Recipezaar: Time to Make,Beef Roast recipes

Roast Beef & Peppers Panini

Sat, 20 Jun 2009 02:07:57 -0400

Grilled Roast Beef on Rye Sandwich with Peppers and Swiss Cheese. -- posted by Tina D. Breen

Grilled Mediterranean Beef Tri-Tip

Mon, 22 Jun 2009 10:37:00 -0400

Serve with assorted grilled vegetables which have been lightly brushed with marinade. -- posted by Chef #1298498

Marinated Beef Tenderloin

Mon, 22 Jun 2009 10:57:55 -0400

.. -- posted by Chef #1298498

Asian Beef Noodle Salad

Tue, 23 Jun 2009 01:20:27 -0400

.. -- posted by Chef #1298498

All American Pot Roast

Tue, 23 Jun 2009 02:14:11 -0400

.. -- posted by Chef #1298498

Pressure Cooker Pot Roast With Mushroom Gravy - Easy

Fri, 03 Jul 2009 02:51:27 -0400

This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it! -- posted by Shelley Lee

California Barbecued Tri-Tip Roast - America's Test Kitchen

Mon, 13 Jul 2009 17:14:27 -0400

I watched this episode of America's Test Kitchen, and knew I had to try it! MMMMM! The crust on the meat is outstanding. This is almost more a method than a recipe. I have a little container that you put wood chips in and I used that for the smoking portion. I also used Mesquite. Prep time does not include marinating time. -- posted by Charmie777

Sauerbraten II

Thu, 16 Jul 2009 14:08:51 -0400

Recipe courtesy of Gourmet Magazine..... -- posted by mschmid65

French Onion Beef Au Jus

Fri, 17 Jul 2009 13:04:21 -0400

This is a fabulous recipe for an open faced French Onion Beef Au Jus sandwich. This is truly a knife-and-fork sandwich. I have made this countless times, and have no idea where I got the original recipe, or why I have never posted it here. It can be made in the oven, or crockpot. I have made it both ways, depending on how much time I have, and really notice no difference. One little tip I can share, is when you are toasting your bread in the oven, slice a small sliver off the bottom (round side) of the bread to make a flatter surface, that way when you pile on the beef, onion, and cheese the sandwich won't tip over when you put it back in the oven to melt the cheese. (it keeps it from being top-heavy). -- posted by blueguitargirl1985

Petrini's Italian Pot Roast

Fri, 24 Jul 2009 13:58:53 -0400

A slow-cooked pot roast recipe my mother found over 40 years ago at a local grocery store. Super fast and easy to throw together and makes the house smell wonderful as it slowly simmers on the stove top. I've tried it in the crock pot and it just doesn't turn out as well! -- posted by 2ChinaGirls

Vietnamese Beef Stew

Fri, 31 Jul 2009 12:39:24 -0400

Found in The Wichita Eagle who listed as source: "Foods of Vietnam" by Nicole Routhier. Stashing for good winter eating! -- posted by Buster's friend

Microwave Cooked Corned Beef

Sun, 02 Aug 2009 10:02:50 -0400

Corned beef served with Orange & Ginger Sauce as given to me by my husband's cousin. Once you've cooked your corned beef this way, you won't do it any other way. This was cooked in a 600watt oven, so times may need changing for higher powered ovens. -- posted by Kiwi Kathy

Grilled, Eye Round Roast

Thu, 13 Aug 2009 14:33:56 -0400

Grilled, Eye Round Roast I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it. Butt Kickin' Blacken contains neither salt nor sugar, and is available at http://www.capnrons.com/ -- posted by Cap'n Ron

Copycat Qdoba Shredded Beef

Thu, 20 Aug 2009 02:13:23 -0400

This is supposed to be a copycat recipe of Qdoba's Shredded Beef. -- posted by Half Hearted Chef

Bollito Di Manzo (Boiled Beef)

Fri, 28 Aug 2009 09:44:54 -0400

Adapted from a recipe by Gina Depalma at Serious Eats http://bit.ly/OSRWL A beef roast is slowly boiled, even more slowly cooled, yielding a rich flavorful beef soup. The cool roast is sliced and served with salsa verde (which Depalma adapted from a Mario Batali recipe). -- posted by DrGaellon

Irish Mountain Steaks

Mon, 31 Aug 2009 11:33:26 -0400

Round Steaks braised in dark beer, with onions and mushrooms. I have also made this with venison and elk steaks and it is great. -- posted by Chef Bronco

Scrumptious Brisket

Wed, 02 Sep 2009 02:58:48 -0400

So easy for a party. Best to make 2 days ahead, allow the cooking juices to flavor the brisket even more! -- posted by KathyP53

Caldillo -- South of the Border Stew

Wed, 02 Sep 2009 15:18:26 -0400

This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas -- posted by Chef Michael Callahan

Arby's Style Roast Beef and Cheddar Roll

Sun, 06 Sep 2009 20:10:21 -0400

I had a request for this sandwich. -- posted by GingerlyJ

Perfect Easy Beef Kebabs

Wed, 09 Sep 2009 01:48:49 -0400

I think I found this idea in Cooks Illustrated, but it was so easy, I didn't save the article. The marinade flavors the meat, and will protect it during grilling so that your kebabs won't dry out. It will not, however, tenderize a tough cut of meat, since it has no acid in it. Choose a nice cut of beef: strip steak, a thick loin steak (sometimes labeled as london broil), or tri-tip roast all work nicely here. (times do not include marination) -- posted by dianegrapegrower

Momosita's Simply the Best Pot Roast

Tue, 15 Sep 2009 11:51:33 -0400

Amazing wonderful pot roast adapted from family recipe and Mercy's Fabulous Country Chuck Roast. I posted this mainly because i make it so often and need a central place to keep the recipe :) -- posted by lolablitz

Prime Rib Hash

Tue, 15 Sep 2009 12:11:09 -0400

This has become a family tradition at Christmas time. Actually Ive never made this the same twice, and it was always good. It is a very flexible and forgiving recipe. If you like something else better than A-l, take it in that direction. -- posted by Chef #1382418

Best-Ever Roast Beef With Vegetables

Wed, 16 Sep 2009 16:07:00 -0400

From and old resurrected recipe card found during a clean out. Times are estimated. -- posted by I'mPat

Make Ahead Tenderloin Sandwiches

Thu, 17 Sep 2009 11:09:13 -0400

Buy beef tenderloin on sale, make these mini buns of gold and freeze...if they last that long. Not for those on low fat diets...will be a huge hit with teens and hubbies craving beef! Recipe comes from a phenomonal cook, my husband's cousin Katie who made these at a family gathering. I couldn't leave without the recipe. Thanks so much Katie! -- posted by twinsplusonemom

Lizzie's Roast Beef

Thu, 17 Sep 2009 12:58:18 -0400

My late MIL had a recipe for everything.This is her Beef roasting recipe for tennis players. Basically get the roast in the oven, go play a match and when you get home eat! This should be done with (@ least a 3 rib) 1st cut rib roast. -- posted by Trinkets

Slow Cooker Italian Style Pot Roast

Thu, 17 Sep 2009 16:52:56 -0400

Great slow cooker pot roast recipe, from the Best Cover and Bake Recipes by Cook's Illustrated. -- posted by Erinplus3

Beef Strips With Hot Chile

Mon, 21 Sep 2009 01:18:50 -0400

The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended. Recipe from www.fiery-foods.com . Start the rice before slicing the beef & dinner can be on to table in under 30 minutes (a good dinner). -- posted by Buster's friend

Dad's Beef Jerky

Fri, 25 Sep 2009 16:10:23 -0400

My dad makes this jerky every year for my birthday. It is 100 times better than storebought -- posted by GingerlyJ

Yummy Beefy Vegetable Soup

Wed, 30 Sep 2009 01:20:46 -0400

This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed. -- posted by Shan2themax

Grandma's Pressure Cooker Pot Roast

Fri, 02 Oct 2009 16:39:17 -0400

This makes the best gravy and the most tender roast. My grandmother makes this all the time for company. Everyone always loves it and it makes the house smell wonderful. My favorite part has always been the tender, gravy flavored vegetables. -- posted by 49flavours

Beef Stew the Old Fashioned Way

Mon, 05 Oct 2009 17:09:53 -0400

This is a from scratch, down home, richly flavored stew with no exotic ingredients. I've used blade steak, arm roast and chuck roast for this recipe. For the vegetables, I use a combination of fresh and what I have frozen from the previous season, but use what you have on hand. I'm adding a can of tomatoes as an option, though I don't use it. Also, I cook this from start to finish in my 5 quart stock pot. This is truly a base recipe that can be adapted to your family's like and dislikes. Feel free to make it your own. -- posted by Deely

Momma Neely's Pot Roast

Wed, 07 Oct 2009 12:15:14 -0400

I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast.Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I reduce the juices, add a bit of broth and flour, then reduce it down to make a nice gravy.This is VERY good, please try it soon! Adapted from Food Netwoirk, -- posted by Scoutie

Autumn Pot Roast

Thu, 08 Oct 2009 14:42:56 -0400

When the brisk autumn arrives, I tend to cook with fresh apple cider quite a bit. There is nothing like the crisp, tangy taste! Over the years, I began to add it to my pot roast recipe, and it became a family favorite. It just adds a hint of sweetness that really lifts the gravy from average to wonderful. Even "non-Pot Roast Lovers" (which there happen to be quite a few) enjoy this twist. I also know most people like potatoes in their pot roast, but I always serve my pot roast with either Recipe #290398 or Recipe #343221. I would love to try this in the slow cooker sometime, too! -- posted by JackieOhNo!

Braised Buffalo (Or Beef) Pot Roast

Fri, 09 Oct 2009 17:06:57 -0400

I've made this roast with both buffalo and beef and it's equally good either way. By all means, if you can get a buffalo (bison) roast, use it, but don't hesitate to substitute beef. This comes from "A Taste of Wyoming" cookbook, by Pamela Sinclair. -- posted by 2hot2handle

Balsamic London Broil

Sun, 11 Oct 2009 02:58:44 -0400

From a promo recipe card -- posted by Para_chan

Debris Po'boys

Sun, 11 Oct 2009 03:09:17 -0400

From nolacuisine.com -- posted by Chef #764369

Sandra Lee Semi-Homemade Beef and Broccoli Soup

Mon, 12 Oct 2009 18:01:36 -0400

Quick, easy, and tasty. From Sandra Lee Semi-Homemade Magazine -- posted by Mike&Christy

Fiesta Eye of Round Roast

Tue, 13 Oct 2009 15:05:57 -0400

This roast beef recipe is from reynoldskitchens.com It is baked in an oven cooking bag, which makes quick and easy work of getting dinner on the table, and cleanup is a breeze. These cooking bags and the crockpot are my favorite methods for cooking roast beef. -- posted by Happy Hippie

Ww Corned Beef and Cabbage With Red Potatoes

Tue, 13 Oct 2009 15:16:03 -0400

8 points -- posted by Chef #1298498

Lemon Herb Beef Roast

Thu, 15 Oct 2009 14:31:50 -0400

I don't remember where I got this recipe, but my whole family loves it. -- posted by Connie Lea

An Autumn Pot Roast Dinner With Cider Gravy

Thu, 15 Oct 2009 16:20:05 -0400

The classic pot roast dinner gets a quick, autumn-like makeover in this delicious recipe. Instead of white potatoes, green beans and carrots; it's prepared with creamy sweet potatoes and butternut squash. Warm, sweet spices season the roast, and a delicous apple cider gravy finishes off this comfort meal. -- posted by Feast Your Eyes!

Slow Cooked Pot Roast

Mon, 19 Oct 2009 12:13:36 -0400

The cola makes this pot roast very tender and moist. The broth is so rich and savory, you will love it. -- posted by racegurl77

Our Favorite BBQ Beef

Tue, 20 Oct 2009 17:36:10 -0400

After making this recipe twice, I lost it. Because I thought I got it here I spent a lot of time searching zaar but could never find quite the right recipe. When I did finally find my original copy, it was from a different site! (I believe it was from cook.com but I have lost it again. Thank goodness I had already copied it elsewhere! lol) My family LOVES this recipe, my husband says this is the only bbq beef to make from now on. It is especially good topped with cole slaw but wonderful plain as well! (the servings is a guess, it just depends on how much meat you like on your sandwich!) -- posted by their_mom

Pot Roast

Thu, 22 Oct 2009 15:26:24 -0400

I could never make a decent pot roast, so I finally asked my butcher to give me the most expensive roast he could so it would come out tender. He told me I didn't have to have an expensive one...just cook it right. So I ended up with a bottom round rump and followed his instructions. He was right...I cooked it the way he suggested and wow...what a difference. I won't cook one any other way nowl. This is really tender and juicy. You really can cut it with a fork!. We enjoy this with egg noodles or mashed potatoes. Make sure you DO NOT season it before the browning process as this will burn the spices and causes a burnt flavor. If you want to add veggies, put them in after the browning process. -- posted by Mishkapett

Killian's Pot Roast

Fri, 23 Oct 2009 01:13:05 -0400

Another recipe I found that I plan on trying soon especially with winter on it's way.This is what the cook had to say.''I have to admit that I used to really struggle with pot roast. It was never awesome. I finally tried a combination at the suggestion of a friend and it is now really good and we love it. What you wind up with is a delicious, moist roast with perfectly tender vegetables on the side. I ladle some of the broth over my meat and potatoes. Yummy!'' NOTE: I guessed on the oz of soup, the recipe just said 1 can. -- posted by cookin4girls

Chef's First Prime Rib Roast

Tue, 27 Oct 2009 01:20:44 -0400

I learned the foundation for this recipe at culinary school from one of my favorite chefs. I tweaked it to suit my own taste, making my chef proud of my ingenuity and taste. I've made this countless times for both friends and family, and it's been a hit every time. The only tip I can offer is that you should use a bone in rib roast (which is what is meant by "prime"). It will provide superior flavor, a natural built-in rack, and the leftover bones make a decent brown stock afterwards. If you would rather get rib eye, then use a roasting rack during cooking. Enjoy! -- posted by Chef Doggerton

Fast Ed's Fancy Roast Beef

Mon, 02 Nov 2009 10:55:49 -0500

This recipe comes from "Fast Ed" from Better Homes & Gardens. It's a lovely, simple way to jazz up a roast beef dinner! -- posted by Sara 76

Beef Stroganoff W/Egg Noodles by Chef Jean-Pierre

Mon, 02 Nov 2009 12:06:52 -0500

By top Chef, good and hearty. -- posted by Chef #19778171

Rib Eye Roast

Tue, 03 Nov 2009 12:05:58 -0500

The way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done. -- posted by AngieME

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Beef Tenderloin With Chocolate Wine Sauce

Sun, 08 Nov 2009 18:10:59 -0500

This recipe was taken from the food network show Healthy appetite with Ellie Krieger -- posted by GingerlyJ

Trudy's Yankee Pot Roast

Tue, 10 Nov 2009 15:04:52 -0500

My Grandma's recipe found in my collection of old handwritten recipes. -- posted by CJAY

Beef Braised in Barolo Wine (Brasato)

Sun, 15 Nov 2009 22:16:09 -0500

Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo (though you could use other hearty red wines, e.g. Chianti, Brunello, or Taurasi), to come out right. Save it for a special occasion, and you'll be quite pleased with the results. -- posted by Phil Franco

Saucy Sunday Pot Roast

Tue, 17 Nov 2009 00:45:40 -0500

I came up with the yummy pot-roast recipe on Sunday evening when I had some red wine to use up and wanted a different roast recipe other than my cream-of-mushroom soup stand-by. My hubby raved and even went back for thirds! -- posted by Makennasmommy

Grill-Roasted Prime Rib for Charcoal Grill

Fri, 20 Nov 2009 13:58:41 -0500

This recipe from Cooks Illustrated produces a perfect 4-5 LB Standing Rib Roast. I have made it many times, and always get compliments! It is a no-brainer! -- posted by Miss V

Braised Beef Pot Roast

Sat, 21 Nov 2009 02:13:44 -0500

From my collection of handwritten recipes. -- posted by CJAY

Pancetta Stuffed Beef Tenderloin

Thu, 26 Nov 2009 19:14:11 -0500

The tenderloin is butterflied and stuffed with a bread stuffing with pancetta and herbs, then covered with pancetta slices, and finished with a port wine and mushroom sauce. -- posted by Ice Cool Kitty

Caçoila De Pico

Mon, 30 Nov 2009 01:48:41 -0500

(Stewed Beef from the Island of Pico) adapted from a recipe by Ana Taveira A caçoila is a large clay pot in which this dish is often made. Traditionally, the pot is soaked overnight. The next morning the ingredients are added, then the pot is covered and placed in a very slow oven 250°F (120°C) for 7 to 8 hours, or until the meat is tender. This is a stovetop version that my recipe testers quite literally devoured. -- posted by Dave & Sue Cook for U

Dk's Carne Guisada

Tue, 01 Dec 2009 18:10:59 -0500

This is one of my favorite Mexican dishes. This recipe is from a small town church cookbook I received as a wedding present 26 years ago. Posted here for safekeeping. Recipe is credited to Laverne McKoy. You'll find this dish goes together quickly and is very simple. I've made it in a crock pot, on the stove or in the oven. Just adjust the cooking times for your situation. The traditional way to serve this is as a stew with warm flour tortillas on the side. We usually spoon it into the tortilla and eat as a taco with cheese and sour cream. -- posted by D2thaK

Daube Provencal (French Beef Stew)

Mon, 07 Dec 2009 14:22:52 -0500

This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it! -- posted by EnjoyingLife

The Realtor's Reuben Casserole

Wed, 09 Dec 2009 14:15:45 -0500

I love this special casserole. I often substitute ham for the corned beef because I like it better that way. I have even made this using regular thinly sliced roast beef. -- posted by Realtor by day, Chef by night

Prime Rib Hash

Fri, 11 Dec 2009 17:31:30 -0500

This recipe from "Star Food" by Carole Andersen Travis, is an excellent method to use leftover prime rib roast or steak. If you have a cookout and prepare too much, here is the solution. -- posted by Dan-Amer #1

Mini Chimis ( Chimichangas )

Mon, 21 Dec 2009 02:00:38 -0500

I had some leftover roast from Recipe#323179, and I wanted to do something different with it. So I came up with the following recipe.The optional ingredients are divided as follows, 1 Tablespoon each of sour cream and salsa. And top that with 1/2 Tablespoon of green onions, and if desired add extra cheese. If you try this, I hope you enjoy it.Submitted to " ZAAR " on December 20, th, 2009. -- posted by Chef shapeweaver ©

Herb Crusted Prime Rib Roast

Tue, 22 Dec 2009 15:33:37 -0500

This recipe was in the Publix's "Gift to You Recipes" booklet and had three prime rib recipes in it. I am publishing it for my own cookbook and maybe you will enjoy it too. I made this tonight and it was easy and good. -- posted by teacher2mykids

Herbed Roast Beef in Salt Crust

Tue, 22 Dec 2009 16:05:37 -0500

I make this every year for Christmas eve. I found this in the newspaper in a holiday ad for a local grocery store (I think Fred Meyer). -- posted by Fancy Nance

Tricolor Pepper Steak

Sun, 27 Dec 2009 20:06:54 -0500

Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;) -- posted by Manami

Beef Tenderloin With Blue Cheese

Mon, 28 Dec 2009 15:54:58 -0500

our traditional Christmas dinner....and it is wonderful! -- posted by kitchendiva

Grilled Beef Tenderloin Skewers With Red-Miso Glaze

Mon, 28 Dec 2009 23:49:59 -0500

Food & Wine April 09 -- posted by dicentra

Open Faced Roast Beef Sandwich

Tue, 29 Dec 2009 10:49:21 -0500

This is my take on the deli classic -- posted by GingerlyJ

Henry's Farmers Market Perfect Beef Prime Rib Roast

Tue, 29 Dec 2009 13:32:19 -0500

Given out by butcher at Henry's Farmers Market in Monrovia, CA during the week before Christmas. -- posted by MoniBush

Rosemary Stuffed Goat Cheese Beef Tenderloin

Tue, 29 Dec 2009 13:49:09 -0500

I got this recipe out of my Better Homes & Garden Holiday Cooking magazine...I made it for Xmas Dinner...It look good but I found out you need to serve it as soon as you put the cheese into the beef or it cools down the meat... -- posted by CIndytc

Prime Rib Cottage Pie (Aka Pâté Chinois in Quebec)

Tue, 29 Dec 2009 14:13:04 -0500

So here is that start; yesterday I chose the prime rib, bones, mashed potatoes, and mashed sweet potatoes. Here is a transformation to a comfort food that you would not expect from a cut of meat like prime rib. (Hey, you could even do this with a roast if you like, I just happen to have the Lah-ti-Dah prime rib!) -- posted by Jason Sandeman

Lüchows Sauerbraten

Thu, 31 Dec 2009 09:38:02 -0500

Lüchows was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. Im also lucky to have found a copy of Lüchows German Cookbook (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.) -- posted by Belgophile

Ropa Vieja

Sat, 02 Jan 2010 17:56:09 -0500

Cuban Shredded Beef, In 'Three Guys from Miami Cook Cuban -- posted by ratherbeswimmin'

Emeril's Pot Roast

Mon, 04 Jan 2010 17:17:11 -0500

This recipe came with the dutch oven my baby sister gave me for Christmas last year. It cooks in a tomato-y delicious gravy and is so tender it falls apart. Truly the best pot roast I've ever eaten! -- posted by KBC

Beef Roast With Herb Shallot Sauce

Thu, 07 Jan 2010 01:12:39 -0500

I love ribeye roasts but they have become so expensive. However, I do splurge frequently on excellent cuts of meat. This recipe is simple but the results will make you think otherwise (and guests if you are cooking for friends and family). Total prep and cooking time is 2-1/4 to 3 hours. Enjoy -- posted by Tish in OH

Chili

Fri, 08 Jan 2010 15:50:16 -0500

Super easy chili recipe with just enough spice. I got this from the food network. It's the best chili recipe I've ever tried. -- posted by Chef #1514065

Laura's Shabbat Braised Brisket of Beef

Mon, 11 Jan 2010 11:58:55 -0500

I just had this brisket last night and had to get the recipe. It was delicious. Laura got it from a cooking class she took at King's Cooking Studio. For the tomato sauce, she uses Rao's brand. If carrots are desired, add when meat goes into the oven. If potatoes are desired, add to the meat halfway through cooking time. This freezes well. -- posted by Oolala

Pennsylvania Pot Roast

Tue, 12 Jan 2010 09:12:47 -0500

From my handwritten recipes 1964. -- posted by CJAY

Country Pot Roast

Wed, 13 Jan 2010 01:17:56 -0500

From my collection of handwritten recipes 1964. -- posted by CJAY

Burgers Lafayette (Special Seeping Sauce)

Wed, 13 Jan 2010 18:45:11 -0500

I am a fan of the HBO True Blood series. Their chef, Lafayette, came up with a sauce to keep your hamburgers, or beef roast, warm and moist until ready to serve. Just grill up some good hamburger patties and as they cook add them to the sauce until ready to serve. Yummy! -- posted by Chef #229369

Boeuf Bourguignon (Weight Watchers)

Fri, 15 Jan 2010 13:09:49 -0500

Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 17 Points values - WW remake: 8 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit! -- posted by Crafty Lady 13

Beef Roast!

Mon, 18 Jan 2010 02:09:20 -0500

This Roast takes some time to Bake but it's very simple and fast to prepare! -- posted by Happy Jax

Easy Prime Rib

Mon, 18 Jan 2010 20:06:58 -0500

This makes the best prime rib for even the toughest critics. My husband raises beef cattle so he loves good prime rib and he says this is the best he's ever had--anywhere--even at a restaurant. We like it so much that sometimes I season a regular roast this way but then slow cook it so it stays tender. The amount of seasonings here is for a roast that is around 5-7 lbs. -- posted by vosmom2

Beef and Vegetables in Robust Red Wine

Mon, 18 Jan 2010 21:15:26 -0500

This is a great dish to make in the afternoon and leave simmering until dinnertime, enticing everyone to the table. It features beef, mushrooms, carrots, onions, robust dry red wine, and a variety of herbs. You'll be pleased to find out that the meat and vegetables are even better tasting when served as leftovers the next day. -- posted by Feast Your Eyes!

Pot Roast

Tue, 19 Jan 2010 16:06:27 -0500

My mom gave me the recipe for this pot roast, which I loved growing up. Tonight I made it for my husband, and he says it's his favorite thing that I've ever made for him. -- posted by ilovechocolate

Nathaniels Jerky

Thu, 21 Jan 2010 13:50:44 -0500

My Husbands Best Jerky Attempt to Date. Super good -- posted by Chef #976769

Company Pot Roast

Thu, 21 Jan 2010 17:01:01 -0500

From The Southern Living Cookbook. The allspice and orange zest gives this an unusual flavor, but I cut WAY back on the orange zest, adding maybe about 1 tsp. Also I used olive oil instead of butter. At serving time, I added cornstarch to the liquid in the pan and made a gravy to serve on the side. -- posted by SuzV

Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast

Sun, 24 Jan 2010 18:33:49 -0500

Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4 -- posted by BecR

Lazy Sunday Chuck Roast

Mon, 25 Jan 2010 12:09:25 -0500

I got this recipe from my mother-in-law and I LOVE IT! -- posted by Chef Jessica 87

Aunt Claire's Pul Gol Gi ( Bul Gogi )

Mon, 25 Jan 2010 15:02:10 -0500

Aunt Claire's Korean BBQ sirloin beef. This one has beer in the marinade,what the heck as our family likes beer. The recipe came from Claire's sister in law Kim who is from Korea. Aunt Claire served this with Chop Chae (recipe posted) for our family gatherings. Claire has passed but lives on through her recipes and many fond memories. Thanks Aunt Claire! -- posted by red and white kitchen

Sirloin Tip Roast With Bacon

Tue, 26 Jan 2010 09:28:16 -0500

For the My Great Recipes collection,. -- posted by SuzV

Chile Chili

Thu, 28 Jan 2010 08:55:57 -0500

Alton Brown's recipe for a pepper based chili -- posted by Chef #1405684

Best Ever Beef Stew

Mon, 01 Feb 2010 12:33:47 -0500

I found an Emeril LaGasse recipe for Beef Stew with Cheesy Fried Grits and changed it around for my taste. My family loved it to the point my grandsons fought over the left-overs. I served it with cheese toast istead of messing with frying grits. There are a lot of ingredients, but by preping everything in advance, it went together quickly. -- posted by GrammaMikki

Beef Round Roast

Wed, 03 Feb 2010 08:52:02 -0500

This is a modified version of recipe #18348 -- posted by Rochelle, Chef #675078

Potato Potato Pot Roast

Thu, 04 Feb 2010 16:13:51 -0500

No, I didn't stutter! Two ways of using potatoes in this recipe. Simple and tasty. Excellent recipe for not-so-expert cooks. When the meat is done, so is the gravy. The long slow cooking makes the meat very tender. This recipe has been hanging around my house for many years. -- posted by Jezski

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm

3-Hour Roast

Sat, 06 Feb 2010 23:17:33 -0500

It doesn't get any easier. I still savor the childhood memories of coming back from church to the mouth-watering smell of the onion soup mix mixed with beef juice. Yum. -- posted by Rutecki Family

Vegetable Beef Soup

Sun, 07 Feb 2010 13:42:42 -0500

My moms recipe. Very good old fashioned soup. The stock is beef flovor, not tomato based. -- posted by red and white kitchen

Guinness Stew (Pressure Cooker)

Tue, 09 Feb 2010 14:52:42 -0500

This is a variation of my boyfriend's mom's recipe, done in the pressure cooker. Ready in about an hour, delicious and makes great leftovers for lunch the next day, or can be frozen for a quick and comforting supper on a chilly day. -- posted by Jodi4200

Recipezaar: Time to Make,Beef Roast recipes

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California Barbecued Tri-Tip Roast - America's Test Kitchen

Sauerbraten II

French Onion Beef Au Jus

Petrini's Italian Pot Roast

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Microwave Cooked Corned Beef

Grilled, Eye Round Roast

Copycat Qdoba Shredded Beef

Bollito Di Manzo (Boiled Beef)

Irish Mountain Steaks

Scrumptious Brisket

Caldillo -- South of the Border Stew

Arby's Style Roast Beef and Cheddar Roll

Perfect Easy Beef Kebabs

Momosita's Simply the Best Pot Roast

Prime Rib Hash

Best-Ever Roast Beef With Vegetables

Make Ahead Tenderloin Sandwiches

Lizzie's Roast Beef

Slow Cooker Italian Style Pot Roast

Beef Strips With Hot Chile

Dad's Beef Jerky

Yummy Beefy Vegetable Soup

Grandma's Pressure Cooker Pot Roast

Beef Stew the Old Fashioned Way

Momma Neely's Pot Roast

Autumn Pot Roast

Braised Buffalo (Or Beef) Pot Roast

Balsamic London Broil

Debris Po'boys

Sandra Lee Semi-Homemade Beef and Broccoli Soup

Fiesta Eye of Round Roast

Ww Corned Beef and Cabbage With Red Potatoes

Lemon Herb Beef Roast

An Autumn Pot Roast Dinner With Cider Gravy

Slow Cooked Pot Roast

Our Favorite BBQ Beef

Pot Roast

Killian's Pot Roast

Chef's First Prime Rib Roast

Fast Ed's Fancy Roast Beef

Beef Stroganoff W/Egg Noodles by Chef Jean-Pierre

Rib Eye Roast

Nua Yang - Thai Style BBQ Beef

Beef Tenderloin With Chocolate Wine Sauce

Trudy's Yankee Pot Roast

Beef Braised in Barolo Wine (Brasato)

Saucy Sunday Pot Roast

Grill-Roasted Prime Rib for Charcoal Grill

Braised Beef Pot Roast

Pancetta Stuffed Beef Tenderloin

Caçoila De Pico

Dk's Carne Guisada

Daube Provencal (French Beef Stew)

The Realtor's Reuben Casserole

Prime Rib Hash

Mini Chimis ( Chimichangas )

Herb Crusted Prime Rib Roast

Herbed Roast Beef in Salt Crust

Tricolor Pepper Steak

Beef Tenderloin With Blue Cheese

Grilled Beef Tenderloin Skewers With Red-Miso Glaze

Open Faced Roast Beef Sandwich

Henry's Farmers Market Perfect Beef Prime Rib Roast

Rosemary Stuffed Goat Cheese Beef Tenderloin

Prime Rib Cottage Pie (Aka Pâté Chinois in Quebec)

Lüchows Sauerbraten

Ropa Vieja

Emeril's Pot Roast

Beef Roast With Herb Shallot Sauce

Chili

Laura's Shabbat Braised Brisket of Beef

Pennsylvania Pot Roast

Lüchows Sauerbraten