Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

Sorce	Mofo
Ingridients
Instructions	Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. Meanwhile cut beef steak into 1 1/4 x 1 1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning once. Serve with dipping sauce

Roast Beef a La Stroganoff

Sorce	foopey
Ingridients
Instructions	In a large, heavy skillet, melt butter over medium-high heat. Add celery, onion and mushrooms and sauté until tender. Stir in flour and soy sauce. Add beef broth and cook, stirring, until thickened. Stir in sour cream. Add roast beef and heat thoroughly. Serve over warm noodles.

Pot Roast with Vegetables

Sorce	GMS
Ingridients	Beef Ingredients: 1 tablespoon LAND O LAKES® Butter 1 (3-pound) beef chuck roast, cut into 6 pieces   Vegetables Ingredients: 2 medium (1 cup) carrots, peeled, cut into 1-inch chunks 1 medium (1 cup) turnip, peeled, cut into 1-inch chunks 1 medium onion, cut into 8 wedges 1 small (1 cup) rutabaga, cut into 1-inch chunks   Seasoning Ingredients: 1 (10 1/2-ounce) can condensed beef broth 1 tablespoon chopped fresh parsley 2 teaspoons firmly packed brown sugar 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1/4 teaspoon pepper   Gravy Ingredients: 3 tablespoons all-purpose flour 3 tablespoons water 2 cups beef juices
Instructions	Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, turning once, until browned (7 to 9 minutes). Spray 5 to 6-quart slow cooker with no-stick cooking spray. Place all vegetable ingredients in slow cooker; top with browned beef pieces. Stir together all seasoning ingredients in medium bowl; pour over beef. Cover; cook on Low heat setting 8 hours or until meat and vegetables are tender. Remove meat and vegetables to serving platter; keep warm. Reserve beef juices in slow cooker. Combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Serve gravy with meat and vegetables.

Tender Pot-Roasted Beef

Sorce	Imageworks
Ingridients
Instructions	Preheat oven to 350*F (175*C). Place beef in a shallow roasting pan. Sprinkle beef with lemon juice, salt, and pepper; pierce with a fork. Place beef in cooking bag and sprinkle with garlic, mustard and thyme. Arrange onion, carrots and potatoes around the beef. Top with celery and bell pepper. Pour tomato juice around beef. Seal bag; cut slits in top and place in a 13 x 9 x 2-inch baking pan. Roast for 1 hour or until very tender. Remove beef from cooking bag. Let stand, covered, for about 5 minutes. Cut into slices. Arrange vegetables around beef on a serving platter.

Savory Thyme & Pepper Beef Tip Roast

Sorce	spun
Ingridients
Instructions	Preheat oven to 325ºF. Combine garlic, salt, black pepper, and dried thyme. Press evenly onto all sides of roast. Place roast on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approximately 25 to 35 minutes per pound for medium-rare or medium doneness. Remove roast when meat thermometer registers 135ºF for medium-rare, 145ºF for medium. Let stand 15 minutes. (Temperature will continue to rise to 145°F for medium-rare, 160ºF for medium.) Carve roast into thin slices.

Tender Beef Rib Roast

Sorce	Sahi
Ingridients
Instructions	In a small saucepan, combine tomato sauce, water, lemon juice, honey, Worcestershire sauce, dry mustard and garlic powder. Bring to a boil, reduce heat and simmer for 15 minutes. Set aside to cool. When marinade is cooled to room temperature, spread evenly over roast and marinate for 4 hours in the refrigerator. Remove roast from marinade and season with salt and pepper. Place on a roasting rack and pour marinade over the top. Place in a cold oven then turn heat to 400°F (205°C). Cook for about 1 hour (for medium-rare), or until desired doneness is reached; baste occasionally with pan juices. Let stand for 10 minutes before slicing.

Italian Beef Roast & Vegetables

Sorce	manesh
Ingridients
Instructions	Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1 1/2 hours for medium rare doneness. Remove roast when meat thermometer registers 135°F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425°F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.

Marinated Beef Roast with Cream Sauce

Sorce	balaji
Ingridients
Instructions	Pierce beef all over with long-tined fork. Place in a plastic zip-lock style bag or glass dish. Combine wine, oil, lime juice and thyme; pour over beef. Close bag securely or cover dish. Marinate in refrigerator several hours, turning occasionally. Place beef and marinade in roasting pan, season with salt and pepper. Cover and cook at 350*F (175*C) for 2 1/2 hours or until tender, baste occasionally. Remove beef; keep warm. Strain pan juices into sauce pan, skim off fat. Boil juices. Combine cream, flour and sugar; stir into juices. Cook and stir until thickened. Add dill weed. Season with salt and pepper. Carve beef, arrange on serving platter. Garnish with lime segments and cilantro. Serve with sauce.

Lemon-Herb Beef Roast

Sorce	voyagerlr
Ingridients
Instructions	Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1 3/4 to 2 hours for medium rare; 2 1/4 to 2 1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.) Increase oven temperature to 425°F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.

Louisiana Roast Beef

Sorce	dahu
Ingridients
Instructions	Preheat oven to 300*F (150*C) In a small bowl combine finely chopped onions, finely chopped celery, chopped green bell peppers, melted butter, pepper, minced garlic clove, dry mustard, and cayenne pepper. Mix well. Place a beef sirloin roast in a large roasting pan, fat side up. Make 6 to 12 deep slits in the meat to form pockets down to a depth of about 1/2 inch from the bottom; but do not cut through. Fill the pockets with the vegetable mixture. Bake uncovered in the oven for about 3 hours, or until a meat thermometer reads about 160*F. For rarer roast, cook until the thermometer reads 140*F.