20 Go-To Beef Roast Recipes

20 Go-To Beef Roast Recipes

It is the time of year when grills get used less and less and slow roasting beef roasts happens more and more. So, since I have started searching for the beef roast recipes my family loves as well as a few new ones, I thought I would share 20 go-to beef roast recipes I plan on making sometime soon as well as a few pointers.

  1. Go buy a Crock Pot. Slow Cooker.
  2. When you are making a recipe that calls for a specific kind of roast, most of the time it can be interchangeable. For example, if the recipe calls for a chuck roast but you have a rump roast, as long as the pounds are similar go for it.
  3. Do Not trim all the fat off the beef roast before cooking it. Fat is a flavor conductor. You can peel the fat off after it cooks and also drain any fat off for gravy if you need it. Trust me, keep the fat on!
  4. Go for bone-in roasts. I think bones also add more flavor. After a beef roast has slow cooked all day, the bone falls right off the meat. So go ahead and buy that bone-in roast. No need to pay extra for having it removed. So, now onto the recipes!

Slow Cooked Chipotle Shredded Beef

slow cooked chipotle shredded beef

 Reuben Sliders

Reuben Sliders

Italian Beef Sandwiches

crock pot italian beef

 Best Ever Slow Cooker Beef Roast


Italian Beef in a Bucket

Crock Pot Beef and Noodles

beef and noodles in the slow cooker

Slow Cooker Mississippi Pot Roast

Mississippi Pot Roast

 Another Version Of Italian Beef Sandwiches

Italian Beef Sandwiches (with graphics, thecountrycook.net)

Philly Cheesesteak Pizza


Easy as 1-2-3 Crock Pot Beef Roast

Crock Pot BBQ Beef Sandwiches 

Crock Pot BBQ Beef Sandwiches

Easy Make Ahead Beef Roasts to Freeze

Make Ahead Beef Roasts to Freeze

Crock Pot Pepperoncini Beef

Pepperoncini Beef Sandwich

Dr. Pepper Slow Cooked Beef

Dr. Pepper Crock Pot Beef

Shredded Beef TacosShredded Beef Tacos (all rights reserved, thecountrycook.net)

Slow Cooked Italian Pot Roast with Parmesan Risotto

Italian Pot Roast and Parmesan Risotto

 Mexican Beef Roast

Red Wine Beef Roast with Mushrooms and Onions

Slow Cooked Beef and mushrooms in red wine

 Slow Cooker Roast Beef

slow cooker roast beef

Philly Cheesesteak Sliders

Philly Cheesesteak Sandwiches

Buttery Three Cheese Ham Sandwiches

It is not a secret. I have a butter problem. And don’t let that be confused with margarine. Or oleo. Or butter-flavored tub of spread. I love butter.

buttering cast iron skilletLet me be honest, once you have made homemade butter you never go back. Having grown up with full access to Jersey milk from our cows, cream was always readily available. Abundant supply. Because butter is simply the result of whipping cream past the stage of whipped cream. Period. You need one ingredient to get butter. I add a little salt to butter whenever I have made it, even if just by accident.It takes the cream from about two gallons of milk to get one pound of butter.

I tend to stock up on salted butter. I have sweet butter in my fridge too. Confused? Sweet butter. Salted butter. Clarified butter. Whipped Butter. Garlic and Herb Butter. Well, that last one is a special one.

Garlic and Parsley Butter

The folks who are in the butter promotion business have a little information to help you know what kind of butter you want for your go-to sticks of choice in the kitchen.

Know Your Butter

And one of my most popular recipes exemplifies why butter is one of the most addicting things for any food lover. And then I raised the stakes by two cheeses. If one cheese was good, three cheeses on the ham sandwiches make it better.

Buttery Three Cheese Ham Sandwiches

Start with the buttery sauce. Simple ingredients go into this addicting sauce.

Buttery Three Cheese Sauce ingredientsStart by melting a stick of butter, mincing onion and garlic and stirring in Dijon mustard and Worcestershire sauce. Then it occurred to me as I stirred these ingredients together…add Parmesan.

Buttery Parmesan Cheese SauceKill the heat and add the poppy seeds. And then it is time to create the most amazing ham sliders on a package of Hawaiian Rolls. Cut the whole package in half making tops and bottoms. Place the bottoms in a foil lined 13 x 9 pan. And then begin building your sandwiches.

Buttery Three Cheese Ham SandwichesCover the sandwiches with foil and bake for 20 minutes on 350 or till sandwiches are heated through and cheese is melted and bubbly.

Buttery Three Cheese Ham SandwichesNow, run out and go buy a few pounds of butter and make some ham sandwiches. Grilled Cheese. Cookies. Mac and Cheese or just a top of some of your favorite sweet bread. Enjoy your butter and remember, dairy #FarmsMatter!

Buttery Three Cheese Ham Sandwiches
A cheesy, buttery sandwich that is a perfect match to soup on a chilly night.
  • 1 package of 12 Hawaiian Sweet Rolls
  • 1 onion minced or grated
  • 2 cloves of garlic minced or pressed
  • 1 stick of butter
  • 2 Tablespoons of Dijon Mustard
  • 2 teaspoons of Worcestershire sauce
  • 2 Tablespoons of Parmesan cheese
  • 3 teaspoons of poppy seeds
  • ½ pound shaved ham
  • 1 cup of shredded Monterey Jack cheese
  • 6 large slices of Swiss cheese
  1. Melt butter in saute pan and add onion, garlic, mustard, Worcestershire sauce. mix together till onions begin to soften. Add the Parmesan cheese. Stir. Remove from heat and add poppy seeds
  2. Slice rolls as a group length wise and place the roll bottoms atop of foil lining a 13 X 9.
  3. Spread a third of the butter sauce on the roll bottoms. Then lay ham out on the top of the rolls followed by the shredded cheese and then the sliced cheese.
  4. Spread half of the remaining sauce on the inside of the roll tops and place on top of the cheese. Spread remaining sauce on top of the rolls. Cover and bake for 20 minutes on 350 degrees.

Indiana Dairy Ambassador

This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.

This post was sponsored by the fine folks at Indiana Dairy. Opinions on butter are all mine.

Hunk of Meat Monday: Crock Pot Chicken Philly Sandwiches

I love Philly Cheesesteaks. Love them. My husband loves them. So, when I had some peppers to use up, I decided to see if I could get a thumbs up on the chicken Philly sandwich version of the the beloved beef cheesesteaks.

Slow Cooker Philly SandwichThe taste testers gave me two thumbs up for the meal. They even ate multiple sandwiches since I am pretty much always buying slider size rolls for the slider size hands of my kids.

The assembly of this recipe is fairly simple. Butter, peppers, onions, garlic, chicken, steak seasoning. Oh and the crock pot.

Crock Pot Chicken Philly CheesesteakNow, I used bone in chicken thighs with skin. The butter was a little overkill. If I use skin on thighs again, I will cut the amount of butter. If I use chicken tenders or breasts, I know I will need the butter. Regardless, watch the moisture levels in the crock pot. A little water was added to the crock pot about halfway through cooking.

The chicken will be fork tender to break apart and mix together with the onions and peppers. Bone-in chicken is also no problem. The chicken will fall right off the bone. Place on your buns of choice and top with provolone cheese.

Crock Pot Chicken Philly Sandwiches
If you love the Philly Cheesesteak Sandwiches, you are sure to love the crock pot version of the Chicken Philly Sandwiches!
  • 3 tablespoons butter
  • 1 large onion, sliced or 2 medium onions
  • 2 large bell peppers, sliced
  • 2 garlic cloves, finely minced
  • 2 pounds of chicken*
  • 2 tablespoons of steak seasoning, divided
  • 8 hoagie or sandwich buns
  • 8 Provolone cheese slices
  1. Place pats of butter on the bottom of crock pot.
  2. Layer, peppers, onions, garlic, 1 tablespoon of steak seasoning, chicken, and remaining steak seasoning.
  3. Cook on low for 6-8 hours. Add water halfway through if it appears to be dry.
  4. Use a fork to break apart chicken and mix together with onions and peppers.
  5. Serve on buns and top with cheese. Place under broiler to melt cheese, if desired.
*If you use skin on dark meat, cut the amount of butter by at least half.

Avocado Garlic Aioli

I like aioli. If you don’t like mayonnaise, you probably don’t even think you will like aioli. I first experienced an aioli while eating fries. It was life changing. I have always loved mayo and ketchup with my fries.  But, this my friends, is by far my favorite aioli.

Avocado Garlic AioliThe inspiration was loving to put avocado on my BLT. But that makes a fat sandwich. So I thought surely I can make an aioli out of avocados. The ingredients are simple. Sour cream, mayo, avocado, garlic, basil, shallots, lemon juice, salt and pepper.

Avocado Garlic AioliI then decided to add a little bite, so threw in a banana pepper. Then pulse or puree.

Avocado Garlic AioliThen what, you ask? Treat it like any other condiment and spread it on your toast for a BLT. Dip your veggies in it. Put it on your eggs. Enjoy it!!

BLT with Avocado Aioli

Avocado Garlic Aioli
Want to add a burst of flavor to your sandwiches or find a new dip for your veggies? This avocado garlic aioli will be your new favorite summer condiment.
  • ½ mayonnaise
  • ½ cup sour cream
  • 1 avocado
  • 3 garlic cloves
  • 4-5 basil leaves
  • 1 shallot
  • 1 TBS lemon juice
  • 1 banana pepper
  • salt and pepper
  1. Add all the ingredients, roughly cut to a food processor.
  2. Puree until smooth.
  3. Store in refrigerator or use immediately as sandwich spread or dip.

Hunk of Meat Monday: Philly Cubed Steak Sandwiches

Have you just been too over it at the end of the day that you just want something quick, comforting, and on the the table. After all, sometimes going out to eat just isn’t quick enough. Yeah, me too. Cubed Steaks are my new supper in a pinch meat of choice. These Philly Steak sandwiches are made in 20 minutes from frozen cubed steaks. No lie!

Philly Cubed Steak SandwichesA frozen package in the microwave on defrost for a few minutes gets them pried apart. Then slice the steaks in about 1/2 inch strips against the grain. In this is the first time I have used

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cubed steak terms, cut the opposite way the lines are already cut into the steaks. Then season them with your favorite steak seasoning. My favorite is Montreal Steak Seasoning.

cubed steak preparation

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Hunk of Meat Monday: Italian Steak Sandwiches

Over the next few weeks I will have a couple of brand new titles from Gooseberry Patchto give away on the blog. Both of which are working mom treasurers. This recipe for Joe’s Italian Steak Sandwiches come from page 117 of the Weeknight Dinners Cookbook.

Italian Steak SandwichIt was a quick sandwich to make, especially since we had some premade beef patties in the freezer. I seasoned them with gourmet hamburger seasoning and began frying them in a cast iron skillet.

Hamburger Patties FryingThe recipe called for a 4 oz can of mushrooms. I had none, so I just sliced up some button mushrooms and tossed them in with the hamburgers along with some Worcestershire sauce.

Patties and mushrooms fryingAs the beef patties cooked, I grabbed some hoagie buns. Sliced Italian bread would be ideal, but improvising any bread or bun will work. Spread butter on the bread and pop on a grill to brown. Or toss it under the broiler in the oven like I did.

buttered breadWhile you are watching your bread toast without burning…Start warming up a jar of spaghetti sauce.

Spaghetti SauceI doctor everything, so of course I doctored the sauce.

Italian Herb MixOnce the sauce is bubbling, you beef patties should be fully cooked.

cooked beef pattiesAnd the bread should be perfectly golden brown.

toasted buttered hoagie bunsSandwich building time!! Start by spreading sauce on the bottom piece of bread.

Sauce baseI cut my patties in half to fit on the hoagie style buns better. Not perfect, but it worked.

beef pattiesThen scrape some of the sauted mushrooms from the pan and add them to the patties.

Mushroom topped beef pattiesAnd now my favorite part…CHEESE. Recipe called for Muenster. I had provolone. Provolone it is!

Cheese covered steak sandwichAnd you have Italian steak pattie sandwiches.

Italian Steak Sandwich

Hunk of Meat Monday: Mini Chicken Sandwich on Hawaiian Sweet Rolls

I love a good sandwich. I especially love a good mini sandwich. My ham sammies on Hawaiian Rolls are becoming very popular. So, much so that I get several requests for a variation for turkey or chicken and also how to make them without mustard. So, in response to those requests, I bring you the mini chicken sandwiches on Hawaiian sweet rolls.

Start by melting some butter in a hot skillet to brown the butter.

Then I chopped up onion onion very finely with my Pampered Chef food chopper.

Add it to the browned butter and continue to brown till the onions begin to caramelize.

Then gather the rest of your ingredients.

Fry up 1/2 pound of bacon and set aside.
The onions should be done by this point. Add 1 tablespoon of sesame seeds for added nutty flavor.

I then stirred in 1 large tomato that I diced up. This is completely optional. If you don’t like tomatoes, don’t add them.

Spread the onion/tomato mixture over the tops and bottoms of the rolls. Place the roll bottoms in an aluminum foil lined 13 x 9 pan.

Then start loading up the goods. Start with deli chicken.

Then sprinkle with bacon.

Then grab some sliced cheese. I used provolone. Monterey Jack or Swiss cheese also.

Layer the cheese on top of the bacon and chicken.

Then top the cheese with the roll tops.

Cover with the extra aluminum foil and bake on 350 degrees for 20-25 minutes till entirely heated through.

They were awesome. Granted, the next time I make them I will add mustard because, well, I missed the mustard. But I love mustard.

Hunk of Meat Monday: Mini Chicken Sandwich on Hawaiian Sweet Rolls
  • 1 stick butter
  • 1 small onion, finely chopped
  • ½ lb bacon, fried and crumbled
  • 9 oz. sliced deli chicken
  • 1 pkg. King's Hawaiian rolls
  • 1 Tbls. sesame seeds
  • 1 large tomato diced
  • 8 -12 oz. cheese (provolone, swiss or monterey jack)
  1. Melt butter and cook until light brown.
  2. Add onions to butter and cook until soft and lightly caramelized.
  3. Add the sesame seeds to the onion mixture.
  4. Stir in tomatoes if you are using them.
  5. Place bottom half of rolls in an aluminum lined 13 x 9 pan and spread onion mixture over them.
  6. Layer chicken, then crumbled bacon and cheese and then place top half of rolls on top.
  7. Cover with foil and bake at 350 degrees for 20-25 minutes until heated through.

What do you have cooking this week for hunk of meat Monday?

Hunk of Meat Monday: Crock Pot BBQ Beef Sandwiches

I have a kid that is obsessed with coleslaw. And it isn’t my vegetarian:) When I ran across a picture of BBQ beef sandwiches with slaw piled on top of the beef, I thought this would be exciting for my little man.

I of course started with a hunk of meat. For this recipe, I used a sirloin roast, but whatever you have will work. It was around 3 pounds. I cut slits in the beef and put 4 smashed and broken apart garlic cloves in the roast.

I then finely chopped up an onion. I used my Pampered Chef food chopper to really get finely chopped. Saves the eyes too. I put the onions in the crock pot. I then added about a cup of ketchup (just might have used 1/2 a cup of my favorite jalapeno kethcup), apple cider vinegar, brown sugar, paprika, tobasco, and liquid smoke.

Stir up the combination and prepare to add the meat. I then covered the roast with seasoning salt. Did a heavy sprinkling on all sides.

I then spooned the sauce up on the top side of the roast.

I then covered it and put it on high for 4-5 hours, but low for 8-10 hours will also work.

Pull the meat out of the crock pot and shred up. I of course use my favorite kitchen accessory when it comes to meat shredding, Pampered Chef salad chopper or best meat shredder in the world.

I then hit the meat with a bit more seasoning salt.

I drop it back into the crock pot which is still full of sauce. At the last minute I added a few more tablespoons of brown sugar.

Stir together and keep it warm till you are ready to eat.

Now, you need to get your sandwich extras ready. You can either buy coleslaw or make your own. I made the Hill Country Cook’s Perfect Coleslaw.

And build your sandwiches…

And be ready for everyone to want two sandwiches!!

Crock Pot BBQ Beef Sandwiches
When beef roasts are on sale, stock up so you can have some BBQ in the middle of winter with this Crock Pot BBQ Beef recipe.
  • 1, 2-3 lb beef roast
  • 4 cloves garlic, smashed
  • 1 onion, diced
  • 1 cup ketchup
  • 4 tablespoons brown sugar, divided
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons paprika
  • 8 dashes of Chipotle Tabasco
  • 3 shakes of liquid smoke
  • Seasoning salt
  1. Cut slits into the roast just to place smashed garlic in. Cover all sides with seasoning salt.
  2. Place onions, ketchup, half of brown sugar, vinegar, Tabasco, and liquid smoke into crock pot and stir together.
  3. Lay roast over the sauce and spoon sauce from sides over top of the roast.
  4. Cook on low for 8 hours or high for 4 hours. After roast is cooked, tear apart meat to shred and then stir into sauce. Add additional seasoning salt and remaining brown sugar. Stir together and remain on low till ready to eat.
  5. Serve on buns. Creamy slaw is a great topping to the sandwich.

Affiliate links were used in this post. My constant use of Pampered Chef is totally my choice. I am sure the company is aware since I have bought so much:)

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