494 roast beef recipes

Slow cooker beef stew loaded with potatoes, carrots, mushrooms, and tender chuck roast simmered in red wine broth. Set it and forget it for a soul-warming supper that feeds a crowd.

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

Oven-braised beef brisket roasted with onions, garlic, and a homemade tomato-Worcestershire barbecue sauce until melt-in-your-mouth tender. Serves 8 with a thick, glossy gravy.

Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

Braised beef short ribs in a tangy ketchup-vinegar barbecue sauce with Worcestershire and brown sugar. Oven-roasted then slow-baked until fork-tender.

Four-ingredient beef chuck braised in red wine and golden mushroom soup for 3 hours until fork-tender. A hands-off oven roast that makes its own rich, savory gravy.

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.

Easy beef gravy made from scratch with butter, flour, and bouillon, no pan drippings required. A quick roux-based brown gravy ready in minutes for mashed potatoes, roasts, or stir-fry sauces.

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.

Grilled beef tenderloin steaks with a roasted garlic red wine reduction, pressed into a pistachio and sunflower seed crust. Restaurant-quality steak at home.

Slow cooker beef stew with chuck roast, potatoes, carrots, and onion seasoned with Old Bay. Just dump everything in the crockpot and let it cook on high for six hours.

Texas-style marinated beef brisket rubbed with a vinegar, garlic, and cayenne sauce, then slow-roasted for 8 hours until fork-tender. Overnight marinade builds deep, tangy heat.

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.

Simple onion soup mix pot roast needs just a beef roast, a packet of onion soup mix, and a little water. The covered low-and-slow bake turns it fork-tender with a savory gravy and no extra seasoning.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.