I never really know which one to buy....I want to make roast beef that is tender and falls apart....also do you have a recipe for it?
2006-10-09 10:57:38 · 10 answers · asked by Shae 3 in Food & Drink ➔ Cooking & Recipes
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or beef stock
corn starch
Start with the roast at room temperature (remove from refrigerator 1-2 hours before cooking - keep it wrapped). Preheat the oven to 375°F.
With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast sit for at least 15 minutes before carving to serve.
2006-10-09 11:18:29 · answer #1 · answered by YD 4 · 0⤊ 1⤋
Always remember, the leaner the beef roast the drier it will be. You want a moderate amount of fat & good marbeling for flovor & moisture.
Rib Roast
7 Bone or Blade Roasts
Chuck Roast
2006-10-09 11:49:46 · answer #2 · answered by More Lies & More Smoke Screens 6 · 0⤊ 1⤋
Beef Tenderloin is the best money can buy. It's whole filet mignon. Worth every penny. It should be cooked medium rare. About 12 minutes per lb.
2006-10-09 11:37:04 · answer #3 · answered by Lynn S 3 · 0⤊ 0⤋
I like chuck roast, also best in flavor and price. I sprinkle lawrys seasoned salt, garlic power and pepper on both sides put in a crock pot or in the oven covered w/foil about 350 degrees until done which depends on the weight. Sometimes i also use a pkg of lipton onion soup mix.
2006-10-09 11:09:35 · answer #4 · answered by MaryY 1 · 1⤊ 1⤋
a rib roast would be the most tender cut of beef.. it is the same part of the cow as ribeye..
2006-10-09 11:05:42 · answer #5 · answered by lugar t axhandle 4 · 0⤊ 1⤋
rump roast. Cook in crock pot with a packet of zesty italian dressing mix and water for a good six hours.
2006-10-09 11:19:47 · answer #6 · answered by brunette 4 · 0⤊ 0⤋
slow-cook a rump roast in anykind of wine. Very tender, very delious!
2006-10-09 11:04:29 · answer #7 · answered by North High Viking 1 · 0⤊ 1⤋
chuck roast is tender and has good flavor
2006-10-09 11:10:37 · answer #8 · answered by jeff r 1 · 1⤊ 1⤋
get yourself a good beef tongue and serve it with some wild onions
2006-10-09 10:59:40 · answer #9 · answered by el.tuco 5 · 0⤊ 2⤋
Whatever kind that is already cooked .
2006-10-09 11:09:12 · answer #10 · answered by pookie57 1 · 1⤊ 1⤋