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2006-09-02 09:52:19 · 21 answers · asked by Anonymous in Food & Drink Cooking & Recipes

21 answers

Preheat the oven to 450 degrees. Season the roast( I use eye round roast) with garlic powder and dehydrated minced onion. Cover the top of the roast with strips of bacon. Place in 450 degree oven for 20 minutes, then reduce heat to 325 degrees and roast until meat thermometer registers 150 degrees for medium rare(still pinkish red in center)Takes approximately 17 minutes per pound. Make sure to let the roast "rest" (place on platter and cover with aluminum foil) for 15 minutes before slicing so you do not loose the juices


Roast
Infallible Rare Roast Beef (This really works!)
--------------------------
1 roast beef, with or without bones, ANY SIZE

In the morning, preheat oven to 375F. Put roast in and cook for 1 hour.
Turn off heat. Leave roast in oven. Do not open door. Thirty minutes before
serving, turn oven back on to 375F. If you need the oven for something
else, take it out to "rest" and cover with aluminum foil. Every slice is
uniformly pink and gorgeous. The first few times you do this takes courage!
From Barbara Blaxter in _3 Rivers Cookbook III_


Pot Roast
---------
2 medium onions, sliced
3 pound lean beef pot roast, rump roast or chuck shoulder
3 cups water

Put onions and water into crock pot. Add roast, sprinkle with pepper, cook
overnight or until tender. Or cook in a 325F oven in a covered roasting pan
for 2-3 hours.


Italian-Style Roast Beef
------------------------
4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots

In Dutch oven, sear sides of roast over high heat until well browned.
[Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the
dutch oven on medium high heat, on all sides.] Remove from pan and set
aside. Lower heat to medium and add onion and garlic, cooking about 3
minutes until softened. Season meat with garlic powder and oregano and
return to pan. Add one cup cold water to pan. Cover and cook on medium-low
heat for about 3 1/2 hours. Add more water as needed to create a rich au
jus. After the second hour, arrange baby carrots around the meat, seasoning
with garlic powder and oregano to taste. When meat is tender, remove from
meat, carrots and onions from pan. Put meat on a carving board and slice;
place carrots in serving bowl with cooked onion.
Serve with fresh green salad. Serves 10 to 12.
From: ?


Lemon Pot Roast
---------------
2 1/2 lb chuck roast
1 1/2 c water
1/2 c lemon juice
1 onion, chopped
1 t salt
1 t celery seed
1 t onion powder
1/4 t black pepper
1/4 t marjoram, ground
1 ea garlic cloves, crushed
3 slices lemon

Put roast in a shallow pan or marinating container. In a medium
bowl, combine remaining ingredients. Pour over roast. Cover,
refrigerate at least 4 or up to 24 hours.
Remove roast from marinade, place in a roasting pan. Cover and bake
at 325 degrees 1 1/2 to 2 hours, or until tender when pierced with
fork.
From: rec.food recipes archives
Adapted by Patti Vincent


Crock Pot Pot Roast
-------------------
3 1/2 lb chuck roast
1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, undrained

Brown the roast on top of the stove beforehand, on all sides in a
little olive oil.
Place the onion and carrots on the bottom of the crock pot (you'll
need at least a 4 quart crock pot for this recipe). Put the meat on
top and season to taste with salt and pepper. Pour the tomatoes
over all and cook on low for 8 to 10 hours, or on high for 4 to 5
hours.
From: rec.food recipes archives


New England Chuck Roast
-----------------------
3 lb chuck beef roast
1/4 t salt
1/4 t pepper
2 onion -- cut into quarters
4 carrot -- cut into quarters
1 celery -- cut into eight chuncks
1 bay leaf
5 c water
1 sm cabbage -- cut into wedges

Sprinkle meat with seasonings. Place onions, carrots, and celery
in crockpot. Top with meat. Add bay leaf, and water. Cover
pot and cook on low 5-7 hours or until meat is tender. Remove meat,
turn on high. Add cabbage wedges, cover and cook on high 15-20
minutes or until cabbage is done.
From: rec.food recipes archives
Adapted by Patti Vincent


Brisket
-------
I use a heavy duty covered calphalon pot. Season with kosher salt and
pepper and garlic and some chili powder, the sear and sear both sides with
a super heating of the pot on the stovetop.Add water to half way up the
brisket [with the fatty side down] and be careful of the eruption of steam
this will release. Cover solidly and place in the oven @ 350 for 2 full
hours, if you can stand to wait. After removing from the oven allow it to
rest for 15 minutes then slice one way or the other depending on your
preference for slices or nice stringy pieces. The liquids shouldn't be
wasted.
From: S.B. Feldman on the PaleoFood list

2006-09-02 09:55:02 · answer #1 · answered by Irina C 6 · 0 5

1

2016-05-13 06:38:08 · answer #2 · answered by ? 3 · 0 0

Classic Roast Beef:

This recipe goes with Grilled Roast Beef-and-Brie Sandwiches

1 (3 1/2-pound) eye-of-round roast
1 1/2 tablespoons salt
2 teaspoons pepper

Let roast stand at room temperature 45 minutes.

Preheat oven to 450°.

Place roast, fat side up, on a rack in a roasting pan. Sprinkle with salt and pepper. Add 1/4 inch water to bottom of pan.

Reduce oven temperature to 350°, and bake on middle oven rack until a meat thermometer inserted into roast registers 145° or to desired degree of doneness. Remove from oven, and let stand loosely covered with foil 10 to 15 minutes. Slice roast beef thinly for sandwiches.

Yield: Makes 6 to 8 servings

2006-09-02 15:06:38 · answer #3 · answered by Girly♥ 7 · 0 0

Roast beef

Roast beef (also known as a roast) is a cut of beef which is roasted in an oven. Roast beef is often served within sandwiches and sometimes is used to make hash. In England roast beef is one of the meats traditionally served at Sunday Dinner.


In Culture

In Europe, the English are particularly associated with beef-eating, which is why the French call them les rosbifs (roast beefs).

In fact, according to research carried out by the Museum of London amongst Roman rubbish dumps in London, it seems that Britons acquired their first taste of roast beef from the Roman military as the city expanded under their occupation. Despite this, it seems not to have become popular amongst the population in general until the Middle Ages or later, and only became a 'national caricature' in the 18th century. (Observer August 6, 2000).

There is also a (much parodied) song called The Roast Beef of Old England.

2006-09-02 10:00:21 · answer #4 · answered by Chef Bob 3 · 0 1

Beef

2006-09-02 09:57:26 · answer #5 · answered by FlaCB 3 · 0 0

This Site Might Help You.

RE:
what kind of meat is Roast beef?

2015-08-18 15:20:24 · answer #6 · answered by Averill 1 · 0 0

Roast Beef is Beef and that is a cow or Bull, Unless it is a Pork Roast, Then it would be a Pig or hog.

2006-09-02 18:32:51 · answer #7 · answered by Bill H 2 · 0 0

roast beef is a red meat it comes from a cow

2006-09-02 10:33:25 · answer #8 · answered by bettyzbaby2000 1 · 0 0

Prime Rib has the most flavour and is the tenderest especially if you like it medium rare. It is cooked uncovered in an oven - not covered in fluid like a pot roast It is worth the money and time spent on this lovely cut of meat. All the other roasts have to be cut thinly so that they aren't so much like shoe leather,.

2016-03-13 08:49:19 · answer #9 · answered by ? 4 · 0 0

It's beef (aka. Moo Cow). Hence the name roast BEEF

2006-09-02 09:57:45 · answer #10 · answered by Anonymous · 0 0

It's beef. I know because I work at Arby's and are around it all the time, from the time it is taken out of the cooler, and looks like a big lump of meat, to the time where I am slicing it and making all those nasty sandwiches.

2006-09-02 12:28:34 · answer #11 · answered by KC_Meag42 5 · 0 0

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