Roast Beef using a Clay Pot

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 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 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

My dad loves beef. So this is in honour of him. He is slowly losing his sight. Rough days deserve, comforting ways. This will be served with a shrimp penne in a garlic butter sauce as a surf and turf dinner, he loves shrimp too.

It's a classic. Recipe by MyDining

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

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 !

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

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

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

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

I had something else cooking in the oven.After Step 3, you can also add the broth to the sauce and microwave it.Added 8/30 - Depending on the type of stove, you may want to to change from medium heat to high heat, and low heat to medium heat. Recipe by Gokumori

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

My rice cooker was broken...And my friend's family was coming the next day for an overnight visit.Their son is a growing boy with a big appetite, so I stretched myself a bit to make this!The aluminum foil performs the role of the rice cooker.I basically used it to keep the meat warm!By marinating the sliced beef in a plastic container, the meat will absorb the flavors. You can eat these wrapped in lettuce leaves, so it is a dish well-suited for outdoors picnics. Recipe by Ha-tannookkasan

It was really difficult to find the right kind of sauce that I liked, so I used to get a store-bought one called Roast Beef Dinner from Moranbon. But this time, I didn't buy it. I looked up the ingredients on their home page and tried whipping it together, and it turned out pretty good.Be sure to cook off the alcohol in the red wine.If you don't have a blender, you can grate or finely mince the ◎ ingredients.We like our meat rare, but please adjust the cooking time according to your preferences. For 3-4 servings. Recipe by Erikasan

The steps to prepare the beef shoulder are not particularly difficult. First, season the meat with salt, pepper, and rosemary, and roast it in melted butter. Then, cook it in the oven on the middle rack for about 2 hours. Meanwhile, roast the bones in oil until they are browned. Chop the unpeeled onions, carrots, and celery into small pieces and roast them. Deglaze with white wine and cover with water. After cooking, reduce the heat and skim off the foam. Add the rosemary sprig and cook the bones at medium temperature for about 60 minutes. Then, strain the liquid through a fine sieve and continue cooking if needed to preserve. Finally, season with salt and add to the beef shoulder.

This recipe was given to me from my mother-in-law, a fantastic cook who I loved dearly. I learned how to cook from my mother, but when I tasted my mother-in-law's roast beef, it was so delicious I had her write down the recipe. That was 10 years ago. The original has gotten some stains along the way so I posted it here to record it. This version as been modified from the original.My mother-in-law taught me to make this roast with sake. I think it tastes more refreshing with lemon. Even when its hot outside or when I don't feel like eating much, if I make this, it always gets eaten! I even end up eating the onions that were in the marinade and the lettuce that the meat was sitting on. It also works if you use a 100 g cut of meat. This roast keeps well. It's great for entertaining since you can make it the day before and just slice it the day of. It couldn't be easier. For 6-8 servings. Recipe by Kerii dooruko

Love this roast, so tender and good! I cook mine in my ninja cooker. It makes Alot of gravy. I served it over some steam rice I made in my rice cooker. Although, in my pic I just spooned a little bit of gravy from the pot over mine, but you can put however much you want over yours, because it makes a good bit. I also served this with my Mexican cream cheese corn which is also very good!!! You can also serve this roast on hoagies sandwiches, and dip into a side of the gravy. I do it both ways sometimes.

I made this when my son was coming home and I had less than 30 minutes to prepare dinner. It's a combination of seared beef and roast beef.I was in a hurry so I just used 3 ingredients, but if you add garlic, ginger, onion and celery to the ponzu sauce ,it becomes a lot more luxurious and easy to digest too. Wasabi also works well with this. I made this in the summer but if you're cooking this in the winter, increase the cooking and resting times. Recipe by Asamato

Among the widespread misconceptions in the carnivorous world, the myth surrounding the legendary 'Scottona' is quite significant. Many believe that Scottona is a breed. But let's clarify one thing: when we talk about Scottona, we are not referring to a breed, but rather to a type of cattle. Specifically, a female bovine, no older than 15/16 months, that has never calved. This characteristic gives its meat great tenderness and flavor. Therefore, there can be many types of Scottona: Angus, Limousine, Chianina, and perhaps even Kobe Scottona. Less attentive consumers might confuse it with Fassona (a renowned Piedmontese breed), but in reality, it's just a linguistic similarity.

Since you can eat as much as you want and it's still tasty cold, I often make this for birthdays or other large gatherings. Once the prepping is finished, I let the oven take care of the rest so that I can prepare a salad while it cooks. I learned this recipe from my mom.Season the pork well with salt and pepper. The meat should be at room temperature. For best results, thoroughly rub in the garlic. Finally, be careful not to overcook it! When you want to check if it's cooked through, stab it with a metal skewer and if it comes out warm, it's done! Recipe by Mawaru7

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

I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home.In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN

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.

Need I say more this is a recipe I enjoy making from Thomas Jefferson‘s cookbook tons of historic recipes very very good simple fair so try this one out let me know what you think and I’ll share more not that I’m not going to anyway

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

My husband loves curry but it has to be mild, but spicy and this recipe is just to his taste.