how the hell to cook a sunday roast???!!!?

Question

cooking one for the 1st time this week.what do i cook n how do i do it????!! serious answers plz

Answer 1

You are evidently doing this to please someone else, so find out exactly what they mean by Sunday roast. For the last several years, I have gotten by with using a slow cooker (Crock Pot) and it couldn't be easier. (Just put a 3-4 pound roast in about 6 hours before dinner time. Add potatoes, carrots and an onion about 3 hours later.) However, if you are cooking for a purist, you'll need a roasting pan and an oven set at 300 degrees for about 2.5 hours of cooking time.

Step 1, when you go shopping for the roast, be sure that you have a pan large enough to hold the roast you choose
Step 2, buy real potatoes, carrots, and onion
Step 3, buy flowers for the table as a distraction
Step 4, don't use any air freshener, etc. that day--your home is supposed to smell like a roast, it's part of the experience.
Step 5, if you are also serving gravy, buy a jar of brown gravy and add 2 tablespoons of the meat drippings before you heat it up.
Step 6, be sure you have a nice salad with the dinner, because YOU will probably be sick of roast by then.
Good Luck!!

Answer 2

It's really pretty easy. get a beef roast(any kind) as long as it's at least 2 or 3 lbs.. Place the roast in a roasting pan (sometimes called a dutch oven). Peel & slice about 2 lbs. of potatos, you don't have to slice them very thin, cut up some baby carrots & place the carrots & the potatos in the pan with the roast. If you like onions , cut up a small onion, & place that in the pan with everything else. I always kinda put the veggies around the outside of the roast. Add salt & pepper & seasoned salt( i like Lawrys) Add about a cup & a half of water, not too much or your roast will be runny. Then i pour some worcestershire sauce over the meat& also some liquid smoke(it gives it a little smoky flavor) Bake in the oven(covered) @ 275 for about 2 to 3 hrs. Then uncover & cook for about another 35 minutes. Yeah! You're all done. I hope I explained this well enough. I don't have a recipe, I just always did it this way.

Answer 3

With almost any meat it is that that will take the longest to cook. Most stuff is 30 minutes per half kilo - a little less if you like your beef/lamb on the rare side - plus an extra 30 minutes in the oven plus a good 20 minutes resting once out of the oven (essential chef's tip to avoid tough meat).

OK. So work out what time you want to eat, how long your meat will take to cook and rest and then work back from that. Your average chicken will take 2 hours - so if you want to eat at midday it needs to be in your already hot oven at 10.

For a roast it is not necessary to add over fanciful flavourings - but it is important to have good quality meat - preferably free range and organic.

Now, the next thing is your roast spuds. These take about an hour and a half in a nice hot oven. So lets say you've got your chicken in - peel and then parboil (cook in already boiling water for 5 minutes) your spuds. IMPORTANT - keep the potato water. Then arrange around your roast - add a little more oil or - chef tip - some goose fat for nice crunchy roasties.

Parsnips and any other veg you want to roast treat in the same way - par boil them in the potato water and then save the water. Carrots, beetroot, sweet potatoes are lovely in a roast.

When the joint it cooked let it rest on a cutting board or big platter. This helps the juices reabsorb. Transfer the potatoes and veggies to a smaller roasting tim and put them back in the oven for a final crispening.

Take the tim the raost was cooked in and put it on the stove top over a low heat. De-glaze the pan (scrape all the burnt on bits and stuck meat off with a wooden spoon) with a little wine or sherry (use orange juice as a last resort if you have a problem with booze). Then add a little plain (half a dessert spoon) or corn (a teaspoon) flour. Mix this with the juices and wine to get a thin paste. Now add little by little the potato and veg water you saved. Keep stirring all the time. I like to add a little soy sauce too for colour and extra yummy flavours.

Now cook your boiled veg (broccoli, cauliflower) or whatever whilst your sauce reduces and you spoon out the raost veg into a serving dish.

Voila! Easy peasy.

Answer 4

Begin by taking the chicken from the fridge about an hour before you intend to cook it (obviously if it's a hot day give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose – this will take the chill off the bird and help it to cook in the shorter time.

Now make a garlic and herb butter by placing the garlic, 2 tablespoons of the chopped tarragon leaves and the butter in a bowl and combine them with a fork, adding some salt and pepper. Then place the herb butter inside the body cavity of the bird, along with the halved lemon slices. Smear a little of the olive oil over the base of the roasting tin, place the chicken in it, then smear the rest of the olive oil all over the skin of the bird. Lastly, season well with salt and black pepper and then pop the roasting tin into the lower third of the oven. Now let it roast for 45 minutes without opening the oven door. When this time is up, remove the bird from the oven. Next put a wooden spoon into the body cavity and, using a spatula to hold the breast end, tip the chicken and let all the buttery juices and slices of lemon pour out into the roasting tin, then transfer the bird on to a carving board, cover with foil and let it rest for 20 minutes.

Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and lemon juice and let the whole lot bubble and reduce to about half its original volume. Now add the remaining tarragon, then taste and check the seasoning. Carve the chicken on to warm plates and add any juices to the sauce. Spoon the sauce over the chicken and serve.

also i would add some delicious potatoes
(roasted)
the way my mum makes them are lush
or add garlic gravy 2

mmm

tasty yet healthy

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hope this helps

Answer 5

Deoends on what meat you are cooking. If you buy from a supermarket there will be instructions on the packing. For spuds, par boil until a half cooked then put into a roasting tin with hot oil and cook with meat for about an hour. You can also do parsnips and carrotts with spuds to save on saucepans. Any green veg shopuld be steamed or boiled during the last half an hour of meat and spud cooking. Trying to get it all to finish cooking at the same time is the hardest bit. For a first time I would use gravy granuals instead of home made. Hope you enjoy.

Answer 6

Pot roast is easy. Preheat oven to 350.
Roll you beef roast in flour season with salt and pepper. Shake excess of in sink. Now heat some vegetable oil in a pan on the stove top with and put the roast in and cook till you brown it on all sides . You'll have to turn it several times to get the whole thing browned. Take it out with some big forks (carefully) and put in roasting dish. Salt and pepper again. Add some onions, 2 quartered. Cook for 2 1/2 hours approx. depending on the size of your roast. 45 minutes before its done throw in some peeled potatoes, quartered and some peeled cut up carrots.

Good luck!

Answer 7

Easiest thing to do is buy a chicken (can you carve???) - the organic, corn fed free range ones taste better. Bung it in the oven (180) - you will need to know the weight of said chicken to time it.Brush it with oil, scatter on some chicken spices. Dead simple. Baste it every now and again with the juices.
Peel some potatoes, about an hour before the chicken is ready, add halved potatoes, remembering to baste them too, every now and again.
Buy some frozen veggies - baby carrots, peas or whatever you fancy.
Roasting is the easiest way to cook. Your gravy depends on how adventurous you want to be - I'd buy a jar of gravy powder as you're a beginner. Enjoy.

Answer 8

I buy a nice rump roast add beef broth to it in a dutch oven or roasting pan. Cook at 350 for 4 to 5 hours, til the meat is falling apart. Season it with salt and pepper or season salt before putting in oven.

Answer 9

Honestly, i would suggest making a pot roast in a slow cooker if you have one, you are almost guaranteed for the meat to be tender and juicy. It takes a long time, so i would suggest getting it prepared the night before , and then getting up around 6 a.m. and putting it in the slow cooker. Then you can go back to bed, or do whatever else you need to do for the rest of the day! Here's the recipe I use for Beef Roast....

INGREDIENTS:
1 pot roast, chuck or round, about 2 1/2 to 3 pounds
1 tablespoon vegetable oil
2 carrots, sliced or diced
2 ribs celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 can (14.5 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon quick cooking tapioca*
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf, optional
PREPARATION:
In a heavy skillet, heat oil over medium heat. Brown pot roast on all sides then transfer to crockpot. Add carrots, celery, onion, and garlic. In a bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper, and bay leaf.
Pour over meat mixture in crockpot. Cover and cook on LOW setting for 10 to 12 hours. Remove bay leaf before serving. If desired, serve with hot cooked noodles or potatoes.
Serves 8.
*If you don't have tapioca, which acts as a thickener, you can thicken the juices with a flour and water mixture about 30 minutes before done. Combine about 1 tablespoon of water and 1 tablespoon flour; stir until smooth then stir into the stew about 30 minutes before done. Or, for a more flavorful gravy, reduce juices slightly in a saucepan over medium heat then add the flour mixture and cook for another minute..

Answer 10

You will save time and heartache if you cook all your vegetables together. Choose two or three of your favourites, chop to similar sizes, sqeeze on some lemon juice, sprinkle with salt and pepper, drizzle with olive oil (stir them up to spread oil around) and roast in the same oven as the meat for about 40 minutes. You can get them ready and even cook them long in advance and just warm them up when you need them.