This is how we make roast beef in our family. The recipes I learned from my mother involve cooking the beef in an oven, or in a wok with vegetables, but I prefer to cook it in a microwave and flavor it simply. I use balsamic vinegar as the sauce. I created this original recipe in order to take in more vinegar, which is good for your skin and helps revive your strength during the hot summer months.If you pre-season the beef with olive oil and honey and let the meat come to room temperature, it will cook without any problems, taste great and be tender too.You can use black vinegar (kurosu) or grain vinegar instead of the balsamic vinegar.If you use herb salt or Krazy Salt as part of the B. ingredients, the meat will be even more delicious. Recipe by food town

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

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

I thought up a way to make 'roast beef' using juse one frying pan, to serve to guests.Serve the roast beef slices with lemon if you like - it will look very nice! For 4 servings. Recipe by EnjoyKitchen

I wrote this recipe to reduce the amount of preparation and cleaning that is usually necessary when cooking. It's easy, delicious, and visually appealing.If you don't have a lid for your frying pan, cover with aluminum foil.If you prefer a sweeter flavour, add sugar to the seasonings.This is so easy, and makes a great dish to serve to guests. Recipe by Ichigo

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

I wanted to make an easy yet tender roast beef, using as few ingredients as possible. This is really great for serving to guests!If you like a slightly sweet sauce, reduce the sake and make up the difference by adding mirin. Be sure to brown the meat well, so that it's almost charred. The simmering time depends on the shape and volume of the meat. (For 500 g, simmer for about 8 minutes.) Leave the meat in the sauce as it cools so that the flavors from the sauce will penetrate. This method makes 'roast' beef that's more tender than oven-roasting! For 3 to 4 servings. Recipe by Blue-Island

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

Roast beef made in an oven is often either undercooked or overcooked... and beef that's raw on the inside is tataki, not roast beef.This recipe is for boiled beef rather than roast beef maybe? Nevertheless, I came to this method as a way of ensuring that the beef is cooked to the right degree of doneness.If the meat is too cold when you start cooking it, it will be raw on the inside so be careful! As I wrote in Step 1, bring the meat to room temperature or as close to it as possible before you start cooking it! Even if the meat doesn't have a good color right after it's cut, it will look nicer after a short time. You can use whatever vegetables you like except for potatoes in the cooking water, but I personally think you have to have celery and leek. Bamboo shoot skins are a great addition, but they are seasonal. Recipe by Tetsuamru

Easy crock pot meal! Perfect for a meal then save the rest for sandwiches! Just put in your meat, Coca Cola, seasonings, and vegetables!

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.

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