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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 October 13, 2010

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    Thanks to the video and reviewer's comments, I now know what is suppose to be done with the cut of beef, 'Eye of Round'! Never having made it before, I can't believe how simple and amazing it is to make classic Roast Beef - and gravy!! I've made it twice now: The first time I used a lesser cut of beef (top round' I think because that's what I had, and I put a lid on it in the oven - it turned out fantastic! Then after realizing there was a video attached to this recipe online, I was able to recognize the eye of round cut in my grocery store and made it again last night - just perfect! Thanks, Food Network! You are turning me into a good cook!

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  • on September 11, 2010

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    Rarely do I change up a staple like roast beef that I have been doing forever. Something about adding mushrooms however that made me do it. Love the gravy making technique. I use less flour but my family prefers jus to gravy. Otherwise perfection. Thanks guys.

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  • on August 17, 2010

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    The roast was very tender and juicy. I made some modifications to recipe after searing I place roast and vegetables in a roaster with lid in the oven. I did not have a cast iron skillet. I also just used self-rising flour. The meat was delicious.

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  • on August 16, 2010

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    The best roast I have ever made. And the gravy is to die for! My family went wild for the dinner. My brother wanted to give you six stars for this dish! I did cook the meat to 140, and it came out a beautiful rare. I will admit I was a little stumped about the "beef roast" and wondered what cut of meat it was. Turns out my local market had a roast that was just labeled "beef roast". Still don't know what cut it was, but I'll be cooking this recipe again and again. Thanks to Pat.

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  • on August 16, 2010

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    I made this roast last night and it was DELICIOUS!!! I added extra mushrooms as my family loves them and I was so glad I did. I had never heard of frying a roast before but it really made the difference ,my husband thought I was crazy but LOVED the end result. I didn't have a pan that I could tranfer in the oven, so after searing the roast, I transfered the roast into a baking dish (coated with a little olive oli and added the mushrooms and onions. Once the roast had finished in the oven I removed it and the mushrooms and onions from the baking dish and drained all the juices back into the skillet that I had seared the roast in to make the gravy. I also didn't have any red wine so I just incresed the beef broth to 2 cups, it turned out WONDERFUL, I will for sure make this again and again!!!
    Thanks Neelys!!!!!

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  • on August 12, 2010

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    I recognized the cut of meat as being eye of round. I've always just cooked it in the crockpot but this way looks absolutely wonderful. I agree with another comment and that it looks too rare for my family's taste, so I think I'll leave it in the oven about an hour instead of 40 minutes.

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  • on August 09, 2010

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    Honey Chile I tell you I've been making gravy wrong for way too many years. That stuff is good enough to make you wanna slap yo mama. I actually think it's better than my mama's and if she knew I said that she'd slap me back!!! I love your show and using your recipes! Keep it up darlin's!!

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  • on April 21, 2010

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    I am not familiar with BEEF ROAST? I need to know what kind of cut to ask for.

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  • on February 22, 2010

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    It was simple and delicious. Many thanks.

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  • on February 21, 2010

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    Great recipe... great dinner. I really do wish some of these Food Network specialists would elaborate on the cuts of meat they use (ala Alton Brown. That can make all the difference between a success and an utter failure... and when you are hungry, utter failures are more than just mere disappointments!

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