494 roast beef recipes

A succulent pot roast that is simmered to perfection with barbecue sauce and coca cola.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Flour-coated round steak browned and slow cooked with tomato sauce, onions, and green peppers until fork-tender. A hands-off comfort food dinner that simmers all day while you do your thing.

Easy beef chuck roast & potatoes for the Nordic Ware Microwave Tender Cooker.

Try this Italian-style pot roast which tastes wonderful when left to simmer all day in your crockpot.

Instead of firing up the barbecue, try this scrumptious dish that can easily be made in your crockpot.

Hot Southwestern roll-ups stuffed with roast beef, cheddar, salsa, and mayo, then microwaved into warm handheld lunches in one minute. School-lunch lifesaver.

" Tasty and easy. I might try to cook it more on low heat next time; I think I had the heat a bit too high and the was a little more dry than I'd expect, but it was still very good."

A homestyle green chile stew with fire-roasted green chiles, tender beef, stewed tomatoes, and cumin simmered in beef gravy. The kind of recipe that gets passed down through generations.

Stacked roast beef sandwich on rye with a tangy cream cheese horseradish spread, crisp lettuce, and red onion rings. A 5-minute no-cook lunch that packs serious deli-style flavor.

The perfect crockpot soup that is made with beef chuck roast and a variety of vegetables.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.

Slow cooker shredded beef sandwiches made with a beef roast, Italian dressing mix, and wine left to simmer overnight. A five-ingredient crockpot recipe that pulls apart with two forks and tastes even better the next day.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.