There’s nothing quite like the hearty, savory goodness of roast beef to bring warmth and comfort to your dinner table. Whether you’re craving a classic Sunday roast or a quick weeknight meal, our roundup of 20 Delicious Roast Beef Dinners has something to satisfy every appetite. Dive in and discover your next favorite comfort food recipe that’s sure to impress family and friends alike!
Classic Sunday Roast Beef with Yorkshire Pudding
Nothing says Sunday dinner like a perfectly roasted beef with crispy Yorkshire pudding, a tradition that brings warmth and comfort to any table.
Ingredients
- 3 lbs beef roast (such as ribeye or sirloin)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1/2 tsp salt
- 1/2 cup beef drippings or vegetable oil
Instructions
- Preheat your oven to 375°F. Rub the beef roast with 2 tbsp olive oil, then season all over with 1 tbsp kosher salt, 1 tsp black pepper, and 2 cloves minced garlic.
- Place the beef roast in a roasting pan and cook for about 1.5 hours for medium-rare, or until a meat thermometer reads 135°F. Let rest for 15 minutes before slicing.
- While the beef rests, increase the oven temperature to 425°F. In a bowl, whisk together 1 cup all-purpose flour, 1 cup milk, 2 large eggs, and 1/2 tsp salt until smooth.
- Pour 1/2 cup beef drippings or vegetable oil into a muffin tin and heat in the oven for 5 minutes. Carefully pour the batter into the hot tin, filling each cup halfway.
- Bake for 20 minutes until the puddings are puffed and golden. Do not open the oven door during baking.
The magic of this recipe lies in the Yorkshire pudding’s dramatic rise, creating a crispy exterior with a soft, custardy center that’s perfect for soaking up the beef’s juices.
Tip: For the crispiest Yorkshire puddings, ensure the oil is smoking hot before adding the batter.
Slow Cooker Roast Beef with Rich Gravy
There’s nothing quite like coming home to the aroma of slow-cooked roast beef, tender and smothered in a rich, savory gravy. This recipe is your ticket to a fuss-free, comforting meal that practically cooks itself.
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Transfer the seared roast to your slow cooker. Pour 1 cup beef broth and 2 tbsp Worcestershire sauce over the roast.
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- Once the beef is cooked, remove it from the slow cooker and set aside to rest. Skim any excess fat from the liquid in the slow cooker.
- In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth. Stir this mixture into the slow cooker to thicken the gravy. Cook on high for an additional 10-15 minutes, or until the gravy has thickened to your liking.
- Slice the roast beef against the grain and serve drizzled with the rich gravy.
The magic of this recipe lies in the slow cooker doing all the heavy lifting, transforming a simple chuck roast into melt-in-your-mouth beef with a gravy that’s packed with depth and flavor.
Tip: For an extra flavor boost, add a sprig of fresh rosemary or thyme to the slow cooker along with the beef broth.
Garlic Herb Crusted Roast Beef
This Garlic Herb Crusted Roast Beef is a showstopper that’s surprisingly simple to make, with a fragrant crust that locks in all the juicy flavors.
Ingredients
- 1 (3-pound) beef roast
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together 3 tablespoons olive oil, 4 cloves minced garlic, 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon salt, and 1 teaspoon black pepper to form a paste.
- Pat the beef roast dry with paper towels, then rub the garlic herb paste all over the surface, ensuring it’s evenly coated.
- Place the roast on a rack in a roasting pan and cook in the preheated oven for about 1.5 hours, or until a meat thermometer reads 135°F (57°C) for medium-rare.
- Remove from the oven and let rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
The garlic and herb crust not only adds a burst of flavor but also creates a beautifully aromatic and slightly crispy exterior that contrasts wonderfully with the tender meat inside.
Tip: For an even more intense flavor, let the rubbed roast sit in the fridge for a few hours or overnight before cooking.
Roast Beef with Red Wine Sauce
Nothing beats the classic comfort of roast beef paired with a rich red wine sauce—it’s a showstopper that’s surprisingly simple to pull off at home.
Ingredients
- 1 (3-pound) beef roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F. Rub the beef roast with olive oil, then season evenly with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
- Place the roast in a roasting pan and cook for about 1 hour and 30 minutes, or until a meat thermometer reads 135°F for medium-rare.
- Remove the roast from the pan and let it rest on a cutting board. Pour the red wine and beef broth into the pan, scraping up any browned bits. Bring to a simmer over medium heat.
- In a small bowl, mix 2 tablespoons butter with 1 tablespoon flour to form a paste. Whisk this into the simmering liquid along with 1 teaspoon dried thyme. Cook for 5 minutes, until the sauce thickens.
- Slice the roast beef and serve with the red wine sauce drizzled over the top.
The magic of this dish lies in the sauce—its deep, wine-infused flavors elevate the roast beef to something truly special.
Tip: For an even richer sauce, let it reduce for a few extra minutes until it coats the back of a spoon.
Beef Wellington for Special Occasions
Beef Wellington is the showstopper of special occasions, wrapping tender beef in a golden, flaky pastry that’s sure to impress.
Ingredients
- 1 (2 lb) beef tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp fresh thyme leaves
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F. Season beef with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a pan over high heat; sear beef on all sides, about 2 minutes per side. Remove and let cool.
- In the same pan, melt 2 tbsp butter over medium heat. Add mushrooms, 2 cloves minced garlic, and 1 tbsp thyme; cook until mushrooms release their moisture and it evaporates, about 10 minutes. Cool slightly.
- Lay out 6 slices prosciutto on plastic wrap, slightly overlapping. Spread mushroom mixture over prosciutto, then place beef in the center. Wrap tightly and chill for 15 minutes.
- Roll out puff pastry on a floured surface. Unwrap beef bundle and place in the center of the pastry. Fold pastry over beef, sealing edges with beaten egg. Brush entire surface with more egg.
- Bake at 400°F for 25 minutes until pastry is golden and beef reaches 125°F for medium-rare. Let rest 10 minutes before slicing.
The magic of Beef Wellington lies in its layers: the crisp pastry, savory mushrooms, and perfectly cooked beef create a symphony of textures and flavors.
Tip: For an even bake, let the wrapped Wellington chill in the fridge for 30 minutes before baking.
Asian Inspired Roast Beef with Soy Ginger Glaze
Transform your roast beef into a flavorful masterpiece with this Asian-inspired twist, featuring a soy ginger glaze that’s both sweet and savory.
Ingredients
- 1 (3-pound) beef roast
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 375°F. Place the beef roast in a roasting pan.
- In a small bowl, whisk together the soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes. Pour half of this mixture over the beef roast, reserving the rest for later.
- Roast the beef in the preheated oven for about 1 hour and 15 minutes, or until a meat thermometer reads 145°F for medium-rare.
- While the beef roasts, combine the water and cornstarch in a small saucepan. Stir in the reserved soy sauce mixture. Bring to a simmer over medium heat, stirring constantly, until the glaze thickens, about 2 minutes.
- Remove the beef from the oven and let it rest for 10 minutes. Slice the beef and drizzle with the thickened glaze. Garnish with sliced green onions before serving.
The magic of this dish lies in the glaze’s perfect balance of sweetness from the honey and umami from the soy sauce, creating a crust that’s irresistibly glossy and packed with flavor.
Tip: For an extra layer of flavor, marinate the beef in the soy sauce mixture for up to 4 hours before roasting.
Roast Beef and Horseradish Cream Sandwiches
Nothing beats the classic combo of tender roast beef and zesty horseradish cream sandwiched between slices of crusty bread. It’s a match made in sandwich heaven!
Ingredients
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound thinly sliced roast beef
- 8 slices of crusty bread (like ciabatta or sourdough)
- 1 cup arugula
- 1 tablespoon olive oil
Instructions
- In a small bowl, mix together the sour cream, horseradish, Dijon mustard, salt, and black pepper until well combined. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the roast beef slices and cook for 2 minutes on each side, just until warmed through.
- Toast the bread slices until golden and crisp.
- Spread a generous amount of the horseradish cream on one side of each bread slice.
- Layer the warmed roast beef and arugula on half of the bread slices, then top with the remaining slices to form sandwiches.
- Cut each sandwich in half and serve immediately.
The horseradish cream adds a bold kick that perfectly complements the richness of the roast beef, while the arugula brings a fresh, peppery crunch.
Tip: For an extra flavor boost, try adding a thin layer of sharp cheddar cheese to your sandwich before assembling.
Leftover Roast Beef Shepherd’s Pie
Transform your leftover roast beef into a comforting Shepherd’s Pie that’s bursting with flavor and perfect for a cozy dinner.
Ingredients
- 2 cups shredded leftover roast beef
- 1 cup frozen peas and carrots, thawed
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mashed potatoes (prepared or homemade)
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
- In a skillet over medium heat, combine the shredded roast beef, peas and carrots, beef broth, Worcestershire sauce, garlic powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until heated through.
- Transfer the beef mixture to the prepared pie dish and spread evenly.
- Top with mashed potatoes, spreading them to cover the beef mixture completely. Sprinkle the shredded cheddar cheese on top.
- Bake for 25 minutes, or until the cheese is bubbly and the edges are golden brown.
The Worcestershire sauce adds a depth of flavor to the beef, making this Shepherd’s Pie a standout dish that’s both hearty and satisfying.
Tip: For a crispy top, broil the pie for the last 2-3 minutes of baking.
Roast Beef with Mustard and Thyme
Nothing says comfort like a tender roast beef, especially when it’s coated in a punchy mustard and thyme crust that caramelizes beautifully in the oven.
Ingredients
- 1 (3-pound) beef roast
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F. Let the beef roast sit at room temperature for 30 minutes before cooking.
- In a small bowl, mix together 2 tablespoons olive oil, 3 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 tablespoons fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Rub the mustard mixture all over the beef roast, ensuring it’s evenly coated.
- Place the roast on a rack in a roasting pan and cook in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer reads 135°F for medium-rare.
- Let the roast rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is succulent.
The combination of Dijon and whole grain mustard not only creates a flavorful crust but also adds a delightful texture contrast to the tender beef.
Tip: For an even more aromatic dish, add a few sprigs of fresh thyme to the roasting pan while the beef cooks.
BBQ Roast Beef with Smoky Flavors
Nothing beats the rich, smoky flavors of this BBQ Roast Beef, perfect for your next family dinner or gathering with friends.
Ingredients
- 3 lbs beef roast (such as chuck or round)
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup BBQ sauce
- 2 tbsp olive oil
Instructions
- Preheat your oven to 325°F and lightly grease a roasting pan with olive oil.
- In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture all over the beef roast, ensuring it’s evenly coated.
- Place the roast in the prepared pan and drizzle with the remaining olive oil.
- Roast in the preheated oven for about 2.5 hours, or until the meat is tender and reaches an internal temperature of 145°F for medium-rare.
- Remove the roast from the oven and let it rest for 10 minutes. Then, brush generously with BBQ sauce.
- Slice the roast against the grain and serve warm with extra BBQ sauce on the side.
The combination of smoky spices and sweet BBQ sauce creates a crust that’s irresistibly flavorful, while the inside stays juicy and tender.
Tip: For an extra smoky flavor, try adding a teaspoon of liquid smoke to the spice rub.
Roast Beef Salad with Balsamic Dressing
This Roast Beef Salad with Balsamic Dressing is a hearty yet refreshing dish that brings together tender slices of roast beef with crisp greens and a tangy homemade dressing.
Ingredients
- 8 oz roast beef, thinly sliced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 tsp Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
- In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and pepper to taste.
- Add the roast beef to the salad bowl, drizzle with the balsamic dressing, and toss gently to combine.
- Serve immediately, ensuring each plate gets a good mix of greens, beef, and dressing.
The contrast of the rich roast beef with the bright balsamic dressing and crisp vegetables makes this salad a standout dish that’s perfect for a quick lunch or a light dinner.
Tip: For an extra flavor boost, let the roast beef marinate in a bit of the dressing for 10 minutes before assembling the salad.
French Dip Sandwiches with Roast Beef
Nothing beats the comforting embrace of a French Dip Sandwich, especially when it’s packed with tender roast beef and a rich, savory au jus for dipping.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 pound thinly sliced roast beef
- 4 French rolls, split
- 4 slices provolone cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft, about 5 minutes. Stir in salt, pepper, and thyme.
- Pour in beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer and add roast beef, turning to coat. Cook for 3 minutes until beef is heated through.
- Preheat your broiler. Place split French rolls on a baking sheet, cut side up. Top with roast beef and onions, then a slice of provolone cheese. Broil for 2 minutes until cheese is melted and bubbly.
- Serve sandwiches with small bowls of the skillet juices for dipping. The key to this sandwich’s deep flavor is the quick simmering of the beef in the seasoned broth, infusing every bite with richness.
Tip: For an extra flavor boost, toast the French rolls with a bit of butter before assembling the sandwiches.
Roast Beef Stroganoff with Egg Noodles
Transform your leftover roast beef into a comforting, creamy stroganoff that pairs perfectly with tender egg noodles for a quick yet indulgent dinner.
Ingredients
- 2 cups leftover roast beef, thinly sliced
- 8 oz wide egg noodles
- 2 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and mushrooms, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the vegetables, stirring to coat. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly until the sauce thickens, about 3 minutes.
- Add the roast beef to the skillet, stirring to warm through. Reduce heat to low and stir in the sour cream. Season with salt and pepper to taste.
- Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.
The magic of this recipe lies in the rich, tangy sauce that clings to every noodle, transforming simple ingredients into a dish with depth and warmth.
Tip: For an extra touch of luxury, stir in a splash of brandy with the beef broth.
Spicy Roast Beef Tacos with Avocado Salsa
Spice up your taco night with these Spicy Roast Beef Tacos topped with a creamy avocado salsa that brings the perfect cool contrast.
Ingredients
- 1 lb roast beef, thinly sliced
- 8 small flour tortillas
- 2 avocados, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- In a bowl, combine avocados, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt to make the avocado salsa. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add roast beef, cumin, chili powder, remaining 1/2 tsp salt, and black pepper. Cook for 3-4 minutes until beef is heated through and spices are fragrant.
- Warm tortillas according to package instructions.
- Assemble tacos by dividing the spicy roast beef among tortillas and topping with avocado salsa.
The magic of these tacos lies in the bold spices of the beef paired with the fresh, zesty avocado salsa—a match made in flavor heaven.
Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the beef while cooking.
Roast Beef and Cheddar Cheese Quesadillas
Transform your leftover roast beef into something spectacular with these Roast Beef and Cheddar Cheese Quesadillas, a perfect blend of hearty and cheesy goodness.
Ingredients
- 2 cups shredded roast beef
- 1 1/2 cups shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a large skillet over medium heat.
- In a small bowl, mix the garlic powder, onion powder, salt, and black pepper with the melted butter.
- Brush one side of each tortilla with the seasoned butter mixture.
- Place one tortilla, buttered side down, in the skillet. Sprinkle with 1/2 cup of cheddar cheese, then layer with 1/2 cup of roast beef, and another 1/2 cup of cheddar cheese. Top with a second tortilla, buttered side up.
- Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining tortillas and ingredients.
- Cut each quesadilla into quarters and serve hot.
The crispy exterior gives way to a molten center, making every bite a perfect balance of texture and flavor.
Tip: For an extra kick, add a few slices of jalapeño inside the quesadilla before cooking.
Roast Beef Hash with Fried Eggs
Wake up to the comforting aromas of this Roast Beef Hash with Fried Eggs, a hearty dish that turns last night’s leftovers into this morning’s masterpiece.
Ingredients
- 2 cups diced roast beef
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1 tbsp butter
Instructions
- Heat olive oil in a large skillet over medium heat. Add potatoes, onion, and bell pepper. Cook for 10 minutes, stirring occasionally, until potatoes are tender.
- Add roast beef, salt, and black pepper to the skillet. Cook for another 5 minutes, until the beef is heated through and the potatoes are golden.
- In a separate skillet, melt butter over medium heat. Crack eggs into the skillet and cook to your liking, about 3 minutes for sunny-side up.
- Divide the hash among four plates and top each with a fried egg.
The crispy potatoes and tender roast beef create a delightful contrast, while the runny egg yolk adds a rich sauce that ties everything together.
Tip: For extra crispiness, press the hash down in the skillet with a spatula and let it cook undisturbed for the last few minutes.
Roast Beef and Blue Cheese Flatbread
Transform your dinner routine with this Roast Beef and Blue Cheese Flatbread, a perfect blend of savory and tangy flavors that come together in under 30 minutes.
Ingredients
- 1 pre-made flatbread or pizza crust (about 12 inches)
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 cup thinly sliced roast beef
- 1/2 cup crumbled blue cheese
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup arugula for garnish
Instructions
- Preheat your oven to 400°F. Place the flatbread on a baking sheet.
- In a small bowl, mix together the sour cream and Dijon mustard. Spread this mixture evenly over the flatbread.
- Layer the roast beef, blue cheese, and red onion on top of the sour cream mixture.
- Drizzle with olive oil and sprinkle with garlic powder, dried thyme, salt, and pepper.
- Bake for 12-15 minutes, or until the edges are crispy and the cheese has melted.
- Garnish with fresh arugula before serving.
The combination of creamy blue cheese and tender roast beef creates a luxurious texture, while the arugula adds a fresh, peppery finish.
Tip: For an extra kick, add a drizzle of balsamic glaze after baking.
Roast Beef and Vegetable Stir Fry
This Roast Beef and Vegetable Stir Fry is a quick, flavorful way to turn leftovers into a brand-new meal that feels anything but ordinary.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound roast beef, thinly sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the roast beef and stir-fry for 2-3 minutes until slightly browned. Remove from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the red bell pepper, broccoli, and carrot, cooking for 4-5 minutes until vegetables are tender-crisp.
- Add the minced garlic, soy sauce, sesame oil, and red pepper flakes to the vegetables, stirring well to combine. Cook for an additional 1 minute until fragrant.
- Return the roast beef to the skillet, tossing everything together. Season with salt and pepper to taste, and cook for another 2 minutes until everything is heated through.
The sesame oil and red pepper flakes add a depth of flavor and a slight kick that transforms simple ingredients into a dish with complex tastes. Perfect for a busy weeknight, this stir fry comes together in minutes but tastes like it took much longer.
Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.
Roast Beef Pot Pie with Flaky Crust
Nothing says comfort like a hearty Roast Beef Pot Pie, especially when it’s topped with a buttery, flaky crust that crumbles just right.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup unsalted butter, chilled and diced
- 6 tablespoons ice water
- 2 cups diced roast beef
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup diced onions
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F. In a large bowl, mix 2 cups flour and 1 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
- In a skillet over medium heat, combine roast beef, carrots, potatoes, and onions. Sprinkle with 1/4 cup flour, stirring to coat. Add beef broth, thyme, and black pepper. Bring to a simmer, stirring until thickened. Remove from heat.
- Roll out the dough on a floured surface to fit your pie dish. Pour the beef mixture into the dish, cover with the dough, and seal the edges. Cut slits in the top, brush with beaten egg, and bake for 25 minutes until the crust is golden.
The secret to this pot pie’s irresistible appeal lies in the flaky crust, which perfectly complements the savory, tender filling.
Tip: For an extra flaky crust, handle the dough as little as possible and keep all ingredients cold until baking.
Roast Beef Sliders with Caramelized Onions
These Roast Beef Sliders with Caramelized Onions are the perfect bite-sized treat for your next gathering, combining tender beef with sweet, slow-cooked onions for a flavor-packed punch.
Ingredients
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp balsamic vinegar
- 12 slider buns
- 1/2 lb thinly sliced roast beef
- 6 slices provolone cheese, cut in half
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion, salt, and sugar. Cook, stirring occasionally, for 20 minutes until onions are soft and golden. Stir in balsamic vinegar and cook for 2 more minutes. Remove from heat.
- Preheat oven to 350°F. Open slider buns and layer the bottom halves with roast beef, caramelized onions, and a half slice of provolone cheese. Cover with the top halves of the buns.
- Mix melted butter with garlic powder and oregano. Brush over the tops of the sliders. Bake for 10 minutes, or until cheese is melted and buns are lightly toasted.
The magic of these sliders lies in the contrast between the savory beef and the sweet, tangy onions, all hugged by a buttery, herby bun.
Tip: For an extra kick, add a smear of horseradish mayo to each bun before assembling.
Conclusion
We hope this roundup of 20 delicious roast beef dinners has inspired your next comfort food feast! Each recipe is a testament to the cozy, hearty meals that bring us together. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for your next culinary adventure. Happy cooking!