Ok, these are just my opinion so if someone disagrees, please don't jump all
over me.

In my opinion, it depends on the cut of meat. A good cut can be dry roasted
in the oven. A less tender cut can be moist roasted in the oven.

Stews are done on top of the stove.

For a good cut of beef roast eg. sirloin tip, rump. Place in a shallow
roasting pan on a trivet with about 1 inch of water in the pan. Bring your
oven up to 500* and place the roast in the oven for 30 minutes. Reduce the
heat to 275 and continue cooking for approx 1 1/2 to 2 hours depending on
how rare or well done you wish the roast. I use an instant thermometer and
find 45* internal produces the roast I like. You may wish it up to 65*

To moist or pot roast a less tender cut you need to use a covered pan and
more liquid. I'm not much into pot roasting so can't help further.



" > wrote in message
oups.com...
> Hi. I want to make my first roast (beef). Is it better to bake it in
> the oven, or to cook it on the stove? Do I need to add potatoes,
> onions, carrots, etc? I would also appreciate any specific
> recipes/tips. I want to impress my fiance's parents.
> Thanks!
>
> Doug Miller
>
>