HELP....I have a 3.5 lb roast and not sure how to cook it.?

Question

I usually throw it in my slow cooker, but my dad's not a big fan of that. So it will have to be the old fashioned way. Do I have to sear the outside first? What kind of spices should I add, and do I do that before or after I sear it? Do I cook it covered in the oven? How long? Its been ages since I made a roast this way.

Answer 1

Liberally salt and pepper the roast and sear the outside in a dutch oven until it's browned on all sides. Add one sliced onion and a clove or two of minced garlic. Add wine or water or beef broth to the dutch oven (about 1 cup) cover and place in a 350 degree F oven for 2 1/2 - 3 1/2 hours. The last 20 -25 minutes you can add other root vegetables like carrots, potatoes, parsnips etc. Cook until tender. Then make gravy from the liquid.

Answer 2

Yes. Sear it first in a small amount of olive oil.
Add 1/2 can of beef broth, 4 C red wine, and 2 med onions quartered, 1 clove garlic and 1 bay leaf. (I usually put a baking rack in the bottom of dutch oven) You can either put it in the oven @ 350 20 min per lb. or leave it on the stove top at a low simmer two to 3 hours depending on how big it is.
When almost done add baby carrots cook for 15 min, then add small red potatoes (unpeeled) cut in half for appx another 20 - 25 min until carrots are tender and potatoes done.
Make gravy from broth.

Answer 3

Depends what meat it is. If beef just sprinkle with a little black pepper or paprika and dry mustard powder, drizzle a little olive oil on it and roast uncovered for 25 minutes per pound on 180 Deg.

If pork rub oil and salt into the skin and cook skin side up on high heat 220 Deg for 20 minutes then turn down to 180 Deg for a further 2 hours. Every so often take it out and baste the joint using the juices in the pan.

If Lamb. Sprinkle with a little paprika and pour a dash of Worcestershire Sauce and dark soy sauce on top before putting in oven. 180 Deg for 25 minutes per pound.

Check all joints for being cooked by inserting a skewer into thickest part. When joint is cooked juices should run clear.

I never cover meat in foil as I think it affects the texture but if you must remove it 20 minutes before completion of cooking.

After roasting allow joint to stand (rest) for 20 - 30 minutes.

Answer 4

Yea... you should sear it first... then i throw mine in a cooking bag.. and add onion soup mix, salt and pepper, garlic powder, Italian seasoning,and a package of gravy mix( helps with the gravy later) make sure you put the flour in the bag first ( so it won't burst in the oven while cooking) then add in enough water to let the seasonings swell in.. and keep the roast from getting dried out.. tie it up and put it in the oven... cook for about 3 to 4 hours... and add in your vegetables about a hour before it's done... it should be wonderfully tasty!!

Answer 5

It's pretty easy....just preheat your oven to 450 and place the roasting pan in the oven and turn the temperature down to 325.
The initial high heat will sear the roast.
Cook for about 20 - 25 minutes per pound (medium rare to medium) take it out and let it sit for about 15 minutes.
Slice and serve.

What time's dinner?

Answer 6

Get a cooking bag at the store and follow the directions, depends on the kind of cooking bag. The roast will turn out perfect.

Answer 7

Here's a great oven roast:
http://www.allgourmetrecipes.com/beef/oven-roast.htm