I want to bake a roast.?

Question

Do i need to let the oil heat up first or can I put the meat and oil/fat in at the same time. Does it matter?

Answer 1

There are a few tricks to making pot roast.

Moist heat is a must. The cuts of meat used for pot roast have less fat than steaks and long, slow cooking with liquid (also called braising) tenderizes the meat fibers.
Whether the pot roast is cooked on the stove, in the oven or in the crockpot, you may brown the meat first on all sides. This improves the flavor and appearance of the meat. The high heat used during browning carmelizes the sugars and fats in the meat, which results in a rich flavor. If the recipe doesn't call for browning, you don't have to worry about it.
Season the meat before browning for best flavor.
Common cuts used for pot roast include:
chuck
brisket
top round
bottom round (my maternal grandmother's favorite)
rump
I'll quote Laurie Colwin again here: My mother favors front-cut brisket, but she grew up when one could buy prime meat... without dipping into capital... I settled on the cheaper chuck steak, cut thick, and I stand by it. It is fattier than brisket and therefore more lip-smacking.
Remember, you can always ask the butcher in your supermarket for help selecting a cut for pot roast. He or she will have lots of information to help you buy the perfect meat for your pot roast.
Always buy more meat than you think you will need. Leftover pot roast can be even better! Generally, you'll get 2-3 servings out of a pound of boneless roast, and 2 servings from a bone-in roast.
I prefer baking the roast in the oven or using the crockpot to stovetop cooking. When the roast is simmered in a skillet, you have to pay much more attention to the cooking process. One of the things I like about pot roast is you can literally 'fix it and forget it'.
For cooking liquid, you can use anything from coca-cola to beef broth or tomato juice.
Add vegetables to the meat and you have a complete one pot meal! Vegetables should be added right at the beginning when you are cooking in the crockpot. For oven pot roast, add vegetables about one hour before the meat is done.

Answer 2

Are you talking about the browning process? If so then it's best to let the oil heat for a few minutes so it can sear the outside of the roast. Heating the oil up also prevents the roast from sticking to the pan during the browning process.

Answer 3

That depends on what type of roast you are cooking. It is a good idea to heat the oil and brown a chuck roast on both sides before baking. However, my favorite is rump roast. I rub the roast with room temperature Wesson oil, minced garlic, a little salt, and a lot of black pepper. My family likes it rare, so I slow cook a partially frozen roast. However, it is important for it to be thawed enough for the oil and seasonings to penetrate the beef.

Answer 4

What do you need oil for?

Here's my surefire recipe for pot roast.
1. Get a sort of fatty roast (preferably with one side covered in fat).
2. Put about 1" of water in a crockpot, with an appropriate number of beef buillon cubes (based on the volume of water).
3. Put the pot roast in the crock pot fat side up.
4. Put in 1-2 sliced onions and celery sticks to taste
5. Cook on low for several hours
6. When the meat begins to get tender, add potatoes, carrots and peas.
7. Cook for 1 more hour

Voila. Perfect pot roast.

Answer 5

I've never used oil when I'm roasting meat. I guess you should if the cut of meat is not very fatty. I'd let it heat up first. If you let the meat sit in it while it heats up, the meat will absorb too much grease.

Answer 6

Why are you using oil/ fat for the roast? Just season or marinate ( for at least and hour) the roast, and then put it in a pan and cook it. You can also cover it with foil so it wont dry out.

Answer 7

I like to put some oil in my roasting pan and set it on top of the stove to heat up. Then I sear my roast on all sides at high temps- then place in oven and roast the meat.

Good luck!

Answer 8

if u bakin a roast no need fer oil....jus put roast in pan add chopped onion, chopped celery, chopped sweet peppers sprinkle with seasoned salt an fresh ground pepper....cover tight with foil...
bake at 350 bout 45 min open pan turn meat over add several chopped fresh mushrooms an 2-3 T flour. return to oven fer 45.-60 min......... gravy is already made with da meat... yummy

Answer 9

no oil at all.....take roast....mix all the seasoning you want to use in a bowl....rub on to meat......take aluminum foil and put roast in add 3/8 cup water...close foil....bake.....help keep it moist also by adding 1/4 of whole onion

Answer 10

I never heated first...I have always thrown it all in together.

Have a great meal