How do you cook beef(roast)?

Question

Are you supposed to cover a roast with a lid or just leave it in the oven open? Do you baste it? Last, but not least, what meats require a lid & what one's don't? Thank you!

Answer 1

Sunday Best Roast Beef with Pan Gravy

A great Sunday roast comes in many forms: standing rib, eye of the top round, bottom round or—my favorite—a rump roast. (The rump is the tender tip of the round.) My mother always picked a larger-than-needed roast for dinner; then we’d enjoy great roast beef sandwiches and often a hearty stew from the leftover meat.

For 8 Servings:

1 4- to 5-pound boneless rump roast
2 tablespoons Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon coarse-ground black pepper
2 teaspoons coarse salt
Adjust the rack to the bottom of the oven and preheat to 450°F.
Prepare the Roast:

FIRST, blot any excess moisture from the roast using paper towels. Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.

SECOND, combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.

THIRD, rub the roast with the coarse salt and place it fat side up in a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325°F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours. (Note: Allow about 20 minutes per pound for medium-rare.) When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing.

Pan Gravy:

3 tablespoons all-purpose flour
2 cups beef broth
Salt and pepper to taste
Make the Gravy:

Use a spoon to skim all the fat from the liquid that remains in the roasting pan. Reserve about 4 tablespoons of fat in a small mixing bowl and cool until it is just barely warm, 4 to 5 minutes. Whisk the flour into the fat to form a roux. Scrape the drippings from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer. Whisk in the roux and bring to a boil, then simmer for 4 to 5 minutes. Add a little water, a tablespoon at a time, as needed to achieve the desired consistency. Season to taste with salt and pepper.

Present the Roast:

Use a sharp carving knife to cut thin slices against the grain. Arrange the slices on a decorative platter and pour the irresistible juices left on the cutting board over the meat. Pass the gravy alongside in a gravy boat.

Answer 2

When roasting in the oven, I always cover the meat, either with a lid, if my pan has one or with heavy duty foil. That way, you don't have to baste, and the meat doesn't dry out. The easiest way to cook any type of roast is in the crockpot. You just put it in, add your seasonings (no salt for a roast that is more tender), cover and turn on low. Cook it overnight or all day while you work. Love those fix-it and forget it meals.....you don't have to constantly check the cooking progress.

As for which meats require a lid and which ones don't, it depends on your recipe and the desired out come. For a crisper meat surface....no lid, for a softer meat or one that requires a good bit of cooking time...use a lid.

Answer 3

I put the roast in a oven proof pot, add salt and pepper to taste, slice up an onion, some carrots and potatos and cover with water -- right to the top of the mixture. Bake covered (you can use foil if you don't have a lid) at 350 for a couple of hours -- make gravy out of the broth. YUMMMM

Answer 4

I place the beef in an ovenproof roasting tray and cook on a medium temperature for about 2-3 hours, but it depends on how big the joint is. Also add some beef dripping to the pan halfway through roasting.

Answer 5

I use an oven roasting bag (you get them on the aluminum foil isle at the market), Put your roast in, add 2 cans of cream of mushroom soup (condensed) with 2 cans of water, and 1 pkg dry lipton onion soup. Makes its own gravy and tastes great over mashed potatoes........Follow prep time for meat according to its weight.......2-3 hrs.......Be sure to poke holes in top of cooking bag so it won't explode! LOL (I've done it!!)

Answer 6

cover or leave open when roasting a beef