350 degrees until desired doneness. For well done roast approx. 3 1/2 hours.
  • 3. For crock pot follow above directions and place on Hi and cook for 8 -10 hours. Juices from the roast make a wonderful rich dark gravy!!!!

ROAST BEEF DINNER ENCHILADAS (LITE-BLEU)



Roast Beef Dinner Enchiladas (Lite-Bleu) image

A great dinner all rolled up into one and baked in a casserole dish. This is a great recipe for using up leftovers, and looks elegant too.

Provided by 2Bleu

Categories     One Dish Meal

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 (12 ounce) jar beef gravy
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon italian seasoning
8 slices roast beef, cooked (sliced about 1/2-inch thick)
2 cups mashed potatoes
1 cup broccoli, cut up and cooked
1 cup diced carrot, cooked
2 tablespoons chopped parsley
2 tablespoons parmesan cheese

Steps:

  • Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
  • Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
  • Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.

BALSAMIC ROAST BEEF DINNER



Balsamic Roast Beef Dinner image

Try pan-seared Balsamic Roast Beef Dinner tonight. Our Balsamic Roast Beef Dinner with peppers, carrots and onions has a great taste and is easy to make.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 boneless beef sirloin steak (1 lb.), 1 inch thick
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1/2 tsp. garlic powder
1 onion, chopped
4 large carrots, thinly sliced
1 each red and green pepper, cut into strips
2 cups hot cooked long-grain brown rice

Steps:

  • Trim and discard fat from steak; place steak in shallow dish. Pour 1/4 cup dressing over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
  • Heat oven to 400°F. Heat large heavy ovenproof nonstick skillet on medium-high heat. Remove steak from marinade; discard marinade. Place steak in skillet; sprinkle with garlic powder. Place onions around steak; cook 3 min. or until bottom of steak is browned. Remove from heat. Turn steak. Toss carrots and peppers with remaining dressing. Add to skillet; stir to mix with onions. Place skillet in oven.
  • Bake 18 to 20 min. or until steak is medium doneness (160°F).
  • Cut steak across the grain into thin slices; place on serving plates. Top with vegetable mixture. Serve with rice.

Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

SBD-SUNDAY DINNER ROAST BEEF



SBD-SUNDAY DINNER ROAST BEEF image

Categories     Beef

Number Of Ingredients 3

1 (3 3/4- to 4-pound) top round roast, tied with string
2 tablespoons extra-virgin olive oil
Salt and black pepper

Steps:

  • 1. Preheat oven to 275°F. Rinse roast with water and pat dry. 2. Heat oil in a large Dutch oven over high heat. Add the roast and brown on all sides, about 10 minutes. Sprinkle with salt and pepper. Place the Dutch oven in oven, uncovered, and cook, 55 minutes, or until a meat thermometer inserted in the center registers 115°F. Increase oven temperature to 500°F; cook, 10 to 15 minutes, until thermometer registers 130°F. Total cooking time will be 65 to 85 minutes, depending on weight of roast. 3. Remove the roast from oven; transfer to a cutting board and let rest 15 minutes before carving. Serve half of the roast. (Refrigerate the other half and serve for lunch or dinner the next day.)

ROAST BEEF DINNER



Roast Beef Dinner image

This is the meal that I said in my About Me page that is my favorite to come home to after church on Sunday. The whole thing (meat, gravy, vegies) is ready. You can add a salad, rolls and/or green beans if you want - but not necessary. And the house even smells yummy. It also works for an evening meal (if you can put it on in the mid afternoon). It can cook while you take a walk, nap, shower, and read a book. Preparation time is mainly peeling the vegies (which I often do the night before.)

Provided by Trisha W

Categories     Vegetable

Time 3h55m

Yield 8 serving(s)

Number Of Ingredients 7

3 1/2-4 lbs roast (7-bone, or boneless chuck)
meat tenderizer (I prefer Adolphs)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1/2 can water
8 -10 potatoes
8 -10 carrots
1 -2 onion

Steps:

  • Peel the potatoes, carrots, onions.
  • Rinse clean.
  • Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
  • Place sprinkled side down in a hot roaster.
  • Sear for about 1 minute.
  • Sprinkle top side with Adolphs, prick.
  • Turn and brown other side.
  • Take off heat.
  • Empty the two cans of mushroom soup on top of the roast.
  • Pour about 1/2 can of water on the bottom of the pan.
  • Place clean, peeled vegetables on and around the roast.
  • Cover with lid.
  • Gravy will be ready in the bottom of the pan when through cooking.
  • Bake at 325 degrees for 3 1/2- 4 hours.
  • Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.

Nutrition Facts : Calories 765.6, Fat 43.7, SaturatedFat 16.9, Cholesterol 136.9, Sodium 664.5, Carbohydrate 49.6, Fiber 6.6, Sugar 6.1, Protein 42.7

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