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Roast Recipes

Beef Bourguignon

Featured in the February 2024 issue of Successful Farming at Agriculture Magazine, by Better Homes and Gardens Test Kitchen


  • 1 chuck roast cut into ¾ inch cubes

  • 1 Tbsp cooking oil

  • 1 ½ cups chopped onion (3 medium)

  • 2 cloves garlic, minced

  • 1 ½ cups Pinot Noir or Burgundy Wine

  • ¾ cups beef broth

  • 1 tsp dried thyme, crushed

  • ¾ tsp dried marjoram, crushed

  • ½ tsp salt

  • ¼ tsp pepper

  • 2 bay leaves

  • 3 cups fresh whole mushrooms

  • 2 cups ¾ inch pieces carrots (4 medium)

  • 1 cup pearl onions, peeled or 1 small whole onion

  • 2 Tbsp all-purpose flour

  • 2 Tbsp butter, softened

  • 2 slices bacon, crisp cooked, drained, crumbled

  • 3 cups hot cooked noodles or mashed potatoes


In a 4 quart Dutch oven, brown half the meat in oil, remove meat. Add remaining meat, chopped onion, and garlic to pan. Cook and stir until meat is brown and onion is tender. Return all meat to pan.


Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling, reduce heat. Simmer covered for 45 minutes. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Cook covered for 25-30 minutes more or until meat and vegetables are tender. (May want to cook meat longer, till tender before adding vegetables.) Discard bay leaves.


In a small bowl, stir together flour and butter until smooth, stir this into meat mixture. Cook and stir until thickened and bubbly, then 1 minute more. Stir in crumbled bacon. Serve with hot noodles.  

Beef Bourguignon pic.jpg

Easy Roast Beef Potluck Rolls

by Georgia Beef Bites, Beef It's What's For Dinner


  • 1 lb cooked Grady Ranch chuck roast or thinly sliced reduced-sodium Deli Roast Beef, shredded 

  • 1 package Hawaiian rolls (12 count)

  • ¼ cup creamed style prepared horseradish or Dijon mustard

  • 6 slices provolone cheese

  • 1/3 cup butter, melted

  • 2 Tbsp Worcestershire sauce

  • 1 Tbsp dried parsley leaves

  • 2 tsp packed light brown sugar

  • 1/4 tsp onion powder


Preheat oven to 350° F.


Coat 9x13-inch baking dish with cooking spray. Cut rolls in half, horizontally. Place bottom half in prepared baking dish; spread horseradish or mustard on cut side. Top with roast beef and cheese. Close sandwiches. Using paring knife, cut into 12 sandwiches.


Combine butter, Worcestershire sauce, parsley, sugar, and onion powder in small bowl; mix to combine. Pour butter mixture over prepared sandwiches. Cover and refrigerate for 1 hour to overnight.


Bake sandwiches, uncovered in 350° F oven 15-20 minutes or until cheese is melted and rolls are golden-brown. 

roast beef potluck rolls.jpg
Photo credit: Beef  It's What's For Dinner

Pot Roast Pasta

by Rachel Johnson


  • 2 ½ - 3 lb chuck roast

  • ½ cup diced celery

  • Salt, pepper to taste

  • 3 garlic cloves minced

  • 2 Tbsp vegetable oil

  • 2 sprigs fresh thyme

  • 1 cup diced onions

  • 8 cups low sodium beef stock

  • 1 cup diced carrots

  • 1 lb of egg noodles


Preheat oven to 350° F.


Season beef on all sides.


Heat large, heavy bottomed pot over medium high heat; add vegetable oil. When hot, sear beef on all sides until a deep golden crust forms. Transfer beef to plate, set aside.


Add onions, carrots, and celery to pot, cook until softened (about 5 minutes).


Add garlic, thyme, and beef stock to pot. Settle roast into vegetable mixture, cover pot with safe oven-lid.


Roast meat until tender (about 3-4 hours).


Remove roast from pot; transfer to a plate. Bring beef stock and vegetables back to simmer; add noodles stirring to coat. Cook noodles to desired doneness, adding water if sauce becomes too thick.


Using a fork, shred meat into small pieces. Add the beef back to the pot, stir to combine with the noodles.

pot roast pasta.jpg
Photo credit: Progressive Farmer (

Roast Beef and Cheddar Pockets

by Taylor Evans, GA Beef Bites


  • 3 cups shredded chuck roast (cooked)

  • 16 oz whole wheat or regular refrigerated pizza dough or (butter flavored biscuit dough)

  • 2 cups shredded cheddar cheese, divided

  • 2/3 cup diced sweet onion

  • 1 egg white, lightly beaten

  • ½ cup light dairy sour cream

  • Chopped chives (optional garnish)


Preheat oven 375° F. On lightly floured surface, roll dough into 12 by 19 inch rectangle. Cut into 8 rectangles, 4 by 5 ½.


Combine beef, 1 ½ cups cheese, and onion in large bowl; mix well. Divide beef mixture into eighths; press mixture and place lengthwise in center of rectangles. Fold long sides of rectangle over filling, pressing to seal. Place on ungreased shallow-rimmed baking sheet. Brush with egg white. Sprinkle with remaining ½ cup cheese. Cut small slit in top of each pocket to vent. 


Bake for 13-16 minutes or until golden brown. Serve with sour cream. Garnish with chives if desired.


Beef and Barley Stew

by Rachel Johnson


  • 3 Tbsp olive oil, divided

  • 2 lbs chuck roast, cut into ¾ inch cubes

  • Salt and freshly ground black pepper

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 2 cups chopped yellow onion

  • 3 Tbsp tomato paste

  • 4 cloves garlic, minced

  • 6 cups beef broth

  • 4 cups water

  • ½ tsp dried thyme

  • ½ cup pearled barley

  • Fresh parsley for serving (optional)


  1. In a large, heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat.

  2. Pat beef dry with a paper towel; season with salt and pepper. Working in batches, sear beef until deeply browned (about 3 minutes on each side), making sure not to overcrowd the pot. Repeat with remaining beef. Transfer to a plate; set aside.

  3. Add remaining oil, carrots, celery and onion to pot. Sauté until soft (about 5 minutes). Add tomato paste and garlic; cook 1 minute longer.

  4. Add broth, water and thyme; season with salt and pepper to taste. Return beef to pot.

  5. Bring soup to a simmer. Reduce heat to low; cover and cook until beef is tender (about 45 minutes).

  6. Add barley to pot; cover and cook another 45 minutes or until barley is tender.

  7. Garnish with parsley (if desired); serve with warm, crusty bread.

beef and barley stew.jpg

Photo credit: Progressive Farmer (

Slow-Cooker French Dip

by Lisa Foust Prator from Successful Farmer Magazine


  • 4 lbs boneless rump roast or chuck roast

  • 1 - 12 oz can or bottle beer

  • 1 - 10.5 oz can condensed French onion soup

  • 1 - 14.5 oz can low sodium beef broth

  • 8 French rolls

  • 2 Tbsp butter



Trim fat from roast and place in slow cooker. Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 10-12 hours or High setting for 5-6 hours. Preheat oven to 400° F. Split French rolls and arrange on baking sheet; spread with butter. Toast for 5 minutes or until golden. Remove roast from cooker and thinly slice on the diagonal or shred with two forks. Pile sliced beef onto heated rolls. Strain juice, if desired. Serve with jus for dipping. Add your favorite condiments.

Classic Beef Wellington

by Taylor Evans from GA Beef Bites


  • 1 beef tenderloin roast (about 2 lbs)

  • 1 tsp olive oil, divided

  • ½ tsp salt

  • ½ tsp pepper, divided

  • 8 oz mushrooms

  • 1 large shallot

  • 2 Tbsp dry red wine

  • 2 Tbsp Dijon-style mustard

  • ½ tsp dried thyme

  • 1 sheet frozen puff pastry (1/2 package), thawed


Heat ½ teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and ¼ teaspoon pepper. Press evenly onto all surfaces of tenderloin. Place in skillet and brown evenly. Remove roast from skillet. Heat oven to 425° F. Place mushrooms and shallots into food processor, pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining ½ teaspoon oil in same skillet over medium-high heat. Add mushroom and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining ¼ teaspoon pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool. Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 x 9 inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving ½ inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry. Bake in 425° F oven for 35-50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135° F for medium-rare; 150° F for medium. Transfer the beef to a carving board. Let stand 10 minutes. (Temperature will continue to rise about 10° F to reach 145° F for medium-rare; 160° F for medium.) Carve into slices and serve with your favorite vegetables.

Slow-Cooker Shredded Beef Variations

by Taylor Evans from GA Beef Bites


  • 1 shoulder roast (2-3 lbs)

  • 1 Tbsp oil

  • 1 large onion

  • 2 Tbsp minced garlic

  • Salt and pepper


Season roast with salt and pepper or your favorite seasonings. Heat oil in skillet until hot, sear on all sides. Place sliced onion and garlic in bottom of crock pot. Place roast on top. (We added 1 cup of beef broth to the pot). Cover and cook on HIGH 5-6 hours or LOW 9-10 hours or until the roast is fork tender. Remove the roast from the cooker. Skim the fat from the cooking liquid and reserve 1 cup of onion mixture. Shred meat with 2 forks. Combine beef and onion mixture. Continue as directed in recipe variations, as desired.




Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture. Place in a large microwave-safe bowl. Cover, vent, and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions as desired. 


BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in a large microwave-safe bowl. Cover, vent, and microwave until heated through, stirring occasionally. Serve on whole-wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French-fried onions as desired.


Asian Shredded Beef: Combine prepared hoisin or teriyaki sauce and beef mixture. Place in a large microwave-safe bowl. Cover, vent, and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or peanuts, as desired. 


Street Tacos


  • Old El Paso Barbacoa Beef Street Taco Kit*

  • Small onion, chopped

  • 1 cup water or beef broth

  • ½ cup apple cider vinegar

  • Seasoning from the kit

  • 1 chuck roast




Place chopped onion in bottom of crock pot. Put chuck roast on top of onions. Pour water and apple cider vinegar in pot. Sprinkle seasoning packet on roast. Turn on low and cook 8-9 hours (until you get home from work). Shred meat and make tacos your way.

*Note* This is just the kit we used, you can always use another brand or your own recipe. The kit includes flour tortillas, the barbacoa seasoning packet, and a mild salsa verde.

street taco kit - cropped.jpg

Slow-Cooker French Dip Sandwiches



  • 1 (3-4 lbs) chuck roast

  • 2 cups beef broth

  • ½ cup soy sauce

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • 1 tsp garlic powder

  • ¼ tsp black pepper

  • 1 bay leaf

  • 8 French or sub rolls split in half


Place roast in a 3-quart slow cooker. In a medium bowl combine beef broth, soy sauce and spices. Pour over roast. Cover and cook on LOW 8 hours or until meat is very tender. Remove meat from broth; place on cutting board, and shred with 2 forks, removing any fat or gristle. Place meat on rolls. Strain broth and pour over meat or pour into bowls for dipping. 

Chuck Roast


  • 2-3 lbs Chuck Roast

  • Salt, pepper, garlic, or seasoning of your choice

  • 2/3 cup chopped onions

  • 1 package Lipton dry onion soup mix

  • 3 cups beef broth or water

  • 1 package McCormick brown gravy mix



  • Mushrooms

  • Vegetables - potatoes, carrots, celery


  1. Season with salt, pepper, garlic (1/4 tsp each salt, pepper, 1/16 tsp garlic) or seasonings of your choice.

  2. 2 Tbsp olive oil in pot (We cook on top of stove). Can use crock pot or cook in oven.

  3. Sear the roast on all sides on medium high heat in oil in pot.

  4. Add 2/3 cup of chopped onions, sauté with meat (optional - mushrooms).

  5. Sprinkle 1 package of Lipton dry onion soup mix on meat.

  6. Add 3 cups of beef broth or water.

  7. Mix 1 package of McCormick brown gravy mix according to directions (1 cup), add to pot.

  8. Bring to a boil then reduce heat to low and cover to cook 3-4 hours or to desired tenderness.

  9. Adjust salt due to onion and gravy mix (We cook on top of stove).

  10. Add vegetables as desired (potatoes, carrots, celery, etc.) towards the end of cooking time.

  11. Continue to add broth or water as needed.

Eye of Round


  • 3 lbs Eye of Round

  • Salt to taste

  • Pepper to taste

  • Any other preferred seasoning of your choice


Preheat oven to 500° F. When oven reaches temperature, place roast in oven and reduce temperature to 475° F. Cook for 21 minutes (7 minutes per pound). After this, turn your oven off. Leave roast in oven for an additional 1 hour and 10 minutes, or until internal temperature reaches 150°. Remove roast from oven and let rest for 10 minutes, Slice thinly and serve. 

Chris and Kelly's Tri-tip Roast


  • 2-3 lbs Tri-tip Roast

  • 2-3 Tbsp fresh ground coffee

  • 1 -2 tsp Kosher salt

  • 1 tsp white pepper

  • 1 tsp garlic

  • 1 tsp onion powder

  • 1 Tbsp paprika


1. Combine spices and rub over Tri-tip.

2. Wrap in plastic wrap and cover with foil. Place in the refrigerator for 1 day.

3. Put in smoker on 225° F and smoke for about 4 hours or until meat reaches 145° F.

4. Remove from smoker and let meat rest about 10 minutes. (loosely tent with foil)
5. Thinly cut against grain and serve.


May add 1 Tbsp brown sugar and 1 Tbsp cumin to the ingredients or any other spices your family likes. Instead of smoking, Kelly stated that you could probably grill it on medium, indirect heat. We suggest grilling until it reaches about 125° F. Take off grill and let it rest for 10 minutes. Cut thinly against grain and serve.  

Crockpot Rump Roast


  • 2 ½ - 3 lbs Rump roast

  • 4 cups low sodium chicken or beef broth

  • 2 large onions

  • 6 garlic cloves peeled

  • Container of sliced mushrooms

  • Salt and pepper to your taste

  • 1tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp paprika

  • ½ cup full fat canned coconut milk


In the crock pot add milk, onions, garlic, mushrooms, and broth. Season the rump with the mixed spices, put in the pot in the middle of the vegetables. Turn on low and cook for 6-8 hours or high 4-6 hours according to the tenderness you prefer.

Oven Braised Rump Roast


  • 2 ½ - 3 lbs Rump Roast

  • 1 Tbsp olive oil

  • Salt and pepper to taste (may use additional spices of your choice)

  • 1 cup red wine (may use broth if you don’t like wine)

  • 1 cup beef or chicken broth


Preheat oven to 325° F. Season roast then put in skillet brown on all sides in olive oil. Transfer to your Dutch oven and pour wine and broth over roast. Cover roast and cook between 1 - 1 ½ hours or until roast reaches 125° F. Rest uncovered for about 15-20 minutes. Slice thinly across grain and serve with broth drizzled over meat.

Shoulder Roast Recipe


  • 2 ½ - 3 lbs shoulder roast

  • 1 Tbsp olive oil

  • 1 cup liquid (beef broth, vegetable broth, apple cider, or water)

  • 1 onion, sliced

  • Several garlic cloves, peeled

  • Salt and pepper (additional spices of your choice thyme, bay leaf, etc.)


In Dutch oven on stovetop at medium heat, heat oil and brown roast on all sides. Add onions and garlic to pot and stir. Add broth and bring liquid to a boil and reduce heat to low. Turn meat about every 30 minutes. Make sure there is liquid in your pot until roast is done. Cook for 2-4 hours on low for your desired tenderness.

Vegetables can be added and cooked last 30-45 minutes or to your desired tenderness. (potatoes, mushrooms, carrots, turnip roots, etc.)

A can of mushroom soup may be added along with the liquid.

You can transfer to crock pot and cook on low 8-10 hours or put into a covered Dutch oven pot and cook in preheated 350° F oven for 1 ½ - 2 ½ hours (or desired tenderness).

Easy Beef Rub Recipe

From Miss in the Kitchen


  • 4 Tbsp brown sugar

  • 2 Tbsp Mrs. Dash Seasoning Blend

  • 1 Tbsp smoked paprika

  • 1 Tbsp granulated garlic

  • 1 Tbsp Lawry’s Season salt

  • 1 Tbsp sea salt


Mix all ingredients in a medium bowl until well mixed.

Rub generously on roast.

Store beef rub in airtight container in dark pantry for up to 3 months. Stir well before using.

Rump Roast


  • 3-4 lbs rump roast

  • ¾ cup of Beef Rub (recipe above)


Pat roast dry with paper towels. Rub beef rub all over roast. Cover and refrigerate overnight or allow to stand at room temperature for 1 hour before cooking.

Add roast to Dutch oven or braising pan with 1 cup of liquid (beef broth, coffee, or water). Cover and cook at 325° F for 1 ½ hours or until internal temperature reaches 135° F.

Cover roast loosely with foil. Allow roast to rest 10 minutes before slicing. Serve with Horseradish Sauce (recipe below).


  • ½ cup sour cream

  • ½ tsp granulated garlic

  • ¼ cup mayonnaise

  • ½ tsp kosher salt

  • 2 Tbsp prepared horseradish     

  • ½ tsp pepper

  • 1 Tbsp Worcestershire sauce

  • ½ tsp fresh lemon juice


Combine all ingredients in a bowl. Store in airtight container in refrigerator until ready to serve.

Horseradish Sauce


  • 2-3 lbs beef shoulder roast

  • 1 medium onion, chopped

  • 8 oz mushrooms (shiitake or your choice)

  • ½ cup ketchup

  • ½ cup red wine such as Merlot (We have used beef broth when wine not available)

  • ½ cup water

  • ¼ cup Dijon mustard

  • 2 Tbsp Worcestershire sauce

  • 4 garlic cloves minced

  • 1 tsp salt

  • ¼ tsp pepper

  • 2 Tbsp corn starch

  • 3 Tbsp water


Optional: You may brown roast in a large pan on medium–high heat using canola oil, vegetable oil, etc. Pat roast dry and brown on each side 2-3 minutes. This adds to flavor but is not required.


Place roast in crock pot. Add onions and sliced mushrooms.

Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a bowl. Pour over roast.

Cook on low for 6-8 hours. Remove meat from crock pot and keep meat warm.

Mix cornstarch with 3 Tbsp of cold water. Add this to juices in crock pot and stir.

Turn on high heat and cook for 10-15 minutes.

Serve sauce over meat.

Beef Shoulder Roast with Red Wine Mushroom Gravy  

(Sometimes called Black Forest Pot Roast)

From The Dinner Mom

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