Roast Beef

Roast Beef

This roast beef is simple to make with no frills, yet it is incredibly juicy, tender, and flavorful.


• 2 1/2 lbs. top round roast

• 2 tbsp olive oil

• 3 garlic cloves, sliced

• 1/2 cup water

• 1/2 cup low sodium beef broth

• 1 tsp sea salt

• 1 tsp ground black pepper

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp dried tarragon

• 1 tsp dried rosemary


1. Heat VENTRAY oven to 375 degrees.

2. Make 8-10 small incisions (about 1/4 to 1/2 inch deep) around the meat and then insert a slice of the very thinly sliced garlic into each.

3. Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan to very lightly cover the bottom of the roasting pan.

4. Rub the roast with olive oil until coated. Sprinkle sea salt, pepper, and dried herbs all over the roast and spread to evenly coat with your hands.

5. Place in the oven and roast for 45 minutes. Do not open the oven during these 45 minutes to baste or check on the roast.

6. After 45 minutes, reduce heat to 250 degrees F and cook an additional 10-20 minutes. Remove from oven and let rest 10 minutes. While it is resting, it will continue to rise in temperature to 145 degrees F.

7. Remove the slices of garlic, if desired, and then slice across the grain using a sharp knife in a very thin slice to serve.

Creamy Tomato Penne

Creamy Tomato Penne

Prep:10 mins. Cook: 20 mins. Serves: 4 Servings.


• 1 tbsp olive oil 

• 1 small onion chopped 

• 1 clove garlic minced 

• ⅓ cup sundried tomatoes chopped 

• 1 tbsp tomato paste 

• 2 tsp Italian seasoning 

• 3 cups chicken stock 

• 15 oz can diced tomatoes 

• 12 oz bow tie or penne pasta 

Salt pepper to taste 

• ½ cup grated parmesan 

• ¼ cup cream cheese ricotta, 

• Chopped parsley for garnish 


1. In Ventray Grill, heat oil over medium heat, saute garlic, onion, sun-dried tomatoes until softened. 

2. Add tomato paste, Italian seasoning and cook for about 1 minute. 

3. Add in chicken stock and pasta, diced tomatoes. 

4. Cook and bring pasta to boil, reduce the heat to simmer, cook until pasta is done. If pasta is a bit dry, add a bit more water. 

5. Once pasta is cooked, turn off the heat, add in Parmesan and cream cheese, sprinkle parsley. Let pasta sit for about 3 to 5 minutes until thickened, then serve immediately. 

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Herbs Roasted Chicken

Herbs Roasted Chicken

Yield: 4 Servings. Prep Time: 5 min. Cook Time: 1 hr.


• 12 lbs whole chicken giblets removed 

• 2 tbsp olive oil 

• 1 tbsp salt 

• 1 tsp black pepper 

• 1 tsp garlic powder 

• 1 tsp paprika 

• ½ tsp dried basil 

• ½ tsp dried oregano 

• ½ tsp dried thyme 


1. Preheat Ventray Oven to 370°F.

2. Combine all seasoning with oil to make a paste, rub, and spread all over the chicken.

3. Spray cooking spray in the baking tray, place the chicken breast side down, cook for 40 mins. 

4. Make sure the breast meat has an internal temperature of 165°F, carve and serve. 

Grilled Lamb Chops

Grilled Lamb Chops

Yield: 2 servings. Prep Time: 1 hr. Cook Time: 10 mins.


• 2 lbs lamb loin, or rib chops 

• 4 cloves garlic minced 

• 1 tbsp fresh rosemary chopped 

• 1¼ tsp kosher salt 

• ½ tsp ground black pepper 

• Zest of 1 lemon 

• ¼ cup olive oil


1. Combine garlic, rosemary, salt, pepper, lemon zest, and olive oil, pour marinade over lamb chops, flip them and cover both sides, marinade for at least 1 hr. 

2. Turn on the Ventray Grill, drizzle olive oil over medium-high heat. Grill lamb chops for 7-10 mins. 

3. Allow lamb chops to rest for 5 mins before serving.

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