Best Sunday Game Day Roast Beef Dinner Recipes

ROAST BEEF DINNER

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.

SUNDAY POT ROAST DINNER - SLOW COOKER

Steps:

• Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
• In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
• Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
• Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.

SUNDAY GARLIC ROAST BEEF

Steps:

• Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
• Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
• Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
• Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
• Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
• Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
• Remove roast to a carving board, tent with foil, and let rest 20 minutes.
• Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
• Carve roast and serve with jus.

SUNDAY BEST ROAST BEEF WITH PAN GRAVY

Steps:

• Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
• Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
• Reduce oven temperature to 325 degrees F and continue to roast until the meat's internal temperature reaches 130 degrees F -- about 2 hours. Let the roast stand for 20 minutes before slicing.
• Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside.
• Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil.
• Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm. (I thought the gravy was a little to thin and I didn't add the extra salt or pepper.).

SUNDAY ROAST BEEF AND GRAVY

Steps:

• Preheat oven to 400 degrees F.
• Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
• Gravy:
• Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

SUNDAY DINNER SAVORY POT ROAST BEEF

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.