{"id":2058,"date":"2018-12-12T09:40:47","date_gmt":"2018-12-12T09:40:47","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=2058"},"modified":"2019-12-07T15:22:54","modified_gmt":"2019-12-07T15:22:54","slug":"15-ultimate-beef-roast-recipes","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/15-ultimate-beef-roast-recipes\/","title":{"rendered":"15 Ultimate Beef Roast Recipes"},"content":{"rendered":"\n
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Are you planning a dinner party? Do you have family visiting at the weekend? Why not serve them a delicious roast dinner with all the trimmings? We put together 15 roast beef recipes to suit any occasion. By the time you\u2019re done trying all of them, your house will be packed every Sunday as friends and family line up for your experimentation with these roasts.<\/p>\n\n\n\n

Before we get started, we have a few tips to share to allow you to cook the roast to perfection every time.
Do you own a crockpot or slow cooker \u2013 if not, search an online retailer and order one right away – It\u2019s not that you need one, but it helps if you do.<\/p>\n\n\n\n

Leave the fat on the meat \u2013 it absorbs more flavor to the meal.<\/p>\n\n\n\n

Go for on-the-bone roasts where ever possible.<\/p>\n\n\n\n

On to the recipes! Enjoy!<\/p>\n\n\n\n

1. Slow Cooker Roast Beef<\/h3>\n\n\n\n

We love slow cooking out beef \u2013 it makes it so tender that it falls off of the bone and enhances the flavor so much more than conventional oven roasting or time on the grill. We recommend you use a crockpot or pressure cooker for this recipe.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

5-lbs. Round beef chuck roast.
2-tablespoons coconut oil.
4-cloves garlic \u2013 chopped.
3-carrots \u2013 chopped.
2-stalks celery \u2013 sliced.
\u00bd-cup dry red wine.
2-onions \u2013 sliced.
2-cups beef bone broth.
2-tablespoons tomato paste.
2-tablespoons Worcestershire sauce.
3-sprigs fresh thyme.
3-sprigs parsley.
2-dried bay leaves.
Himalayan pink salt and freshly cracked black pepper.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Pat the roast dry and season with salt and pepper. Place a slow cooker over medium-high heat and add the oil. When the oil shimmers, add the beef and sear on all sides \u2013 remove from the heat and set aside.<\/p>\n\n\n\n

Add the garlic and onions to the skillet and cook for 5-minutes until soft. Add tomato paste and stir for 1-minute. Add the red wine and duce the heat to simmer for 4-minutes. Add all of the vegetables and place the beef on top. Cover and cook for 8-hours over low heat.<\/p>\n\n\n\n

Remove the roast and leave on a cutting board to rest. Strain the liquid into a saucepan and simmer over low heat until thickened. Slice roast, cover with gravy and serve.<\/p>\n\n\n\n

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\"\"<\/figure>2. Slow-Cooked Chipotle-Style Beef<\/h3>\n\n\n\n

For those that enjoy a spicy beef roast, our chipotle-style recipe is sure to become a firm family favorite.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2-\u00bd-lb. Beef chuck roast.
1-onion \u2013 sliced.
14-oz. Can diced tomatoes.
4-oz. Can diced green chilies.
7-oz. Can chipotle sauce or medium red enchilada sauce.
1-teaspoon cumin.
2-tablespoons chili powder<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place a slow cooker over medium heat. Add the oil and let it heat up. Place the roast in the slow cooker and top with the rest of the ingredients. Cover the slow cooker and reduce the heat to the low setting. Cook for 8 to 10-hours until meat is tender.<\/p>\n\n\n\n

Once cooked, remove from the slow cooker and trim excess fat from the meat. Shred the roast beef with forks and return to the slow cooker with the beef broth. Simmer for 45-minutes and drain \u2013 reserve the juice.<\/p>\n\n\n\n

Serve on fresh flour tortillas with sour cream and guacamole, with a bed of lettuce and a bowl of spicy rice.<\/p>\n\n\n\n

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\"\"<\/figure>3. Pot Roast with Red Wine<\/h3>\n\n\n\n

The addition of wine brings added acidity to the roast in this recipe. We recommend you give it a try with a cabernet or merlot.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

5lbs. Beef chuck roast.
2-cups beef broth.
2-cups red wine.
5-large red potatoes \u2013 quartered.
4-parsnips \u2013 cubed.
4-carrots, – chopped.
3-stalks celery \u2013 diced.
3-cloves minced garlic.
2-onions \u2013 diced.
2-tablespoons tomato paste.
\u00bc-cup orange marmalade.
3-sprigs fresh thyme.
3-sprigs fresh rosemary.
3-tablespoons coconut oil.
Himalayan pink salt and freshly cracked black pepper.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 300F. Place a crockpot over high heat and add the oil. Season the roast with salt and pepper, then sear in the crockpot, make sure you cover all sides of the roast \u2013 remove from pot and set aside.<\/p>\n\n\n\n

Reduce the heat to medium and add the garlic, celery, onions, and tomato paste. Cook for 5-minutes until the veggies start to soften. Pour in the wine and the broth, then stir in the marmalade. Return the meat to the pot and top with vegetables and herbs. Cover and cook for 4-hours till tender.<\/p>\n\n\n\n

Remove the roast from the pot and place in a baking dish, add the vegetables around it and cover in the sauce.<\/p>\n\n\n\n

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\"\"<\/figure>4. All American Roast Beef<\/h3>\n\n\n\n

There’s nothing but beef and basic seasonings in this recipe. Our American-style roast is easy to scale, feed as many guests as you can get in the house.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

3-lbs. Beef eye of round roast.
\u00bd-teaspoon garlic powder.
\u00bd-teaspoon crushed Himalayan pink salt.
\u00bc-teaspoon freshly cracked black pepper.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the 375F. Tie up the roast in 3-inch segments with twine. Season roast with salt, pepper, and garlic powder. Place roast in a baking dish and add a little water to keep the roast moist. Roast for 20-minutes for every pound of meat.<\/p>\n\n\n\n

Remove from the oven and place on the carving board to rest, cover with foil. Drain the drippings from the baking dish into a small saucepan. Place the pan over high heat and bring to the boil. Reduce the heat and simmer for 15-minutes \u2013 stirring occasionally. If the gravy is a little thin \u2013 add a teaspoon of cornflour and stir it in until it begins to thicken.<\/p>\n\n\n\n

Carve and serve with fresh vegetables and gravy.<\/p>\n\n\n\n

<\/p>\n\n\n\n\n\n\n\n

\"\"<\/figure>5. Topside Roast Beef<\/h3>\n\n\n\n

This classic recipe for a topside roast is magic. Our method relies on fresh herbs to deliver an out-of-this-world flavor experience that your family will never forget.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

3-lbs. Topside of beef.
2-onions \u2013 chopped.
2-carrots \u2013 chopped.
2-sticks celery \u2013 chopped.
1-head garlic cloves.
1-bunch of mixed fresh herbs \u2013 rosemary, thyme, bay leaf, sage.
2-tablespoons coconut oil.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 450F. Remove the roast from the fridge at least an hour before you want to cook it. This strategy lets the meat rest and remain tender during cooking.<\/p>\n\n\n\n

Grease a baking dish with grass-fed butter and add the vegetables \u2013 drizzle with oil. Peel and mash the garlic \u2013 add it to the veggies.<\/p>\n\n\n\n

Drizzle the beef with oil and season with salt and pepper. Place the meat on top of the vegetables and add to the oven. Turn the heat down to 375F and cook for an hour. Remember to baste the roast halfway to keep it moist. Remove from the oven and let the meat rest for 15-minutes before serving.<\/p>\n\n\n\n

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\"\"<\/figure>6. Roasted Peppercorn Beef Fillet<\/h3>\n\n\n\n

Roast beef crusted with peppercorns. Save this fillet recipe for a special occasion when you want to impress your guests with your culinary skills.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-beef filet \u2013 trimmed.
2-teaspoons Himalayan pink salt.
2-teaspoons brown sugar.
2-cloves minced garlic.
1-stick grass-fed butter.
\u00bd-cup peppercorns \u2013 red, white and black \u2013 crushed.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 450F. Season the filet with salt and sugar to enhance the flavor. Add the peppercorns to a zip-lock bag, remove the air and crush with a mug. Sprinkle the peppercorns on a work surface and roll the filet until covered.<\/p>\n\n\n\n

Place the filet on a roasting rack and insert a meat thermometer into the roast. Roast in the oven until the thermometer reaches an internal temperature of between 120 to 125F, (for medium-rare.) The average cooking time will be 25-minutes.<\/p>\n\n\n\n

Add the butter to a skillet on medium heat and add the garlic until it browns. Remove the filet from the oven, cover with garlic butter and let it rest on the cutting board for 15-minutes before carving.<\/p>\n\n\n\n

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\"\"<\/figure>7. Roasted Texas-Style Beef Brisket<\/h3>\n\n\n\n

Brisket comes packed with flavor and texture. This recipe enhances the natural taste of the beef. Herbs and spices along with beef bone broth gravy bring this brisket to life.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

4-lbs. Beef brisket \u2013 trimmed.
1-tablespoon cracked black pepper.
2-tablespoons crushed Himalayan pink salt.
2-tablespoons chili powder.
1-tablespoon onion powder.
2-teaspoons dry mustard powder.
1-tablespoon garlic powder.
1-bay leaf \u2013 crushed.
1-tablespoon brown sugar.
1-\u00bd-cups beef broth.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 350F. In a small mixing bowl, add the garlic powder, salt, onion powder, chili powder, salt, pepper, sugar, mustard, and bay leaf \u2013 whisk to combine.<\/p>\n\n\n\n

Take the rub and season the brisket on both sides. Place in a roasting pan in the oven for 1-hour. Add the broth to the pan and continue to cook for 3-hours. Remove from the oven and place on a cutting board for 15-minutes to rest. Drain the juice from the pan and pour it over the roast before serving.<\/p>\n\n\n\n

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\"\"<\/figure>8. Roasted Balsamic Beef<\/h3>\n\n\n\n

Give a Mediterranean edge to your roast with this balsamic recipe. The balsamic makes a wonderful tenderizing agent that adds a touch of sweetness to the meat.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2-\u00bd-lbs. Filet of beef – trimmed and tied.
1-tablespoon balsamic vinegar.
2-tablespoons Dijon mustard.
1-tablespoon cracked black pepper.
1-teaspoon crushed Himalayan pink salt.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 450F. Line a baking sheet with aluminum foil and set aside.<\/p>\n\n\n\n

In a small bowl, add the vinegar, mustard, and salt \u2013 whisk to combine. Rub the mixture into the meat and sprinkle with cracked black pepper. Place a meat thermometer into the middle of the filet and roast in the oven until you achieve an internal temperature of 120 to 125F for medium-rare, (around 25-minutes.) If you prefer your filet more well-done, add 5-minutes to the cooking time, or 5-minutes less for rare.<\/p>\n\n\n\n

Remove the pan from the oven, cover with foil and let the meat rest for 15-minutes before slicing and serving.<\/p>\n\n\n\n

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\"\"<\/figure>9. Herb-Crusted Roast Beef<\/h3>\n\n\n\n

Our herb-crusted roast beef recipe is a sure-fire hit at dinner parties. Serve it with horseradish cream to amplify the flavor of the meat.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

3-lbs. Boneless eye round roast.
\u00bd-cup plus 2-tablespoons light olive oil.
5-cloves garlic.
1-bunch parsley \u2013 chopped.
2-tablespoons mustard powder.
8-sprigs fresh oregano leaves.
\u00bd-bunch fresh thyme leaves.
2-sprigs fresh rosemary leaves.
Himalayan pink salt and freshly cracked black pepper.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 350F. Season the roast with salt and pepper. Place a crockpot over medium heat and add the oil. When it begins to shimmer, add the roast and sear on all sides. Remove the meat from the pot and set aside.<\/p>\n\n\n\n

Add the onions and saut\u00e9 until brown \u2013 remove and set aside.<\/p>\n\n\n\n

Add the parsley, thyme, garlic, rosemary, oregano, mustard powder, oil, salt and pepper to the food processor and pulse to combine into a paste.<\/p>\n\n\n\n

Rub the roast with the paste, and place the roast in the oven on a wire roasting rack, topped with the onions, and roast for 45-minutes till medium-rare. Remove from the oven, transfer to a cutting board and let the meat rest for 15-minutes before carving.<\/p>\n\n\n\n

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\"\"<\/figure>10. Prime Rib Roast<\/h3>\n\n\n\n

This original recipe relies on a unique cooking method to turn the meat tender, give it a try, and you won\u2019t regret it.<\/p>\n\n\n\n

INGREDIENTS \u2013 Prime Rib<\/p>\n\n\n\n

8-lbs. Boneless prime rib roast.
1-cup grass-fed butter – at room temperature.
\u00bc-cup horseradish.
2-tablespoons tri-color peppercorns – coarsely cracked.
Crushed Himalayan pink salt.
INGREDIENTS – Sauce
2-cups sour cream.
1-bunch fresh chives \u2013 chopped.
Himalayan pink salt and freshly cracked black pepper.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 500F. Add the butter, peppercorns, horseradish, to a small bowl and mix to combine.<\/p>\n\n\n\n

Rub the butter into the roast and set it on a roasting pan. Roast the meat for 35 to 40-minutes, and then turn off the heat and let the roast steep in the warmed oven for 90-minutes. The outside will have a dark crust, while the inside stays medium-rare.<\/p>\n\n\n\n

Whisk the sour cream with the horseradish, 2-teaspoons salt, and 1-teaspoon of pepper in a medium mixing bowl \u2013 whisk to combine. Stir in the chives and refrigerate until ready to serve.<\/p>\n\n\n\n

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\"\"<\/figure>11. Rosemary Rib Roast<\/h3>\n\n\n\n

The beef rib is one of our favorite cuts to roast, and it\u2019s bursting with magnificent texture and flavor. Try our recipe and cook yours to perfection.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

9lbs. 4-rib standing beef rib roast.
3-cloves minced garlic.
1-tablespoon black peppercorns.
Crushed Himalayan pink salt.
2-bay leaves.
3-sprigs rosemary.
3-tablespoons extra-virgin olive oil.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 425F and set a roasting rack on the lowest rungs of the oven. Remove the roast from the fridge an hour before cooking to let the meat settle.<\/p>\n\n\n\n

Take a paring knife and carve deep slits into the roast and between the ribs. Insert garlic into the slits. Place the peppercorns, salt, rosemary, and bay leaves into a spice grinder and crush to a powder. Incorporate with olive oil and rub all over the rib roast.<\/p>\n\n\n\n

Place the roast on the pan with the bones facing the bottom and the fat-side up. Insert a meat thermometer into the roast and cook until you achieve an internal temperature of 120 to 125 for medium-rare.<\/p>\n\n\n\n

Remove to a cutting board and tent with foil. Let the meat rest for 20-minutes before carving.<\/p>\n\n\n\n

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\"\"<\/figure>12. Italian-Style Roast Beef<\/h3>\n\n\n\n

Try this recipe for a Sunday roast dinner. Best served with fresh pasta and gravy \u2013 your all in for a real treat.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

5-lbs. Rump roast – trimmed and tied.
\u00bc-cup light olive oil.
2-cups dry red wine.
2-cups chicken broth.
1-head garlic cloves \u2013 peeled.
6-carrots \u2013 chopped.
4-ribs celery \u2013 chopped.
4-onions \u2013 cut into wedges.
4-sprigs rosemary.
2-fresh bay leaves.
\u00bc-cup tomato paste.
Himalayan pink salt and freshly cracked black pepper.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Poke holes into the roast and stuff with garlic cloves. Season the meat with salt and pepper. Place a Dutch oven over medium-high heat and add the oil. When it begins to shimmer, add the roast and sear on all sides then set aside.<\/p>\n\n\n\n

Add the remaining garlic to the Dutch oven with the onions, carrots, celery, and bay leaves \u2013 season with salt and pepper.<\/p>\n\n\n\n

Cover the pot and let the vegetables cook for 10-minutes \u2013 stir occasionally. Stir in the wine and the tomato paste and add the broth. Return the meat to the pot and cook for 3-hours. After roasting, leave on a wire rack to cool for 15-minutes before carving.<\/p>\n\n\n\n

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\"\"<\/figure>13. Sunday Pot Roast<\/h3>\n\n\n\n

Another Sunday roast recipe, our idea or a traditional pot roast is the ideal meal for the wintertime. Warming, nutritious and easy to prepare.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

5-lbs. Beef chuck roast.
3-cups beef broth.
3-tablespoons light olive oil.
1-cup red wine \u2013 optional.
8-carrots chopped.
2-onions \u2013 halved.
2-sprigs fresh thyme.
2-sprigs fresh rosemary.
Himalayan pink salt and freshly cracked black pepper.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 300F. Season with salt and pepper. Place a crockpot over medium-high heat and add the oil. When the oil begins to shimmer, add the halved onions to the pot and brown. Remove the onions and set aside.<\/p>\n\n\n\n

Add the carrots to the crockpot and toss until brown. Reserve the carrots with the onions and set aside. Add the roast to the pot and sear on all sides \u2013 remove from the heat and set aside.<\/p>\n\n\n\n

Add the broth to the pot and place the roast in the liquid. Add the onions and carrots, along with the herbs. Cover the crockpot with the lid and cook for 1-hour for every pound of roast. Remove from the pot when done and leave to rest on the cutting board for 15-minutes before carving \u2013 serve covered in leftover broth.<\/p>\n\n\n\n

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\"\"<\/figure>14. Porcini Roast Beef<\/h3>\n\n\n\n

If you\u2019re a fan of mushrooms, give this recipe for porcini roast beef a try. It\u2019s an Italian classic with loads of flavor.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

5-lbs. Boneless eye round roast.
\u00bd-cup dried porcini mushrooms.
1-tablespoon dried Italian seasoning.
2-tablespoons whole black peppercorns.
1-tablespoon granulated garlic.
1-tablespoon crushed red pepper.
1-tablespoons brown sugar.
4-teaspoons crushed Himalayan pink salt.
1-tablespoon light olive oil.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

In a food processor, add the salt, peppercorns, porcini mushrooms, garlic, red pepper, sugar, and Italian seasoning \u2013 pulse until fine.<\/p>\n\n\n\n

Rub the roast with the spices and leave it overnight in the fridge to absorb the flavors of the mushrooms and spices.<\/p>\n\n\n\n

Preheat the oven to 250F. Position a roasting rack on a baking dish and set aside. Place a skillet over medium-high heat and add the oil. When the oil shimmers \u2013 add the meat and sear on both sides. Transfer the roast to the rack and insert a meat thermometer. Cook for 90-minutes until the thermometer reads 120 to 125F for a medium-rare roast.<\/p>\n\n\n\n

Remove from the oven and let it rest for 15-minutes before carving.<\/p>\n\n\n\n

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\"\"<\/figure>15. Beef Pot-Roast with French Onion Gravy<\/h3>\n\n\n\n

We save our traditional favorite for last. This recipe works with topside or silverside \u2013 time in the slow cooker ensures the meat comes out tender every time.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

3-lbs. Silverside or topside beef.
2-tablespoons light olive oil.
1-rib celery \u2013 chopped.
8-carrots \u2013 chopped.
4-onions \u2013 sliced.
1-teaspoon grass-fed butter.
\u00bd-cup white wine.
2-cups beef broth.
2-bay leaves.
2-teaspoons thyme sprigs.
2-teaspoons all-purpose flour.
1-teaspoon light brown sugar.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Heat the oven to 375F. Rub the meat with oil and season with salt and pepper. Place a crockpot over high heat and add the oil. When it begins to shimmer, add the roast and sear on all sides. Remove the beef and add the celery with the carrots add cook for 5-minutes till they turn brown.<\/p>\n\n\n\n

Add the wine and the stock to the pot and return the meat. Cover the crockpot and cook for 2-hours. Place skillet over medium-high heat and add a little oil. When hot, add the onions with the thyme and some seasoning – cook until they begin to brown.<\/p>\n\n\n\n

Remove the beef from the crockpot and let it rest on a cutting board for 15-minutes to rest. Add the pan drippings to the onions and whisk in the flour until you achieve a creamy gravy. Carve the meat and top with French onions gravy.<\/p>\n\n\n\n

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