495 beef roast recipes

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Beef Wellington, a true centerpiece roast: a beef tenderloin wrapped in a mushroom, pate, and Cognac duxelles and flaky puff pastry, then baked golden. An elegant special-occasion main that carves into pink slices.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Larb (larp): Thai-Isaan minced beef salad with fire-roasted garlic and shallots, toasted rice powder, fish sauce, lime, chili, and fresh herbs. Served in lettuce cups with mint.

Classic British Yorkshire pudding baked in a single roasting pan with beef drippings, then cut into squares. The traditional Sunday roast side, made the easy way.

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.

Pineapple beef marinade with pineapple juice, soy sauce, dark brown sugar, garlic, ginger, and cayenne. A sweet-savory tropical marinade that tenderizes and flavors steaks and roasts.

Easy leftover shepherd's pie turns Sunday's roast beef, gravy, peas, and carrots into a golden-topped weeknight casserole. The smartest way to repurpose Sunday dinner.

Three-ingredient mustard horseradish spread with a sinus-clearing kick. Stir together mayo, mustard, and prepared horseradish for the ultimate roast beef sandwich condiment.

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.

Whole beef tenderloin rubbed with garlic, olive oil, and lemon, charred over high heat, then roasted to medium-rare. Sliced thin and served with rich Marchand de Vin sauce for a showstopping dinner.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Corned beef simmered with garlic, cloves, and dried chilies, then glazed with bitter orange marmalade and roasted. Sweet heat meets briny, fork-tender beef in every slice.

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.

Roasted acorn squash halves stuffed with savory ground beef, sweet-tart apples, plump raisins, and warm cinnamon, glazed with brown sugar and butter.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.