Archive through November 10, 2003
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TV ClubHouse: Archive: Anybody know how to cook a roast?: Archive through November 10, 2003

Sweetbabygirl

Monday, November 10, 2003 - 08:02 am EditMoveDeleteIP
I'm a pretty good cook, Soul and Italian being my specialties....however, there are a few dishes that I wish I could master, and a roast is one of them.

I tried it once, but apparently left it in the oven so long that the roast beef turned into roast beef gravy.

Frank mentioned the other day that he was in the mood for a good roast, so I thought I'd try again. Now, in some of the cooking shows it was suggested to sautee the roast in oil, add garlic and put in the oven with a few cans of beef gravy, not to mention some of that stuff that's in a yellow bottle (I forget what it is called, but it is well known, Gravy Bouquet, perhaps?). I'm thinking of trying a pork roast, for starters....if it goes well, then I'll try the roast beef again.

Any suggestions would be appreciated.

Squaredsc

Monday, November 10, 2003 - 08:08 am EditMoveDeleteIP
sbg pork roast is a fav of mine but i cook it in a rotisserie. i season it to death and cook it for about 2 to 2 1/2 hrs depending on how big it is.

Schoolmarm

Monday, November 10, 2003 - 08:10 am EditMoveDeleteIP
Ok, here's the "working woman" or "cook while you are in church" way to do a roast.

1. Get out crock pot.
2. Put roast in crockpot.
3. Add a packet of Onion soup and a little water OR a can of beef broth.
4. If you want to make Yankee potroast, add chunky sliced potatoes, onions, bag of baby carrots, mushrooms, etc.

5. Put crockpot on LOW and eat about 4-5 hours later.

Works for pork roast or beef roast. I never make roast in the oven anymore.

Good luck!

Texannie

Monday, November 10, 2003 - 08:12 am EditMoveDeleteIP
I always do my roasts in a crock pot...so moist it just falls apart.
Kitchen Bouquet is a staple in my fridge!

Sweetbabygirl

Monday, November 10, 2003 - 08:15 am EditMoveDeleteIP
That's it! Kitchen Bouquet, I knew someone would remember, thanks Tex.

I don't have a crockpot or rotisserie, which is why I was going to use the oven....um, do I have to buy one, or can't I do it in the oven?

Jeep

Monday, November 10, 2003 - 08:15 am EditMoveDeleteIP
I'm with Schoolmarm. I always use a crock pot for the roast. A packet of onion soup mixed with a can of mushroom soup and just a bit of water to mix it all up is really good to put over it.

For Yankee potroast I use one of those "cooking bags" and throw in all types of vegies with a little water and cook it in the oven according to size. There's a chart in the cooking bag box. I have to do it this way because everything doesn't fit in the crock pot for me.

Texannie

Monday, November 10, 2003 - 08:22 am EditMoveDeleteIP
Did a google and came up with these two.....

Get and eye of round, or rump, or sirloin roast --just not a fatty tough one that can get too greasy, these other
roasts [chuck type roasts] are better for a 'pot roast'

THEN:
stab it in various spots with a knife. A larger sharp knife, not a little itty bitty steak type knife.
You're going to 'stuff' the
holes that you've made. My Italian grandmother taught me to do this when I was only 6. Poke into these holes a combination of minced garlic, basil or 'Mrs. Dash' and oregano if you're really into Italian, {I don't like much Oregano)

Then
heat a frying pan [iron is best] with olive oil. Salt and pepper the roast and roll it around in the olive oil. Then Brown it well
on all sides.

Put in oven, you can put it up on a rack if you have one, or not, if
you're using the iron pan, just put in a preheated 275 - 350 degree oven. It depends on how long you have time to let it cook. The longer and lower temp, the better. I know it's done when I can pierce it with a fork and the meat almost wants to flake. 2 - 5 hours, do it to your liking, experiment.

Most of the time we also, one hour or more before the roast should be ready, add sliced onions, bell peppers, red and green and a little bit of potato wedges. These will get real brown in the pan juices and are really good. Really good. Let them get real brown. Put them in fresh and don't worry.

The most popular is the medium-heat method which calls for a steady cooking at around 325 degrees for about 17 minutes a pound until the internal temperature reaches 125 degrees for rare to medium rare.

My favorite is the seared method that follows. It provides for a nicer crust than the other methods, especially if the roast is small. You'll notice that it calls for very little seasoning. Good beef doesn't need much more than salt and pepper. In addition, the absence of herbs and spices will allow your best cabernet sauvignon or burgundy to shine through magnificently.

SEARED METHOD FOR COOKING PRIME RIB

9-lb. standing rib roast with seven rib bones, trimmed of all but 1/4-inch of exterior fat
Kosher salt
Freshly cracked black pepper
1) Have the butcher remove the "chine" bone from the bottom of the roast and have the meat separated from the rib bones so you have a boneless roast and a row of rib bones. Then put the meat back into the bone cradle and tie the meat back onto the bones with string. This allows the bones to keep the meat moist and flavorful and makes for easier carving.

2) Preheat the oven to 450 degrees. Put the meat in a roasting pan, bone side down, fat side up, until it comes to room temperature. Rub the roast with salt and pepper. Roast 30 minutes. Reduce heat to 325 degrees and cook 13 minutes per pound from this point or until the internal temperature reaches 125 degrees for rare to medium rare.

3) Remove the roast and let rest at least 10 minutes before carving. If you wish, make gravy from defatted pan drippings during this time. Untie the bones from meat and carve the meat into slices of desired thickness. Cut through and separate the bones and serve separately like spareribs. Serves about 10.

Sweetbabygirl

Monday, November 10, 2003 - 08:31 am EditMoveDeleteIP
OH, GODDDDDDDDDD!! Now the freakin' pressure is on, I don't want another roast beef gravy, SOBBBBBBBB!!

(runs hysterically from folder)

Schoolmarm

Monday, November 10, 2003 - 08:44 am EditMoveDeleteIP
SBG....go buy a crock pot! They are great for making soups, too. AND foolproof. You don't really have to follow recipes either, just throw the ingredients in and forget about it!

I've only had one OOPS with a crockpot and that is because I got sick and went to bed before turning it off....after 20 hours, only the top part was extra done. (I don't recommend falling asleep while cooking in anycase, but with a crock pot, the damage is much less).

You won't end up with roast beef gravy! Trust me!

Jagger

Monday, November 10, 2003 - 08:45 am EditMoveDeleteIP
I've cooked roasts in both the oven and crock pot, if I cook them in the oven I fill the roaster pan almost full of water, add the roast and whatever spices I may want ( usally a packet of Lipton Onion soup mix). I usally cook on a low heat, about 200 for about 4 or 5 hours, turning the roast occasionally and adding water if needed. It usally comes over very moist. I also usally add some cut up potatoes and carrots for the last 2 hours

Jed245

Monday, November 10, 2003 - 08:48 am EditMoveDeleteIP
er don't ya roast a roast?

Texannie

Monday, November 10, 2003 - 08:51 am EditMoveDeleteIP
Buy the crockpot!!! I have two actually, so come here and you can borrow mine. LOL
I probably use mine 3 times a week. I have chicken breasts and brown rice in mine right now for dinner tonite.

Tabbyking

Monday, November 10, 2003 - 08:56 am EditMoveDeleteIP
i always roast a roast, but i am sure the crock pot works well, too!
for the last hour, i put quartered potatoes and carrots and onions on the rack, nestled up to the roast. (i use cauliflower, too!) i like garlic pushed into the roast and some rosemary on the veggies.

Sweetbabygirl

Monday, November 10, 2003 - 09:00 am EditMoveDeleteIP
Alright, alriiiiiiiiight, I'll buy a crockpot....Tex, UPS your extra one to Philly, lol!!

Actually, Ma has one....this woman HATES to cook, so I'll see if she'll hook me up.

Reader234

Monday, November 10, 2003 - 12:36 pm EditMoveDeleteIP
SBG,

If you want a really, really special meal, check out the grocery adds, and when the Rib Roasts gets to $3.99 a pound BUY!! This is the Roast that makes "Prime Rib" and let me tell you, the way to a man's heart is thru a Prime Rib!! (of course to keep his heart healthy I only serve it once and awhile, but oh baby, its a red meat lover's dream!!)
1. I always find the roasts w/ the bones are cheaper than w/o, it depends, I only buy at $3.99, so to cook it I usually cut off the bones, so it cooks faster w/o bones... sometimes I put it in the freezer, and dont thaw it completely, that way I'm guarenteed a "rare" roast, but you MUST use a meat thermometer, or you will be in trouble big time!!

I mix 1/4 dijon mustard, 1T dry mustard, some brown sugar (a lil less than 1/4 C) black pepper and salt, rub over that roast. It says to refrigerate for 2 hours, I never remember this, I try, but I'm lucky if I can get it on for 1/2 before I roast it!!

Oven 425 Place the roast fat side up on a rack in a roasting pan, rare roast is 110 - 120 for med 120 - 125 for med 130 - 135. Cooks 15 - 20 minutes per pound, but note the temp rises out of the oven app 10 more degrees!!

Now that you are using that marinade, its sugar so it will burn, sometimes I dont use the glaze, but I always make a gravy w/ the drippings, YUMMM.... Dh likes a horseradish sauce Cream with his Prime Rib... whip the Heavy cream and add horseradish sauce!!

I've also made the roasts in the crock pot, I throw my veggies on the bottom, and a can of Beef Broth... now, if you are really into a fast crock pot meat dish...

buy a chuck roast, throw peporocini peppers and a pkg of that French's Dip (beef powder and onions mentioned above) in the crock pot. I always trim my chuck roast cut all that fat off, and chunk it, you put it in the crock pot till it gets so tender the meat pulls apart with two forks, shred that beef for the best Italian Beef sandwiches this side of the corner stand!! Peporocini's are mild peppers to some, but if you put a large jar in it, it gets hot, yum.....

Texannie

Monday, November 10, 2003 - 12:45 pm EditMoveDeleteIP
Reader, I do that with the pepperocini's too!

Sweetbabygirl

Monday, November 10, 2003 - 12:49 pm EditMoveDeleteIP
Mmmmmmmmmmmm (SBG follows Reader around for some beef)

Reader234

Monday, November 10, 2003 - 12:54 pm EditMoveDeleteIP
lol, it was (Texas) Grandma's recipe!!

I used to make a good Round Roast in the stove, I use grandmas Cast Iron Dutch Oven, do you have cast iron sbg?

Sweetbabygirl

Monday, November 10, 2003 - 12:57 pm EditMoveDeleteIP
Aw, damn!! What is this, Justin Wilson's Cookin', lol?!

I don't have a crockpot.
I don't have a rotisserie.
I don't have a cast iron.

All I have is a stove....A STOVE!! But I will get the crockpot, and I'll make the bestest roast EVER!!

Tabbyking

Monday, November 10, 2003 - 12:59 pm EditMoveDeleteIP
LOL, reader, your dutch oven made me think of this:
a few years ago, a friend and i were taking a trip together and she and i talked about everything under the sun. she was learning how to cook...she was an only child and her grandma had lived with them and her husband was the youngest of 5 or 6, so neither had really cooked much before. at some point, we got onto roasts and i asked if she had a dutch oven.
and she looked at me and said, "you mean there really is such a thing as a dutch oven?!" and she started laughing.
i told her that yes, indeedy, there was such a thing and my grandma had used hers all the time (dad was one of 10 kids). and my friend started laughing even harder. she told me her husband used to fart in bed and then shove her head under the blanket and yell, "dutch oven!"

Texannie

Monday, November 10, 2003 - 01:00 pm EditMoveDeleteIP
a stove? who uses those? ;)

should of figured it was your grandma's recipe, reader! LOL Next time, buy a really cheap roast, toss it in the crock pot with some rotel, taco seasoning and cook all day for soft tacos. I also put a pork roast in my crockpot with barbecue sauce for pulled porked.

Lucy

Monday, November 10, 2003 - 01:10 pm EditMoveDeleteIP
SBG, You got me out of my chair to go get my Mom's recipe for a GOOD roast! I never knew how to cook one either until I asked her for help...A meat thermometer is very helpful!

4-6 LB. roast--cross rib, sirloin, etc.

Spice rub: (or Montreal steak seasoning)

2 teaspoons of salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 tablespoon chopped garlic

Rub all over the roast and let stand at room temperature for about an hour. Preheat oven to 250 degrees. Place the roast on a rack in a shallow roasting pan. (I haven't used a rack, but it might be good to use if you have one). Brush with 1 tablespoon of olive oil. Place pan in the middle of oven and roast until the internal temperature reaches 110 degrees, 1 -1/2 to 2 hours for this size roast. Turn up oven to 500 degrees for 15 minutes or until the internal temperature reaches 130 degrees. At this point I put water in the bottom of the pan if the juices look like they are starting to burn. When roast is done transfer to a platter and cover loosely with foil while you make the gravy, if desired. As the roast stands the temperature should come up to 140 degrees, which is a nice medium rare. If you are cooking a smaller roast 10 minutes is enough at 500 degrees.

Twiggyish

Monday, November 10, 2003 - 01:18 pm EditMoveDeleteIP
I use a cooking bag, too. You get them at the grocery. I also throw in the dried onion soup (glad others do too), a small can of tomato sauce (Hunts) and a few cups of water...you can add sliced potatoes. Seal bag. The steam builds within the bag and keeps it moist.
Cook at around 350 to 400 degrees until done. It is sooo moist and good.
The tomato sauce turns a brown color and adds lots of flavor.

Tabbyking

Monday, November 10, 2003 - 01:24 pm EditMoveDeleteIP
the only reason i don't use the dried onion soup is that i am thirsty for 2 days afterward! i put a packet into a large meat loaf once and i drank water for about 10 hours straight. i thought my tummy would pop and i sloshed when i walked :)


"dutch oven!"

Twiggyish

Monday, November 10, 2003 - 01:26 pm EditMoveDeleteIP
Tabby, that's true.. It depends on the roast, too. You can cut back on the quantity of the packet used. Say use half a pack instead.