Roast Beef

[deadmoosecastingco]

I tried using my Prime Rib recipe on roast beef. Huge success. I took a 5-6# roast ($3 a pound, cheap meat) from Costco. I took some Teriaki (sp?), olive oil, and a lil bit of red wine and rubbed it down. Then coated liberally with favorite spices. I used salt, pepper, garlic, paprika, and montreal steak seasoning. After leaving in refrigerator loosly covered overnight, cook in 370 degree oven for one hour. Turn heat off. Four hours later take roast out of oven. Preheat to 370 degrees. Pour 2 cups of red wine (or beef broth) to deglaze pan. Cook for 30 min. Let rest and cool then slice as thin as possible. Best roast beef sandwich in a long time. Pan drippings were dynamite aus jus. Had to share. Meat comes out beautiful medium rare every time.

Does anyone else have a good lunch meat roast beef recipe? Thanks

[CALVINIST]

Here's a roast beef recipe I made up.

2-3# chuck roast

1 can mushroom soup

1 can beef consume

4 cloves of garlic-course chopped

1/4 cup onion-course chopped

1/4 cup celery-course chopped

1/4 cup carrot-course chopped

1/4 cup tomato-course chopped

Preheat oven to 350

S&P the roast and brown in a dutch oven in 1-2 Tbsp. oil.

When browned spread the mushroom soup on the top of that.

Sprinkle the course chopped vegetables on top of the roast (some will spill down-that's good!)

Add the beef consume around the roast.

Add a 2-3 cans of water (don't disturb the vegetables on the top of the roast though).

Bring to boil, then put in the oven with the lid just cracked to help in reducing the liquid.

Keep an eye on it while cooking. You may have to add more water if necessary. Cook for 3-4 hours.

When the liquid has thickened and roast is done to your satisfaction, take it out of pan. With the liquid/gravy that remains, you will have to put it through a strainer over a saucepan. Mush the vegetables, getting all the flavor and liquid out.

From here you can add more water if too salty or thick. Bring to boil and thicken with a 2-3 Tbsp flour and a cup of water if necessary (put in covered container and shake like crazy until no lumps remain).

Feel free to alter the amount of veges to suit you. I use a little less carrot because it can be overbearing.

[deadmoosecastingco]

That sounds very tasty. Sounds like it would also work well with a venison roast...I may have to attempt that. Thanks.

[river-rat4]

Sounds like a good recipe, calvinist.

Quote:

I use a little less carrot because it can be overbearing.

Carrots are mild, really too strong? In this recipe are they heavy tasting?

river-rat4

[ThunderLund78]

Is the soup Cream of Mushroom Soup or Golden Mushroom soup?

[paul pachowicz]

One thing I've noticed in this thread is that not many are searing the non prime rib beef roasts and de-glazing the pan. If you want to try it, just get your skillet hot with alittle olive oil and sear it on all sides. Remove the meat and add enough water to make your desired amount of gravy. I usually add a 1/2 builion cube. Now, take a stiff spatula and scrape the pantil you can feel it easily slipping across the pan. Reserve about 1/2 to 3/4 cup of this. Pour this into your roasted with the meat. I like to use "eye of round". I let er go covered at 325 for about an hour then add my carrots and potatoes. After the raost is done, set it aside and put the liquid into a sauce pan. Now, use that reserved broth (now that it has cooled) with cornstach to thicken the remaining liqid. OR, use flour to make a thickening agent. Either way works.

[CALVINIST]

Sounds like a good recipe, calvinist.

Quote:

I use a little less carrot because it can be overbearing.

Carrots are mild, really too strong? In this recipe are they heavy tasting?

river-rat4

IMO, too much carrot imparts an odd flavor, so I take it easy.

[CALVINIST]

Is the soup Cream of Mushroom Soup or Golden Mushroom soup?

I use the Campbells cream of Mushroom, not the golden, but who knows, that might be good too!