the best way to make roast and the seasonings?

Question

does anyone know what would be the best way to make a roast? and what would be the best seasonings to use?

Answer 1

My family loves my roast, and its so simple.

3-4lb. roast (I use a sirloin)
1 bag baby carrots
5-6 potatoes, peeled, chunked
1 large can beef broth
1 packet lipton onion soup (dry)

Put roast in bottom of crock pot, layer carrots and potatoes.
In another bowl mix broth and packet. Pour over roast until covered and let it cook all day, sometimes I've left mine in for 8 hours. It so juicy and seasoned well.

Answer 2

Depends on the type of roast. Tip roast or eye of the round:
Dry rub of coursely ground pepper, finely chopped garlic, salt, crushed red pepper, 1/4 teaspoon of each well blended and rubbed all over. Bake uncovered at 350 ... 1/2 per pound. Let rest covered for 10 min before slicing.... against the grain.

Pot Roast: 3.5 - 4 lb.
Rub outside with seasoned flour and place in hot oil in dutch oven. Brown on both sides. Add 1 onion/quartered and 3-4 cloves of garlic, 1/2 tsp of whole peppercorns, 1 cp beef broth and 2 cups of a good red wine. Cook covered in oven at 275 - 300 for 6 hours. Add worchestershire sauce to taste.

Answer 3

They key is the length of time you cook, and at what temp. I highly reccomend making a rub, consisting of a garlic of some sort, pepper, salt, old bay, rosemary, and oregano, and whatever else you wish to experiment with. Searing in oil is prefferable, but the impotant thing is to leave in a crock pot for about twelve hours on low temp. Add veggetables about three hours before you plan to eat. Put in a bit of worchestershire and stock as well as oil to begin with. Meat tends to dehydrate and then eventually rehydrate in a crock pot. It takes a while. Twelve hours for a large roast is a money shot. The meat will pick up all of the flavor from your seasonings instead of just the edge. Try it! Remember--Cooking is not an exact science, it's varied and fun!

Answer 4

Find a roast that has a little fat cap and cook it fat cap up. Sprinkle with Clubhouse Montreal Steak Spice and cook uncovered at 325*F until done to your liking. If you can't find a roast that has fat, lay a few strips of bacon across the top to help baste it while cooking. If you do alot of roasts I would get a meat thermometer. Some cuts are better cooker medium and some you have to cook well done and then some for it to be tender.

Answer 5

I start with a hot stainless steel (not non-stick) skillet. Add a tbsp. of virgin olive oil and sear the meat, caramelizing all sides of the roast. Add a cup of good red wine and deglaze the pan.

Place the meat and liquid in a roasting pan. Add 1 (15oz.) can of beef broth, salt, black pepper and 1/4 tsp. thyme and 1/2 cup diced onion.

Bake at 325 F. for 2 1/2 - 3 hours. Make gravy with the drippings.

Answer 6

There are many great ways to cook a roast. You can rinse your cut of roast, pat dry and rub salt and pepper on it, garlic powder if you desire. I add 1 tablespoon of liquid smoke and 2 bay leaves to a slow cooker.. cook it in a slow cooker for 6 hours.The easier;the better. You can roast some veggies in the oven after rubbing them down with olive oil. Have fun and serve with candlelight and real plates.

Answer 7

Lipton Onion Soup mix makes a good seasoning for a roast. Just follow the directions for soup and add to the pan.

Answer 8

salt, peper, garlic powder and hickory all combined as marinade - soy sauce may be used mixed with orange or lemon juice or some vinegar. simple but grandiose in flavor