ArchietheDragon
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Post by ArchietheDragon on Dec 29, 2014 10:34:18 GMT -5
We made our first beef roast yesterday. Came out really good. It was a nice cut of meat, so that helped, but I didn't screw up cooking it. We used Cook's Country's method of cooking it low (275) for about an hour and then broiling it for 5 minutes. Came out a nice medium rare on the thinner end and rare/medium rare on the thicker side. Even my wife liked it!
that's all.
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TheHaitian
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Post by TheHaitian on Dec 29, 2014 10:37:31 GMT -5
Did you save me some?
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ArchietheDragon
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Post by ArchietheDragon on Dec 29, 2014 10:45:35 GMT -5
If you are coming through Hartford before tonight.... If not, the wife and I are having big steak salads for dinner. |
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 30, 2014 21:00:59 GMT -5
Since you only roasted it for an hour at a temp that's considered 50° below "normal" beef cooking temps, I assume it was a smaller or less "round" cut of roast.
Sounds good though - I like beef roasts med to med-rare - sometimes bordering on rare - depending on what kind of roast it is.. What cut of beef was it?
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Deleted
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Post by Deleted on Dec 30, 2014 21:01:53 GMT -5
No picture?
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Deleted
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Post by Deleted on Dec 31, 2014 1:57:32 GMT -5
What cut and how many pounds? Such a short time to cook perfect. I like to try this too!
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weltschmerz
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Post by weltschmerz on Mar 14, 2015 23:06:15 GMT -5
Is beef roast the same as roast beef?
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ArchietheDragon
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Post by ArchietheDragon on Mar 15, 2015 7:24:06 GMT -5
Is beef roast the same as roast beef? I don't know. I associate roast beef with tougher meat from my childhood. Probably just a different cut. This was called a petite top loin roast, if I remember correctly and it was about 2.5 pounds. |
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Shooby
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Post by Shooby on Mar 15, 2015 7:56:13 GMT -5
Did you use a meat thermometer? I have one that I leave in and the display sits on the stove. It is much easier that way. And, you really dont' need a lot of fancy cooking methods of turning the oven up low, high, and on and on. Just keep it simple. Roast it till it's done. That's it.
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ArchietheDragon
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Post by ArchietheDragon on Mar 15, 2015 20:55:51 GMT -5
Did you use a meat thermometer? I have one that I leave in and the display sits on the stove. It is much easier that way. And, you really dont' need a lot of fancy cooking methods of turning the oven up low, high, and on and on. Just keep it simple. Roast it till it's done. That's it. Yes, I did. I don't have one that I can leave in, but I check it a few times. It did help to make sure we pulled it out at the right time. |
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Михайло Ніколук
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Post by Михайло Ніколук on Mar 16, 2015 18:30:31 GMT -5
if you no mind me asking  what is beef roast? |
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ArchietheDragon
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Post by ArchietheDragon on Mar 16, 2015 19:23:41 GMT -5
if you no mind me asking what is beef roast? A piece of cow that you put in the oven to cook. |
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weltschmerz
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Post by weltschmerz on Mar 16, 2015 19:30:03 GMT -5
A piece of cow is beef. If you roast it, it's roast beef.
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ArchietheDragon
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Post by ArchietheDragon on Mar 30, 2015 12:11:05 GMT -5
I cooked another beef roast this weekend. This time for my inlaws. We couldn't find the same cut so we got a round eye roast instead. We cooked it the same way, low and slow and then broiled it at the end to sear it.
The finished product was not as tender as the first one, but it came out nicely medium rare and tasted great. The inlaws loved it (especially considering we usually cook them what my MIL likes to call "fancy food").
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jambo101
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Post by jambo101 on Nov 6, 2015 12:33:54 GMT -5
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whoisjohngalt
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Post by whoisjohngalt on Nov 6, 2015 16:49:11 GMT -5
What's up with all the threads for years ago?
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Virgil Showlion
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Post by Virgil Showlion on Nov 6, 2015 17:44:22 GMT -5
How does this thread have 1,900 views? Why has it been resurrected three times since last year? Is roast beef that popular?  |
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Post by Deleted on Feb 14, 2023 15:20:21 GMT -5
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Artemis Windsong
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Post by Artemis Windsong on Feb 14, 2023 16:47:33 GMT -5
No photo but bison roast was nice and tender to cut. I cut it instead of asking H. to do it. I like thinner slices. I have 2 containers in the freezer!
Sides - Mashed with white peppered gravy and cauliflower sprinkled with sharp cheddar cheese. |
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