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Pat's Roast Beef Recipe

Pat's Roast Beef

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Average Rating:

Total Reviews: 50

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  • on May 29, 2013

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    Great taste but with a 5.35 pound shoulder roast (french cut at 375 degrees, I was at only 80 degree at the 45 minute mark. Mmmm... I used the old no peek recipe to finish it. I left the roast in another 15 minutes at 375 degrees then turned the oven off BUT LEFT THE ROAST IN AND DID NOT OPEN THE DOOR! LEFT IT SIT THREE HOURS WITHOUT OPENING THE DOOR EVEN ONCE: It continued to cook as the oven cooled, a low, slow cook that broke down the cut nicely. About thirty minutes before I was ready to serve I turned the oven back on to 375 degrees. Depending on your oven and wish to rise above medium rare you might increase up to forty minutes. PPS my cast iron of choice here was a square grill pan, which gets the roast up and out of the juices.

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  • on January 29, 2013

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    Used a little extra stock, just to make sure we weren't going too hard on the wine. Used an extra tbs of flour. Baked the roast about 2o minutes longer, and omitted mushrooms. DELISH!!

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  • on January 28, 2013

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    I would have given this 5 stars but the gravy was discusting! I will use a beef broth and flour gravy next time. The mushroom and onions were to die for, even my sons gobbled up all of theirs!

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  • on January 13, 2013

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    poured a bit of the red wine and the broth in the pan while cooking in oven. Loved the garlic chunks in the meat and in the bottom of the pot. Added 3 T of non gluten flour for the gravy and was delicious!!! Added a bit of port to the finished gravy. Yummy: Will make many times more!

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  • on January 06, 2013

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    This is an excellent meal for Sunday dinner. I have made this numerous times for my family. Nobody has ever complained. I like the idea of adding the glic slices. I plan to try that idea today. I alway use a bottom round roast that has been discounted for quick sale.

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  • on June 22, 2012

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    Yummy!! I added slivers of garlic into puncturs I made all over the roast before searing and through some in with the onion / mushrooms placed around the sides. Also, I sprinkled on some Italian seasoning with the pepper. It was delicious and tender! It took longer to get the temp up, so it cooked longer. I didn't make the gravy.

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  • on March 29, 2012

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    yummy and so easy!

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  • on December 21, 2011

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    This recipe was great! The roast came out perfect. The gravy was awesome as well. My kids loved it. However the only thing I would change would be 1/2 cup of wine instead of 1 cup of wine. I used Cooking wine instead of regular drinking wine and it was a bit powering in smell/taste. Still very good tho'... I will be using this recipe again.

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  • on September 26, 2011

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    Made this for dinner tonight. It was really tasty! I didn't have wine on hand, so just used stock and finished off the gravy with a little heavy cream. Will definitely make this one again!!

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  • on September 25, 2011

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    Made this for dinner tonight...OMG it was AWESOME!
    I'm not an experienced cook but this was so easy...My family loved!

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