64 beef roast pan Recipes

  • Beef Tenderloin With Garlic Horseradish Cream
    head garlic (1/4 lb; about 2 1/2 inches in diameter), lef... and
    16 More
    head garlic (1/4 lb; about 2 1/2 inches in diameter), left intact, olive oil, salt, heavy cream, drained bottled horseradish, white pepper (black pepper is fine here), center-cut beef tenderloin roast , tied, cracked black pepper, granulated beef bouillon, salt, cornstarch, dried oregano, crumbled, garlic powder (**note : i use two cloves of garlic, mince it and then rub it with the flat of your chef s knife into the 2 tsp of salt above to make a garlic/salt paste), paprika (not hot ), olive oil, special equipment : a roasting pan with a rack; an instant-read thermometer
    18 ingredients
  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    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...
    5 hour , 32 ingredients
  • Savory Pot Roast With Pan Gravy (Oven or Crock Pot)
    bottom round beef roast (or rump), salt, pepper, nutmeg and
    12 More
    bottom round beef roast (or rump), salt, pepper, nutmeg, flour, vegetable oil, onions, sliced, garlic clove, crushed, hot beef bouillon (broth), tomato paste, sugar, vinegar, thyme, parsley , plus, celery tops , plus, bay leaf (tied together in bouquet)
    17 min, 16 ingredients
  • Beef Rib-Eye Roast With Potatoes, Mushrooms and Pan Gravy
    whole garlic cloves, sliced, beef rib eye roast, olive oil and
    10 More
    whole garlic cloves, sliced, beef rib eye roast, olive oil, seasoning salt or 1/2-1 tsp white salt, fresh ground black pepper (to taste), low sodium beef broth, potatoes, peeled (use very small potatoes or use larger and cut in half), oil, white button mushroom, butter, very soft, flour, beef broth, tomato paste
    1 hour 40 min, 13 ingredients
  • Roast Bison with Velvety Pan Gravy
    ground cumin, paprika, garlic cloves, minced and
    7 More
    ground cumin, paprika, garlic cloves, minced, ground coriander, kosher salt, buffalo sirloin tip roast, olive oil, divided, flour, tomato paste, beef broth
    10 ingredients
  • Pan Roasted Beef Tenderloin
    cut beef tenderloin, olive oil, kosher salt and
    1 More
    cut beef tenderloin, olive oil, kosher salt, fresh coarse ground black pepper
    1 hour , 4 ingredients
  • Roast Pan Gravy Roast Pan Gravy
    fat from roast of beef, all-purpose flour and
    3 More
    fat from roast of beef, all-purpose flour, pan drippings from roast of beef, water, salt and pepper to taste
    5 ingredients
  • Sunday's Dinner:   Roast Beef & Pan Gravy Sunday's Dinner: Roast Beef & Pan Gravy
    boneless beef roast (prime rib, bottom round, rump) and
    22 More
    boneless beef roast (prime rib, bottom round, rump), worcestershire sauce, red wine, ketchup, onion, grated, garlic cloves, minced, olive oil, paprika, garlic powder, fresh ground black pepper, kosher salt, carrots, peeled, celery ribs, strings removed, yellow onions, skinned and halved, bay leaves, beef broth, garlic cloves, peeled and quartered, dried rosemary, crumbled, dried thyme, onion powder, fresh ground black pepper, all-purpose flour, water
    2 hour 20 min, 23 ingredients
  • Pan-Seared Steaks with Roasted Red Pepper Sauce Pan-Seared Steaks with Roasted Red Pepper Sauce
    roasted garlic-pepper seasoning or 1/2 tsp black pepper a... and
    4 More
    roasted garlic-pepper seasoning or 1/2 tsp black pepper and 1/2 tsp garlic powder, salt, divided, lean , boneless beef tenderloin steaks (1 inch thick), olive oil-flavored cooking spray, roasted red peppers in water, drained
    5 ingredients
  • Pan-Roasted Beef Medallions Pan-Roasted Beef Medallions
    beef tenderloin , medallions 2 inches thick and
    5 More
    beef tenderloin , medallions 2 inches thick, olive oil, divided, fresh herbs, chopped, garlic cloves, minced, salt, fresh coarse ground black pepper , to taste
    30 min, 6 ingredients
  • Beef Tenderloin with Pan-Roasted Pears Beef Tenderloin with Pan-Roasted Pears
    beef tenderloin fillets, salt, pepper, butter or margarine and
    6 More
    beef tenderloin fillets, salt, pepper, butter or margarine, olive oil, bartlett pears, peeled and halved, madeira wine, garlic clove, pressed, dried thyme, blue cheese
    10 ingredients
  • Beef Tenderloin with Pan-Roasted Pears Beef Tenderloin with Pan-Roasted Pears
    beef tenderloin fillets, salt, pepper, butter or margarine and
    6 More
    beef tenderloin fillets, salt, pepper, butter or margarine, olive oil, bartlett pears, peeled and halved, madeira wine, garlic clove, pressed, dried thyme, blue cheese
    10 ingredients
  • Beef 7 Bone-in Chuck Roast Dinner Beef 7 Bone-in Chuck Roast Dinner
    whole baking pan (14 x20 ), basil (ground ), whole bayleaf and
    16 More
    whole baking pan (14 x20 ), basil (ground ), whole bayleaf, beef 7 bone-in chuck roast, beef boullion, beef broth, carrots (per person , cut 2 ea.), stalk celery (diced ), diced tomatoes (can), garlic powder or salt, whole green pepper (sliced ), ketchup, whole mushrooms (optional, sliced ), whole onion (sliced ), whole potatoes (quartered ), sugar (or brown ), foil (large enough to cover over sides of pan), tomato paste (can), wine (red )
    5 hour 30 min, 19 ingredients
  • Pan-Seared & Roasted Filet Mignon Pan-Seared & Roasted Filet Mignon
    kosher salt , to taste, garlic salt , to taste and
    6 More
    kosher salt , to taste, garlic salt , to taste, meat tenderizer , to taste, fresh ground pepper , to taste, paprika, dried parsley, olive oil, beef tenderloin steaks (1 to 1.5 inches in thickness , usda prime beef works best)
    10 min, 8 ingredients
  • Roast Pork and Thyme Pan Gravy Roast Pork and Thyme Pan Gravy
    pork loin roast, with the bone, coarse grain mustard and
    6 More
    pork loin roast, with the bone, coarse grain mustard, minced fresh thyme or 1 1/2 tsp dried thyme, olive oil, salt & freshly ground black pepper, butter , as needed, flour , more as needed, chicken stock or 2 cups beef stock
    16 min, 8 ingredients
  • Pan Seared Steaks With Roasted Red Bell Pepper Pan Seared Steaks With Roasted Red Bell Pepper
    garlic salt, pepper, salt and
    3 More
    garlic salt, pepper, salt, lean boneless beef tenderloin steaks, olive oil, roasted red peppers , in water, drained
    13 min, 6 ingredients
  • Pan-Seared Steaks With Roasted Red Pepper Sauce Pan-Seared Steaks With Roasted Red Pepper Sauce
    black pepper, garlic powder, salt, divided and
    3 More
    black pepper, garlic powder, salt, divided, beef tenderloin steaks (i inch thick ), olive oil flavored cooking spray, roasted red peppers, drained
    10 min, 6 ingredients
  • Pan Roasted Medallion of Beef Rib-Eye Pan Roasted Medallion of Beef Rib-Eye
    california golden raisins, sugar, white wine vinegar and
    28 More
    california golden raisins, sugar, white wine vinegar, minced red onion, water, star anise, cinnamon stick, allspice berries, black peppercorns, yellow bell pepper, cut into 1/8-inch dice, minced cornichons, red wine , such as cabernet sauvignon, shallot, sliced 1/8-inch thick, carrot, sliced 1/8-inch thick, mushroom, sliced 1/8-inch thick, fresh italian parsley, fresh thyme, bay leaves, garlic, sliced 1/8-inch thick, black peppercorns, veal stock, unpeeled yukon gold potato, heavy cream, hot, unsalted butter, kosher salt , to taste, white pepper , to taste, canola oil, beef medallions (1 1/2-inches thick ), kosher salt & freshly ground black pepper, to taste, fresh chervil
    1 hour 30 min, 31 ingredients




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