Time P2DT1h45m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag. Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag. Seal and chill for 24-48 hours, turning roast occasionally. Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees. Let stand for 5 minutes before slicing thinly across the grain. Roast beef will be rare.
Time 5m Yield 8 Number Of Ingredients 7 Steps:
Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Time 3h10m Yield 10 servings. Number Of Ingredients 5 Steps:
In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
Time 10m Yield 8 Number Of Ingredients 10 Steps:
Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.
Time 8h10m Yield 12 servings. Number Of Ingredients 11 Steps:
In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Time 10h Yield 8 Number Of Ingredients 7 Steps:
In large resealable food storage plastic bag, combine all ingredients except roast; mix well. Add roast; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate. Heat oven to 325°F. Remove beef from marinade; reserve marinade. Place beef in shallow roasting pan. Bake at 325°F. for 1 1/2 to 1 3/4 hours or until of desired doneness, brushing occasionally with marinade. To serve, bring any remaining marinade to a boil in small saucepan. To serve, slice beef thinly; serve with marinade.
Time 2h25m Yield 4 servings Number Of Ingredients 21 Steps:
For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool. Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours. Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F. Remove the beef from the oven and allow the beef to rest before slicing. For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash. Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary. For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper. Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate. Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes. For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat. To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.
Time 2h10m Yield 10 serving(s) Number Of Ingredients 9 Steps:
Combine all marinade ingredients and mix well. Place roast in a large zip-loc bag, and pour marinade over the top. Place in frige. Let marinate overnite. Remove the roast from the bag, reserving marinade. Cook on grill over indirect heat, brushing with reserved marinade periodically. Use a meat thermometer to cook to your preferred doneness (we like med rare).
