Best Sunday Game Day Roast Beef Dinner Recipes

THE BEST OVEN ROAST BEEF

Steps:

• Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
• In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
• Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
• Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
• Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!

SUNDAY (GAME DAY : ) ROAST BEEF DINNER

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 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.