Best Seashells Juicy Onion Roast Beef Recipes

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.

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.

FRENCH ONION ROAST BEEF

Steps:

• Place frozen or fresh onions on the bottom of the crockpot.
• Place roast on top the onions.
• Pour the can of French Onion soup and Worcestershire over roast.
• Sprinkle the packet of onion soup mix on top.
• Cook for 6.5 hours on high.

LEMON AND ONION MARINATED BEEF

Steps:

• Preparation: Cut beef into 1 inch cubes. Grate onion inside gallon size zip-lock bag to save onion juice. Place beef chunks into bag with grated onion, pour lemon juice over beef. Seal bag and mix together to ensure even coverage. Place bag inside a large bowl and refrigerate overnight or up to 3 days (the longer the better, in my opinion).
• Cooking: drain juice from beef and onion and thread beef chunks onto metal or water soaked bamboo skewers. Place under broiler (with oven rack on the second from the top brackets) for 10-20 minutes or until edges are dark brown and crispy, turning every 5 minutes or so. Meat can also be cooked on a hibachi or regular grill. Meat does not need to be cooked to 160 degrees (and should not be!) as the lemon juice "cooks" the meat with enzymes while it marinates.