2006-11-12 06:48:19 · 8 answers · asked by judy m 1 in Food & Drink ➔ Cooking & Recipes
first of all, don't try to cook chuck in the oven. It will be much too tough to chew. Chuck roasts are meant to be braised, or cooked slowly in liquid
2006-11-12 06:52:19 · answer #1 · answered by wellaem 6 · 1⤊ 1⤋
First of all, a roast should always be brought to room temperature before beginning the cooking process. This allows for even cooking.
Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. A sirloin roast of 8- to 12-lbs will take 16-20 minutes for rare, 20-22 for medium rare, 23-25 for medium, and 26-30 for well done. A boneless top round, by contrast, will take 28-30 minutes for rare, 30-33 for medium rare, 34-38 for medium, and 40-45 for well done. Bake off the time just a hair for a 3 pounder.
If you roast at 325°F (160°C), subtract 2 minutes or so per pound. If the roast is refrigerated just before going into the oven, add 2 or 3 minutes per pound. We won’t even attempt to suggest times for the initial-hot-oven cooking method.
After the roast comes out of the oven, let it rest for 15 to 20 minutes, which allows the juices to become more evenly distributed within the meat and makes it easier to carve. The temperature of the roast will rise 5° to 10° after you take it from the oven, so if you are using a thermometer, you should take it out a bit before it reaches the desired temperature.
2006-11-12 07:11:31 · answer #2 · answered by rltouhe 6 · 0⤊ 0⤋
Chuck roast is best cooked in a braise after searing.
First dry off the meat with a paper towel then salt and pepper both sides.
Put a cast iron skillet on med-hi temperature stove top and two tablespoons vegetable oil or light olive oil.
Sear both sides of the meat for 2 minutes a side.
Take meat out and place on platter.
Add another tablespoon of oil along with one tablespoon of butter to pan and put in one medium sliced onion along with two cloves of garlic still in outer shell (to prevent over browning) on medium heat. Salt and pepper and rosemary, thyme or any other herbs.
Brown onions and garlic until just starting to turn brown.
Take the garlic out of tough shell and mash with a fork into onions. Add two tablespoons tomato paste.
Position the meat with juices over the onions and garlic and add enough water or any flavored stock to come up 1/2 the thickness of the meat and cover pan.
Place in 350 degree F oven for 1 hour and check for doneness. If not cover and keep on cooking at 15 minute intervals.
Can be served with roasted vegetables (carrots, potatoes, sweet potatoes, butternut squash, turnips, parsnips, etc) placed on a large flat sheet pan above the meat pan.
You can add apple cider, red wine or any other liquid to flavor the braising liquid.
2006-11-12 07:18:13 · answer #3 · answered by Kamikazeâ?ºKid 5 · 1⤊ 0⤋
Its better in the crock pot...but in the oven put it on 300 degrees and cook for about 45 minutes...put a meat thermometer inside the roast and check every 20 minutes. when it has reached around 165-170 on the inside ...it is done. good luck
2006-11-12 06:53:39 · answer #4 · answered by mary_marlene65 3 · 0⤊ 0⤋
20 minutes a pound for rare.
25-27 minutes a pound for medium-rare
30-35 minutes a pound for done.
2006-11-12 08:35:12 · answer #5 · answered by EloraDanan 4 · 0⤊ 0⤋
Define "3lbs", if you mean the "Brain" then you should try googling it. Also watch the show!
2006-11-12 06:50:42 · answer #6 · answered by Anonymous · 0⤊ 1⤋
about 90 mins
2006-11-12 06:49:46 · answer #7 · answered by huggz 7 · 0⤊ 1⤋
About 30 minutes!!!!!!!!!
2006-11-12 06:52:00 · answer #8 · answered by jeff g 4 · 0⤊ 1⤋