Beef Roast. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Order Your Roast Beef Online Today! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike.

With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful. Roast beef is a nostalgic standby that conjures home. Pick from our chefs' most popular roast beef recipes and make a weeknight supper special. You can have Beef Roast using 17 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Beef Roast

You need 1 of Big Red onion finely sliced.
Prepare 1 1/2 lb of Beef chuck roast cut into bite size pieces.
Prepare 4-5 of garlic cloves minced.
It's 1 tbsp of minced ginger.
You need 10-12 of Shallots skinned and cut into halves.
It's 3-4 of slit green chilly.
Prepare 1 tbsp of Kashmiri red chilly/Paprika.
It's 2 tsp of Coriander powder.
Prepare 1 tsp of Cumin powder.
It's 2 tsp of fresh ground Garam Masala(Indian spice mix).
Prepare 2 tsp of Ground Black pepper.
You need 1 tsp of Turmeric powder.
Prepare 2 tsp of Salt(as per taste).
You need 1 of stem Curry leaves.
You need of Chopped Cilantro for garnish.
You need 2 tsp of Mustard seeds.
Prepare 2-3 tbsp of Coconut oil.

Classic roast beef recipe using rump roast, round roast, or sirloin tip. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. Find beef roast recipes for your special dinner. Learn how to make a tender roast beef in the oven and how to cook melt in the mouth roast beef, too.

Beef Roast step by step

Wash and clean the beef pieces thoroughly..
Pressure cook the beef in IP along with 1 tsp each chilly powder,salt,turmeric and black pepper and 1 cup water in Instant Pot for 20 mins and allow natural steam release.(Chuck beef is tender and will cook in less time compared to flank, and other cuts of beef).
Turn the steam handle of the IP lid to venting and transfer the beef to a different container(reserve the stock for later use).
Set the IP on sauté mode(continue using the same innerpot)and add some coconut oil, mustard seeds and curry leaves. Let the mustard seeds splutter..
Now add in minced ginger and garlic and stir for few minutes until the raw smell leaves..
Now add the red onion slices along with turmeric and salt and sauté until onions are soft..
Add in the shallots and green chilly and stir for few mintutes to get them lightly transparent.
Now add all the spice powders- red chilly,black pepper,coriander powder,cumin powder and 1 tsp garam masala(reserve some for the end).
Stir the spices well into the sauted onions and a 1/2 cup of the reserved beef stock..
Cover IP with a glass lid and cook for 2 minutes so that the masala is well cooked and oil starts separating..
Now add in the cooked beef pieces..
Combine the beef and masala well on the sauté mode(less-medium)..
Check the salt,if needed add more oil and cook for 10 mintutes covered with lid and another 10 mnts uncovered. Stir in between..
Once the beef is dry and oil separates, mix some garam masala powder, add remaining curry leaves..
Set the IP on keep warm setting/ serve hot garnished with chopped cilantro..
Tip#2.Once the beef is getting dry, you can transfer it into a large nonstick pan and allow slow browning to have more control👍😊.
Tip#1.The drier you want your beef mixture, the longer you have to leave the dish on sauté mode but keep stiring in between(you dont want the masala to burn or stick to the bottom of the pot!).

First, "Roast Beef" (this recipe) and second "Pot Roast." If your mother did not make the distinction clear, or did not know herself, I will clarify. ----- Roast beef is cooked dry. This is what you are served at the buffet where the chef cuts thin slices for you, plates, and ladles on some juice. This is what you need to make Roast Beef Manhattan. Heat a heavy Dutch oven on top of the stove over medium high heat. The economical eye of round roast is cut from the rear leg of the beef steer or heifer.