Classic Roast Beef
You’ll be amazed at how easy it is to make Classic Roast Beef! Perfect for any holiday meal or Sunday dinner, this recipe is always a winner. The whole family is going to love this one!
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✅Ingredients
• 3 pounds beef, bottom round roast
• 2 tablespoons olive oil
• 1 tablespoon black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
✅Instructions
1️⃣ Preheat oven to 325 degrees Fahrenheit with your oven rack in the bottom or second to bottom slot. Place your beef roast into a roasting pan (or 9x13 pan or cast iron skillet).
2️⃣ In a small bowl, stir together olive oil, pepper, salt, garlic powder, and onion powder. Rub oil mixture onto the outside of the roast to cover all sides.
3️⃣ Roast beef in the oven for 1 hour. At the 1 hour point, start testing the internal temperature of your roast as close to the center as possible. Continue to roast until internal temperature reaches 135 degrees Fahrenheit.
4️⃣ Remove roast from oven and let rest 10 minutes before carving.
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The Afforable Roast Beef Dinner - Bottom Round Roast and Vegetables
Do you think a bottom round roast is only good for pot roast? Think again! I'll show you how to turn this affordable cut of beef into an amazing roast beef dinner, perfect for any night of the week.
When it comes to lean, economical, and easy to cook cuts of beef, it’s hard to beat the bottom round roast. If you cook it properly and slice it thin, it can taste delicious and tender. Not as tender as a filet, but certainly tender enough considering the affordable cost of round roast.
=== ???????????? RECIPE ===
3 to 4 pound ( slightly more than 1.5 kg) Bottom Round Roast
1/2 cup (118 ml) beef stock
1/2 cup(118 ml) red wine - Pinot Noir, Merlot, Cabernet Sauvignon
Baby Carrots
Baby Potatoes 3/4 pound (340 g)
2-3 ribs celery, cut into large peices
1 large onion, large dice
Thyme
Rosemary
1 head garlic, cut in pieces
Salt and Pepper
Vegetable Oil
Preheat oven to 350°F (180°C)
Take the roast out of the refrigerator an hour before cooking. If there is a fat cap, score the fat slightly to aide in rendering and browning. Season all sides liberally with salt. Allow to sit and come up to room temperature.
Heat a cast iron or other heavy bottomed skillet. Add 2 teaspoons vegetable oil. Sear the roast on all sides until browned.
While the roast is searing, place the vegetables and herbs in a roasting pan. Add the wine and stock, season with salt and pepper. When the meat is browned, place on top of the bed of vegetables, and place in the oven.
Roast at 350°F (180°C) for 45 minutes to an hour, or until it reaches an internal temperature of 125°F (52°C).
Remove from oven, tent loosely with foil. If vegetables need to cook more, remove the roast and place on a board, tented loosely. Place the roasting pan back in the oven until vegetables are fully cooked.
After the meat rests for 15 to 30 minutes, slice thinly, and serve with vegetables and horseradish. The pan juice can be used, or made into a gravy or sauce.
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On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:32 - Welcome to Let's Celebrate TV
01:24 - About Bottom Round Roast
03:27 - The Vegetable and Herb Bed
07:44 - Prep for the Oven
08:33 - Tasting and Recap
12:33 - Social Media & Video Recommendations
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Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades
I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.
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Ingredients for this Beef Braciole Recipe:
• 2 28-ounce cans of San Marzano Tomatoes
• 2-pound beef top sirloin roast
• 1 cup bread crumbs
• 1 cup grated parmesan cheese
• ¼ cup minced fresh parsley
• 4 finely minced cloves garlic
• 5 tablespoons olive oil
• sea salt and cracked pepper to taste
Serves 6
Prep Time: 25 minutes
Cook Time: 75 minutes
Procedures:
1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium size pot, season with salt and pepper and cook on low heat.
2. Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
3. In a medium size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
4. Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
5. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a tooth pick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
7. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
8. Remove the butchers twine, slice and serve.
Stuffed Steak Rolls
Here is what you will need!
Makes 6
Ingredients
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices Provolone cheese
Preparation
Preheat oven to 350° Fahrenheit.
Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of Provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.
Remove the toothpicks, then serve!
All music provided by Audio Network and Warner Chappell Inc. Used with permission
Roast Beef Recipe (Eye of Round)
Ingredients:
- 2.3 lbs eye of round roast
Rub for roast:
- 1 tbsp black peppercorns
- 3 cloves of garlic
- 2 tbsp of olive oil
For searing:
- 1 tbsp of oil
- 1 tbsp of butter
Gravy:
- 1 1/2 cup of water
- cornstarch mixture} 1 cup of water mixed with 3 tbsp of cornstarch
- salt
- black pepper
- chicken bouillon
* adjust seasonings to taste