197 beef roast recipes

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Zesty drop biscuits with sharp horseradish, Parmesan, and Italian herbs. Quick savory sides with a spicy kick that pair beautifully with roast beef or prime rib.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

Two-ingredient horseradish butter made from unsalted butter and freshly grated horseradish root. A sharp, peppery compound butter spread for roast beef sandwiches, steaks, and hearty bread.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Company ham roasted on a bed of onions and apples, rubbed with thyme, cinnamon and marjoram, basted with sherry and beef broth. A holiday-ready centerpiece without a sweet glaze.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.

Rich tomato gravy spiked with brandy, beef broth, and meat extract paste, thickened with a butter roux. A savory pour-over sauce that elevates roasts, meatloaf, and mashed potatoes.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

A Cajun-style homemade beef seasoning blend with paprika, garlic powder, file powder, and bay leaf. Mix it once, jar it up, and season steaks, roasts, and stews all month long.