498 roast beef recipes

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Hickory-smoked chuck roast studded with garlic and marinated overnight in vinegar, Worcestershire, and basil. Grilled low over indirect heat with soaked wood chips for deep smoky flavor.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.

Beef bourguignon braises floured chuck in a full bottle of Burgundy with bacon, cognac and herbs until the meat falls apart. Finished the classic way with browned pearl onions and sauteed mushrooms.

Philly-style white pizza loaded with shaved roast beef, sauteed onions, peppers, and mushrooms over garlic-brushed bread dough. No tomato sauce, just melty cheese and cheesesteak energy.

Slow cooker beef chuck strips smothered in a tangy barbecue-molasses sauce with bell peppers, onions, and mushrooms. Dump it in, walk away, and come back to dinner.

Slow cooker beef in walnut sauce, a warm-spiced Mediterranean-style stew with cinnamon, clove, allspice, and ground walnuts thickening a rich tomato gravy. Served over toasted bread.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Jack Daniel's grilled chuck roast marinated overnight in whiskey, brown sugar, soy sauce, and Worcestershire. A smoky, sweet-savory barbecue centerpiece sliced thin for serving.

German sauerbraten marinated 2-4 days in Coca-Cola, vinegar, and warm spices, then braised fork-tender in a Dutch oven. Served with gingersnap gravy from the pan drippings.

Mexican shredded beef mix slow-roasted for 12 hours, then simmered with green chilies, cumin, and salsa verde. A freezer-friendly base for tacos, burritos, enchiladas, and tamales.

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

A succulent pasta salad that's perfect for a light summer dinner in the backyard.