how do i cook a roast like granny make, so tasty and yummy.?

Question

whenever i cook a roast its always bland i love the ones u have at grandmas.

Answer 1

When I cook a roast beef I slice up some garlic cloves really thinly, and tuck them under the string or netting that holds the meat together, all over the meat, it gives it a really lovely garlic taste that's not too strong. I also put a bit of extra lard on the meat and thoroughly coat it in salt and pepper, and sprinkle a few mixed herbs on top too. I cook the roast potatoes around the meat in the same pan, basting both meat and potatoes regularly to make sure they get all the flavour and stay juicy. I also cook a couple of peeled small onions in with the potatoes for extra flavour.

For roast lamb I do a similar thing, but tuck rosemary in with the garlic, and don't bother with the mixed herbs.

The best way to cook the meat is to give it a 20/30 minute blast on the highest heat your oven can manage to seal in the flavour, then turn the oven down to cook slowly over an hour or two (depending on the size of the joint).

Answer 2

Check out "Good Eats" at Food Network.Com for pot roast.

Basically, you need a tightly covered roaster - roughly the size of your roast - or 2 layers of HEAVY DUTY foil. Or a crock pot.

Cast Iron frying pan in which to sear the roast.

a good piece of chuck meat - look for a piece of bone shaped like a seven (7) in it.

Spices and flavorings, a good steak rub is fine - or your grandmother's secret spice blend that only your family knows

Aromatics - a mixture of chopped Garlic, onions, carrots, turnips, celery - cut these into larger pieces and they will double as the "chunkies" below.

Flavorful liquid - stock, wine, tomato juice etc.

Chunkies - See the Aromatics above

Season the meat with your seasonings and let rest for a little while - 30 min - maybe an hour.

Sear the meat in the frying pan. Save the fat

Put the seared meat in the roasting pan. If you're using foil, make a "bowl" out of a double layer of foil

Saute the aromatics in the reserved fat - pour over the meat.

Pour flavorful liquid over the meat until it's just covered.

Cover the roasting pan - crimp the foil so it's sealed and place on a cookie sheet (to catch drips) and toss the whole thing into a 325 degree oven for at least 4 hours.

This should do it. Yum.

If you use a crock-pot to cook the roast - a good idea btw - sear the meat, place in the crock pot, add the other ingredients and cook on LOW overnight - or all day while you're at work. Again. Yum.

Answer 3

I always loved my grandmother's pot roast but, despite having her "recipe," I couldn't duplicate it. One day, she invited me and my new husband to dinner and asked what I would like her to fix for us. I said pot roast...on the condition that she allowed me to be in the kitchen with her from beginning to end. Sure enough! Although she had told me to pepper the meat, she failed to tell me that every time she lifted the lid on the Dutch oven to check the water level as it was cooking, she peppered the meat just a little bit more. Since then, I have been able to duplicate her pot roast!

Answer 4

Well a gd way to cook a roast chicken is to melt some butter and paint it over the chicken (to make a crisp,suculent skin),underneath the chicken put ur potatoes (with fine lines cut in them to collect more flavour)and some oil.half way through put a herb or two of your liking ontop of the lucious roast chicken.Parsnips,carrots and brussel sprouts go nicely with buttered roast chicken.

Answer 5

With chicken, I season it with salt and pepper and then place some lazy garlic over the skin and inside the chicken, as this gives it a lovely taste of garlic but not too much then crumble an oxo chicken cube over the skin - gorgeous! Beef, simply cook for the time allotted and then cut it up, leave for fifteen mins before cutting, and place in a pot with gravy and in the oven for another hour, another gorgeous meal! Hope this helps! x

Answer 6

propper dripping and use the roast juice to flavour the gravy

Answer 7

I know what you mean. I've tried and cannot duplicate it. You have to remember too, they don't ever use a recipe, they just do it by time and tradition. I still have to find the secret!

Answer 8

try cooking it in a crockpot...

Roasts come out really good in them.

Answer 9

you cant duplicate it because it quite simple doesn't taste like it used to. they inject them with water and god knows what else to bulk them up, but u loose the flavour!!!!!!!!!
i bet your granny couldnt even make it taste like it used to!

Answer 10

try asking a granny
lol