Anybody know how to cook a roast?
TV ClubHouse: Archive: Anybody know how to cook a roast?
Sweetbabygirl | Tuesday, December 16, 2003 - 01:29 pm     I don't drive, so I'm waiting for Bobbie to pick me up....as for the cleaning afterwards, well, uh, I can't do it with my "Arthuritis" and all <shows everyone "gnarled" hand> By the way, I brought another roast today, shall surprise Frank with a nice roast dinner on Sunday. |
Lkunkel | Tuesday, December 16, 2003 - 01:38 pm     I walked to the store. Verbally eviscerated the Produce AM (standard occurance) and then headed to the Meat Dept. Ended up with a 2.79lb Boneless Beef Chuck Cross Rib Roast, originally $4.19, on sale for $1.99/lb. Wish I had more money; I'd have bought more. I DID notice that there were cuts labeled as Pot Roast and Oven Roast (Mine was labeled Pot Roast). What's the difference? |
Tabbyking | Tuesday, December 16, 2003 - 02:00 pm     i did the old boneless rump roast in the crock pot with some onions, etc. we had sliced roast for dinner. then i threw the large piece of meat left back in the crock pot overnight with a jar of pepperoncini and the meat was soooo tender in the morning. i made sandwiches with horseradish for hubby and dd and a philly cheese steak for my son. and the best part was i got the 4-pound roast for 4 bucks when it was marked down. hello? aged beef is the best! |
Fruitbat | Tuesday, December 16, 2003 - 02:11 pm     If you want a traditional good roast beef, choose an expensive cut. They are marbled with fat which makes them tender. All you need to do is stick a meat thermometer in it but know that the temps are inacurate. If you want it medium take it out when it says medium rare etc. Cheaper cuts are better in a pressure cooker or slow roasted in a dutch oven. |
Bobbie_552001 | Tuesday, December 16, 2003 - 05:58 pm     You mean that SBG and I even missed the darn leftovers?? Bobbie sticks out her lower lip...stomps out of the folder and thinks..."I hope she never gets that darn tree up!!" |
Lkunkel | Tuesday, December 16, 2003 - 06:18 pm     The roast turned out GREAT. Thanks for the help! |
Solifelike | Tuesday, December 16, 2003 - 10:16 pm     I love cooking threads!!! I don't know if any of you know what Sauer Braten is. It's a German roast, where the roast is a little more tangy. It literally translates to sour roast. It's the only way I do mine. Served with fresh green beans and new potatoes. I grew up eating the authentic stuff so I know by taste what I am looking for in flavor. For those of you who don't you can purchase Knorr's spice packet and get a great taste, or you can go my way, which I like much better. I use 1/2 cup to 2/3 cup of Catalina dressing (you can use lite or fat free or regular--no flavor difference). I braize the roast (any cut you prefer) to seal in juices and pour on 3 cups water, (for pan on stove or 2 C for crock pot), spices (garlic, salt, pepper--whatever you want) and the 2/3 C Catalina. Cook until roast is falling apart. The gravy it makes is wonderful too. |
Reader234 | Saturday, December 20, 2003 - 08:44 am     Thank you Solifelike, dh is German, both ds are taking German class, and are really interested in their history!! Now today's assignment.. I want to celebrate Hannukah... (so I've found recipes at www.bhg.com btw - I googled!) I have a recipe for Challah bread, and Latkes (I always make Latkes!) BUT, it looks as if there is a tradition of serving Beef Brisket... (the recipe is for Hannukkah Brisket) Dumb question... what is the difference between a roast and a brisket? This recipe calls for me to cook it like a roast... will it work with the cut of beef I have? ANy tips for a Hannukkah Meal will be appreciated!! |
Sweetbabygirl | Saturday, December 27, 2003 - 06:47 am     COOL!! One of the presents that I received from Frank was a George Foreman roaster....I had mentioned the informercial to him a long time ago and he remembered. He was going to get the crockpot but thought I'd appreciate the roaster more, which I do....I've already made some chicken wings and a breakfast casserole. |
Ophiliasgrandma | Saturday, December 27, 2003 - 08:48 am     Reader, the difference is the same as between a marshmallo and a brick. HINT, you have to cook the bejabbers out of a brisket as it is about the toughest part of a cow. |
Texannie | Saturday, December 27, 2003 - 09:07 am     Reader, I put a dry rub on my brisket and bake it covered at 225 for 6 hours. |
Grannie | Saturday, December 27, 2003 - 10:14 am     Awww not another roast? |
Lkunkel | Saturday, December 27, 2003 - 01:17 pm     Can you cook an Oven Roast in a <inser C-word here>, or does it have to be in a traditional oven? |
Reader234 | Saturday, December 27, 2003 - 02:10 pm     I highly reccommend the Joy of Cooking Cookbook!! They actually have a picture of the cuts of beef (and pig too!) so I was able to see the difference, but I like your version much better Og! Texannie, I knew there were ways to cook it! (there are ways, and there are ways!!) Since my cut was sirloin, and DS only likes rare beef (he didnt eat the roast I cooked in the crockpot, it was tender!) I'm still slicing the sirloin off, cut it up and put it in the Ramken Long Noodle beef soup, yumm!! I know I should worry about mad cow, now the latest report on the panic news station is they are voluntarily testing products made from cow parts, hand lotion came to mind!! I'm cooking a prime rib roast for the new year! |
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