Buttered Roast Beef

I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat.If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat.Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK

It's a classic. Recipe by MyDining

Simple and straight-forward.

A bit of larding. So tender and juicy.

Beef with a seasoning of spices, then climb until prepared.

You can coat the beef all over with the mustard but I prefer to only cover the top.

When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan.Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron

I love cooking roast beef dinners just warms up the house and the smell is beautiful having your mouth watering lol enjoy !

Here's a simple recipe for English roast beef. 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

I made this to entertain my in-laws.Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.)Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi

A classic roast beef cooked in a Crock-Pot. Pretty simple and delicious

This is a quick, easy and relatively cheap, filling meal. It was a favorite of mine when I was on the road (Thanks Petro!) and I always ordered extra gravy on the side. Now it's among my kids' favorites.

Similar to Togos style

Veal Roast! So delicious!

I adapted a recipe that was in my oven's instruction manual and added garlic as well as the resting step. The sauce is my original.After rubbing in the ingredients, if you let the meat rest, the flavors will penetrate and add flavor.Add the meat juices to the sauce to make it richer.If you are serving this to adults, add plenty of black pepper and it'll be a great appetizer with drinks.You can use shortening and Krazy Salt instead of the combined ingredients if you like. Recipe by Mama buta

This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day.I recommend using a lean cut rather than a marbled cut for roast beef.If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil. For 2 to 3 servings. Recipe by Maria358

South Indian style.All time favorite side dish.Roasted beef with caramelized onion and garlic in Indian spices.Instant Pot Version. Pairs well with Roti,rice and Naan.

Excellent recipe!!!

Traditional British Sunday meal, this is my version, except the rostis, which I adapted from a recipe on the Channel 4 (UK) website.

Simple, hot, cheesy, yummy!

This was one of the New Year's Eve treats that I had during my second visit to my in-laws. The recipe was actually quite simple when my mother-in-law taught it to me - so easy that even I could make it! Since then, I make this whenever I see inexpensive meat at the supermarket.No points or hints, really. You can make this so easily with inexpensive meat! Plus, it tastes absolutely fabulous!!This will keep for 3 days in the fridge.I usually make this the day before serving. For from 4 servings. Recipe by nmkana

Something different for Christmas

YOUR MISSING OUT IF U PASS THIS UP!!!!

The Magatello is a top-quality cut of beef, taken from the hindquarter of the cow. It is particularly appreciated for its organoleptic characteristics: lean meat with little fat and connective tissue, soft and easy to cut, with a sweet and delicate flavor. The Magatello is a very versatile product in the kitchen, with which many different dishes can be prepared. Another feature that makes this cut of beef particularly appreciated by cooks and non-cooks alike is its particular shape, similar to an elongated cylinder, which allows for slices of meat of the same size.