People laugh when I say this, but I can't make a decent roast. I've surfed the net, but I still haven't found a 'tried and true" that works. I would like to try roasting beef, with or without veggies. (my mom used to always include potatoes, onions and carrots around hers)
What is your favourite recipe/method that always works? Thanks in advance!
(p.s. I want to use the oven, not a slow cooker)
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....but I'll keep trying. That one with the soup sounds so delicious, but there's a problem with dairy in the house so I can't do that one.
Thank you to all for the suggestions.
Your recipe sounds scrumptious. I have never been a big beef eater but my DH's family likes it. I will have to try out your recipe sometime. Thanks for posting it.
If you like the roast medium this always works for me. Oven 400*F.
Put beef ( I use 6 lbs.) on rack in middle of oven. Drip pan underneath on lower rack. Cook 30-40 min. Turn oven down to 250*F. and cook for 1 1/2 hrs. Make sure you have a slab of fat over top of roast for flavour. A small roast does not come out as well.
easy roast you want?
1st - start wil a good meat. a pork or beef rollade is fantastic! A blade roast will do but is harder to cut.
a) from totally frozen - in the pan with 1 can of a creme of_____ (celery or mushroom, I've even used creamy chicken noodle :)) soup dumped over it. No salt, if you want more spice go ahead and add it but it's good with just the soup. Add water till it comes about half way up the roast -- add more during cooking if it goes away too fast -- you don't want it to dry out. Cook it on 350 for several hours until done (check with a meat thermometer). I usually put it in the oven at 1 if we want to eat at around 5 or 5:30 (for an average 4lb roast). Take roast out to cutting board. Make gravy from drippings with a little Bisto gravey thickner. Slice roast and serve!
For an easy make-ahead raost do all of the above...let roast cool before you slice it -- you get nice uniform thin slices when you do this. Lay the pieces in a casserole dish and pour gravy over the slices. Reheat slowly on 250-300 temp until bubbly. VERY tender!Enjoy! I know what we're having tonight!
I have a great recipe for a roast that you cook stovetop, in tomato juice. It's so tender you can cut it with a spoon. :-) I'll dig it out and post it.
I go to allrecipes.com for most of my basic recipes - they have a ton of roasts on there and actually have a roast 101 :)
When you find out about the roast recipe and have tried and trued it, please pass it on if you wouldn't mind. My husband and I have never been big meat eaters but it's great to serve company...in theory.
Cooking a roast is easy as can be if you use a temperature probe. Mine monitors the internal temperature of the roast as it cooks. it is from Williams-Sonoma and has a lifetime warranty on it.
Anyway, my recipe is as follows:
1. Sear the beef over high heat in a fry pan with oil. You can coat the roast in any spice mixture you like before searing.
2. Pre-heat oven to 300 degree F.
3. Place the roast (fat side up) in a roasting pan and roast until the internal temperature reaches your desired doneness.
4. Let the roast rest. It is essential that you let the roast rest after it comes out of the oven. The juices will copletely run out of the meat if the roast is cut before it is ready. A good rule of thumb is to wait for the internal temperature to stop rising (after you take it out of the oven) before you cut into the roast.
Trying asking someone on the forum for a tasty Gravy 101