126885 beef roast oven carrots atoes Recipes

beef roast, soy sauce, beef bouillon cube, bay leaf, peppercorns, rosemary, thyme, garlic clove, minced

beef roast, beef broth, salt, pepper, basil, garlic powder, rosemary, oregano, bay leaves

beef roast, mild pepperoncini peppers , pepper rings (do not drain the juice)

beef roast, boneless, salt and pepper, herbes de provence, dried, garlic cloves, smashed, balsamic vinegar

beef roast, cream of chicken soup, barbecue sauce, dry onion soup mix, toasted onion hamburger buns or hoagie roll

oil or 4 tbsp butter, beef roast , tied, flour, cinnamon, basil, rosemary, thyme, dried fig , and, dried dates, apples, halved, brown sugar or 2 tbsp honey, beef stock, flour, egg, milk, salt, baking powder, chopped parsley

beef roast, cream of mushroom soup, chunky portabella mushrooms, onion soup mix or 1 (1 oz) package beefy, garlic cloves, onion, finely chopped, pepper, water

beef roast (chuck or rump work nicely), sesame seeds, butter, strong coffee (liquid ), soy sauce, worcestershire sauce, vinegar, cornstarch, sherry wine or 3 tbsp water, sesame seeds (optional for garnish )

chopped onion, sweet potatoes , cut into 2-inch pieces, parsnips, peeled and chopped, celery root (celeriac), peeled and chopped, boneless beef roast , trimmed of fat, salt and ground black pepper, all-purpose flour, diced tomatoes, maple syrup, chili powder, ground cumin, garlic powder, onion powder

beef roast chuck works very well, salt and pepper to taste, onion soup mix, your families favorite steak sauce, water, cornstarch

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef tenderloin, port or other sweet red wine, beef broth, shallots, peeled and halved, garlic cloves, dried marjoram, whole-berry cranberry sauce, salt, pepper, gorgonzola butter, garnishes: roasted baby carrots , roasted pearl onions

beef bouillon cubes, oil, beef, leeks, parsnips, carrots, shallots, head celery, sage

beef tenderloin roast, trimmed and tied, kosher salt and freshly ground black pepper, vegetable oil, dry white wine, shallots, minced, dried tarragon, cornichons (french pickles) or dill gherkins, julienned, heavy cream, unsalted butter, softened, dijon mustard, minced fresh tarragon leaves, green beans with red onion and mustard vinaigrette, recipe follows, roasted cauliflower florets , as needed, roasted halved new potatoes (tossed with olive oil and chopped rosemary leaves), as needed, roasted baby carrots (tossed with butter and chopped chives), as needed, roasted cherry or grape tomatoes, as needed

olive oil, onions (sliced ), bottom round beef roast, flour (for dredging), carrot (amount and type to suit your taste, i use baby s), beef broth, wine (use your favorite , i use riesling), fresh thyme sprigs, ground salt & pepper (to taste), water, cornstarch