Roast beef is popular for a reason—everyone who eats meat loves its rich flavor, whether you’re springing for a pricy cut of prime rib or a tender, slow-cooked pot roast. There are a number of ways to cook a cut of beef, but the method you choose generally corresponds to the cut you’re working with.

 

Loin cuts of beef are best cooked uncovered in a moderately hot oven in order to develop an appealing caramelized exterior and beautifully pink interior. Tougher cuts like those sold as “round” roasts or “pot roast” have lots of connective tissue, so it’s best to cook them at low temperatures with lots of moisture so you end up with a wonderfully tender piece of meat.

 

Whatever you do, don’t waste the flavorful juices from your roast! Throw some roughly cut vegetables under the roast to collect all that flavor, or turn the drippings into a rich, savory gravy for the meat and maybe even some mashed potatoes. Now that’s a Sunday supper.

 

Take the Horseradish-Crusted Roast Beef pictured above. Sirloin tip gets a slightly spicy horseradish crust that caramelizes during the cooking process. And the leftovers are sandwich heaven!

 

 

Best-Ever Roast Beef: If you’re looking for a classic eye-round beef roast, look no further. Teriyaki sauce is the secret ingredient, and red wine and beef broth amp up the flavor (and make amazing gravy).

 

 

 

 

 

 

 

 

 

 

 

Slow-Cooker Beef Roast with Onions and Potatoes: A slow cooker is great for transforming tough cuts of meat into meltingly tender roasts. Here, a round roast cooked on low heat for 9 to 10 hours along with spuds, onions, and garlic for the taste you crave.

 

 

 

 

 

 

 

 

 

 

Weekday Pot Roast and Vegetables: Canned gravy and a slow cooker team up to create an incredibly easy pot roast with lots of savory sauce and vegetables. This is the recipe for days when you know you won’t have a minute to spare for fussing in the kitchen.

 

 

 

 

 

 

 

 

 

 

 

 

Herbed Beef Pot Roast: Rosemary and ginger team up to give this gorgeous rib roast an herbaceous, slightly spicy flavor. The pan drippings make an outrageously good onion gravy, too.

 

 

 

 

 

 

 

 

 

Garden Pot Roast: The juices from this pot roast help to flavor the fresh veggies (winter squash, carrots, parsnips, and/or green beans) while everything bakes together.

 

 

 

 

 

 

 

 

 

 

 

Mushroom-Stuffed Beef Roast: A mushroom stuffing flavored with white wine is the perfect compliment to this juicy beef roast. Yogurt and herbs (such as dill or fennel) give this sauce heft and a bit of tang.

 

 

 

 

 

 

 

 

 

 

 

Coriander-Dusted Roast Beef: Guest will try to pinpoint the flavors of coriander and paprika in between handing you compliments for this unusual take on roast beef.

 

 

 

 

 

 

 

 

 

 

 

 

Wine- and Herb-Marinated Rib-Eye Roast: If you’ve got time to plan ahead, opt for this roast marinated in red wine, rosemary, and marjarom (among other ingredients). The meat absorbs an exceptional amount of flavor in 24 hours.

 

 

 

 

 

 

 

 

 

German-Style Beef Roast: A long stint in the slow cooker with plenty of German-style mustard, wine, and pickles results in a tender, flavorful German feast.

 

 

 

 

 

 

 

Get our  best roast beef recipes!

Categories: Dinner Tonight | Tags: Beef, Roast Beef, Slow Cooker, Winter Soups and Stews
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