Recipezaar: Beef Roast,High Protein recipes

Pan Roasted Beef Tenderloin

Fri, 17 Feb 2006 10:59:45 -0500

Searing then roasting at high heat keeps flavor in tenderloin. Truss it so that the roast cooks evenly and maintains its shape. -- posted by looneytunesfan

Rotisserie Beef Roast

Wed, 15 Mar 2006 15:02:00 -0500

This is a good Rorisserie Beef Roast and marinade. I borrowed this from a Haverhill Beef. Recipe I found online. -- posted by Zol

Crumb Crusted Corned Beef

Mon, 20 Mar 2006 22:05:19 -0500

Listed in woman world -- posted by gregory schulte

Always Perfect Roast Tenderloin

Sat, 01 Apr 2006 08:39:27 -0500

This always turns out perfectly, wonderful to serve with your favorite horseradish sauce on a cold buffet table -- posted by ChefDebs

Prime Rib for a Crowd

Mon, 03 Apr 2006 14:45:42 -0400

Every New Years I cook 4 6 - 8 rib roasts for family and friends. This is my recipe for cooking these roasts that always supply enough well done, medium, medium rare and rare meat to feed everyone their favorite. -- posted by Chabear01

Herb Roast

Tue, 18 Apr 2006 13:30:34 -0400

This is a great recipe for any cut of roast. Very flavorful -- posted by Good Cook Wanda

Zesty Italian Beef

Mon, 15 May 2006 13:35:46 -0400

A delicious recipe I got off a box of onion soup mix -- posted by Recipe Junkie

Roast-Beef Cheddar Panini

Tue, 16 May 2006 22:47:10 -0400

From Southern Living. -- posted by ratherbeswimmin'

My Mom's BBQ Beef

Sat, 15 Jul 2006 15:28:51 -0400

For potlucks or large dinner parties, my mother would make this BBQ beef and serve it on small sandwich buns. It was always a big hit, especially with the men. You can use a crock-pot for the all the cooking requirements, or follow the recipe. -- posted by Color Guard Mom

E-Z Hot Beef Sandwiches

Tue, 01 Aug 2006 12:43:33 -0400

Great recipe for family picnics or potluck parties. -- posted by Linda Thomas

Leftover Roast Beef Bar-B-Que Sandwich Filling

Sun, 27 Aug 2006 16:17:04 -0400

This is usually what I do with leftover roast beef since we can never seem to finish eating a whole one. Amounts are just a guesstiment since it depends on how much you have leftover. Making it this way, it seems like your not having the same dish 2 nights in a row. -- posted by mydesigirl

Hot Roast Beef Sandwiches

Tue, 29 Aug 2006 16:54:34 -0400

If you like something quick and easy, try this. You can easily make variations to your liking. Served on fresh bakery rolls this is sure to be a hit for those you serve. -- posted by JKompelien

Easy Slow Cooker Roast Beef Sandwiches

Sun, 03 Sep 2006 21:27:22 -0400

I got this recipe from a co-worker who made it for a luncheon we were having at work one day. The meat comes out very moist and very flavorful. -- posted by Lainey6605

Grilled Bottom Round Roast

Sun, 22 Oct 2006 14:04:55 -0400

I needed to conquer what promised to be an especially tough bottom round roast from a steer who lived his life chomping only grass & clambering up & down mountainous terrain. The overnight marination along bringing roast up to room temp before grilling did the trick. We like our beef rare, especially for leftovers to be used in sandwiches & salads, hence internal temp of just barely to 140 degrees F. You need to check on your roast frequently after initial 30 -40 minutes to reach but not exceed internal temp you prefer (140 - rare, 160 - medium (barely pink inside)). Serve with Recipe #43044 & green salad with balsamic dressing & balsamic marinated onions. Yum, yum, yum. Try to choose a roast that has a shell or rind of fat on one side - it'll rest longest on that side on the grill & not dry out the meat. *Cooking time probably too long but does NOT include long marinade. -- posted by Buster's friend

Real Chicago-Style Italian Beef I

Sun, 29 Oct 2006 12:30:58 -0500

This is a more difficult version but here it is. -- posted by Cookin In Texas

Roasted Beef Tenderloin With Merlot Shallot Sauce

Thu, 02 Nov 2006 15:20:18 -0500

Cooking Light -- posted by ratherbeswimmin'

Beef Tenderloin

Thu, 23 Nov 2006 10:39:28 -0500

Very simple preparation. Excellent served with a horseradish sauce. This recipe will work with larger tenderloins as well. -- posted by megnbrycesmom

Shredded Beef Tacos

Fri, 24 Nov 2006 22:47:48 -0500

My husband loves Mexican food and this is one of his favorites. This meat is so tender and flavorful, and it smells wonderful cooking all day. This meat can be used for hard taco shells or in soft flour tortillas. Delicious! -- posted by Chef #343668

My Christmas Prime Rib Roast

Sun, 03 Dec 2006 13:33:29 -0500

This is my recipe for our traditional Prime Rib Roast. It's really very easy to prepare and cook. I make this every Christmas Eve for Friends and Family. Enjoy!! :) -- posted by Queen uh Cuisine

Italian Beef

Sun, 03 Dec 2006 14:11:50 -0500

Nice meat for sandwiches :) -- posted by kimschmee

Perfect Roast Beef With Gravy

Wed, 06 Dec 2006 21:02:23 -0500

Dinner Party -- posted by MissyIffy

Beef Tenderloin

Tue, 12 Dec 2006 18:28:09 -0500

From Parade Magazine -- posted by Ted Mizerek

Chalupa

Tue, 09 Jan 2007 22:20:38 -0500

This tasty combination is great for tostadas and burritos. I got this little ditty from my favorite resource "Low Fat Mexican Recipes" -- posted by Happy Hippie

13-Minute Beef Tenderloin With Horseradish Sauce

Wed, 17 Jan 2007 15:22:28 -0500

Food TV's Bobby Flay gets this super-easy and company-worthy tenderloin cooked for him every year on his birthday by his wife, Kathy. You won't believe how easy it is! Note that this recipe is written for a gas oven; also note that prep time is 3 hours (at least) for marinating. You'll need the heavy-duty aluminum foil for this one.... no substitutions or it won't work!! -- posted by Raquel Grinnell

Roast New York Strip Loin With Garlic-Herb Crust

Fri, 26 Jan 2007 12:54:16 -0500

This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000. -- posted by enigmused

Alabama Roast

Sun, 28 Jan 2007 17:10:54 -0500

This is an easy and tasty roast. It turns out very tender. You can adjust all seasoning to your taste--the amounts listed give a very mild flavor, so if you like lots of flavor, you will want to tweak the amounts! -- posted by CookinMamaof3

Slow Roasted Prime Rib

Sat, 03 Feb 2007 21:31:42 -0500

Prime rib is my family's Christmas Dinner. This one is delicious. -- posted by KathyP53

The Kim Family Korean Beef Recipe

Tue, 06 Feb 2007 21:00:06 -0500

This has been a family favorite for over 40 years, since my parents' friends, the Kims, from Korea, gave it to them. It was, believe it, or not, our usual "camping fare," since it could be prepped at home, marinated at the campsite, and then grilled on a Hibatchi. Warning: The smell of the meat marinating is absolutely intoxicating! -- posted by Belinda in Austin, TX

Seashells' Juicy Onion Roast Beef

Thu, 22 Feb 2007 23:09:20 -0500

The first time I tried this, it is AWESOME, so easy to put together, very tender and juicy. You won't find any easier or better tasting beef roast recipe than anywhere. -- posted by Seashells #63

Herbed Roast Beef

Tue, 27 Feb 2007 21:01:04 -0500

Tender and delicious. Recipe is from another site -- posted by cookalot #2

Seashells' Killer Pot Roast

Thu, 01 Mar 2007 16:02:22 -0500

One of my favorite roasts, it is a KILLER! -- posted by Seashells #63

Pot Roast in Tin Foil Wrap

Sun, 11 Mar 2007 21:05:44 -0400

This is very easy, tasty and easy to clean up! Makes a great gravy as well. -- posted by Barbara40

Beef Pot Roast in Crock Pot / Slow Cooker

Sun, 18 Mar 2007 23:23:33 -0400

This is my first roast in a crock pot, I didn't get to try this as I don't eat red meat but the family enjoyed the beef and so did our dinner guest. I served it with Recipe #192237 and steam broccoli. -- posted by Chef floWer

Bruce's Crock Pot Pepperoncini Roast Sandwich

Tue, 20 Mar 2007 22:03:40 -0400

This is a tasty easy sandwich that is made in the crock pot ... you can also use it as main dish. This is great for a family get together because it feeds a bunch of peeps. -- posted by Hill Family

Linda's Tip Roast

Mon, 26 Mar 2007 20:28:05 -0400

This roast has great flavor, and the gravy is delicious served over the meat and goes great over mashed or garlic mashed potatoes as well! I make this when I'm having company, and I get compliments on the GREAT FLAVOR! -- posted by Linda's Busy Kitchen

Horseradish and Mustard-Crusted Beef Tenderloin

Sun, 15 Apr 2007 23:15:49 -0400

I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time. -- posted by Diana #2

Peppered Beef Tenderloin With Mustard Horseradish Sauce

Mon, 23 Apr 2007 20:57:47 -0400

This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire! -- posted by Andreadmb

Easy Rouladen

Thu, 26 Apr 2007 13:30:41 -0400

This is one we've been making around our house forever...one of my husband's FAVORITES!! There are no measurements for ingredients because it's all adaptable to your own tastes. -- posted by NancyDrew

Chateaubriand Ala Lamonte

Fri, 18 May 2007 23:54:06 -0400

This recipe was given to my Mom from a neighbor. Nice for company. -- posted by "Food:The Way To Anyone's Heart"

Standing Beef Rolled Rib Roast

Fri, 08 Jun 2007 21:28:36 -0400

This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF -- posted by Heather Reynolds in Virginia

French Dip Panini

Sat, 09 Jun 2007 22:55:32 -0400

I haven't tried this yet but it sounds really good. and easy too! -- posted by Ludwigj

Campfire Mustard Roast

Thu, 14 Jun 2007 16:48:18 -0400

The mustard marinade acts as a tenderizer so an inexpensive cut of beef works well. Prep time does not include marinating time; cooking time is approximate and will depend on the heat of your grill and the desired doneness. -- posted by Elisa72

Wood-Smoked Tri-Tip Beef Roast With Sicilian Herb Sauce

Thu, 14 Jun 2007 23:12:22 -0400

Sounds complicated, but it ain't! Tri-tip roasts are very popular where I live. They are inexpensive, tender, and great for the grill. This is from Bon Appetit. -- posted by KathyP53

Shirley's Perfect Roast Beef

Sun, 01 Jul 2007 23:49:38 -0400

My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temp! If you like really rare bake for 13 mins. at 500. If you like your roast beef cooked medium, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. Keep in mind this cooking time is for a 4 lb. roast only, so adjust your time in the oven according to the size of your roast! DO NOT MAKE using this method with a roast SMALLER than 4 lbs., as I can't guarantee how it will come out. -- posted by Linda's Busy Kitchen

Spicy Beef Tenderloin

Sun, 15 Jul 2007 22:30:28 -0400

Moist and flavorful. Goes great with rice and a green vegetable. Prep time doesn't include marinating overnight. -- posted by littleturtle

Ultimate Tri-Tip Roast

Thu, 02 Aug 2007 21:21:45 -0400

This is soooo Mmmmm good! Too hot to cook? Fire up the BBQ or grill, make a tossed green salad, and grilled garlic bread to accompany - serve to ice cold beer & you've got it made! Note: From Russ Parsons - Food and Drink - a weekly guide. Originally published June 29, 2005. Oak chips are available at Barbecues Galore stores & Walmarts (LOL). -- posted by Buster's friend

Perfect Medium Rare Prime Rib Roast

Tue, 14 Aug 2007 23:17:21 -0400

Simple, basic, how-to recipe. Meat thermometer required. Cook to internal temperature, not elapsed time. Time is approximate for a 5-pound roast. Any size roast will do, just cook to the correct internal temperature. Add 20 minutes for resting time. -- posted by CipherBabe

Beef in Red Wine Gravy

Thu, 23 Aug 2007 12:28:08 -0400

"The perfect was to use leftover wine" -- posted by qwerty3020

Barbacoa

Mon, 10 Sep 2007 15:30:06 -0400

This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas. -- posted by cookiedog

Fillet of Beef Flambe

Mon, 24 Sep 2007 19:49:41 -0400

This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists." -- posted by GREG IN SAN DIEGO

The Eagle's Beef Tenderloin

Wed, 17 Oct 2007 17:43:58 -0400

This is a perfect medium-rare roast. I am guessing at the number of servings. It depends on the size of the roast and how it is being served. This is great for a dinner party or other party and can be served for small sandwiches on rolls. This recipe was given to me by a dear friend, The Eagle. -- posted by bayousong

Crock Pot Machaca Burrito Meat

Fri, 19 Oct 2007 01:43:25 -0400

This is some seriously GOOD Mexican food! Make the meat ahead of time, and then just reheat before using. Enjoy! -- posted by ~*Miss Diggy*~

Old England Traditional Roast Beef and Yorkshire Pudding

Wed, 07 Nov 2007 01:09:14 -0500

Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make! -- posted by French Tart

Versatile Roast Beef in the Crock Pot

Fri, 30 Nov 2007 18:37:08 -0500

A great versatile recipe that is sure to please- - perfect for entertaining & potlucks!! Just put the roast in the crock pot in the early morning with your favorite seasonings (see variations below), and by afternoon you will have delicious melt-in-your-mouth beef, ready for a traditional sit-down roast beef dinner, or your favorite sandwich! Leftovers are fabulous! -- posted by BecR

Peppered Eye of Round Roast, Hot or Cold, Crock Pot

Tue, 04 Dec 2007 01:50:51 -0500

Part of a holiday buffet? Appetizer? Entree? Sandwich fodder? Great for all. This can be whatever you want. A very different taste. Eye of round is notoriously dry but this one isn't. 24-hour marinade time not included in prep time. Adapted from La Bonne Cuisine Cookbook, appetizer, page 12. 5/92 -- posted by Jezski

Easy Crock Pot Barbecue Roast (Only 5 Ingredients!)

Mon, 17 Dec 2007 19:36:37 -0500

This is such an easy recipe. I usually throw it in the crock pot but I have made it in the oven as well. I serve it on noodles that I've boiled on the stove in the leftover "sauce". It's a good variation when you're sick of having a basic roast with gravy and mashed potatoes. I hope you like it! -- posted by Covelli

Horseradish-And-Herb-Crusted Beef Rib Roast

Thu, 27 Dec 2007 19:24:29 -0500

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. Serve with recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat. -- posted by Manami

French Roasted Beef

Thu, 27 Dec 2007 19:28:13 -0500

Note to readers: This method of cooking a cheap cut of beef is not difficult. Whether you want to try it depends entirely on your take on food safety. The roast needs to sit at room temperature until it reaches room temperature. Then it is seared and slow-roasted at a very low temperature for several hours. I have found this technique works beautifully because any bacteria, which normally do not penetrate deeply into the meat, are killed by the searing. Don't use this technique if this bothers you, please. Time does not include overnight resting time in refrigerator. Keeping the internal temperature of the roast below 122F allows the enzymes in the beef to break down connective tissue and tenderize the meat. This enzyme action stops at around 122F, though. Preheating the roasting pan and rack will help keep the external temperature of the seared meat steady. -- posted by Queen Dragon Mom

Roast Beef With a Mustard Crust and Traditional Gravy

Thu, 03 Jan 2008 00:53:37 -0500

From the tesco magazine, I havent tried it yet, but I will soon. -- posted by Candy in Tyrone, Northern Ireland

3-2-1 Crock Pot Roast Beef

Fri, 04 Jan 2008 02:20:21 -0500

The easiest, best tasting roast beef ever! It's as simple as that. Enjoy, the smell of it cooking will drive you crazy! -- posted by PICCO

V's Crock Pot Bottom Round Roast

Mon, 07 Jan 2008 16:23:48 -0500

After trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion if you like a mushroom gravy. This just in: 9/8/8 - this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue. -- posted by VLizzle

2bleu's Perfect Roast Beef

Mon, 07 Jan 2008 19:06:11 -0500

Perfect Medium Rare Roast beef, every time. You just put it in the oven, cook it, turn oven off, then head off to work or where ever. Come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) Suggested served with Recipe #266053 -- posted by 2Bleu

Chicago Style Italian Beef

Tue, 08 Jan 2008 00:11:39 -0500

This is the easy crock-pot recipe. Serve with Crusty bread and dip in broth -- posted by TakeHomeChef

Horseradish-And-Herb-Crusted Beef Rib Roast

Sun, 13 Jan 2008 00:51:10 -0500

Special Beef

Tue, 15 Jan 2008 13:48:10 -0500

A new twist on roast beef. Perfect on crusty rolls with the juice for dipping. Yum! The serving size is a guess-timate. It will depend on how thinly the roast is sliced. -- posted by cookin-ez

Beef Tenderloin With Rich Mushroom Gravy

Tue, 15 Jan 2008 13:51:37 -0500

Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Do not overcook the roast or it will become tough and chewy. This appeared in the Woman's Day Cookbook. -- posted by Mareesme

Easy Roast Beef (Dry Method)

Sun, 03 Feb 2008 13:53:37 -0500

One of my favorites, and impresses every time! -- posted by HotRod Howie

Chef Flower's How Do I Make Grill Marks on a Steak?

Mon, 24 Mar 2008 19:19:10 -0400

I have been often asked how I cook steaks to get the perfect grill marks on the meat. My secret is my pan, it's a 'Jamie Oliver hard Anodised Shark's Tooth Grill' by Tefal. This recipe is simple but I have been getting many requests to post the recipe. I make it all the time for Hubby and Little Miss (DD) -- posted by Chef floWer

Oven-Roasted Fillet of Beef

Wed, 26 Mar 2008 18:58:41 -0400

Real Simple Magazine December 2004/January 2005. When it comes to entertaining, beef tenderloin is always a perfect answer to most menu questions. What to serve at the party? Beef cocktail sandwiches. What to serve at a brunch? Sliced beef with a savory sweet potato galette. What to serve for a holiday dinner? Classic fillet with bernaise sauce. No matter who's at the table - boss, relative, friend - a roasted fillet of beef can be dressed up or down to suite the occasion. The little black dress of meats, it's always classic and practically foolproof. Beef tenderloin is best served rare - 130 degrees F on a meat thermometer. When buying a fillet, request it trimmed and tied. If you have to tie it yourself, tuck a few inches of the thinnest end of the fillet under, then wrap it with butcher's twine at 2-inch intervals. -- posted by JackieOhNo!

Momma's Pot Roast

Mon, 14 Apr 2008 18:53:52 -0400

This is one of my mom's best recipes! If you like slow cooked roast, and you don't want to wait all day, this recipe is for you! -- posted by WhoDat

Easy Roast Beef Sandwiches

Fri, 25 Apr 2008 19:14:06 -0400

Easy to whip up for a nice lunch. The spread gives it a special flavor. -- posted by Sue L

Benihana Hibachi Chateaubriand

Tue, 06 May 2008 01:13:50 -0400

This is a copycat recipe of a dish served at Benihana's. -- posted by Celticevergreen

Shredded Roast Beef Poboys

Sun, 18 May 2008 03:28:17 -0400

Quick and easy recipe! I got this recipe from a family member and it has quickly become a household favorite! You can also add bar b q sauce to make it a little different! -- posted by kristalyn

Peppery Beef Tri-Tip Roast

Tue, 22 Jul 2008 23:38:09 -0400

From Nathalie Dupree, a very simple way to make this very tasty cut of beef. Cut from the bottom triangle of the sirloin, the tri-tip is an irregular triangle that provides well done meat at the ends of its triangle, with more rare pieces on the thicker point. If only one temperature of meat is desired, the bottom points may be tied together making a thicker roast that has all parts cook more evenly. It is important to remove it from the oven ten minutes before carving to enable the temperature to rise and for the roast to rest and let its juices redistribute. You can also use rosemary or other herbs or combinations of hearbs in the rub. -- posted by Chef Kate

500°f Eye-Of-Round Roast

Thu, 28 Aug 2008 19:13:14 -0400

My sister gave me this recipe. It is the best, easiest roast I have ever cooked. Serve with creamy horseradish sauce. -- posted by Susie Cream Cheese

Prime Rib Roast

Mon, 08 Sep 2008 00:08:37 -0400

I absolutely love a roast dinner and prime rib has got to be one of the kings of the roast meats when cooked right. A lot of people like their prime rib almost raw but I cannot abide any meat with blood running out of it, I prefer mine just slightly pink in the middle and medium well on the outside. -- posted by SueVM

Beef Tenderloin With Horseradish Sauce

Tue, 14 Oct 2008 23:00:47 -0400

Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep. -- posted by JackieOhNo!

Yankee-Doodle Sirloin Roast

Sun, 26 Oct 2008 16:30:04 -0400

From The Taste of Home. Meat is marinated overnight for great flavor. -- posted by Scarlett516

Lazy Day Pot Roast

Tue, 28 Oct 2008 14:43:14 -0400

I hesitated to add this recipe because it is so very easy it is hardly a recipe. It is also delicious so I decided to share it. Perfect fall/winter recipe. If you like pot roast I'd be very surprised if you don't enjoy this method of cooking. I've had this recipe for many many years - not sure of the origin. Simple can be good - very good. -- posted by Salesgirl

Beef Alla Certosina

Tue, 11 Nov 2008 00:15:08 -0500

From The Talisman Italian Cookbook: Italy's bestselling cookbook adapted for American kitchens. I fleshed out the directions a bit, as they assumed a seasoned cook was doing the cooking. This one sounds like the house would smell wonderful while it is cooking. Will let you know soon! -- posted by Kat's Mom

Roast Pocket Steak

Tue, 09 Dec 2008 22:11:51 -0500

When I first moved out of home, years ago, someone told me how to make this. It's really yummy, and my hubby just loves it! -- posted by Sara 76

Herb Rubbed Bison Sirlion Tip Roast

Thu, 11 Dec 2008 17:32:21 -0500

I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast! -- posted by Alli Z.

Mom's Roast Beef

Tue, 23 Dec 2008 00:11:31 -0500

This is my mother's recipe and she swears you should follow it as listed if you want a fool proof result of juicy, tender, medium rare roast beef. It is my Old Man's favorite. -- posted by Bow

Lipton Soup Roast

Tue, 13 Jan 2009 19:26:37 -0500

Simple crockpot beef roast -- posted by RecipeJunkie

Pot Roast Cream of Mushroom:

Wed, 21 Jan 2009 14:48:24 -0500

This is an easy pot roast to make with just salt and pepper as seasonings. This is a great recipe for a beginner cook. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Hawaiian Style Jerky

Thu, 26 Mar 2009 10:22:31 -0400

I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it. by Jim, good luck! -- posted by Chef #1215902

Roast Tenderloin of Beef Smitane

Thu, 16 Apr 2009 14:47:56 -0400

Easy roast tenderloin gets flavor from vegetables, lemon rind, and bacon. The pan drippings are thickened with sour cream for a tasty sauce. From about.com. -- posted by Sweet Jezebel

Easy Roast Beef

Fri, 08 May 2009 01:45:19 -0400

This is a pretty fool proof way to make a roast beef. You can add or subtract any seasoning you want. * I don't add salt before cooking as it will draw out the juices. *Always check your roast with a meat thermometer, to get a perfect roast. I use a digital read thermometer. see bottom of directions for timetable. *Remember that the roast will continue cooking after you remove from the oven and let it sit. Usually about 5-10 degrees, so keep that in mind when you go to read the temperature *Allow the roast to sit for 10-15 minutes after removing from oven, so that the juices can redistribute, before you slice it. -- posted by ItalianMomof2

Easy Slow-Cooker Steak

Tue, 12 May 2009 14:48:58 -0400

Dog ate the cookbook! you can also just leave it as a roast and cut it up after it has cooked. Use the liquid for gravy! -- posted by Boise Cook!

Super Tender Roast Beef

Sat, 20 Jun 2009 01:41:14 -0400

This is soooooooooo yummy and really easy. You can serve it on buns as sandwiches, on top or alongside mashed potatoes or my favorite, over rice :op p.s. i like things salty so you can adjust it to your taste. -- posted by hotdish

Easy Roast Beef

Mon, 13 Jul 2009 15:32:58 -0400

Variations - (1). Add sliced carrots and halved potatoes after 4 hours of cooking (2) For more sauce, mix mushroom soup with a soup can of water or 1/2 c. white wine before pouring into cooker. (3) Brown the roast on all sides in 2 tbsp olive oil. Place in slow cooker. In a bowl. mix together mushroom soup, dry soup, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 cup water. Pour over meat. Proceed to step 3 in recipe -- posted by CelebrationFL

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

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

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

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

Grilled Beef Tenderloin Skewers With Red-Miso Glaze

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

Food & Wine April 09 -- posted by dicentra

Smoked Beef Brisket "texas Style"

Mon, 18 Jan 2010 00:05:38 -0500

This is one of the most delicious ways to prepare a beef brisket. You'll have the neighborhood over once the smell hit's the air. Best when prepared on a Weber!! -- posted by HonkIfYourHungry

Peppery Cardamom Beef Roast and Gravy

Mon, 25 Jan 2010 11:59:34 -0500

Tender and flavorful beef roast adapted from tammysrecipes.com. We love it because it's so easy to make! -- posted by The Natural Mommy

Sirloin Tip Roast With Bacon

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

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

Vinyl Lager Crock Roast

Mon, 01 Feb 2010 12:11:58 -0500

I bought a six pack of Magic Hat's spring seasonal (Vinyl), and loved it so much I wanted to cook with it. Since I normally use deep, dark beers (like Guinness) to cook, and usually only for beef or vegetable stew, this was a bit of an experiment. All day, my apartment smelled AMAZING. Since I had to buy a three pound roast (the grocery store seems to only have VERY large roasts), and I'm only cooking for two people, this made a LOT of leftovers. I don't usually measure anything, so I'm guessing on a lot of this. Adjust everything to your taste. As for the veggies, I used two small white potatoes, 1/4 of a large vidalia onion, and about 1/2 cup of sliced carrots. Use what you like! The blend of spices is my usual go-to blend, again... use what you like. Recipes are made to be adapted! -- posted by IndinaMarie