Beef Recipes |

Ingredients:

1/4 cup pure olive oil
3 onions, sliced
1 (3 to 4 pound) top or bottom round beef roast
All-purpose flour, for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 to 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, at room temperature
2 rounded tablespoons all-purpose flour

Methods:

1. In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
2. When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
3. To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.

Ingredients:

2 tablespoons vegetable oil
1 (4 pound) chuck roast
1 (10.75-ounce) can condensed cream of mushroom soup
1 package dry onion soup mix
1 cup water
6 potatoes, peeled and quartered
6 carrots, peeled, sliced into 2-inch pieces
2 tablespoons all-purpose flour
1/4 cup water

Methods:

1. In a large flameproof casserole, heat oil and brown a chuck roast on all sides. Drain any excess fat. Add soup, dry onion soup mix, and 1 cup water and stir around meat. Adjust heat to a low simmer, cover, and cook for 2 hours.
2. Later add potatoes and carrots. Cover and continue cooking for about 45 minutes.
3. Remove the roast and vegetables with a slotted spoon to a warm plate or pan cover and allow meat to rest.
4. Meanwhile combine flour with water in a cup stir to remove lumps. Add to casserole dish, raise heat to medium high. Stir continuously and cook until the mixture thickens. Remove from heat. Serve sauce with sliced meat and vegetables.

Ingredients:

1 (3 to 5-pound) beef roast
1 packet Au Jus Seasoning
1 packet dry Italian salad dressing
1 (12-ounce) can tomato juice
1 package baby carrots
3 medium potatoes, peeled, cubed

Methods:

1. Place the meat in the crock pot. Place carrots and potatoes in with the roast. Sprinkle seasoning packets in a mixing bowl with the tomato juice and mix. Don’t worry if there are lumps, they will work out during cooking. Pour the mix over the roast and veggies.
2. Put on low for 8 1/2 hours or high for 4 1/2 hours.

Ingredients:

1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (4 pound) boneless bottom round roast
3 tablespoons vegetable oil
3/4 cup cola soda
1 (12-ounce) bottle chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid hot pepper sauce

Methods:

1. Preheat oven to 350°F (175°C).
2. Combine salt, pepper and garlic powder in a small bowl rub mixture over entire surface of roast; reserve.
3. Heat a large saucepan or skillet on medium-high add oil (do not allow oil to smoke). Place roast into saucepan and brown turn to brown each side. Transfer roast to a roasting pan set aside.
4. Combine cola, chili sauce, Worcestershire sauce and liquid hot pepper sauce mix well. Pour over roast, allowing liquid to collect in roaster. Cover and roast for 2 1/2 to 3 hours or until tender.

Ingredients:

1 (about 3 pounds) boneless beef chuck shoulder, arm or blade pot roast
2 tablespoon vegetable oil, divided use
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups thinly sliced onions (2 medium sized)
3 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup beer or apple cider
1/2 cup water
1 teaspoon dried thyme leaves, crumbled

Methods:

1. Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven brown evenly. Remove roast from Dutch oven season with salt and pepper.
2. Add remaining 1 tablespoon oil to Dutch oven heat until hot. Add onions and garlic cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer (or cider), water and thyme until blended; bring to a boil. Return pot roast to Dutch oven. Reduce heat cover tightly and simmer 2 1/4 to 2 3/4 hours, or until pot roast is fork-tender.
3. Remove pot roast to platter carve into slices.