How do you make a good roast?!
Question:
How do you make a good roast?
I have a nice big peice of silverside roast beef. I'm just about to pop it in the oven. Please advise, as I'd love it to be nice and tender.
Answers: Trim off most of the fat, if you've not already done so. Slice a big onion in thin slices. Leave the circles together as much as possible. Season the roast with salt and pepper and garlic (use garlic powder if you don't have any chopped fresh garlic.) Make some deep slits into your roast and place a slice of onion in each one. If you're in a hurry, just season the roast and put the onion slices all over it. Now, set it on a big piece (or two pieces folded together in the center) of aluminum foil. Bring the foil up around the roast and pinch it together at the top, leaving steam vents. Spray a baking pan or cookie sheet with sides thoroughly with non-stick pan spray. Place the foil-wrapped roast on it. Put it in the oven at 375 degrees Fahrenheit for about 90-100 minutes. Decrease the temp to 350 after it's cooked about 30-45 minutes. This is the most delicious roast you've ever had, even if -- like me -- you don't like onions and pick them all off before serving. I've also been known to slice the roast lengthwise and put the onion-garlic-salt-pepper seasoning in the middle, too. After slicing and seasoning, treat the roast as if it were whole. no idea but i hope it cooks nicely for you! Cook for longer at a lower temperature - and take it out and let it rest for 20 mins before carving.... the main thing with beef is the quality of the joint, rather than any cooking method Low and slow and keep it moist. Also don't trim the fat or pierce it until it's done. leave it to stand for at least 20 mins after you cook it- otherwise your plate will be full of bloody juices and the meat will have a mushy texture
pierce with a knife and insert chopped up pieces of garlic, rub with sea salt and some pepper before you cook it. I agree with eriverpipe...you have to cook it slowly in either the oven or a slow cooker,because if you cook it fast on high heat you'll dry all the juices out and it'll become tough.
low temp,long wait,yummy results....if you need a recipe i suggest allrecipes.com-it's great for starter cooks(i'm a big fan of the website...) OVEN BAKED POT ROAST
3-4 lb. roast of choice
3-4 med. potatoes, cut into quarters
4 carrots, cut into quarters
1 lg. stalk celery, cut into pieces
1 env. dry onion soup mix
Place roast in baking dish or casserole with cover. Sprinkle onion soup mix over meat. Cover; bake at 350 degrees for 2 to 2 1/2 hours. Add potatoes, carrots, and celery; cover and continue baking for 1 hour.
Makes 6-8 servings.