Beef Roasts

**redbike** · 10-13-2009, 02:56 AM

I just did an inventory of my freezer and found that I have four small - 3 to 4lbs each - beef roasts. I've never done much with beef roasts; my wife always makes them into a pot roast in the crockpot. Does anyone have any recipes or techniques for cooking these as an alternative to the crockpot method?

Thanks.

jim

**rjv71** · 10-13-2009, 05:58 AM

Shredded Beef With Barbecue Sauce:

Season roast with salt, pepper and garlic powder. Place it in a slow cooker. Pour in a splash of canned beef broth. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Shred meat. Stir in your favorite barbecue sauce.

**Lucius** · 10-13-2009, 06:45 AM

You could always, you know...roast them.

**tsmba** · 10-13-2009, 06:56 AM

It depends on the roast. If you choose cuts from the round (often for lower fat content) you're asking for a dry result. I like to get cuts from the chuck with good marbling. Then, season the dry meat, brown VERY well, then braise in wine, stock, and aromatics. I still have an old electric skillet my mom got with S&H Green Stamps and it works great for this.

**jonwings** · 10-13-2009, 08:01 AM

There are two things I would typically do with a roast. I have one of those Ron Popeil "Set it and Forget it" contraptions and I used to cook a mean roast on with that. I would just rub salt, pepper, and garlic with a layer of olive oil. It would turn out pretty good.

The other thing I would do is put the roast in the slow cooker with a jar of pepperchinis and some cloves of garlic. After about 8 hours the meat just falls about and has a good spicy flavor to it. It is excellent for sandwiches.

**redbike** · 10-13-2009, 09:21 AM

Originally Posted by tsmba

It depends on the roast. If you choose cuts from the round (often for lower fat content) you're asking for a dry result. I like to get cuts from the chuck with good marbling. Then, season the dry meat, brown VERY well, then braise in wine, stock, and aromatics. I still have an old electric skillet my mom got with S&H Green Stamps and it works great for this.

Good point. I have a top round, a chuck, an eye round and a sirloin. I just checked the Cook's Illustrated site for this info:

http://www.cooksillustrated.com/imag...BeefRoasts.pdf

So I'll make sure to tailor the cooking method to the type of roast I'm cooking.

Thanks.

jim

**Unknownsoldier** · 10-13-2009, 10:29 AM

No Brits (the inventors of the Roast Beef Dinner!) chimed in yet? LOL

Originally Posted by tsmba

It depends on the roast. If you choose cuts from the round (often for lower fat content) you're asking for a dry result.

Not necessarily, it depends on how you prepare them, I coat mine with Traditional English Mustard, then place in a roasting tin with about 3/4 of a centimeter of water, possibly more depending on size of roast, then cover with tinfoil and then roast it........ near the end loosen the foil to allow some of the steam to escape, maybe 20 minutes from the end, you then have the basis for a delicious gravy :D

Tom

**tg16** · 10-13-2009, 10:43 AM

I have marinated them overnight as I would a steak and grilled them slowly. With the top down and only 1/2 of the grill going, it turned out well. We did this out of necessity once when the weather knocked the electricity out. Now we do it on a regular basis.

**redbike** · 10-13-2009, 04:55 PM

Thanks for all the suggestions. I'll give 'em a try.

jim

**flabajaba2213** · 10-17-2009, 01:45 PM

For a traditional roast, try this. Works best with eye of the round and top round.

- Roast
- Broiler Pan (2 part pan)
- Aluminum Foil
- Fresh Ground Peppercorn Medley
- Garlic Powder
- Dehydrated Onions
- Water

1. Preheat oven to 500 degrees Fahrenheit.
2. Line the bottom part of the broiler pan with aluminum foil.
3. Place about 1/4 cup of water in the bottom of the broiler pan.
4. Place the roast (FULLY THAWED!) in the center of the top pan.
5. Grind the peppercorn medley into a small dish. A tablespoon is more then enough.
6. Add garlic powder to taste. I like two to three shakes.
7. Mix the spices together, and sprinkle generously over the roast.
8. Sprinkle some of the dehydrated onions on the roast.
9. Place the roast in the oven, cooking for seven (7) minutes a pound.
10. Once the roast is done cooking, turn off the oven BUT DO NOT OPEN THE DOOR! Leave the roast in the over for two (2) hours.
11. After the two hours, take the roast out of the oven and let it rest for 10 minutes before carving.

The water flash steams the outside of the roast, locking in the juices and plumps up the onions. The high heat gets a nice bark on the roast, and cooks the outer layer. The two hours in the oven finishes cooking the roast without drying it out.

For example, with a four pound roast, it will cook in the oven for twenty-eight (28) minutes, and an additional 2 hours, for a total of 2:28 or so. I like this method, becomes it comes out medium-rare every time, and I have time to prepare the rest of the meal while the roast is cooking.

**Unknownsoldier** · 10-17-2009, 01:49 PM

Hi Guys,

Can I ask, I get confused with American cooking terms, such as Broil, pot-roasts etc. can anyone point in the direction of some sort of "translator"???

ATB,
Tom

**ratcheer** · 10-17-2009, 02:28 PM

Do you have a cast iron pan large enough for the roast? If so, heat the pan and some oil on the stove top. Season the roast with a little salt and pepper and brown it on all sides. Then season it with some rosemary and thyme and move it into a 350-degree oven for about two hours. It will come out much better than a crockpot roast. Make a sauce or gravy with the stuff in the pan.

Tim

**Luc** · 10-17-2009, 02:36 PM

I usually do something like this:
http://tastyeatsathome.wordpress.com...ne-deshebrada/

**professorchaos** · 10-17-2009, 03:29 PM

Do you know what cuts of meat they are? Some cuts will do better being braised others with a dry heat.

**tsmba** · 10-18-2009, 06:56 AM

For braising, I choose cuts with a lot of connective tissue from areas of the animal that get a lot of movement. These are generally tougher and take well to slow, moist cooking (braising). Cuts that respond well to dry heat (roasting) come from the loin where they get less action.

Most any cooking site worth its salt will explain all this. Cooks Illustrated comes to mind.

**AndrewWiggin** · 10-19-2009, 11:20 AM

Get some red potatoes, carrots, and an onion, then take the roast and squeeze a lemon onto it, put some kosher salt and lemon pepper on it. Cut up the potatoes however you'd like, and put it all in the crockpot (add the carrots with about 2 hours to finish).

Pour a small amount of Coca-Cola in the crockpot, and wait about a half an hour, then pour about half of a normal sized can into the crockpot. Then just leave it cooking for however long you can. It's the most tender roast I've ever had.

**redwing** · 10-19-2009, 11:48 AM

chuch roast
cast iron pan on stove on high - wait for lightning hot
dry off roast
lightly olive oil roast
salt&pepper roast
sear on each side - 4mins - want a nice brown crust
big oven pan with lid
chop onions, garlic, carrots,taters: lightly pan roast in some butter
add i can diced tomatoes
1-2 cups beef broth
add roast to oven pan; cover w/ tight lid
oven 350 for 3hours

enjoy

**Dennis** · 10-19-2009, 11:49 AM

Originally Posted by Unknownsoldier

Hi Guys,

Can I ask, I get confused with American cooking terms, such as Broil, pot-roasts etc. can anyone point in the direction of some sort of "translator"???

ATB,
Tom

A couple of sites.

To broil something is the use the "broiler" in the over. It is the heating element in the top of the oven - when you broil, only the top element is on and you cook quite close to it. It is essentially an upside down grill. A "pot roast" is a generic term for a braised or roasted chunk of beef with vegetables like potatoes and carrots or other root vegetables.

America's Test Kitchen just showed an episode on roasting these cuts of beef:
http://www.americastestkitchen.com/r...4741&iSeason=9

Probably has an annoying registration thing.