Beef Substitutes: Stuffed Beef Crown Rib Roast with Herb Stuffing with Jet Tila
This holiday season, Beef is the ultimate “Meat Substitute.” Watch as chef Jet Tila makes a Stuffed Beef Crown Rib Roast with Herb Stuffing. You’ll be thankful you did. See the full recipe at:
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ROAST BEEF WITH CREAM OF MUSHROOM SAUCE (FILIPINO STYLE)
This recipe of Roast beef with cream of mushroom sauce is pot roasted. The beef is so tender and juicy and really easy to make.
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INGREDIENTS
▢1 1/2 pounds chuck roast beef - (or brisket, round)
▢3-4 tablespoons oil
▢water - - for slow cooking
▢2 tablespoons salt
▢10 pieces peppercorn
▢1 tablespoon butter
▢2 cloves garlic
▢5 pieces big champignon mushroom - - cut into slices (or 1 small canned champignon mushrooms)
▢10 ounces (1 can) cream of mushroom soup
▢7 fluid ounces all-purpose cream
▢4-5 tablespoons soy sauce
▢1 teaspoon white ground pepper
RECIPE NOTES
The sauce in this recipe is good enough for 1 kilo of beef.
Serve it with your favorite roasted veggies or with rice.
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Roast Tenderloin of Beef - New Year's Eve Special Roast
Learn how to make a Roast Tenderloin of Beef Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Roast Tenderloin of Beef Recipe!
ROAST BEEF
1 whole slab rib eye OR any tender cut of beef
Salt
Black pepper
Whole garlic cloves
- Preheat oven to 450F
- Roast the beef for 15 minutes at 450F oven. Reduce the temperature to 350F
- Roast for an additional 28 minutes per kilo (for medium)
- 30 minutes per kilo (for medium-well to well-done)
Buttered Mushrooms
Buttered Carrots
Mashed Potatoes
Chimichurri Sauce
Slow-roast beef eye of round, with mushroom jus and baked mash
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***RECIPE, FEEDS 6-8***
For the beef and jus/gravy
1 3-4 lb (1.5 kg) eye of round roast
1 head of garlic
a few sticks of rosemary and/or thyme
butter
salt
pepper
oil
1 quart (4 cups, 28 oz, 830 ml) beef stock
1/2-1 cup (100-200 ml) red wine (optional)
1-3 tablespoons dried mushroom powder
1-3 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)
For the potatoes
3-4 lbs (1.5 kg) potatoes (like yukon golds for this)
1 stick (4 oz, 113 g) butter
8 oz (225 g) cheddar cheese, grated
4 egg yolks
milk
salt
pepper
Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.
Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.
Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.
Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.
EASY OVEN COOKED Tender Beef Roast
Hello, today I will be showing you guys how I make my tenderoni lol beef roast in the oven in under 2 and half hrs.
I’ve been making this roast exactly the same for more then 8 years. Lol I can make it in my sleep.
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