beef roast

Mexican-Style Pot Roast With Raisins And Almonds

rump roast, tied

Salt and pepper

peanut oil

garlic,

Mexican beer

beef broth

ancho chilies, stems and seeds removed, chopped

cinnamon

oregano,

bay leaves

golden raisins

almonds

(or more to taste) chipotle chilies

cilantro

Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.

Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.

Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)

Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.

Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.

Pot Roast

beef shoulder

extra virgin olive oil

Salt, pepper, and Italian seasoning

onions, onion

red wine

bay leaf

carrots, peeled and cut into 2-inch segments

"Like pot roast now that the weather is cooler. Followed the recipe and after five hours still not tender. Plenty of liquid now in the pot. I am wondering if altitude makes a difference, 6,500 feet. Or maybe the gas flame was too low. Anyway, plan to wait it out to see what it takes."

"What abut putting mushrooms on top of the carrots?  It sounds so good I am making it now."

Brown the roast on all sides: Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.

Add roast and simmer: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf and cover.
Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a bare simmer when covered (we cook our roast on the warm setting of our electric range).
Tip: If you use a gas range, you may find difficulty getting the flame low enough to maintain a bare simmer. In this case, roll up some aluminum foil tightly, shape it into a donut, and put it on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, you may want to cook the roast in the oven instead.
(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)

Cook several hours until fork tender and serve: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.
After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.
Serve with green beans and potatoes.

"I’ve been making this recipe for years.  It’s spot on every time. Falls apart as I’m taking the roast out of the pot.  Everyone in the family loves it. Thank you for sharing."

"I added a packet of dry onion soup mix on top of what was called for in the recipe. I'm not \r\n   lying when I say that this is the best pot roast that I have ever made. I can't believe how the \r\n   roast just fell apart and melted in my mouth. This will be my go to recipe for sure. I made it \r\n   on the stove top and simmered it for 5-1\/2 hrs. which was probably too long but it couldn't \r\n   have turned out more perfect. I am thrilled! Thank you."

"Although I didn’t follow the recipe exactly, the time and temps were right on and resulted in a tender and delicious cross rib chuck roast. The juice that was left in the pan was saved to make French dip sandwiches. Yum!"

Loved this recipe!  Every bite reminds me of Sunday dinners long ago... what a wonderful feeling.

Slow Cooker Pork and Beef Roast

lb beef roast

lb pork roast

carrots,

celery,

potatoes, washed, cut into chunks (peel if you wish)

mushrooms (I used baby bellas)

onions, peeled,

onion soup mix

pkg brown gravy mix

olive oil

Tbsp butter

salt

pepper

Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.

Prime Rib

Salt

black pepper

"Great recipe.  We made it for Thanksgiving.  Simple and easy just follow the directions.  I used ground sea salt and ground pepper.  Heavy on the salt not on the pepper.  Thanks"

"Costco has 5 lb. Prime Rib with 2 bones"

Salt roast and let sit at room temp:  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.

Tie roast with kitchen string: If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

Preheat oven, season roast: Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.

the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn't touching a bone.

Brown roast at high temperature: Brown the roast at a 500°F temperature in the oven for 15 minutes.

Lower oven temp to finish roasting: Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.
There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.
Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.

Let the roast rest: Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

Cut away strings, remove bones, slice roast: Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.)
 
Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.

Making gravy
To make the gravy, remove the roast from the pan.  Remove excess fat, leaving 1/4 cup of fat plus the browned drippings and meat juices in the roasting pan.
Place the roasting pan on the stove top on medium high heat. Use a metal spatula to scrape up drippings that might be sticking to the pan.
When the fat is bubbly, sprinkle 1/4 cup of flour over the fat and drippings in the pan.
Stir with a wire whisk to incorporate the flour into the fat. Let the flour brown (more flavor that way and you don't have the taste of raw flour in your gravy.)
Slowly add 3 to 4 cups of  water, milk, stock, or beer to the gravy. Continue to cook slowly and whisk constantly, breaking up any flour lumps.
The gravy will simmer and thicken, resulting in about 2 cups of gravy. (If you want less gravy, start with less fat and flour, and add less liquid.)
Season the gravy with salt and pepper and herbs to taste. (See also How to Make Gravy.)

"This will be my 4th Christmas using this recipe. Its super easy and always comes out perfectly.\r\n\r\nI have a multi probe thermometer so I use one at each end and one in the center. That gives me the opportunity to also turn the pan if one end is cooking faster.\r\n\r\nThis year I will attempt Yorkshire pudding for the first time and I'm sure it will be a big success!\r\n\r\nhttps:\/\/www.simplyrecipes.com\/recipes\/yorkshire_pudding\/"

"Loved this recipe! I made it a few months ago for my family. \r\n\r\nQuestion: We are having guests over so I am going to cook two of these 3-3.5 each at the same time. What do you think the time cooking time would be? I have a meat thermometer so I can check the temperature but I want to figure out a good time to put them in so dinner doesn't end up being too late!"

"Elise!  I followed your directions to a \"T\".   Made this prime rib for hubby and me \"Covid Thanksgiving\", and the gravy (super nervous, but I knew you would give the best direction).   And it was spot on ah-mazing.  Happy Thanksgiving!  Thank you for your expertise!"

https://www.simplyrecipes.com/video_src?vid=6079598465001

Classic roast beef recipe using rump roast, round roast, or sirloin tip. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough.

Roast Beef

(1.3

garlic (3

Red wine, water, and or beef stock

Cornstarch

"I have TWO 2.5lb rump roast. Should I do anything different with timing? I want to make sure it comes out at the right dinner time."

"Also, maybe I missed it but it doesn't tell you how much wine or broth to use?"

Salt the roast and let sit at room temp: The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. So, remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.

Insert slivers of garlic into the roast: Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.

Rub with olive oil, sprinkle with salt and pepper: Rub olive oil all over the roast. Sprinkle with salt and pepper.

Place roast on rack, fat side up, with pan to catch drippings below: Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks.
Place the roast fat-side up so that as the fat melts it bathes the entire roast in flavor.

Roast initially at 375°F, then lower the heat to 225°F: Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook.
The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.

Remove roast when internal temp reaches 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135° to 140°F (57°C to 60°C).

Tent with foil and let rest before cutting: Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.(Resting the cooked roast is important. If you cut into it too soon, the roast will lose more of its juices.)
Thinly slice the roast to serve. (A sturdy long bread knife works well for slicing roasts.)
To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it.
 
Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.
You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some. (See also How to Make Gravy.)

"Wow! I normally never leave reviews however this recipe is definitely review worthy! Instructions were so easy to follow (I also loved the additional reasoning behind them!). We had one of the best roasts I have ever had! Roast lamb was my favourite but now it might be boneless beef. Our kids ate more of the beef than the adults - which never happens!  Thank you xxx"

"Tried it tonight.  Very good and tender.  I did notice a glaring lack of seasoning when reading the recipe.   I did pour a touch of Worcester and onion powder prior to cooking.  Maybe I missed it but remember to slice against the grain.  I did this with a meat slicer to get it thin like I like it.  After slicing I put the roast in the same pan as the gravy.  Thank you, it was GREAT!"

https://www.simplyrecipes.com/video_src?vid=5794321859001

Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!

Beef Brisket Pot Roast

onions,

garlic cloves, minced

thyme

rosemary

beef stock

mustard (optional)

"I don't have a dutch oven, how could I cook this without one?"

"So I made this recipe tonight... Love it \nI did not add any veggies beside the onions and garlic and it turned out Fabulous! I made mashed potatoes and some sides of greens and yummy  our tummys are very happy. Thank you for this amazing simple recipe"

Prepare the brisket: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.
Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.
Salt the brisket well and let it sit at room temperature for 30 minutes.

Sear the brisket: You'll need an ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.
Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)
Turn the brisket over and cook for a few minutes more to brown the other side.

Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.
Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in the garlic and cook 1 to 2 more minutes.

Simmer the brisket and roast it: Preheat the oven to 300°F (150°C). Use kitchen twine to tie together the bay leaves, rosemary and thyme.
Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop. Cover the pot, then place in the 300°F (150°C) oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

Remove brisket: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.
To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

Slice and serve: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. (A sturdy bread knife works great for slicing roasts.)
Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.

"DAMN just made this. Absolutely perfect! Thank you for your recipe.\r\nThe house smelled great all day. We just ate it and are ready for naps."

"I can’t even believe how delicious and easy this brisket is. I made it for a Hanukkah dinner tonight and it was wonderful! One of the best, and I have made many, many brisket.  I did a 2 1\/2 pound brisket for over four hours.  Delish and so tender! Thank you!"

"This was so delicious! I used a 1kg (~2.2lbs) brisket and didn't alter the rest of the ingredients or cooking time. It was falling apart after 4 hours of cooking.  I put in the carrots in half way through so they didn't get soggy.  I used 3 small onions, cut in half, instead of chopping them.  You can't go wrong with this recipe!"

https://www.simplyrecipes.com/video_src?vid=6016614192001

Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe but less than half the time!

Sunday Pot Roast (Instant Pot Recipe)

beef chuck roast

salt (to taste)

olive oil (divided)

beef broth beef

dry onion soup mix (*can use gluten-free onion soup mix)

white (or yellow onion, quartered)

baby potatoes ((see notes above))

baby carrots

Sear Roast

Sprinkle pot roast with salt and set aside. Add 2 Tbsp. Olive oil to Instant Pot and set to &quot;Saute&quot;. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.

Add Vegetables

Add beef broth to Instant Pot. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast.

Cook

Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to &quot;manual&quot; and set for 60-80 minutes on &quot;high&quot; pressure (70 minutes seems to work ok, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release.

Serve

Remove roast from instant pot, slice, and serve with vegetables. Use extra drippings from the instant pot to make gravy or au jus (see notes above to see how to make gravy).

https://www.youtube.com/watch?v=Oge0Z8JQnfM

This Instant Pot Pot Roast with potatoes and carrots is the perfect Sunday dinner.  This Instant Pot method of cooking a Pot Roast is as tender as a traditional recipe, but cooks in less than half the time!
Recipe: https://www.favfamilyrecipes.com/sunday-pot-roast-instant-pot-recipe/

Instant Pot Sunday Pot Roast Recipe

Make dinnertime more memorable with the best oven roasted beef brisket. This main dish is a delightful treat to warm up with during the week.

Oven Roasted Beef Brisket

lbs boneless point half beef brisket

garlic cloves,

paprika

tsp coriander

onion powder

oregano

tsp chopped fresh thyme leaves

tsp black pepper

soy sauce

Place beef in a large rectangular dish or bowl.

Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.

In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.

Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.

Transfer to a large rectangular baking pan.

In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.

Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.

Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.

This is a great recipe! This was my first attempt at cooking brisket and we loved it. it was really moist and flavorful. I might have to invest in an actual smoker though... trying for that country Texas BBQ smoked taste!

This was amazing! I appreciated the scale but I really needed the scale to change the time the brisket needed per lb.  This was the best meat I and my dinner guests have had in a long time.  Thank you so much!

Reinvent family roast dinners with this Asian-style beef pot wonder.

Asian-style beef pot roast

tbsp Alfa One Rice Bran Oil

beef silverside roast

brown onion,

garlic cloves, thinly sliced

ginger

star anise

orange rind

Chinese rice wine

brown sugar

orange juice

Massel beef stock

baby pak choy, trimmed

jasmine

The most delicious and cozy bowl of comfort food! Venison {or beef} roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don&#039;t forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!

Beer Braised Venison Roast with Carrots and Mashed Potatoes

venison roast, cut into 2-3 inch pieces ((or beef))

yellow onion, thinly sliced

tomato paste

brown ale beer

apple cider vinegar

salt,

black pepper,

large carrots, peeled and cut into 2 inch pieces ((about 7-8 carrots))

russet potatoes ((about 4-6 potatoes))

butter

milk

Preheat the oven to 325 degrees F.

Generously season the meat with salt and pepper. Heat a dutch oven with 1 tablespoon of olive oil over medium-high heat. Sear the meat on both sides until browned, about 4-5 minutes. Remove the meat to a plate.

Reduce heat to medium. Add another tablespoon of olive oil, onions, rosemary and thyme to the pot. Cook for about 5-7 minutes, stirring occassionally, until the onions begin to carmalize. Add in the garlic and tomato paste; cook for about one minute while stirirng. Stir in the beer, broth, apple cider vinegar, brown sugar, salt and pepper.

Add the carrots and beef to the pot. Cover and transfer to the oven. Cook for 3 - 3 1/2 hours until the meat is fork tender. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Oven (my preferred method)

Generously season the meat with salt and pepper. Heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Sear the meat on both sides until browned, about 4-5 minutes. Remove the meat to a plate.

Reduce heat to medium. Add another tablespoon of olive oil, onions, rosemary and thyme to the skillet. Cook for about 5-7 minutes, stirring occassionally, until the onions begin to carmalize. Transfer to a crockpot and add the remaining ingredients.

Cook on low for 6-8 hours or until the meat is fork tender. To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Slow cooker

Switch the instant pot to sauté. Season the meat with salt and pepper. Add 1 tablespoon of olive oil to the instant pot and sear the meat on both sides until browned. Remove to a plate.

While the instant pot is still on sauté, add another tablespoon of olive oil, onions, rosemary and thyme. Cook for about 5 minutes or until the onions begin to carmalize. Stir in the garlic and tomato paste; cook for about 1 minute while stirring. Stir in the beer, broth, apple cider vinegar, brown sugar, salt and pepper. Turn off the instant pot.

Add the meat back to the instant pot. Seal the instant pot and cook on high pressure for 50 minutes. When finished cooking, quick release the instant pot. Add in the carrots, seal the instant pot and cook on high pressure for 10 minutes.

To serve, remove the thyme and rosemary stems. Serve the meat, carrots and gravy over mashed potatoes.

Instant pot

Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender.

Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, milk and salt. Use an electric mixer (or potato masher) to mash the potaotes until smooth and creamy.

Mashed potatoes

This Slow Cooker Tri-Tip Roast is the perfect Sunday, or any day, supper! Start it in the morning and have a delicious meal that evening!If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, cover with foil and bake it at 325° for 2 to 3 hours.&nbsp;

Top 35 beef roast recipes from across the web

The most viewed beef roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 35 beef roast recipes from across the web

The most viewed beef roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican-Style Pot Roast With Raisin...

Pot Roast

Slow Cooker Pork and Beef Roast

Prime Rib

Roast Beef

Beef Brisket Pot Roast

Sunday Pot Roast (Instant Pot Recip...

Oven Roasted Beef Brisket

Asian-style beef pot roast

Beer Braised Venison Roast with Car...

Slow Cooker Tri-Tip Roast

Christmas Beef Roast on a Budget

Crockpot Beef Tips

Perfect Beef Pot Roast

The Best Crockpot Pot Roast

Instant Pot Beef Roast

One-Pan Garlic Rosemary Sirloin Tip...

Here's Our Best Beef Roast Recipe

World's Best Beef Stroganoff

How to Cook Melt In Your Mouth Roas...

Eye of Round Roast in CrockPot

Beef Chuck Roast

Shredded Beef Wet Burritos

Sirloin Tip Roast in the Instant Po...

Slow Cooker Mexican Shredded Beef

Hungarian Goulash Recipe

Classic Beef Stew Recipe

Sous Vide Sirloin Tip Roast

Roast Beef Recipe with Gravy

Bottom Round Beef Roast

How to Cook Tri Tip in Oven

Old-Fashioned Pot Roast

Roast beef with caramelised onion g...

Onion Roast

Fall Apart Eye of Round

The most viewed beef roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine