Roast Beef Recipes, Hints & Videos

Roast Beef Recipes, Hints & Videos

The roots of roast beef are as old as the history of man and as simple as putting a slab of beef in or on a fire. Brought from Rome to England during the Roman occupation, roast beef didn't become truly popular until the Middle Ages. In fact, Shakespeare wrote about beef roasts in Henry V, act 3, scene 7. Before the Battle of Agincourt he has the Constable of France say "Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils".

Once served only on Sundays and special occasions, roast beef has long been a staple of Western cuisine. In the US and England, roast beef sandwiches are as popular now as they were when the Earl Of Sandwich invented them. These days roast beef has come a long way from a simple salt and peppered roast to include a whole host of ingenious and delicious ingredients including mushrooms, peppers, herbs and even tomato sauce.

Roast Beef Recipes

Awesome Roast Beef

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.


3 lb. rump roast

1 10.75-oz. can condensed cream of mushroom soup

1 10.5-oz. can condensed beef broth


Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on low for about 8 hours.

Serving Size


Preparation Time

15  minutes

Cooking Time

8  hours

More Roast Beef Recipes:

Grilled Roast Beef

Herb Roast Beef

Sunday Best Roast Beef with Pan Gravy

Roast Beef Sandwich Recipes

Roast Beef and Red Pepper Sandwiches

Mustard, mayo, horseradish and sweet peppers are just the beginning to this loaded sandwich.


1/3 C. light mayonnaise dressing or mayonnaise

1/3 C. Dijon-style mustard

2-4 Tbs. prepared horseradish

6 6- or 7-inch Italian bread shells (Boboli) or Italian flat breads (focaccia)

12 oz. thinly sliced cooked roast beef

1 12 oz. jar roasted red sweet peppers, drained and cut into 1/4-inch wide strips

6 oz. thinly sliced Monterey Jack cheese

2 C. fresh watercress

2 C. fresh spinach


In a small bowl combine mayonnaise dressing, Dijon-style mustard, and horseradish. Slice bread shells or flatbreads in half horizontally. For each sandwich, spread one side of bread shell or flatbread with mayonnaise mixture. Top each with roast beef, red peppers, cheese, watercress, spinach, and remaining half of bread. Wrap sandwiches in plastic wrap and refrigerate up to 24 hours. (Or, serve immediately.) To serve, slice sandwiches in half.

Yield: 12 servings (half sandwich per serving)

More Roast Beef Sandwich Recipes:

Roast Beef Wrap

Real Barbecued Roast Beef Open-Faced Sandwiches

Southwestern Roast Beef and Turkey Sandwich

Roast Beef Recipe Hints & Videos

Dictionary of Herbs and Spices

Food Storage Guidelines

Cooking and Preparation Terms Glossary

Perfect Roast Beef

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