91783 randy oven roasted beef dinner Recipes

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

boneless bottom round roast or 3 1/2 lbs rump roast, potatoes, unpeeled and quartered, onion, peeled and cut into eighths, carrots, peeled and cut into chunks or 1/2 lb baby carrots, basil, dried garlic, garlic powder, salt and pepper, water, beef gravy mix or browning sauce (gravy master or kitchen bouquet), flour (optional)

chopped walnuts, dinner rolls, peach preserves, mustard-mayonnaise blend, sliced deli roast beef, chopped, sliced havarti cheese, salt and pepper to taste (optional)

chopped walnuts, dinner rolls, peach preserves, mustard-mayonnaise blend, sliced deli roast beef, chopped, sliced havarti cheese, salt and pepper (optional)

chili powder, salt, garlic powder, onion powder, ground black pepper, sugar, dry mustard, bay leaf, crushed, beef brisket, trimmed, beef stock

chili powder, salt, garlic powder, onion powder, ground black pepper, sugar, dry mustard, bay leaf, crushed, beef brisket, trimmed, beef stock

beef, dijon mustard, kosher salt, freshly ground black pepper, fresh thyme leaves, vegetable oil

olive oil , extra virgin, butter, onion, small diced finely, garlic cloves, chopped finely, tomatoes , oven roasted and coarse chopped (see reference above), chicken broth, white wine, basil, fresh chopped, salt , to taste, pepper , to taste

baguette, about 1/2 inch thick , cut on the diagonal, ricotta cheese (ricotta fresca), oven-roasted tomato ( es), fresh ground black pepper, salt

pancetta, cut into 1/2 inch dice, white bread, lemon mayonnaise ( ), oven roasted tomato (oven-roasted tomatoes), salt, fresh ground black pepper, baby arugula leaves, roughly chopped

canned italian tuna in vegetable oil, caperberries, stem removed, thinly sliced, lemon , juice of, red chili pepper flakes, black olive pesto sauce (black olive pesto), ciabatta rolls, oven roasted tomato (oven-roasted tomatoes), baby arugula, roughly chopped, extra virgin olive oil

chopped walnuts, dinner rolls, peach preserves, mustard-mayonnaise blend, sliced deli roast beef, chopped, sliced havarti cheese, salt and pepper (optional)

tiny potatoes, beef top round roast , trimmed of all visible fat, vegetable juice cocktail, worcestershire sauce, dried basil, baby carrots, tiny boiling onions or 2 small onions, quartered, stalks celery, sliced diagonally into 1-inch pieces

beef , suitable for roasting (silverside, topside...), chunky plum jam, onion, finely chopped, flour (for oven bag), potatoes, butter, mashed garlic, fresh rosemary, finely chopped

short rib of beef, all-purpose flour (or more or less ), seasoning salt, fresh ground black pepper (to taste), garlic powder, oil , as needed for browning sauce, garlic cloves, finely chopped, onions, chopped, dried thyme , rubbed between fingers to release flavor (or to taste), beef broth, dry red wine, white button mushrooms (optional)

beef tenderloin (or other choice ), olive oil, parsley, chopped, cayenne pepper, dry mustard, garlic, minced, paprika, black pepper, kosher salt (or other coarse salt)

beef rib eye steaks, steak seasoning , mccormick steakhouse grinder, olive oil, rosemary, thyme, beef broth, butter

cod fillets, skin removed, kosher salt, fresh ground white pepper, canola oil, shiitake mushroom quinoa , recipe follows, oven roasted tomato , recipe follows, sauteed baby arugula , recipe follows, bacon balsamic vinaigrette , recipe follows, summer corn milk , recipe follows, canola oil, shiitake mushrooms , stems discarded and sliced thin, quinoa, rinsed, drained, chicken stock, kosher salt, fresh ground white pepper, sweet butter, red heirloom tomato, sliced into 4 thick slices, kosher salt, fresh ground white pepper, fresh bay leaf , torn into 4 pieces, fresh garlic, minced, fresh thyme , picked from the stem, extra-virgin olive oil, canola oil, baby arugula, kosher salt, fresh ground white pepper, bacon, balsamic vinegar from modena , italy, sweet butter, ears corn, fresh , preferably picked that day, chopped chives, sweet butter, kosher salt, fresh ground white pepper