Easy Roasted Beef Cookbook: 50 Delicious Roasted Beef Recipes [2 ed.]

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Easy Roasted Beef Cookbook 50 Delicious Roasted Beef Recipes

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Table of Contents Tenderloin Roast with Creamy Porcini Sauce 7 Cheesy and Juicy Tacos Roast 10 Bay's Chuck Roast 11 Rump Roast with Mushroom Gravy 12 Sherry Pot Roast 13 Balsamic Trip-tip Beef Roast 16 French Coffee Beef Roast 17 Italian Steamed Roast 18 Zesty Cream Sauce 19 Baked Veggies and Chuck Roast 22 Country Beef Roast 23 Rump Roast with Egg Muffins 24 Cheesy Deli Roast Casserole 25 Creamy Roast Dip 26 Colby Roast Rolls 27 Spanish Grilled Rump Roast 28 Provolone Roast Sandwiches 29 Beer Rib Roast 32

Deli Roast Rolls Casserole 33 Nutmeg Beef Roast 34 Red Wine Roast 35 Blue Nutty Roast Sandwiches 36 Herbed Roast Stew 37 Jumbo Pasta Roast 38 Caffeine Roast 39 Hash Beef Casserole 42 Barbecue Garlic Roast 43 Corned Beef Roast 44 Cajun Beef Roast 45 Italian Dressing Roast 46 Adobo Beef Roast 47 Roquefort Roast Sandwiches 48 Montreal Brie Roast Sandwiches 49 Yogurt Steak Skillet 52 Chuck Wine Roast Stew 53 Mirin Tenderloin Fillets with Brown Sauce and Mushroom 54 Drunk Mushroom Roast 55 Rosy Garlic Roast 56

Prosciutto Beef Roast 57 Greek Roast 58 Classic Cracked Potato and Beef Roast 59 Roasted Bacon Tenderloin 62 Herbed Tenderloin Roast 63 Russet Roast Stew 64 Minty Roast With Butter Gravy 65 Roast Cream 68 Spanish Rump Roast Barbecue 69 Rack of Ribs 101 70 Kosher Eye Roast 71 Soy Sauce Slow Cooker Roast 72

Tenderloin Roast

with Creamy Porcini Sauce

Prep Time: 15 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 489 kcal Fat 25 g Carbohydrates 5.8g Protein 56.8 g Cholesterol 173 mg Sodium 149 mg

Ingredients 1/3 C. dried porcini mushrooms 1 C. warm water 2 1/2 lb trimmed beef tenderloin roast, tied salt and ground black pepper to taste 1 tbsp vegetable oil 1 tbsp unsalted butter 1/2 C. sliced shallots 1 pinch salt 1/4 C. tarragon vinegar

1 C. veal stock 1/4 C. heavy cream 1 tbsp unsalted butter 1 tbsp chopped fresh tarragon salt and ground black pepper to taste

Directions 1. Get a bowl: Place in it the mushroom and cover it with water. Let it soak for 1 h 10 min. Drain the mushroom. Reserve the soaking water. Cut the mushroom into dices. 2. Before you do anything set the oven to 325 F. 3. Sprinkle some salt and pepper over the beef tenderloin. Place a large ovenproof skillet over medium heat. Brown in it the tenderloin for 7 min on each side. Drain it and place it aside. Lower the heat and add 1 tbsp of butter with shallot and salt. Cook them for 6 min. 4. Stir in the vinegar and cook them until they reduces by half. Stir in the stock, cream, 1/2 C. reserved mushroom liquid, mushrooms, salt, and pepper. 5. Place the tenderloin back into the pan and place it in the fridge. Cook it for 50 min. Drain the roast and wrap it loosely in a piece of foil. Place it aside. 6. Place the pan with the onion and drippings mix over high heat and cook it until it starts boiling. Add 1 tbsp of butter with cream, a pinch of salt and pepper to make the sauce. 7. Serve your tenderloin with the sauce warm. 8. Enjoy. Tenderloin Roast with Creamy Porcini Sauce

7

CHEESY

and Juicy Tacos Roast

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 405 kcal Fat 18.5 g Carbohydrates 38.2g Protein 21.9 g Cholesterol 54 mg Sodium 1267 mg

Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 4 tomatoes, chopped 2 C. chopped cooked roast beef 1 (8 oz) jar prepared taco sauce 1 (4 oz) can diced green chile peppers

1/2 tsp cumin 1/8 tsp red pepper flakes, or to taste 6 (7 inch) flour tortillas, warmed 1 1/2 C. shredded Cheddar cheese 2 C. shredded lettuce

Directions 1. Place a large skillet over medium heat. Place the oil in it and heat it. Add the garlic with onion and cook them for 6 min. 2. Stir in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes. Cook them until they start boiling. Lower the heat and cook them for 27 min. 3. Place the tortillas over a working place and place in it 2/3 C. of the roast mix. Sprinkle the cheese on top with lettuce and fold the tacos. 4. Serve your tacos with your favorite toppings. 5. Enjoy.

10

Cheesy and Juicy Tacos Roast

Bay's

Chuck Roast

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 551 kcal Fat 41.9 g Carbohydrates 1.6g Protein 39.4 g Cholesterol 161 mg Sodium 446 mg

Ingredients 2 tsp olive oil 4 lb boneless chuck roast 1 onion, chopped 2 cloves garlic, minced 2 bay leaves

1 tsp salt 1/2 tsp freshly ground black pepper

Directions 1. Before you do anything set the oven to 325 F. 2. Place a large dutch oven over medium heat and heat the oil in it. Add the roast and brown it for 5 min on each side. Drain it and place it aside. 3. Lay the onion with garlic in the bottom of it. Season them with some salt and pepper. Put the roast on top and place the bay leaf on it. 4. Put on the lid and transfer the dutch oven to the oven then cook it for 35 min. Lower the heat to 300 F. Cook the roast for 1 h 32 min. 5. Allow the roast to rest for 14 min. Serve it warm. 6. Enjoy.

Bay's Chuck Roast

11

RUMP ROAST

with Mushroom Gravy

Prep Time: 10 mins Total Time: 4 hrs 40 mins Servings per Recipe: 8 Calories 379 kcal Fat 18.2 g Carbohydrates 8.1g Protein 40.8 g Cholesterol 100 mg Sodium 761 mg

Ingredients 4 lb rump roast 1 (10.75 oz) can condensed cream of mushroom soup 1 (1 oz) package dry onion soup mix 1/2 C. Burgundy wine

2 tbsp all-purpose flour 1 (8 oz) jar sliced mushrooms, drained

Directions 1. Before you do anything set the oven to 300 F. 2. Cover a large roasting pan with a piece of foil and put the roast on it. Drizzle the mushroom soup all over it followed by the onion soup mix. 3. Get a small bowl: Mix in it the flour with wine and pour them all over the roast then arrange the mushroom on it. 4. Cut the roast with foil and cook it in the oven for 4 h 32 min. Allow the roast to rest for 12 min then serve it warm. 5. Enjoy.

12

Rump Roast with Mushroom Gravy

Sherry

Pot Roast

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 4 Calories 336 kcal Fat 22.7 g Carbohydrates 8.9g Protein 22.3 g Cholesterol 77 mg Sodium 1071 mg

Ingredients 1 (3 lb) boneless beef chuck roast 2 (10.75 oz) cans condensed cream of mushroom soup, undiluted 1 (14 oz) can beef broth 1/3 C. dry sherry

1 envelope onion soup mix

Directions 1. Slice the beef roast in half and transfer it to a slow cooker. 2. Get a small bowl: Mix in it the remaining ingredients and pour them all over the roast halves. Put on the lid and cook the roast for 8 h 30 min. 3. Serve your roast warm. 4. Enjoy.

Sherry Pot Roast

13

BALSAMIC

Trip-tip Beef Roast

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 425 kcal Fat 25.6 g Carbohydrates 6g Protein 40 g Cholesterol 126 mg Sodium 862 mg

Ingredients 3 cloves garlic, coarsely chopped kosher salt to taste 1 tbsp olive oil 1 (3 lb) beef tri-tip roast at room temperature, trimmed 2 tsp kosher salt, or to taste, divided 1 tbsp whole black peppercorns, coarsely ground 1 tbsp whole white peppercorns, coarsely ground 1 tbsp whole green peppercorns,

coarsely ground 1 tbsp whole pink peppercorns, coarsely ground 1 tbsp butter Pan sauce: 1 1/3 tbsp all-purpose flour 3 C. rich veal stock 1 pinch salt, or to taste 1 pinch cayenne pepper, or to taste 1 tbsp balsamic vinegar

Directions 1. Get a grinder: Grind in it the a pinch of kosher salt with garlic until they becomes smooth. Add the olive oil and mix them well. Coat the roast with the garlic mix then season it with 1 tsp of kosher salt. Crush the peppercorn and press them into the roast. Place the roast in the fridge for 1 h. Place in the room to rest for 1 h. Before you do anything set the oven to 450 F. Place a large greased pan over medium heat. Cook it in the oven for 17 min. 2. Flip the roast and lower the oven heat to 200 F. Cook it for 17 min. Wrap the roast loosely in a large piece of foil and allow it to rest for 17 min. 3. Pour the roast drippings into a heavy saucepan over medium heat. Add the flour and mix them. Cook the mix to make the sauce for 3 min while mixing all the time. 4. Stir in the stock. Increase the heat to medium high and cook it until it starts boiling. Lower the heat and simmer the sauce until half of it remains while stirring all the time. 5. Season the sauce with some cayenne pepper and salt then add the balsamic vinegar and heat the sauce for 1 min. Serve your roast warm with the balsamic sauce. Enjoy. 16

Balsamic Trip-tip Beef Roast

French Coffee Beef Roast

Prep Time: 1 hr Total Time: 1 day Servings per Recipe: 8 Calories 538 kcal Fat 38.8 g Carbohydrates 8.2g Protein 36.6 g Cholesterol 125 mg Sodium 11820 mg

Ingredients 8 C. warm water 8 C. brewed French-roast coffee 1 C. kosher salt 1 (1 oz) package dry French onion soup mix 1 onion, diced 1/4 C. minced garlic 2 tbsp Worcestershire sauce 1 (6 lb) standing beef rib roast

2 tsp garlic powder, or to taste 2 tsp onion powder, or more to taste ground black pepper to taste

Directions 1. Get a bowl: Mix in it the warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce. 2. Transfer the mix to a large stockpot and add to it the onion soup mix with some salt to make the brine. Place the roast in it and place it in the fridge for 9 h. 3. Before you do anything set the oven to 375 F. Drain the roast and dry it. Season it with onion and garlic powder and some black pepper. 4. Place the roast aside to rest for 1 h 10 min. Transfer to a roasting pan and cook it for 1 h 10 min. Turn off the oven and leave its door open. 5. Set the oven again to 130 F and cook the roast for 38 min. Serve it warm. 6. Enjoy.

French Coffee Beef Roast

17

ITALIAN

Steamed Roast

Prep Time: 15 mins Total Time: 3 hrs 45 mins Servings per Recipe: 8 Calories 618 kcal Fat 46.5 g Carbohydrates 2.8g Protein 45.4 g Cholesterol 138 mg Sodium 632 mg

Ingredients 1 1/2 C. water 3 cubes beef bouillon 1 tsp salt 1 tsp crushed garlic 2 tbsp Italian seasoning 1 tsp freshly ground black pepper 2 tbsp dried oregano

2 tbsp dried basil 1/2 tsp dried red pepper flakes 4 lb rump roast 1/2 C. vegetable oil

Directions 1. Place a kettle on the stove and stir it the water with bouillon cubes. 2. Get a small bowl: Add the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes then stir them. 3. Brush the roast with 1/2 C. of oil then coat with the spices mix. Transfer the roast to the kettle. 4. Cook the water until it starts boiling. Lower the heat and cook it for 3 h 32 min. Serve your roast warm. 5. Enjoy.

18

Italian Steamed Roast

Zesty

Prep Time: 10 mins

Cream Sauce

Total Time: 10 mins Servings per Recipe: 12 Calories 96 kcal Fat 10.1 g Carbohydrates 1.3g Protein 0.6 g Cholesterol 11 mg Sodium 68 mg

Ingredients 2 C. sour cream 1 C. mayonnaise 1/4 C. prepared horseradish 1/4 C. chopped fresh dill 1 squeeze fresh lemon juice, or to taste

1 pinch salt to taste

Directions 1. Get a small mixing bowl: Whisk in it all the ingredients. Serve your sauce right away. 2. Enjoy.

Zesty Cream Sauce

19

BAKED VEGGIES

and Chuck Roast

Prep Time: 1 hr Total Time: 2 hrs Servings per Recipe: 4 Calories 1047 kcal Fat 55.2 g Carbohydrates 82.3g Protein 51.2 g Cholesterol 161 mg Sodium 763 mg

Ingredients 2 lb beef chuck roast, cubed 4 tbsp olive oil 1 onion, chopped 1/4 lb fresh mushrooms, sliced 4 carrots, coarsely chopped 4 large russet potatoes, cut into quarters 2 stalks celery, chopped 4 cloves garlic, minced

2 tbsp all-purpose flour 1 bay leaf 2 C. beef broth 1/2 C. red wine 1/4 C. tomato paste salt and pepper to taste

Directions 1. Before you do anything set the oven to 450 F. 2. Toss the beef with 2 tbsp of olive oil in a large broiling pan. Cook it in the oven for 32 min. 3. Toss the onions, mushrooms, carrots, potatoes, celery, and garlic in another broiling pan. Toss it with the rest of the oil then cook it for 38 min in the oven. 4. Drain the beef from the pan and place it aside. Transfer the pan over medium heat and stir into it the wine. Cook it until it starts boiling. 5. Transfer the wine mix to dutch oven with the roasted beef and stir in the broth with tomato paste and bay leaf. Cook the stew over medium heat until it starts boiling. 6. Lower the heat and put on the lid. Cook the soup for 42 min. Toss the roasted veggies in the roasting pan with 2 tbsp of flour. 7. Transfer the veggies mix to pot and cook them until they start simmering. Put on the lid and cook the soup for 22 min. Serve your soup warm. 8. Enjoy.

22

Baked Veggies and Chuck Roast

Country

Beef Roast

Prep Time: 15 mins Total Time: 2 hrs 10 mins Servings per Recipe: 12 Calories 281 kcal Fat 18.5 g Carbohydrates 3.4g Protein 23.8 g Cholesterol 69 mg Sodium 184 mg

Ingredients 1 (3 lb) boneless beef eye of round roast 1/2 tsp ground black pepper 2 tbsp vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced 1 tbsp finely chopped fresh parsley

1 (26 oz) carton Beef Stock 1/4 C. all-purpose flour

Directions 1. Before you do anything set the oven to 325 F. 2. Sprinkle some salt and pepper all over the beef roast and place it in a roasting pan. Place it in the oven and cook it for 1 h 32 min. 3. Drain the roast and wrap it in a piece of foil then let it rest for 17 min. 4. Place the roasting pan with drippings over medium heat. Stir into it the oil with onion, garlic, parsley and remaining black pepper. Cook them for 6 min. 5. Get a small bowl: Whisk in it the flour with stock. Stir the mix into the roasting pan and cook it until it starts boiling to make the gravy. 6. Serve your roast warm with the onion gravy. 7. Enjoy.

Country Beef Roast

23

RUMP ROAST

with Egg Muffins

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 663 kcal Fat 36.4 g Carbohydrates 26.9g Protein 53.1 g Cholesterol 236 mg Sodium 317 mg

Ingredients 2 lb rump roast garlic powder to taste salt to taste freshly ground pepper, to taste 1/4 tsp salt 1 C. all-purpose flour

2 eggs, beaten 1 C. milk

Directions 1. Before you do anything set the oven to 375 F. 2. Season the roast with garlic powder, a pinch of salt and pepper. Thread in it a thermometer. Place the roast on wire rack in a roasting pan. 3. Cook it in the oven for 1 h 32 min or until it reaches 135 F. Drain the roast and place it aside. 4. Before you do anything set the oven to 400 F. 5. Divide the drippings of the roast in the pan between 4 muffins tin then place it in the oven for 4 min. 6. Get a small bowl: Beat in it the eggs well. Get another bowl: Combine in it the flour with a pinch of salt. Add the beaten eggs followed by the milk gradually while whisking all the time. 7. Pour the batter over the drippings in the muffin tins and cook them in the oven for 22 min. Serve your muffins warm with the roast. 8. Enjoy.

24

Rump Roast with Egg Muffins

Cheesy

Deli Roast Casserole

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 535 kcal Fat 37.3 g Carbohydrates 7.6g Protein 42.5 g Cholesterol 552 mg Sodium 1582 mg

Ingredients cooking spray 10 eggs, beaten 1 (10.5 oz) can condensed cream of mushroom soup 2 C. shredded Cheddar cheese 8 oz deli-style roast beef, chopped

1/2 tsp ground black pepper

Directions 1. Before you do anything set the oven to 350 F. Grease a baking dish. 2. Get a mixing bowl: Mix in it the cream of mushroom with eggs. Fold in the roast with cheese, a pinch of salt and pepper. 3. Pour the mix into the casserole dish and cook it in the oven for 48 min. Serve your roast casserole warm. 4. Enjoy.

Cheesy Deli Roast Casserole

25

CREAMY

Roast Dip

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 12 Calories 113 kcal Fat 10.5 g Carbohydrates 2.8g Protein 2.2 g Cholesterol 29 mg Sodium 253 mg

Ingredients 1 (13 oz) can roast beef, drained 1 oz dry onion soup mix 1 (8 oz) package cream cheese, softened

1 (8 oz) container sour cream

Directions 1. Get a mixing bowl: Combine in it all the ingredients and mix them well. Chill the dip in the fridge until ready to serve. 2. Enjoy.

26

Creamy Roast Dip

Colby

Roast Rolls

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 533 kcal Fat 26.6 g Carbohydrates 48.4g Protein 26.1 g Cholesterol 70 mg Sodium 1388 mg

Ingredients 1 (4 oz) package cream cheese, softened 1 tsp ground cumin 1 clove garlic, minced 1/8 tsp dried red pepper flakes 6 tomato and oregano tortillas 6 lettuce leaves - rinsed and dried

12 slices deli sliced roast beef 1 avocado, cubed 1 tomato, seeded and chopped 1 C. shredded Colby-Monterey Jack cheese

Directions 1. Get a small bowl: Combine in it the cream cheese, cumin, garlic, and chili flakes. Stir them well. 2. Spread the mix all over the tortillas making a thin layer then top them with lettuce, 2 slices of beef roast, avocado, tomato and shredded cheese. 3. Roll the tortillas tightly then serve them with your favorite dip. 4. Enjoy.

Colby Roast Rolls

27

SPANISH

Grilled Rump Roast

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 485 kcal Fat 32.5 g Carbohydrates 0.5g Protein 44.8 g Cholesterol 138 mg Sodium 344 mg

Ingredients 5 lb boneless rump roast 2 cloves garlic, sliced 1 tsp Spanish paprika 1 tsp salt 1 tsp pepper 1/4 tsp dried rosemary

1/4 tsp dried thyme

Directions 1. Preheat the grill. 2. Make some slits with a sharp knife in the sides of the roast and fill them with the garlic slices. 3. Get a small bowl: Mix in it the paprika, salt, pepper, rosemary, and thyme. Massage the rub into the beef. 4. Put the roast on a rotisserie and grill it for 4 h 30 min. Cover the roast with a piece of foil and allow it to rest for 22 min then serve it. 5. Enjoy.

28

Spanish Grilled Rump Roast

Provolone

Roast Sandwiches

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 397 kcal Fat 19.2 g Carbohydrates 23g Protein 34.4 g Cholesterol 77 mg Sodium 1629 mg

Ingredients 2 hoagie buns, split 2 tbsp mayonnaise 2 tsp prepared coarse-ground mustard 1 lb deli sliced roast beef 2 tomatoes, thinly sliced 1/2 red onion, thinly sliced

4 slices provolone cheese salt and pepper to taste

Directions 1. Preheat the broiler. 2. Slice the rolls in half then cook them in a bread toaster until they are toasted. 3. Place the rolls slices over a baking sheet and spread over them the mustard with mayonnaise. 4. Place the beef slices on top followed by the tomato, onion, provolone cheese, a pinch of salt and pepper. 5. Cook the sandwiches in the oven for 5 min until the cheese melts. Serve your sandwiches warm. 6. Enjoy.

Provolone Roast Sandwiches

29

BEER

Rib Roast

Prep Time: 5 mins Total Time: 9 hrs 5 mins Servings per Recipe: 8 Calories 388 kcal Fat 28.1 g Carbohydrates 6.2g Protein 24.4 g Cholesterol 82 mg Sodium 453 mg

Ingredients 1 lb sliced fresh mushrooms 1 (4 lb) standing beef rib roast 1 (1.25 oz) envelope onion soup mix

1 (12 fluid oz) bottle beer ground black pepper

Directions 1. Lay the mushroom in a slow cooker and place the roast on it. Season it with the onion soup mix followed by the beer, a pinch of salt and pepper. 2. Put on the lid and cook the roast for 9 h 30 min on low. Serve your roast warm. 3. Enjoy.

32

Beer Rib Roast

Deli

Roast Rolls Casserole

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 3 Calories 528 kcal Fat 29.6 g Carbohydrates 19.4g Protein 45.5 g Cholesterol 158 mg Sodium 1677 mg

Ingredients 1 pint ricotta cheese 1 egg 2 tsp garlic powder 2 tsp onion powder 2 tsp Italian-style seasoning 1 lb shredded mozzarella cheese, divided

1 (16 oz) jar spaghetti sauce 1 lb deli sliced roast beef

Directions 1. Before you do anything set the oven to 375 F. 2. Get a mixing bowl: Mix in it the ricotta cheese, egg, garlic powder, onion powder, Italianstyle seasoning and half the mozzarella cheese. 3. Spoon a tbsp of the mix into a slice of roast and roll it tightly. 4. Lay half C. of the spaghetti in the bottom of a baking dish then lay the beef rolls on it. Drizzle the rest of the sauce on top then cook it in the oven for 42 min. 5. Sprinkle the remaining cheese on top and broil the dish in the oven for 4 min. Serve it hot. 6. Enjoy.

Deli Roast Rolls Casserole

33

NUTMEG

Beef Roast

Prep Time: 20 mins Total Time: 6 hrs 55 mins Servings per Recipe: 8 Calories 683 kcal Fat 55.8 g Carbohydrates 2.3g Protein 40.7 g Cholesterol 161 mg Sodium 831 mg

Ingredients 2 tbsp fresh rosemary 2 tbsp fresh thyme leaves 2 bay leaves 4 cloves garlic 1 large shallot, peeled and quartered 1 tbsp grated orange zest 1 tbsp coarse salt 1 tsp freshly ground black pepper 1/2 tsp ground nutmeg

1/4 tsp ground cloves 2 tbsp olive oil 2 (2 lb) beef tenderloin roasts, trimmed

Directions 1. Get a food processor: Add to it the rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Blend them smooth while adding the oil gradually. 2. Coat then tenderloins with the mix and place them on greased casserole dish. Place a large piece of foil over them and place them in the fridge for 7 h. 3. Before you do anything set the oven to 400 F. Transfer the tenderloins to a rack in a roasting pan and cook them in the oven for 40 min. 4. Place a piece of foil over the tenderloins and allow them to rest for 12 min. Serve them warm. 5. Enjoy.

34

Nutmeg Beef Roast

Red Wine Roast

Prep Time: 15 mins Total Time: 2 hrs 55 mins Servings per Recipe: 8 Calories 551 kcal Fat 37.1 g Carbohydrates 3.9g Protein 45.2 g Cholesterol 142 mg Sodium 273 mg

Ingredients 1 (7 lb) standing rib roast 1/8 tsp salt 1 pinch ground black pepper 6 tbsp red wine 2 C. Swanson(R) Beef Stock or Swanson(R) Unsalted Beef Stock

1/4 C. all-purpose flour

Directions 1. Before you do anything set the oven to 325 F. 2. Sprinkle the salt and pepper all over the roast and transfer it to a roasting pan. Cook it in the oven for 2 h 22 min. 3. Transfer the roast to a cutting board and allow it to rest for 22 min. 4. Transfer the roast drippings from the pan to a saucepan. Add the wine and cook them until they start boiling. Cook the sauce for 6 min over medium heat. 5. Strain the sauce and pour it back into the saucepan. Get a small bowl: Add the stock with flour and mix them well. Add the mix to the pan gradually while mixing all the time. 6. Simmer the sauce for 6 min until it becomes thick. Adjust the seasoning of the sauce the serve it warm with the roast. 7. Enjoy.

Red Wine Roast

35

BLUE NUTTY

Roast Sandwiches

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 583 kcal Fat 31.6 g Carbohydrates 37.9g Protein 37.8 g Cholesterol 80 mg Sodium 2000 mg

Ingredients 4 whole wheat sub rolls, lightly toasted 1/3 C. light mayonnaise 16 fresh basil leaves 1 lb thinly sliced cooked deli roast beef

3/4 C. crumbled blue cheese 1/2 C. toasted walnuts

Directions 1. Lay 1 to 2 tbsp of mayo on one side of the rolls. Top them with 4 basil leaves, roast beef, blue cheese and walnuts. 2. Serve your sandwiches. 3. Enjoy.

36

Blue Nutty Roast Sandwiches

Herbed

Prep Time: 20 mins

Roast Stew

Total Time: 6 hrs 50 mins Servings per Recipe: 8 Calories 777 kcal Fat 57.3 g Carbohydrates 7.5g Protein 54.5 g Cholesterol 198 mg Sodium 539 mg

Ingredients

Directions

1 (5 lb) bone-in beef pot roast salt and pepper to taste 1 tbsp all-purpose flour, or as needed 2 tbsp vegetable oil 8 oz sliced mushrooms 1 medium onion, chopped 2 cloves garlic, minced 1 tbsp butter 1 1/2 tbsp all-purpose flour 1 tbsp tomato paste 2 1/2 C. chicken broth 3 medium carrots, cut into chunks 2 stalks celery, cut into chunks 1 sprig fresh rosemary 2 sprigs fresh thyme

1. Sprinkle some salt and pepper over the roast then pat the flour on top of it while shaking the excess. 2. Heat the oil in a large pan. Brown in it the roast for 7 min on each side. Drain it and place it aside. 3. Lower the heat and add the butter with mushroom. Cook them for 5 min. Add the onion and cook them for 6 min. Stir in the garlic and cook them for an extra minute. 4. Add the 1 1/2 tbsp of flour and cook them for a minute. Stir in the tomato paste and cook them for another minute. 5. Stir in the stock gradually and cook the mix until it starts simmering. Lay the celery with carrot in a slow cooker and put the beef roast on it. 6. Top it with the thyme and rosemary followed by the mushroom mix. Put on the lid and cook the stew for 7 h on low. 7. Adjust the seasoning of the stew then serve it warm. 8. Enjoy.

Herbed Roast Stew

37

JUMBO

Pasta Roast

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 3 Calories 556 kcal Fat 28.2 g Carbohydrates 42.3g Protein 33.6 g Cholesterol 89 mg Sodium 1901 mg

Ingredients 12 oz jumbo pasta shells 1 1/2 lb thinly sliced deli roast beef 4 (10.25 oz) cans beef gravy 1 (10 oz) bottle cream-style

horseradish sauce 8 oz shredded Cheddar cheese

Directions 1. Before you do anything set the oven to 350 F. Coat a large casserole dish with some oil or butter. 2. Bring a salted pot of water to a boil and cook in it the pasta according to the instructions on the package. Drain it and place it aside to cool down completely. 3. Place a pot over medium heat. Cook in it the roast with gravy for 12 min. Spoon the mix into the pasta shells and place them in the greased casserole dish. 4. Lay 1 1/2 tsp of horseradish sauce over each stuffed shell and pour over them the rest of the gravy. 5. Sprinkle the cheese on top and cook the casserole for 22 min. Serve your roasted pasta hot. 6. Enjoy.

38

Jumbo Pasta Roast

Caffeine Roast

Prep Time: 30 mins Total Time: 5 hrs 30 mins Servings per Recipe: 6 Calories 855 kcal Fat 64.6 g Carbohydrates 11.4g Protein 54.5 g Cholesterol 233 mg Sodium 250 mg

Ingredients 2 tbsp butter 1 tbsp vegetable oil 4 lb beef chuck roast 2 large yellow onions, chopped 2 cloves garlic, minced freshly ground pepper, to taste 6 C. brewed coffee

2 C. sliced fresh mushrooms 3 tbsp cornstarch salt to taste 1/2 C. sour cream

Directions 1. Place a pot over medium heat. Cook in it the butter until it melts. Brown in it the roast for 5 min on each side. Drain it and place it aside. 2. Add the onion to the pot and cook it for 6 min. Stir in the garlic and cook them for 1 min. Place the roast back with mushroom and coffee. 3. Increase the heat to high and cook the roast stew until it starts boiling. Lower the heat and cook the roast for 2 h 26 min. Flip the roast and cook it for 2 h 26 min. 4. Drain the roast and place it aside. Spoon half C. of the coffee mix from the pot to a mixing bowl and whisk it with the cornstarch. 5. Pour the mix back into the pot and cook it until it becomes thick to make the gravy. Stir in the cream with a pinch of salt and heat the gravy. 6. Serve your roast warm with the gravy. 7. Enjoy.

Caffeine Roast

39

HASH

Beef Casserole

Prep Time: 15 mins Total Time: 8 hrs Servings per Recipe: 3 Calories 408 kcal Fat 26 g Carbohydrates 27.3g Protein 26.3 g Cholesterol 82 mg Sodium 2688 mg

Ingredients 1 lb boneless beef roast 2 C. water 3 drops Worcestershire sauce 2 C. milk 1 (10.75 oz) can condensed cream of chicken soup 1/2 C. shredded Cheddar cheese 2 C. frozen hash brown potatoes 1 tbsp curry powder

1 tbsp salt 1 tsp garlic powder 1 tsp seasoned salt 1/4 tsp paprika 1 pinch ground black pepper

Directions 1. Stir the beef roast with water and Worcestershire sauce in a slow cooker. Put on the lid and cook it for 7 h 30 min on low. Drain the roast and place it aside to cool down slightly. 2. Before you do anything set the oven to 375 F. 3. Shred the roast and place it aside. Place a large saucepan over medium heat. Stir in the milk with chicken soup. Cook them until they start boiling. Add the cheese and stir it until it melts. 4. Turn off the heat. Stir in the beef with hash brown, curry powder, salt, garlic powder, seasoned salt, paprika, and pepper. 5. Transfer the mix to a greased baking dish then cook it in the oven for 38 min. Allow the roast casserole to rest for 6 min then serve it. 6. Enjoy.

42

Hash Beef Casserole

Barbecue

Garlic Roast

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 284 kcal Fat 9.2 g Carbohydrates 17.4g Protein 31.2 g Cholesterol 80 mg Sodium 524 mg

Ingredients 1 (2 lb) beef round roast 2 large carrots, chopped 1 large onion, thinly sliced 2 stalks celery, chopped 1 tsp garlic powder ground black pepper to taste

1/2 C. Worcestershire sauce 1/2 C. barbeque sauce

Directions 1. Stir all the ingredients in a slow cooker. Put on the lid and cook them for 7 h on low. 2. Serve your roast warm. 3. Enjoy.

Barbecue Garlic Roast

43

CORNED

Beef Roast

Prep Time: 15 mins Total Time: 5 hrs 15 mins Servings per Recipe: 2 Calories 465 kcal Fat 26.1 g Carbohydrates 28.4g Protein 28.1 g Cholesterol 134 mg Sodium 1560 mg

Ingredients 1 (5 1/2 lb) corned beef brisket with spice packet 7 small potatoes, peeled and diced 4 carrots, peeled and diced

3 cloves garlic, chopped 1 medium onion, diced

Directions 1. Before you do anything set the oven to 300 F. 2. Get a roasting pan: Place the brisket in it then surround it with potato and carrot. Put the garlic with onion on the roast then season them with some salt and pepper. 3. Sprinkle the seasoning packet over the roast then fill the pan with enough water to cover the veggies. Put on a large piece of foil to a cover the pan. 4. Cook the roast in the oven for 5 h 45 min. Serve it warm. 5. Enjoy.

44

Corned Beef Roast

Cajun

Beef Roast

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 6 Calories 148 kcal Fat 9.7 g Carbohydrates 1.1g Protein 13.4 g Cholesterol 36 mg Sodium 311 mg

Ingredients 2 tsp garlic, minced 1/2 tsp prepared horseradish 1 tsp hot pepper sauce 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground black pepper

2 tsp Cajun seasoning 2 tbsp olive oil 2 tbsp malt vinegar 2 lb beef eye of round roast

Directions 1. Get a small bowl: Mix in it the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar to make the marinade. 2. Make several holes in the roast with a meat fork then place it in a large zip lock bag. Add the marinade and shake it roughly to coat it with it. 3. Place the roast in the fridge for an overnight. 4. Transfer the roast to a slow cooker with the remaining marinade. Put on the lid and cook it for 9 h. Allow the roast to rest for 17 min then serve it warm. 5. Enjoy.

Cajun Beef Roast

45

ITALIAN

Dressing Roast

Prep Time: 1 day Total Time: 1 d 3 h 30 m Servings per Recipe: 6 Calories 562 kcal Fat 46.2 g Carbohydrates 6.1g Protein 29.6 g Cholesterol 121 mg Sodium 1030 mg

Ingredients 3 lb beef chuck roast 1 (16 oz) bottle Italian-style salad dressing 3 cloves garlic, minced

ground black pepper to taste

Directions 1. Get a large bowl: Place in it the roast and coat it with the dressing. Place it in the fridge for 24 h. 2. Before you do anything set the oven to 285 F. Cover a large casserole dish with a piece of foil. 3. Place the roast in the middle of the pan then massage the garlic with to it. Drizzle the rest of the marinade on it and cook it for 1 h 32 min. 4. Change the oven heat to 375. Cook the roast for 2 h 10 min. Cover it with a piece of foil and allow it to rest for 16 min then serve it warm. 5. Enjoy.

46

Italian Dressing Roast

Adobo

Beef Roast

Prep Time: 10 mins Total Time: 4 hrs 35 mins Servings per Recipe: 6 Calories 430 kcal Fat 23.9 g Carbohydrates 3.9g Protein 47.2 g Cholesterol 139 mg Sodium 253 mg

Ingredients 2 tbsp olive oil, or as needed, divided 2 1/4 lb seasoned beef loin tri-tip roast 1 yellow onion, halved and sliced 1/2 C. water 1 beef bouillon cube

1 clove garlic, minced 1 pinch adobo seasoning

Directions 1. Grease a slow cooker with 1 tbsp of olive oil. 2. Place a large pan over medium heat. Heat the remaining oil in it. Brown in it the roast for 6 min on each side. Drain it and place it in the slow cooker. 3. Add the onion to the pan and cook it for 6 min. Stir in the water with bouillon cube, garlic and adobo seasoning. Cook them for 6 min. 4. Pour the mix all over the roast. Put on the lid and cook it for 4 h 20 min on high. Serve your roast warm. 5. Enjoy.

Adobo Beef Roast

47

ROQUEFORT

Roast Sandwiches

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 652 kcal Fat 23.3 g Carbohydrates 77.3g Protein 34.7 g Cholesterol 96 mg Sodium 1983 mg

Ingredients 3 tbsp unsalted butter 6 large shallots, sliced salt and black pepper to taste 2 French baguettes, halved lengthwise 2 tbsp Dijon mustard, or to taste 1 C. Roquefort cheese, crumbled 1 lb thinly sliced deli roast beef

1/2 C. cold heavy cream 1 1/2 tbsp finely shredded horseradish root 1 pinch salt and white pepper to taste

Directions 1. Place a large pan over medium heat. Cook in it the butter until it melts. Add the shallot and cook it for 12 min with a pinch of salt and pepper. Place it aside. 2. Lay the mustard on cut sides of the baguettes and top them with some Roquefort cheese. 3. Lay the roast on the bottom slices of bread then top them with the cooked onion and cover them with the second pieces of bread. 4. Cut the sandwiches into pieces to fit in your Panini machine then prepare them according to the instructions on the package until they become crisp for 5 min. 5. Whisk the heavy cream until it soft peaks and becomes creamy then place it in a small bowl. Add the horseradish with a pinch of salt and pepper. Whisk them well to make the dip. 6. Serve your roast sandwiches with the cream dip. 7. Enjoy.

48

Roquefort Roast Sandwiches

Montreal Brie

Roast Sandwiches

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 575 kcal Fat 26.7 g Carbohydrates 45.7g Protein 35.9 g Cholesterol 99 mg Sodium 1380 mg

Ingredients 1 lb top round beef, cut into 1-inch pieces 1 tbsp Worcestershire sauce 2 tsp Montreal steak seasoning 1 tbsp extra-virgin olive oil 2 small sweet onions, sliced 1/3 C. balsamic vinegar 1/4 tsp salt

1/4 tsp cracked black pepper 1 tsp canola oil 4 (6 inch) submarine sandwich roll, split 6 oz Brie cheese, torn into pieces

Directions 1. Get a large bowl: Mix in it the beef, Worcestershire sauce, and Montreal steak seasoning. Place them aside. 2. Place a large pan over medium heat and heat the oil in it. Add the onion and cook it for 16 min. Stir in the vinegar with a pinch of salt and pepper. 3. Lower the heat and cook it for 12 min. Place it aside. 4. Before you do anything preheat the grill to 400 F and grease it. 5. Get a mixing bowl: Drain the beef from the marinade and stir it with the canola oil. Grill the beef for 7 min on each side. 6. Lay the sandwich roll over a baking tray and lay on it the balsamic onion on the bottom rolls. Top it with the grill beef and brie cheese. 7. Broil the sandwiches in a preheated oven for 6 min until the cheese melts then serve them warm. 8. Enjoy.

Montreal Brie Roast Sandwiches

49

YOGURT

Steak Skillet

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 421 kcal Fat 31.8 g Carbohydrates 6.7g Protein 26.9 g Cholesterol 71 mg Sodium 687 mg

Ingredients 1 C. plain yogurt 1 tsp ginger garlic paste 2 tsp crushed red pepper flakes 1/2 tsp ground black cumin 1/2 tsp ground cloves 1/4 tsp ground turmeric 2 tsp salt

2 lb round steak, cut into pieces 3/4 C. vegetable oil 1 medium onion, thinly sliced 1 1/2 tbsp lemon juice 1 bunch fresh cilantro, for garnish 4 fresh green chilies, for garnish

Directions 1. Get a large bowl: Whisk in it the yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Add the beef and coat it with the mix. Place it aside for 17 min. 2. Place a large pan over medium heat. Heat the oil in it. Add he onion and cook it for 6 min. Reserve 1 tbsp of onion and place it aside. 3. Lower the heat and add the beef then cook them for 27 min while adding some water if needed. Stir in the lemon juice and cook them for 12 min. 4. Serve your yogurt beef skillet with chilies, the reserved onion and cilantro. 5. Enjoy.

52

Yogurt Steak Skillet

Chuck Wine

Roast Stew

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 393 kcal Fat 22.6 g Carbohydrates 9.6g Protein 25 g Cholesterol 90 mg Sodium 866 mg

Ingredients 1 small onion, very thinly sliced 3 1/2 lb boneless beef chuck roast 1 tsp kosher salt 1 tsp freshly ground black pepper 4 large cloves garlic, very thinly sliced 2 C. dry red wine 2 (14.5 oz) cans diced tomatoes, undrained 1 C. beef broth 1 tbsp Worcestershire sauce 1 tbsp dried rosemary

1 tbsp dried oregano 1 tbsp dried basil 2 tsp dried thyme 1 tsp kosher salt 1 tsp freshly ground black pepper 3 tbsp tomato paste (optional)

Directions 1. Lay half of the onion in a greased slow cooker. Sprinkle 1 tsp of kosher salt and black pepper on all the roast. Place it over the onion and top it with garlic. 2. Get a bowl: Stir in it the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 tsp kosher salt, and 1 tsp black pepper. 3. Pour the mix all over the roast and put on the lid. Cook the roast stew for 9 h on low. 4. Drain the roast and place it aside. Transfer the sauce in the slow cooker to a heavy saucepan and stir into it the tomato paste. Cook the sauce for 12 min until it thickens. 5. Serve it warm with the roast. 6. Enjoy.

Chuck Wine Roast Stew

53

MIRIN TENDERLOIN FILLETS

Prep Time: 25 mins

with Brown Sauce and Mushroom

Total Time: 45 mins Servings per Recipe: 4 Calories 872 kcal Fat 76.9 g Carbohydrates 5.2g Protein 34.7 g Cholesterol 229 mg Sodium 189 mg

Ingredients 2 tbsp olive oil 4 (8 oz) beef tenderloin filets Kosher salt and freshly ground black pepper, to taste 3 tbsp unsalted butter 2 tbsp minced fresh ginger 1 tbsp minced fresh garlic 1/2 C. thinly sliced fresh shiitake

mushrooms 3 tbsp sake 2 tbsp mirin (sweetened rice wine) 1 tbsp finely chopped garlic chives 3/4 C. unsalted butter

Directions 1. Before you do anything set the oven to 400 F. 2. Place a large pan over medium heat and heat the oil in it. Sprinkle some salt and pepper over the tenderloin fillets. 3. Brown them in the pan for 4 min on each side. Place the pan with the fillet to the oven and cook them for 14 min. Place them aside to rest for 6 min. 4. Place a heavy saucepan over medium heat. Cook in it 3 tbsp of butter until it melts. Add the garlic with ginger and cook them for 2 min. 5. Stir in the mushroom and cook them for 5 min. Add the mirin with sake and cook them until they liquid reduces by half. 6. Place another saucepan over medium heat. Cook in it the butter until it melts and become brown for 7 min. Season it with some salt and pepper. 7. Spoon the hot brow brown over the fillets and serve them with the mushroom gravy. 8. Enjoy.

54

Mirin Tenderloin Fillets with Brown Sauce and Mushroom

Drunk Mushroom Roast

Prep Time: 1 hr Total Time: 2 hrs 30 mins Servings per Recipe: 12 Calories 167.6 Fat 9.2 g Cholesterol 37.1 mg Sodium 816 mg Carbohydrates 4.7 g Protein 14.2 g

Ingredients 1 1/2 lbs boneless bottom round roast 1 envelope dry onion soup mix 5 oz red wine 2 (14 oz) cans beef broth 1 C. thinly sliced carrot 1 stalk celery (sliced thin)

4 baby portabella mushrooms (thinly sliced) salt and pepper

Directions 1. Before you do anything set the oven to 350 F. 2. Get a mixing bowl: Add the onion soup, half the beef broth, and the wine. Whisk them well. Season the roast with some salt and pepper. 3. Place the beef in a roasting pan and pour the soup mix all over it. Cook it in the oven until it is done to your liking. 4. Place a pan over medium heat. Heat in it 2 tbsp of oil. Cook in it the celery with carrot for 3 min. Stir in the mushroom and cook them for 3 min. 5. Pour in the drippings and remaining soup mix from the roast with canned broth. Cook the mix until it becomes thick to make the sauce. 6. Serve your sauce hot with the roast. 7. Enjoy.

Drunk Mushroom Roast

55

ROSY GARLIC

Roast

Prep Time: 5 mins Total Time: 24 hrs 5 mins Servings per Recipe: 6 Calories 529.3 Fat 32.3 g Cholesterol 161.6 mg Sodium 446.1 mg Carbohydrates 0.7 g Protein 55.1 g

Ingredients 3 1/2 lbs rump roast 3 beef bouillon cubes, crushed 1 tbsp fresh rosemary, chopped 1/2 tsp garlic powder

seasoning salt pepper

Directions 1. Get a slow cooker: Grease it and place in it the roast. Brush the roast with some olive oil. 2. Get a small bowl: Mix in it the rest of the ingredients and sprinkle them over the roast. Put on the lid and cook it for 25 h on low. Serve your roast warm. 3. Enjoy..

56

Rosy Garlic Roast

Prosciutto

Prep Time: 15 mins

Beef Roast

Total Time: 4 hrs 15 mins Servings per Recipe: 4 Calories 731 Fat 55.8 g Cholesterol 172.5 mg Sodium 278.7 mg Carbohydrates 2.3 g Protein 46.7 g

Ingredients 2 tbsp olive oil 2 tbsp chopped fresh thyme 2 garlic cloves, chopped 1 tbsp tomato paste 1 kg beef pocket roast 8 slices prosciutto

1/2 C. red wine 1/2 C. beef stock

Directions 1. Before you do anything set the oven to 130 F. 2. Get a small bowl: Add the thyme, oil, garlic and tomato paste. Mix them well. Coat the beef with the mix. 3. Wrap the prosciutto around the roast and secure it with a kitchen twine. Place it in a large greased oven proof pan and brown it for 5 min on each side. 4. Stir in the stock with wine and place a piece of foil over the roast loosely. Place it in the oven and cook it for 4 h 10 min. Serve it warm. 5. Enjoy.

Prosciutto Beef Roast

57

GREEK

Roast

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 589.9 Fat 46.6 g Cholesterol 129.9 mg Sodium 290.5 mg Carbohydrates 2.4 g Protein 38.7 g

Ingredients 1 (2 -2 1/2 lb) center cut beef tenderloin 6 tbsp extra virgin olive oil, for coating roasts, plus 3 tbsp for sauce 2 tbsp of grill seasoning 5 whole roasted red peppers, from jars, coarsely chopped, well drained and pat dry

2 garlic cloves 1 C. flat leaf parsley 1 C. good quality pitted black olives, such as kalamata, drained well

Directions 1. Before you do anything set the oven to 500 F. 2. Brush the beef with some olive oil then sprinkle the grill seasoning all over it. Put on it in a roasting pan and coo it for 12 min. 3. Lower the oven heat to 350 F and cook it for 32 min. 4. Get a food processor: Add the bell pepper with garlic, olives, parsley, a pinch of salt and pepper. Blend them smooth. Add 3 tbsp of olive oil and blend them again. 5. Allow the roast to rest for 12 min then serve it with the roasted pepper sauce. 6. Enjoy.

58

Greek Roast

Classic

Cracked Potato and Beef Roast

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 10 Calories 560.6 Fat 38.4 g Cholesterol 125.2 mg Sodium 356.8 mg Carbohydrates 17 g Protein 35 g

Ingredients 2 tbsp minced fresh rosemary 4 garlic cloves, minced 1 tsp salt 1 tsp dry mustard 1 tsp cracked black pepper 1 (4 lb) well-trimmed beef roast

2 tbsp vegetable oil 3 medium baking potatoes, quartered 2 large sweet potatoes, halved, quartered 4 small onions, halved

Directions 1. Before you do anything set the oven to 500 F. 2. Get a small bowl: Mix in it the rosemary, garlic, salt, mustard, and pepper. Rub half of the mix into the beef roast and place it aside. 3. Get a large mixing bowl: Toss in it the half of the remaining seasoning mix. Add the potatoes with onion and toss them well. 4. Transfer the roast to a rack in roasting pan with the fatty side facing up. Cook the roast in the oven for 25 min. 5. Arrange the veggies mix around the roast and cook them for 2 h. Cover the roast with a loose piece of foil and allow it to rest for 17 min. 6. Serve your beef roast and veggies warm. 7. Enjoy.

Classic Cracked Potato and Beef Roast

59

ROASTED

Bacon Tenderloin

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 684.2 Fat 56.5 g Cholesterol 183.1 mg Sodium 557.8 mg Carbohydrates 1.4 g Protein 40.1 g

Ingredients 3 lbs beef tenderloin, trimmed 4 garlic cloves (cut into 12 1/4-inchthick slices peeled garlic) 1 tbsp fresh coarse ground black pepper

1 lb turkey bacon, slices 3 fresh rosemary, branches

Directions 1. Before you do anything set the oven to 450 F. 2. Make 12 (1 inch) slits in the tenderloin and place the garlic in each one. Massage the pepper into the beef tenderloin then season it with some salt. 3. Arrange the bacon slices by overlapping them on a working surface to make a rectangular. Place 1 rosemary sprig in the middle of it and top it with the roast. 4. Put the rest of the rosemary sprigs over the roast and wrap the bacon rectangular around it to cover all of it. 5. Transfer the roast to a large roasting dish with the where the bacon rectangular ends facing down. Cook it in the oven for 1 h 10 min. 6. Cover the roast loosely with a piece of foil and allow it to rest for 12 min. Serve it warm. 7. Enjoy.

62

Roasted Bacon Tenderloin

Herbed

Tenderloin Roast

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 20 Calories 1.7 Fat 0g Cholesterol 0 mg Sodium 58.4 mg Carbohydrates 0.4 g Protein 0.1 g

Ingredients 1 Beef Tenderloin 1/2 tsp pepper 1/2 tsp salt, go for more it you like 1 tbsp oregano 1 tbsp parsley 1/2 tbsp rosemary

1/2 tbsp thyme 1 pinch red pepper flakes 1 tsp dried garlic powder 1 tbsp dried onion flakes

Directions 1. Before you do anything set the oven to 450 F. 2. Discard the thin membrane in the tenderloin.. Cut it in half and tie each half with a kitchen twine. 3. Get a small bowl: Add the rest of the ingredients and mix them well. Massage the mix into the tenderloin halves. and place them on the rack of a roasting pan. 4. Pour some olive oil on them then cook them for 27 min or until it is done to your liking. Allow it to rest for 6 min then serve it warm. 5. Enjoy.

Herbed Tenderloin Roast

63

RUSSET

Roast Stew

Prep Time: 20 mins Total Time: 37 mins Servings per Recipe: 4 Calories 165 kcal Fat 3.6 g Carbohydrates 23.8g Protein 10.5 g Cholesterol 18 mg Sodium 390 mg

Ingredients 3 russet potatoes 2 C. 1/2-inch cubes roast beef 1 onion, finely chopped 1 green bell pepper, thinly sliced

1/2 C. sliced fresh mushrooms 1 tbsp vegetable oil

Directions 1. Make several holes in the potatoes with a fork and place them on an over proof plate. Microwave the potato for 9 min. Peel it and dice it. 2. Get a large bowl: Transfer the potato with beef and remaining veggies to it. Stir them. 3. Preheat a greased skillet. Lay in it the roast mix and cook them with stirring for 6 min. Turn over the mix and cook them for another 6 min. 4. Serve your stew warm. 5. Enjoy.

64

Russet Roast Stew

Minty Roast

With Butter Gravy

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 547 kcal Fat 31 g Carbohydrates 2.3g Protein 61.2 g Cholesterol 184 mg Sodium 255 mg

Ingredients 5 lb beef round roast salt and pepper to taste 2 tbsp butter 1/2 C. water 1/2 tsp dried sage 1/2 tsp dried mint 1 medium onion, sliced 1 clove garlic, minced 1/8 tsp seasoning salt

1/8 tsp red pepper flakes 1 tbsp butter 1 tbsp all-purpose flour 1/2 C. cold water 1/4 tsp dried sage 1/4 tsp dried mint

Directions 1. Before you do anything set the oven to 350 F. 2. Sprinkle some salt and pepper over the roast. Place a large butch oven over medium heat. Cook in it 2 tbsp of butter until they melt. 3. Add the roast and cook it for 5 min on each side. Stir in 1/2 C. of water with 1/2 tsp of sage, and 1/2 tsp of mint, garlic, onion, salt and red pepper flakes. 4. Put on the lid and transfer the pot to the oven. Cook it for 2 h 50 min. Drain the roast and place it aside. Cover it with a piece of foil. 5. Place a large pan over medium heat. Cook in it 1 tbsp of butter until it melts. Add the flour and mix them well. Turn off the heat and add 1/2 C. of water. Mix them well. 6. Turn on the heat to medium and add the remaining sage with mint to the pan. Stir in the mix of drippings and juices from the pot into the pan. Whisk them until they start boiling. 7. Keep boiling the mix until it becomes thick to make the gravy. Serve your roast warm with the gravy. 8. Enjoy. Minty Roast With Butter Gravy

65

ROAST

Cream

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 4 Calories 308 kcal Fat 16.1 g Carbohydrates 3.3g Protein 35.3 g Cholesterol 88 mg Sodium 658 mg

Ingredients 3 lb rump roast 1 (10.75 oz) can condensed cream of mushroom soup 1 (10.5 oz) can condensed beef broth

Directions 1. Get a slow cooker: Stir into it all the ingredients. Put on the lid and cook them for 8 h 30 min on low. 2. Serve your roast warm. 3. Enjoy.

68

Roast Cream

Spanish

Rump Roast Barbecue

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 485 kcal Fat 32.5 g Carbohydrates 0.5g Protein 44.8 g Cholesterol 138 mg Sodium 344 mg

Ingredients 5 lb boneless rump roast 2 cloves garlic, sliced 1 tsp Spanish paprika 1 tsp salt 1 tsp pepper

1/4 tsp dried rosemary 1/4 tsp dried thyme

Directions 1. Preheat the outdoor grill. Make several slits with a sharp knife in the roast and place in it the garlic slices. 2. Get a small bowl: Mix in it the paprika, salt, pepper, rosemary, and thyme. Massage the spices mix into the beef roast and place it in the roasting pan. 3. Grill it for 3 to 5 h while turning often. Cover it with a piece of foil and allow it to stand for 22 min. Serve your roast warm. 4. Enjoy.

Spanish Rump Roast Barbecue

69

RACK

of Ribs 101

Prep Time: 10 mins Total Time: 6 hrs 20 mins Servings per Recipe: 3 Calories 698 kcal Fat 56.5 g Carbohydrates 0g Protein 44.1 g Cholesterol 163 mg Sodium 3647 mg

Ingredients 1 (3 lb.) rack of whole beef ribs (not short ribs) 2 tbsp sea salt, or more if needed 3/4 C. water

Directions 1. Set your oven to 275 degrees F before doing anything else. 2. Place the rack of beef ribs on a work surface with the shiny white membrane facing up. 3. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece. 4. Discard the chewy membrane and rub the ribs with the salt evenly. 5. Arrange the ribs onto a cooking rack in a roasting pan. 6. Cook in the oven for about 1 1/2 hours. 7. Lightly baste the beef with the water. 8. Cook for 4 1/2 hours more, Basting after every 45 minutes. 9. Remove from the oven and keep aside to cool for about 10-15 minutes before slicing.

70

Rack of Ribs 101

Kosher

Eye Roast

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 484 kcal Fat 32.4 g Carbohydrates 0.2g Protein 44.8 g Cholesterol 138 mg Sodium 271 mg

Ingredients 3 lb beef eye of round roast 1/2 tsp kosher salt 1/2 tsp garlic powder

1/4 tsp freshly ground black pepper

Directions 1. Before you do anything set the oven to 375 F. 2. Tie the roast with a kitchen string. Sprinkle on it some salt, pepper and garlic powder. 3. Place the roast on a roasting pan and cook it for 1 h 10 min. Cover it with a piece of foil and let it stand for 17 min. Serve it warm. 4. Enjoy.

Kosher Eye Roast

71

SOY SAUCE

Slow Cooker Roast

Prep Time: 5 mins Total Time: 22 hrs 30 mins Servings per Recipe: 6 Calories 555 kcal Fat 40.8 g Carbohydrates 4.4g Protein 40.4 g Cholesterol 161 mg Sodium 1369 mg

Ingredients 3 lb beef chuck roast 1/3 C. soy sauce 1 (1 oz) package dry onion soup mix 2 tsp freshly ground black pepper

Directions 1. Get a slow cooker: Stir in it the onion soup mix with soy sauce. Add the roast and cover it until it reaches 1/2 inch of the roast. 2. Stir in the black pepper and put on the lid. Cook the roast for 23 h. Serve it warm. 3. Enjoy.

72

Soy Sauce Slow Cooker Roast

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