Post by barb43 on Feb 20, 2023 5:10:12 GMT
Roast Beef: Traditional Sunday Recipe
Ingredients:
3-lb Angus Boneless Chuck Roast
Kosher Salt
1/2 Stick of Butter (4 Tbsp)
1 (2-oz) Dry Onion Soup Mix
1 cup Beef Broth (unsalted is preferred but not required)
2 Tbsp Red Cooking Wine
1 Tsp minced Garlic (jarred minced garlic works well)
1/2 to 1 Tbsp of Italian Seasoning or Herbs de Provence (to suit your tastes)
Instructions:
Basic notes when cooking a beef roast in the oven:
Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting. This will help create a tender roast beef.
Start with the right pan or pot. A heavy duty roasting pan or a Dutch oven work best (As an Amazon Associate we earn from qualifying purchases). It needs to be able to transfer from stove top to oven.
Sear that meat! Using hot oil, sear all sides of your roast until there’s a nice brown crust. This step will ensure all those delicious juices stay locked in and give it a gorgeous color.
For tantalizing, fall-apart meat remember these two words: LOW and SLOW. Simmering at a lower heat for a longer period of time will give even tougher types of meat that tender texture your family will drool over!
1. Preheat oven to 300 degrees Fahrenheit. Trim excess fat from the roast, if there is any. Rub all sides with kosher salt.
2. In a heavy roasting pan, 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 browned all over.
3. Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan. Be sure there is broth under the roast. Add the red cooking wine and the minced garlic and stir the broth around the roast.
4. Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound if the roast is over 3 pounds).
5. Allow roast beef to rest 10-15 minutes, still covered, before carving. While the roast rests, make gravy (see recipe under Sides for Best Roast Beef Gravy). Use a sharp knife to cut into slices and serve!
Ingredients:
3-lb Angus Boneless Chuck Roast
Kosher Salt
1/2 Stick of Butter (4 Tbsp)
1 (2-oz) Dry Onion Soup Mix
1 cup Beef Broth (unsalted is preferred but not required)
2 Tbsp Red Cooking Wine
1 Tsp minced Garlic (jarred minced garlic works well)
1/2 to 1 Tbsp of Italian Seasoning or Herbs de Provence (to suit your tastes)
Instructions:
Basic notes when cooking a beef roast in the oven:
Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting. This will help create a tender roast beef.
Start with the right pan or pot. A heavy duty roasting pan or a Dutch oven work best (As an Amazon Associate we earn from qualifying purchases). It needs to be able to transfer from stove top to oven.
Sear that meat! Using hot oil, sear all sides of your roast until there’s a nice brown crust. This step will ensure all those delicious juices stay locked in and give it a gorgeous color.
For tantalizing, fall-apart meat remember these two words: LOW and SLOW. Simmering at a lower heat for a longer period of time will give even tougher types of meat that tender texture your family will drool over!
1. Preheat oven to 300 degrees Fahrenheit. Trim excess fat from the roast, if there is any. Rub all sides with kosher salt.
2. In a heavy roasting pan, 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 browned all over.
3. Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan. Be sure there is broth under the roast. Add the red cooking wine and the minced garlic and stir the broth around the roast.
4. Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound if the roast is over 3 pounds).
5. Allow roast beef to rest 10-15 minutes, still covered, before carving. While the roast rests, make gravy (see recipe under Sides for Best Roast Beef Gravy). Use a sharp knife to cut into slices and serve!
