Easy Roasted Beef Cookbook: 50 Delicious Roasted Beef Recipes PDF
Preview Easy Roasted Beef Cookbook: 50 Delicious Roasted Beef Recipes
Easy Roasted Beef Cookbook 50 Delicious Roasted Beef Recipes By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Tenderloin Roast with Creamy Porcini Sauce 7 Cheesy and Juicy Tacos Roast 10 Bay's Chuck Roast 11 Rump Roast with Mushroom Gravy 12 Sherry Pot Roast 13 Balsamic Trip-tip Beef Roast 16 French Coffee Beef Roast 17 Italian Steamed Roast 18 Zesty Cream Sauce 19 Baked Veggies and Chuck Roast 22 Country Beef Roast 23 Rump Roast with Egg Muffins 24 Cheesy Deli Roast Casserole 25 Creamy Roast Dip 26 Colby Roast Rolls 27 Spanish Grilled Rump Roast 28 Provolone Roast Sandwiches 29 Beer Rib Roast 32 Deli Roast Rolls Casserole 33 Nutmeg Beef Roast 34 Red Wine Roast 35 Blue Nutty Roast Sandwiches 36 Herbed Roast Stew 37 Jumbo Pasta Roast 38 Caffeine Roast 39 Hash Beef Casserole 42 Barbecue Garlic Roast 43 Corned Beef Roast 44 Cajun Beef Roast 45 Italian Dressing Roast 46 Adobo Beef Roast 47 Roquefort Roast Sandwiches 48 Montreal Brie Roast Sandwiches 49 Yogurt Steak Skillet 52 Chuck Wine Roast Stew 53 Mirin Tenderloin Fillets with Brown Sauce and Mushroom 54 Drunk Mushroom Roast 55 Rosy Garlic Roast 56 Prosciutto Beef Roast 57 Greek Roast 58 Classic Cracked Potato and Beef Roast 59 Roasted Bacon Tenderloin 62 Herbed Tenderloin Roast 63 Russet Roast Stew 64 Minty Roast With Butter Gravy 65 Roast Cream 68 Spanish Rump Roast Barbecue 69 Rack of Ribs 101 70 Kosher Eye Roast 71 Soy Sauce Slow Cooker Roast 72 Tenderloin Roast Prep Time: 15 mins with Creamy Porcini Total Time: 2 hrs 20 mins Sauce Servings per Recipe: 6 Calories 489 kcal Fat 25 g Carbohydrates 5.8g Protein 56.8 g Cholesterol 173 mg Sodium 149 mg Ingredients 1/3 C. dried porcini mushrooms 1 C. veal stock 1 C. warm water 1/4 C. heavy cream 2 1/2 lb trimmed beef tenderloin roast, 1 tbsp unsalted butter tied 1 tbsp chopped fresh tarragon salt and ground black pepper to taste salt and ground black pepper to taste 1 tbsp vegetable oil 1 tbsp unsalted butter 1/2 C. sliced shallots 1 pinch salt 1/4 C. tarragon vinegar Directions 1. Get a bowl: Place in it the mushroom and cover it with water. Let it soak for 1 h 10 min. Drain the mushroom. Reserve the soaking water. Cut the mushroom into dices. 2. Before you do anything set the oven to 325 F. 3. Sprinkle some salt and pepper over the beef tenderloin. Place a large ovenproof skillet over medium heat. Brown in it the tenderloin for 7 min on each side. Drain it and place it aside. Lower the heat and add 1 tbsp of butter with shallot and salt. Cook them for 6 min. 4. Stir in the vinegar and cook them until they reduces by half. Stir in the stock, cream, 1/2 C. reserved mushroom liquid, mushrooms, salt, and pepper. 5. Place the tenderloin back into the pan and place it in the fridge. Cook it for 50 min. Drain the roast and wrap it loosely in a piece of foil. Place it aside. 6. Place the pan with the onion and drippings mix over high heat and cook it until it starts boiling. Add 1 tbsp of butter with cream, a pinch of salt and pepper to make the sauce. 7. Serve your tenderloin with the sauce warm. 8. Enjoy. Tenderloin Roast with Creamy Porcini Sauce 7 CHEESY Prep Time: 20 mins and Juicy Tacos Total Time: 50 mins Roast Servings per Recipe: 6 Calories 405 kcal Fat 18.5 g Carbohydrates 38.2g Protein 21.9 g Cholesterol 54 mg Sodium 1267 mg Ingredients 1 tbsp vegetable oil 1/2 tsp cumin 1 onion, chopped 1/8 tsp red pepper flakes, or to taste 1 clove garlic, minced 6 (7 inch) flour tortillas, warmed 4 tomatoes, chopped 1 1/2 C. shredded Cheddar cheese 2 C. chopped cooked roast beef 2 C. shredded lettuce 1 (8 oz) jar prepared taco sauce 1 (4 oz) can diced green chile peppers Directions 1. Place a large skillet over medium heat. Place the oil in it and heat it. Add the garlic with onion and cook them for 6 min. 2. Stir in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes. Cook them until they start boiling. Lower the heat and cook them for 27 min. 3. Place the tortillas over a working place and place in it 2/3 C. of the roast mix. Sprinkle the cheese on top with lettuce and fold the tacos. 4. Serve your tacos with your favorite toppings. 5. Enjoy. 10 Cheesy and Juicy Tacos Roast
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