Herbed Beef Ribeye Roast

4 pound beef ribeye roast
2 cloves garlic, crushed
1 teaspoon cracked black pepper
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt

Sauce:
1 12 ounce jar brown beef gravy
1/4 cup currant jelly
1 1/2 teaspoons dry mustard, dissolved in 1 teaspoon water

Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary; press into surface of beef roast. Place roast on rack in shallow roasting pan. Insert meat thermometer until bulb is centered in thickest part. Do not add water or cover. Roast 2 1/4 to 2 1/2 hours for medium rare to medium. Remove roast when meat thermometer registers 140 degrees for medium rare, 155 degrees for medium. Let roast stand 20 minutes. Temperature will continue to rise about 5 degrees; 145 degrees for medium rare, 160 degrees for medium. In small saucepan, combine sauce ingredients. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce. Makes 8 to 10 servings.

 

Roast

1/2 t. salt
1/4 t. white pepper
2 lbs. flank steak
1 t. dijon mustard


Mushroom Stuffing

2 t. vegetable oil
1 small onion, chopped
4 oz. mushroom pieces, drained, chopped
1/2 C. parsley; chopped
2 t. chives, chopped
1 t. tomato paste
1/2 C. dried bread crumbs
1/4 t. salt
1/4 t. pepper
1 t. paprika


Gravy

3 bacon strips, cubed
1 t. dijon mustard
2 small onions, finely chopped
1 C. beef broth, hot
2 t. tomato catsup

Lightly salt and pepper flank steak. Spread one side with mustard.

Aunt Mary's Pot Roast



To reduce the fat in this recipe, substitute an eye of round roast for

the chuck roast. Both cuts of meat become fall-apart tender when

cooked with slow, moist heat.



Ingredients



1 (3- to 4-pound) chuck roast

1 (12-ounce) can beer

1 (0.7-ounce) envelope Italian dressing mix

Roasted Vegetables (optional)

Preparation

Brown roast on all sides in a lightly oiled 5-quart cast-iron Dutch

oven over high heat. Remove from heat, and add beer and dressing mix.



Bake, covered, at 300° for 3 hours or until tender, turning once.

Serve with Roasted Vegetables, if desired.

Yield



Makes 6 servings

Virginia England, South Pittsburg, Tennessee , Southern Living,

FEBRUARY 2004

Beef À La Beer



Ingredients



6 medium onions

1/2 cup all-purpose flour

1 (4-pound) boneless beef chuck roast, cut into 1/2-inch cubes

3 tablespoons vegetable oil

2 (10 1/2-ounce) cans chicken broth, undiluted

1 (12-ounce) can beer

1/2 cup red wine vinegar

1 cup chopped fresh parsley

3 tablespoons light brown sugar

1 tablespoon salt

3/4 teaspoon garlic powder

2 teaspoons dried thyme

2 teaspoons pepper

2 small bay leaves

Preparation

Cut onions in half lengthwise, and slice. Set aside.



Place flour in a large heavy-duty zip-top plastic bag; add roast. Seal

bag, and shake until roast is coated.



Brown roast in hot oil in a Dutch oven. Add sliced onion, broth, and

remaining ingredients; bring to a boil. Reduce heat, cover, and simmer

2 to 2 1/2 hours or until roast is tender. Discard bay leaves.

Yield



8 to 10 servings

Shirley Luce, Virginia Beach, Virginia , Southern Living, MARCH 1998

Barbecue Roast



Ingredients



1 (3-pound) boneless chuck roast

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup firmly packed brown sugar, divided

2 cups water

2 cups ketchup

3/4 cup cola soft drink

1/4 cup liquid smoke

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

1/2 teaspoon hot sauce

Hamburger buns

Preparation

Sprinkle roast with salt and pepper, and rub with 2 tablespoons brown

sugar. Place in a Dutch oven, and add 2 cups water. Cook, partially

covered, over low heat 2 hours or until tender. Remove roast, and shred.



Bring remaining 2 tablespoons brown sugar, ketchup, and next 6

ingredients to a boil in a heavy saucepan. Reduce heat, and simmer 15

minutes or until thickened. Stir in shredded roast. Serve on hamburger

buns.



Yield



8 to 10 servings

Southern Living, OCTOBER 1998

Balsamic Pot Roast with Onions and Mushrooms



Mellow balsamic vinegar and rich brown cremini mushrooms transport

this dish from the 1950s to the 21st century.

Ingredients



1/2 ounce (about 1/2 cup) dried porcini mushrooms

1 14 1/2-ounce can beef broth

1 4- to 5-pound boneless chuck roast, neatly tied*

3 tablespoons coarse salt

1 teaspoon freshly ground black pepper

4 tablespoons olive oil

3 large yellow onions, cut into eighths

1 pound cremini mushrooms, cut in half (quartered if large)

4 cloves garlic, peeled and minced

1 tablespoon chopped fresh rosemary

1/2 cup balsamic vinegar

1 tablespoon sugar

2 tablespoons chopped Italian parsley

Preparation

*If this has not been done already, tie the meat around its "waist"

with cooking twine so it doesn't fall apart during cooking.



Heat oven to 350° F. Combine the porcini and broth in a small saucepan

and bring to a boil. Remove from heat and let stand for 10 minutes.

Remove the porcini with a slotted spoon, coarsely chop, and set aside.

Strain the broth through a fine sieve and set aside.



Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil

in a roasting pan or large Dutch oven over medium-high heat. Cook the

meat until well browned, about 2 to 3 minutes per side. Transfer the

meat to a plate and set aside.



Reduce heat to medium, add the remaining oil, onions, cremini

mushrooms, garlic, and rosemary to the pan and cook, stirring

frequently, until the mushrooms and onions are tender, about 5 to 7

minutes. Return the meat to the pot and add the porcini, strained

broth, vinegar, and sugar. Over high heat, bring to a boil. Cover

(with aluminum foil if using a roasting pan). Transfer to the oven and

cook until the meat is very tender, about 2 1/2 to 3 hours.



Transfer the meat to a cutting board and cover with foil to keep warm.

With a slotted spoon, remove the vegetables and reserve. Place the pan

over high heat and boil the cooking liquid until reduced by half,

about 15 minutes. Add the parsley, stir, and season to taste with salt

and freshly ground pepper.



To serve, cut the pot roast across the grain into thin slices. Place

them on the platter with the vegetables and spoon on some of the sauce.

Yield



6 servings

Jean Galton , Real Simple, APRIL 2001

Beef Rib Roast with Rosemary

The rosemary sprigs and garlic cloves scent rather than overwhelm the

meat, which is otherwise seasoned only with salt and pepper. Prep and

Cook Time: 2 hours, 30 minutes. Notes: We cleaned--or "frenched"--<WBR>the

ends of the ribs on our roast. You can ask your butcher to do the same.



Ingredients



1 tablespoon salt

2 teaspoons freshly ground black pepper

1 shoulder-end bone-in beef rib roast with 4 ribs (about 8 lbs.; ribs

should be left long)

8 large sprigs fresh rosemary

1 head garlic, separated into cloves, crushed and peeled

Preparation

1. Preheat oven to 450°. Combine salt and pepper in a small bowl.

Using a sharp knife, cut a line down into the roast about 1/2 in. in

front of the ribs to create a deep pocket into which you'll stuff the

rosemary and garlic. Sprinkle the pocket with about half the salt

mixture, then insert rosemary and garlic, allowing rosemary sprigs to

poke out of the roast. Tie the roast between the ribs with kitchen

string. Sprinkle the remaining salt mixture on the outside of the

roast. Place in a large roasting pan with ribs pointing up.



2. Cook 15 minutes, then reduce oven temperature to 350° and roast

until a thermometer inserted in center of meat reaches 130° for rare,

75 to 90 minutes, or 140° for medium, about 2 hours. Remove from oven,

tent with foil, and let rest for 30 minutes. Cut strings and remove

rosemary. Carve and serve.



Note: Nutritional analysis is per serving.

Yield



Makes 8 to 10 servings

Honey Roast

4 pound pot roast
2 tablespoons onion soup mix
3 teaspoons dry red wine
1/3 cup tomato juice
2 tablespoons honey
1 bay leaf
aluminum foil and a roasting pan

Put heavy duty aluminum foil in roasting pan. Place roast in the center of foil and fold foil up loosely around the roast. Mix together onion soup mix, wine, tomato juice and honey. Pour mixture over roast. Add bay leaf. Place heavy duty foil loosely around the top of the roast and fold edges with bottom foil, sealing in the roast. Bake at 350F for 45 minutes per pound.

Perfect Roast Beef

(375 Degrees)



Ingredients:

salt

1 beef roast - standing rib, rolled rib, rump or sirloin tip roasts

pepper



Directions:

Preheat oven to 375 degrees. Salt and pepper the roast, which should

be at room temperature, so take it out of the refrigerator the first

thing in the morning. Place the roast on a rack in a shallow baking

pan and put it in the oven. Roast for 1 hour at 375 degrees while you

get ready for the day, then turn off the oven but DO NOT open the door.



Allow 3 hours in the oven to complete the cooking. You can even let

it go a bit longer if need be. About 20 minutes before you want

dinner on the table, turn the oven back on to 300 degrees to warm up

the roast. While it's warming, you can finish preparing the rest of the meal.



This recipe works with any size roast, from a 4-pound sirloin tip

roast to a 10-pound rolled cross rib. It even seems to help tenderize

the tougher cuts. It also works with a roast that's frozen solid.

Simply roast for 1 1/2 hours before turning off the oven.



Meat thermometer should read:

140 F. for medium rare

160 F. for medium

170 F. for well