Preparing a roast - best way?
 

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

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
>
>

"MOMPEAGRAM" > wrote in message
news:1105732880.d97840926e78d07209390b178aa75883@t eranews...
> 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.
>

I agree. An expensive cut like a tenderloin or rib roast should be dry
roasted. Less tender cuts like chuck or a rump roast needs to be braised.
I like both types of roast and often braise less tender cuts because they
have great flavor. When I braise, I get a large, heavy skillet (cast iron)
smoking hot and put the seasoned cut of meat in it, leaving the meat
undisturbed for several minutes - until it releases from the pan. Then I
turn and repeat until all sides are well browned. I put the browned meat in
the pan I will roast it in and add a couple of sliced onions, a few large
chunks of celery, and a couple of carrots. I add liquid (water, wine,
stock, or a combination) to about 3/4 of the depth of the meat. I add some
salt, pepper, thyme, a few cloves of garlic, and any herbs that I might
like. I bring that to a simmer, put foil over the pan, and then put on the
lid. The pan goes into a 300F oven for three to four hours. If I want to
serve potatoes or other root vegetables with the roast, about 45 minutes
before the roast is done, I remove the original veggies from the pan (they
go to the dogs) and put in what I want to serve. The pan goes back into the
oven for 40 - 60 minutes, or until the vegetables are done. I will remove
the meat and vegetables from the pan, correct the seasoning of the liquid,
and slightly thicken the juices with a slurry of cornstarch and water.

Vox Humana wrote:

> I just put in the initial veggies for flavor but they do get too well done
> after 3 or 4 hours of cooking for my taste. I do the same thing when I make
> stock. I strain the stock and all the solids (veggies, meat, bones) get
> ground to a paste and fed to the dogs. I call it doggie pate.

Makes me want to grab a slab of fresh sourdough and SCOOP! I'm forever
scraping the glaze off of roasting pans, and ruining my appetite, before
the meat's on the table...

Dave