| Cooking a Roast
Posted: 11/7/2007 2:09:27 PM | Here how I been doing it for 50+ years
Get the least expensive piece of meat (chuck).Put in a pot with cut potatoes,cut carrots,cut celery,onions I put garlic powder,what ever other spices you like then
put tomato soup (lg pot 2 cans & 2 cans of water). let It cook in oven 325deg for
at least 2-3hrs the longer the better.
That is how I do it. | |
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| Cooking a Roast
Posted: 11/7/2007 2:50:24 PM | Here's a fool proof way to cook a roast.
Put roast in large pot with lid.
Add two cups of water.
Bake in oven @ 400 for one hour.
Turn down the oven between 175 and 200 and cook until you are ready to eat.
No peeking and roast will be ready when you are ready to eat and tender.
For a good size roast I would put in oven around 12 to bake
Enjoy. | |
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| Cooking a Roast
Posted: 11/7/2007 3:26:49 PM | I use a Prime Rib Roast
all I put on it is a bit of pepper and some Keens Hot Mustard Powder....
the mustard powder brings out the beef flavour along with tenderizing the meat.
Don't forget to add about 1 cup of water to the roasting pan........cook covered in oven... use a meat thermometer to get your preference, rare, med rare, well done.
Place in oven for about 20mins at 400 degreesFerenheit and after 20 minutes knock it back to 325 or 350.........occasionally check to see if there is water still in the roasting pan..........Best English style roast beef melts in your mouth!
Email me if you need further help! ........happy roasting! | |
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| Cooking a Roast
Posted: 11/7/2007 3:42:07 PM | You need to cover it with aluminum foil to keep the moisture in .. when its done remove the foil and brown .. I usually put in the potatoes, carrots and spices , then cover and bake until. its tender and finish the last 30 mins uncovered.
Mimi | |
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| Cooking a Roast
Posted: 11/7/2007 9:16:16 PM | I don't care much for roasts that have been cooked a long time and just fall apart so I don't use the pot roast method.
You'll need to purchase a better quality cut than your typical pot roast for this method, but it well worth it. Prime rib is nice
First, season it with some rock salt and ground pepper, then sear it to caramelize the outside, leaving it in the searing pan uncovered, add some potatoes and carrots if you like, but don't add water, then fire it in a 375 degree oven till the inside reaches 140F (160F for well done). It's very important to use a meat thermometer if you like your meat cooked a consistant way every time. Take out the roast when done, cover in foil for about 10-15 minutes to allow it to rest (very important step for a nice moist roast), then cut and serve.
Use some wine to deglaze the pan, then do as you see fit to make a nice reduction to pour over your roasted potatoes. | |
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| Cooking a Roast
Posted: 11/7/2007 10:16:17 PM | A roast or any kind of meat falling a part means you've cooked the crap out of it and it's overdone.
You want to find a roast that has a thin layer of fat so that it bastes itself while it's cooking. If you buy leaner cuts of meat, you'll end up with a roast that's drier than a popcorn fart. You may think that buying lean and extra lean meats is they way to go, but I'm telling you now, forget that!! Fat=flavor and the majority of it will render off while cooking but it will do wonders for the meat in the process!
Sear the roast on all sides before putting it in a roasting pan. This will lock in the juices so the roast doesn't dry out. Plus, it gives it that nice, browned, sometimes crispy outside. Cook it at a LOW, constant temperature (for smaller roasts, 275 F to 325 F, for larger roasts 250 F to 275 F will make sure you get the least amount of shrinkage. Shrinkage=water loss)
Slow cookers are the devil. A slow-cooker that's safe cooks slowly enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone, which is between 40 degrees F and 140 degrees F. In this danger zone, bacteria grow very rapidly. Food left in the danger zone too long can cause food borne illness.
You can check to see if a slow cook pot is safe to use by filling it with two quarts of tap water, then heating it on a low setting for eight hours with the lid on. Check the water temperature with an accurate food thermometer, but do it quickly since the temperature drops 10 to 15 degrees when the lid is raised or removed.
The temperature of the water should be 185 degrees F. Temperatures below this indicate the cooker doesn't heat food high enough or fast enough to avoid potential food safety problems. The slow cooker is unsafe and should be replaced. I freaked out when mine didn't meet the safety standard and I has to restrain myself from tossing it out the window... literally.
One last thing about roasts... make sure that when you remove them from the oven, let it SIT for about 10 minutes before you cut it. When a roast cooks, the juices move towards the center. For a few minutes after you take it out of the oven, it's still cooking yo! Give it time to settle and for the juices to redistribute throughout the roast before you cut into it. You know when you look at your plate when you've been eating beef and there's all that juice left when the steak or roast beef is gone? Yeah... that's because it wasn't left to carryover cook. Those juices will stay in the meat better if you give it a fiew minutes before you hack it to pieces... I know it smells good, but trust me... just hold back a little!! :) | |
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| Cooking a Roast
Posted: 11/7/2007 10:31:09 PM |
Sear the roast on all sides before putting it in a roasting pan. This will lock in the juices so the roast doesn't dry out
The nice crispy outside is ok, but this is a Myth. Mythbusters did extensive tests on several cuts of meat..the unseared meat actually had more juice, and lost less weight than the seared meat on every try. | |
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| Cooking a Roast
Posted: 11/8/2007 11:59:17 AM |
The nice crispy outside is ok, but this is a Myth. Mythbusters did extensive tests on several cuts of meat..the unseared meat actually had more juice, and lost less weight than the seared meat on every try.
I sear, but not for moisture retention, I like the flavour of the caramelized meat.
I don't like cooking roasts at low temperatures (250 - 275), the meat has a boiled texture to it when done that way. That said, I'd rather have that than a overcooked, stringy, fall apart roast. | |
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| Cooking a Roast
Posted: 11/8/2007 12:03:00 PM | Its so easy to do. Just throw it in the pressure cooker.  | |
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| Cooking a Roast
Posted: 11/10/2007 7:16:24 PM | | Throw it in crock pot, its failproof! | |
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| Cooking a Roast
Posted: 11/27/2007 9:52:22 AM | Lots of ways to cook a roast as can be seen above!!
Depending on the cut that I have, I will (start about 2 to 2 1/2 hrs before designated meal time) season (combinations may vary depending on mood of the day) and let stand for about 10 mins before either putting it in a cast iron pot and place on BBQ, searing both ends over a med high heat, then ensure it is standing on end, cover loosely with foil to act as cover, reduce heat to low and consume two or three beverages while entertaining company! Or place in the oven in a roaster, but first, sear both ends on the stove top element, then lay flat in liquid ( mixture of rye, water and some spices), cover and cook for about 1 hour with lid on at 375 to 400.
Put potatoes in pot or roaster about 1 hour prior to designated meal time, recover roast and potatoes and ensure there is still liquid (in the roaster) or add some to the cast pan so there can be some steam to cook the spuds, prep the carrots or accompanying veggies about 1/2 hour before meal (cook these in a butter/garlic/water mixture), and just boil to bring to a semi cooked state (do not overcook, as super soft veggies ruin the flavour)
When all is done, a quick removal of potatoes and veggies and meat, let them stand while you make gravey with the veggie water and drippings from the roast. Serve hot and let someone else clean up after you!!
Now that I am hungry, will do something like this for supper tonight!! | |
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| Cooking a Roast
Posted: 11/27/2007 10:04:49 AM | | Depends what sort of meat you want to cook but for beef buy a Topside joint that allows roughly 250 grams per person. Preheat your oven as high as it will go (250 c). Season the beef with salt and pepper or even smother on some mustard. Put the beef on a roasting tray and roast for 10 mins then turn the oven down to 170 c. For a roast for 4 people (1kg) the cooking time should be 1hr 15mins for med' rare, 1hr 30mins for medium. Voila! | |
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| Cooking a Roast
Posted: 11/27/2007 10:41:47 AM | | another good way is a roasting bag | |
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| Cooking a Roast
Posted: 11/27/2007 10:46:48 AM | this is great - and melts in your mouth...saw it on tv
flour and brown 2-3 # chuck roast in heavy pan with lid...remove roast add 1 or 2 one onion, saute until opague not brown, return roast to pan, add seasonings, I prefer onion powder, garlic powder, salt and pepper.
then add 1 cup water and 1/2 cup balsimic vinegar...potatoes and carrots if you like.
vinegar makes the roast very tender and reduces cooking time. use the juice to make gravy or use plain. | |
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| Cooking a Roast
Posted: 11/27/2007 10:53:07 AM | sure ! got that one down ~ there are many ways ~ but here is one good one
1st ~ chose your cow ~meat that is ~ and what part you wish to eat
Chuck ~ is the best ~ some marbleing ~ grains of fat ~
throw it in a roasting pan ~
then Lipton onion soup mix ~ sprinkle in all over ~
I throw in tators ~ carrots ~ few onions ~ big chunks
cover with tin foil ~ well ~ 325 degrees for a few hours
ain't nothing but a thang ~ after that success ~ you can create and add. ~dar | |
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| Cooking a Roast
Posted: 11/27/2007 11:01:45 AM | Easiest way I know of to have a tender roast and a complete meal in one is to:
Buy a chuck or 7 blade roast (3-4lbs) the fattier cuts usually are the tenderest and if you don't like the fat just don't eat it, can of mushroom soup, Liptons Onion Soup mix (is dry in envelope), a pound or so of fresh green beans and half a dozen Yukon or Red potatoes. Take HEAVY DUTY aluminum foil and tear off about 24-28 inches. Line a 13" x 9" cake pan (metal) with the foil so it is overlapping (you're going to seal the roast and vegetables up in this very tightly). Place the roast on the foil in the cake pan; mix the mushroom soup and dry onion soup together in a bowl then smear over the roast. Top the roast with the green beans and surround the edges with the quartered potatoes with the peels on (you can throw some carrots in there too, just don't overflow the pan). Lightly salt and pepper the vegetables. Add 1/4 -1/2 cup of water, beer, wine, whatever, just some liquid, to the pan. Now bring the edges of the foil up and roll them together down the center until they tight, close to the roast. Then do the same with the outer edges. The goal is to keep the moisture inside. Preheat the oven to 325 or 350 F. Then put the pan with the foil wrapped roast and vegetables in the oven with the rack in the center. Cook the roast 30 minutes per pound. Don't open it up to check until the time is finished. Let the roast sit for at least 15 minutes before carving. Poor the juices in a saucepan and whisk in 2 heaping Tablespoons of flour. Cook over med-high heat until it boils for at least 3-5 minutes, stirring constantly, so it won't burn or stick. Makes a perfect gravy. You can thin it with milk or water if it gets too thick. Season to taste. It's a lot of words but it is so easy and pretty much fool proof. HINT: Avoid leaner cuts such as the Rump Roast, they are ALWAYS dry. You can always try using the Brown N Bags too. Good Luck!! | |
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| Cooking a Roast
Posted: 11/28/2007 5:35:12 PM | The best way to cook a roast is to put it in a roasting pan with a can of cream of mushroom soup or cream of celery and a can (from the soup)of water , an onion cut up, a little salt and pepper, cook in a slow oven, low heat , 200 /250 degrees, ( i put it in while i go to work , when i come home it s really tender and moist)if you are worried about the roast going dry put 2 cans of water in.
This is a really good recipe trust me . Enjoy! | |
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| Cooking a Roast
Posted: 11/29/2007 11:10:24 AM | | Easiest way for me is to put roast in crockpot, mix Lipton Onion soup mix and Campbell's mushroom soup together, pour over roast and cook for hours. For a variation, mix tomato juice with onion soup mix for a different gravy. Gravy makes itself! So easy! | |
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| Cooking a Roast
Posted: 11/29/2007 11:33:05 AM | | You want to find yourself a nice 18 quart roaster oven. These let you slow cook large meats and they come out far nicer than any of my over cooked ones. Ive done ham turkey and roasts before. The nice ones let you set the temp to whatever you want. Only like 25-50 bucks. | |
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| Cooking a Roast
Posted: 11/29/2007 9:04:04 PM | | ^^^I have seen those before and want to try one! They look awesome and are also handy when you need your regular oven for other things. | |
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| Cooking a Roast
Posted: 11/29/2007 11:45:39 PM | | Okay...you've all convinced me to cook a pot roast for my sweetie Saturday night. I'm going to cook it in my crockpot. Which "cut" of meat should I buy? There seems to be several different cuts and I'm not sure which one works better in a crock pot. I'm not concerned about the price. | |
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| Cooking a Roast
Posted: 11/30/2007 12:03:17 AM | | The trick to a tender roast is Slow Cooking.....325F for 2 hours in a cup of watwer. Season with garlic/pepper and or Lawry's seasoned salt. An onion and a few baby carrots works well too. Just be sure to keep an eye on it so all the water doesn't evaporate! If that happens you'll wind up with a slab of jerky. | |
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| Cooking a Roast
Posted: 11/30/2007 2:19:58 AM | Crock Pot
2 cups water
1 package Crockery Gourmet for BEEF (found in seasoning/gravy packet aisle of grocery store)
Roast
Mix water and packet contents well, add the roast, cover the crock pot, cook undisturbed on LOW setting for 6+ hours depending on size of the roast and how falling apart you want it :-). It makes it's own gravy. | |
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| Cooking a Roast
Posted: 11/30/2007 6:22:46 AM | Pre heat oven to 400 degrees put in roast for 10 minutes then turn it down to 250 let it cook for an hour longer than if at 35o it will be very very tender meat will fall apart. The onion method helps also keeps meat moist every one want there meat moist right lmao. Just not at 250 degree's fahrenheit
lmao | |
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| Cooking a Roast
Posted: 11/30/2007 9:39:59 AM | | Before the grey cup game on sunday i decided to make a roast for me and my roommates. I chopped up onions mushrooms greenpeppers and carrots to put in the roast water. I also sprinkled a bit of salt on it and a touch of steak spice to give a little extra kick. The roast turned out so good my roommates said theyre paying for my next rent bill. | |
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