Roast Beef Dinner Recipe?

If you want to spice things up a little Beef Diable is a hit with all my friends. You take a beef roast and sear it in butter with salt and pepper on all sides then bake in the oven, basting with Diable sauce.

Sauce Diable
Yield: 1 quart

1 quart Demi-glace (beef broth thickened with a little corn starch will do)
1/8 tsp Cayenne Pepper
Salt to taste
1/2 tsp Freshly ground black pepper

Reduction:

1oz Clarified butter
2 oz Shallots, peeled and diced
8 oz White wine
1 TBS White vinegar
1/4 tbs Thyme
2 ea Bay leaves

1. In a saute pan melt the butter and lightly saute the shallots
2. Deglaze the pan with wine and vinegar. (swish the wine and vinegar around to lift up the browned butter and shallots)
3. add thyme and bay leaves. reduce by half.
4. Add demi-glace, heat to a boil, and skim as needed. reduce heat and simmer 20 minutes.
5. Add cayenne, salt and black pepper. remove from heat, strain, taste and adjust seasonings if needed.

I use this cookbook called the Joy of cooking. It is really traditional from scratch type cooking but whatever I make from it turns out wonderful! I made a roast beef with au jus sauce...it was mouth watering! If you can't pick up the book (from the library or a book store) check out http://www.thejoykitchen.com/. Good luck! Merry Christmas!

I just saw a holiday roast beef get made on the show, 'The Cooking Loft', that looked amazing- they would have it on the website if you go to the Food Network website.

Our favorite roast recipe is also our easiest! We use a slow cooker. Get the roast and brown it on all sides briefly on the stove. If you want veggies with it, put in onions, pots, carrots etc. Add maybe 1/4 C of water and a half pkg of Liptons onion soup mix. Put the roast in fat side up and sprinkle with remaining soup mix. Cook for 8 to 10 hrs. Broth is delicious and also makes a fantastic tasting gravy. Have a wonderful Christmas!

3 Envelope Roast

Ingredients
3 pound or so roast (beef or pork) such as chuck roast
1 envelope of dry brown gravy mix
1 envelope of dry Italian salad dressing mix
1 envelope ranch salad dressing mix
water--about 1 cup

Instructions for 3 Envelope Roast

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.

Add the meat to your slow cooker
Pour the water, salad dressing mixture over the roast
Now cook as usual. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

You can use the liquid for gravy or broth!

I am just going to give a third opinion on the Lipton Onion Soup recipe--YUMMY (and easy).

L.,
I make this about every 3-4 weeks on a Sunday for after church. I use a good quality roast either a prime rib roast (for more special occasions) or a rump roast.

5 pound roast
potatoes needed for 1 per person (or more if you desire)
1 pound carrots
spices include: minced glaric, salt, pepper, onion, marjoram, thyme (fresh or powder for of any of these works fine) Just cover the roast and use your discretion on how much. Depends on size of roast.

Oven method: Place roast in large metal pot or aluminum pan. Place fattest side up in pan. Cover with foil if no cover. Place in oven on 180 degrees overnight for 9-10 hours. In morning turn off oven for one minute reset for 180 degrees. Some ovens will automatically shut off after a period of time (I learned the hard way!). Place potatoes and carrots around the meat in delicious juices! Cook another 3-4 hours, just in time for lunch. Meat will fall apart, vegetables will be tender and have the wonderful flavor from the broth. I save the broth for soup. Just put in the fridge and let the fat rise to the top. Just scoop the fat off and you have a wonderful broth. Or make gravy.
Crockpot method: Place potatoes, carrots, and then meat on top fattest side up. Cover with rub like oven method. Cook on low for 8-10 hours or high for 4-5. It comes out nicely but not as good as the oven method.
Enjoy!
A.

I love holiday traditions too L.! Our favorite roast beef recipe is so easy and very garlicy...lol I simply take a roast and cut slits in it all around. Then I stuff those slits with garlic pieces. For our family, the more garlic the better. Then I heat my skillet up really hot and sere or seal all sides of the roast on that hot skillet. (I just take forks and stick them in on both sides to flip it.) Once the meat is brown on all the sides, I then put it into the crock pot. I add water to about half way. We cut up potatoes, carrots and onions and put into the crock pot with it. Now I fill it to the top with water. I add a little salt and a lot of black pepper on top of the water. Now I let it cook on hi 6-8 hrs. This makes a slow rolling boil eventually which helps to flavor the veggies and meat both. The secret to crock pot cooking is do not remove the lid once you start it cooking until it is done. The slow rolling boil will stir everything in the pot for you.

Our roasts are fall apart good and the au jus is wonderful over the potatoes and carrots too. Enjoy!

Merry Christmas to you and your family!

Take Care,
N. :) SAHM homeschooling 3 boys and married to my Mr. Wonderful for 15yrs. I love to help other moms, who want to become SAHMs, reach that goal!

I just put a roast in the crock pot with some garlic and onion and chop some other veggies to go around it. Add some liquid and cook for 8-10 hours. You really can season it with whatever you like. Roast is pretty hard to mess up.

I do this one at least once a month:

1 3-4lb chuck roast
Celery (as much as you want for a side dish)
Carrots, peeled (also as much as you want)
Small red potatos or "new potatos" (again as much as you want
1/2 regular white onion
3-4 tbsp Worcestershire sauce
1 & 1/2 cups water
2 tbsp beef bouillon granules
1 tbsp basil

Cut the carrots and celery into 1 inch pieces. Peel a line in the skin around the outside of the potatos all the way around. Slice the onion thinly (just slice, don't dice). Set all of these aside.
Brown roast all around very well in hot oil on the stove. Place in roasting pan.
Combine water, worc. sauce, bouillon and basil. Pour 1/2 over roast. Cover roasting pan with heavy duty aluminum foil and cook at 375 degrees for 1 & 1/2 to 2 hours. Pull out of oven, then arrange carrots, celery and potatos around the outside of the roast in the pan. Separate rings of sliced onion and spread around the top of all then pour remaining water mixture over all. Replace foil and cook in 325 degree oven for another 2 & 1/2 to 3 hours. Remove and serve however you like.

When it comes out of the oven, I remove the onions. They are only there to flavor and to add that substance onions have that heightens sensation in our tastebuds. As for the rest, I serve the potatos with butter and the kids can finish peeling them (the skins fall off easily) and mash them for themselves. I serve the carrots and celery together, and the roast gets served with ketchup if each person wants. The roast will literally fall apart and is super tender. The key is the cooking on higher heat for a few hours, then slow cooking on lower heat for a few more hours.

I really hope you try this. It gets rave reviews from everyone I've made it for. Best of luck and Merry Christmas!

Lipton's onion soup mix on top (first responder detailed recipe) is really great. Just thought you'd like a second opinion on that one. It is SO easy and so tasty. It is super easy and has lots of flavor. We aren't able to enjoy a normal pot roast now that we know it can have so much flavor. (We use the mix in our burgers some time too, really good!)

Good luck. I hope you enjoy your meal and have a wonderful Christmas!

Liz

I use a crock pot for mine usually but you can use a roasting pan as well. I put in carrots, onions, potatoes and sometimes green beans. Cut them up into bite size pieces (it helps to cook faster) and then put in beef bouillon cubes/loose bouillon and water with some salt as needed. I just put in what I think will be enough for each person and usually have some left over. If you cook it in an oven, I think the temp is about 400-425 (you can check any recipe book for beef) for about an hour and a half or until cooked the way you like it. In the crockpot, it cooks overnight and you need less water. You can also use the stock soup if you need quicker meals.
Hope this helps.

R.