A simple, basic pot roast that even makes its own gravy..
Prep: 5 minutes
Cook: 3 hours
Servings: Serves 6-8
2 pounds beef chuck roast
1 can cream of mushroom soup
1 package dry onion soup mix
6 dashes Worcestershire sauce
Place pot roast in roasting pan.
Spread cream of mushroom soup over roast and sprinkle dry onion soup mix over roast.
Sprinkle with 6 dashes Worcestershire sauce.
Place lid on pan and roast in 325°F oven for 3 hours.
Test for doneness with a fork. Roast should be fork tender and pull apart easily.
Roasted Sirloin Roast
Part of a heart healthy meal for your favorite valentine.
Servings: Serves 8
1 top sirloin (2-3 lbs.), cut 2-inches thick
1-1/2 tsp. dried or fresh rosemary leaves, crushed
Powdered garlic
Black pepper
Press resemary into both sides of sirloin roast. Sprinkle with garlic & black pepper. Add about 1 1/2 to 2 inches of water. Roast in a shallow roasting pan in a 350°F oven 50-60 minutes or 16-20 minutes per pound. Cover tightly with foil or lid.
Remove roast when a meat thermometer inserted in center eaches 135°F for medium-rare. Let roast stand 10 minutes before carving into thin slices.
Classic Beef Roast
A classic roast for those special occasions.
Prep: 10 minutes
Cook: 2-1/2 to 3 hours
Servings: Serves 16
4 lbs. boneless beef roast, fat cover trimmed to 1/8-inch thick, rump or arm roast
1/2 tsp black pepper
salt
1-1/2 tsp. ground thyme
1-1/2 tsp. garlic powder
1 tsp. onion powder
Preheat oven to 350°F. In a small bowl, combine all spices. Rub evenly over surfaces of roast.
Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Add about 2 inches of water.
Roast in 350°F oven approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium-rare or 155°F for medium. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.)
When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.
Beef Roasting Time Table
Beef Cut Weight Oven Temp. Approx.
Cooking Time
Standing Rib Roast 4 to 6 lbs. 325º F 26 to 30 minutes/lb.
6 to 8 lbs. 325º F 23 to 25 minutes/lb.
8 to 10 lbs. 325º F 19 to 21 mintues/lb.
Ribeye Roast, boneless 3 to 4 lbs. 350º F 23 to 30 minutes/lb.
4 to 6 lbs. 350º F 18 to 20 minutes/lb.
8 to 10 lbs. 350º F 13 to 15 minutes/lb.
Round Tip Roast 2 1/2 to 4 lbs. 325º F 30 to 35 minutes/lb.
4 to 6 lbs. 325º F 25 to 30 minutes/lb.
8 to 10 lbs. 325º F 18 to 22 minutes/lb.
Tenderloin Roast 2 to 3 lbs. 425º F 35 to 40 minutes total time
4 to 6 lbs. 425º F 45 to 60 minutes total time
Top Loin 4 to 6 lbs. 325º F 17 to 21 minutes/lb.
Strip Loin Roast 6 to 8 lbs. 325º F 14 to 17 mintues/lb.
Top Sirloin Roast 2 to 4 lbs. 350º F 16 to 20 minutes/lb.
Top Round Roast 2 1/2 to 4 lbs. 325º F 25 to 30 minutes/lb.
4 to 6 lbs. 325º F 20 to 25 minutes/lb.
6 to 10 lbs. 325º F 17 to 19 minutes/lb.
Tri-Tip Roast 1 1/2 to 2 lbs. 425º F 30 to 40 minutes total time
Eye Round Roast 2 to 3 lbs. 325º F 1 1/2 to 1 3/4 hrs. total time
Grilled Beef Tri-Tip Roast & Potato Planks
Makes a great weeknight dinner for the family.
Easy to prepare, delicious to eat!
Prep: 5 minutes
Cook: 45 minutes
Servings: Serves 6
2 lbs. beef tri-tip roast
2 tsp. coarse grind black pepper
2 cloves garlic, minced
2 lbs. medium all-purpose potatoes, cut lengthwsie into 1/2-inch thick slices
1 Tbsp. vegetable oil
1/2 cup dairy sour cream
2 Tbsp. prepared basil pesto sauce
-- salt
2 Tbsp. chopped roasted red peppers
Combine pepper and garlic. Press evenly onto all surfaces of beef roast. Toss potatoes with oil.
Place roast in center of grid over medium, ash-covered coals. Grill tri-tip roast, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill potatoes 20-25 minutes or until tender, turning frequently.
Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with foil; let stand 10 minutes.
Combine sour cream and pesto. Carve roast across the grain into thin slices. Season beef and potatoes with salt, as desired. Top potato planks with sour cream mixture; sprinkle with red peppers.
