Over the years I have adapted my Beef Roast Recipe to be quite elaborate, and no doubt incredibly delicious, sweet and savory with quite a long ingredient list. But, recently with the cold weather, probably pressed for time and convenience, I went back to the original recipe my mom sent me to college with….1 beef roast, 1 onion, 1 quart beef stock. We called them “hot beefs” and served them on little white buns. I forgot how good the simple version is.
After 8 hours in my oven the smell took me right back to the little kitchen booth at my Grandma’s house that we all preferred to cram around, instead of the big dining room table. In my memory, every time we ate dinner at Grandma’s, we had beef roast and mashed potatoes. As a kid I didn’t know how lucky I was, I was probably hoping for pizza or something. I loved that little kitchen booth, padded pink vinyl under floral wallpaper, endless games of Gin Rumy, Double Solitaire, Parcheesi, Chinese Checkers, and Monopoly with my cousins and Grandma, while Grandpa had a martini and got 90% of the Jeopordy! clues right.
While I love my more complex version of the roast, they are like comparing apples to oranges, they are just both so good in their own ways. The basic version allows for great possibilities in leftovers. I made a wonderfully hearty tomato Ragu sauce with some of the shredded beef and pasta (recipe below), and also used it as a taco filling with pico de gallo salsa and shredded cabbage on charred tortillas with Mexican crumbled queso fresco.
Recipe: The Basic Beef Roast
- 1 beef roast (olive oil, flour, salt and pepper)
- 1 small onion, chopped
- 1 quart beef stock
- Preheat oven to 300
- On the stove top, preheat a large soup pot to medium high and add about 1 T oil
- Spread flour(about 3T), salt (1t), and pepper(10 cranks) on a large plate and dredge the beef in it, covering all sides
- Add beef to hot pot, letting it sear on one side to a dark brown color, do not move it around in the pot
- When browned, flip the beef with tongs to brown the other side an add onion to start sauteing around the beef
- When the second side is browned, add the beef stock and stir
- Transfer the entire pot to the oven, covered, and cook for 7 to 8 hours, stirring and flipping the roast about every hour or so (Note:if you want your roast done faster, use convection bake instead of bake, or you can increase the temperature…every oven is different and the exact size of the roast makes a difference too, just make sure to check on it as it nears the end to make sure you don’t run out of liquid and burn the roast)
- After 7 or 8 hours the meat will be extremely tender and can be shredded with tongs, while the liquid will have mostly evaporated leaving the beef in a thick dark sauce. Serve with potatoes and roasted veggies, over grilled bread, or on sandwich buns. Leftovers can be frozen or used in tacos or Ragu Sauce (see below recipe)
Preparation time: 20 minute(s)
Cooking time: 6 hours
Number of servings (yield): 8
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Recipe: Ragu Sauce with Ziti (from beef roast leftovers)
- 1 T olive oil
- 1/2 onion, chopped
- 1 – 2 cups leftover beef roast (whatever amount you have is fine)
- 1/4 red wine (optional)
- 1 28 oz can whole or diced tomatoes
- 1 5 oz can tomato paste
- 2 t Italian seasoning
- 1/2 box Ziti or any short hearty pasta (rigatoni, penne, etc)
- Parmesan Cheese for serving
- Heat oil in a sauce pot over medium heat and add onion until soft and starting to lightly brown
- Add beef roast and warm through
- Deglaze with wine, letting it cook and sizzle a few minutes, then add tomato products and seasoning (salt and pepper can be added to taste)
- Let sauce simmer on low heat for 45 minutes to an hour
- When ready to serve, cook pasta using package instructions, toss pasta with the sauce and serve with grated Parmesan
- Great served with a green salad and crusty bread!
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 2-4
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