Dish: Appealing Easy roast beef

Easy roast beef. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Place roast in roasting pan fitted with a roasting rack. Remove Roast beef from package and rinse under cold water.

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Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. This easy roast beef recipe has slivers of garlic and fresh rosemary for amazing flavor. You can cook Easy roast beef using 6 ingredients and also 6 actions. Here is how you prepare.

Active ingredients of Easy roast beef

1. Detaile. 2 1/2-3 lb of roast beef.
2. Detaile. 2 of peeled chopped potatoes.
3. Directions. 4 of peeled a chopped carrots.
4. Directions. 2 sticks of chopped celery.
5. Detaile. 1 stick of butter.
6. Instructions. 2 packages of dry onion soup mix.

With only a handful of pantry ingredients, you're just few steps away from whipping up this wonderful, mouth-watering roast beef dinner! This roast beef is super easy for people who don't have a ton of time to devote to cooking but need to put on a dinner for a large family or group. It comes out perfectly tender with a super flavorful, delicious outer edge and is very tender. Overnight marinating infuses the flavors throughout the entire roast.

Guide To Make Easy roast beef

1. Place roast in center of crockpot.
2. Prepare your vegetables and place on the sides of the roast..
3. Spread dry onion soup mix over the top of everything..
4. And place stick of butter on top of the meat..
5. Cook on high for 4-6 hours. Or low 8-12 hours..
6. If you want to make gravy out of the juice: remove meat and vegetables. Mix 1/2 cup water and 1/4 Cup corn starch or 1 cup water and 1/2 Cup flour. Boil juice and whisk in water mixture of your choice until it thickens. Remove from heat as soon as it’s thick enough..

Open the wrapping, sprinkle all sides with salt, and wrap it up again. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. Beforehand, I made slits in the roast and put in slices of garlic, then browned the roast on all sides before putting it in the slow cooker.

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