OVEN ROAST BEEF RECIPES RECIPES

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OVEN ROAST BEEF RECIPE - FOOD.COM



Oven Roast Beef Recipe - Food.com image

This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 lbs sirloin tip roast
1 (1 1/4 ounce) package dry onion soup mix
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water or 1/2 cup beer

Steps:

  • Preheat oven to 325 degrees fahrenheit.
  • Rub the dry soup mix on the meat, place in a covered roasting pan.
  • Add mushroom soup and water or beer.
  • Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.

Nutrition Facts : Calories 60.5, FatContent 3, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 831.5, CarbohydrateContent 7.3, FiberContent 0.4, SugarContent 1, ProteinContent 1.3

PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES



Perfect roast beef recipe | Jamie Oliver Christmas recipes image

A simple way to roast topside of beef to ensure it's super succulent, every time

Total Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 7

1.5 kg topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb of garlic
1 bunch of mixed fresh herbs such as thyme, rosemary, bay, sage
olive oil

Steps:

    1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/ gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
    6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
    7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
    8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
    9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Nutrition Facts : Calories 564 calories, FatContent 35 g fat, SaturatedFatContent 14 g saturated fat, ProteinContent 52.8 g protein, CarbohydrateContent 9.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.0 g salt, FiberContent 2.2 g fibre

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OVEN ROAST BEEF RECIPE - FOOD.COM
This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.
From food.com
Reviews 5.0
Total Time 4 hours 10 minutes
Calories 60.5 per serving
  • Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
See details


PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A simple way to roast topside of beef to ensure it's super succulent, every time
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving
    1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/ gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
    6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
    7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
    8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
    9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
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