When roasting beef or port. Do you usually rub in a little sugar into the roast?

Question

Any suggestions for seasoning a roast would be appreciated.

Answer 1

ROAST BEEF
I rub it all over with even amounts of garlic powder.onion powder,thyme,sage black pepper,salt.
then i dredge it in flour and fry it to seal.
I then put it in my slow cooker that ive prepared by putting in --
2 cups beef broth
1 cup dry red wine
1 small onion chopped fine
1 cup chopped mushrooms.
put on the lid and cook 4-6 hours depending on type of roast.
remove when done and allow to set while you pour the juices out into a pan ,strain the grease from the top and thicken using corn starch and water.
serve this gravy with your roast,add potatoes a salad and rolls . yummy!

PORK ROAST
poke holes in the roast with a fork/marinate your pork roast in 2 parts apple juice/1 part beer
overnight in a large zip lock.
next day ,pour your marinade into a baking pan, rub the roast with brown sugar, salt and pepper,set into the pan with the marinade ,add more juice to bring it half way up the roast.
cover and bake.at 350 degrees check with thermometor for doneness.
I like to slip some sweet potatos in at the last hour.
serve with stewed apples .sweet potatos and homemade rolls.

Answer 2

Well I'm not too sure about roasting port, I usually just drink it. As for the beef, and possibly porK, sugar would probably be an option to take in the last 20 mins of cooking if you feel that the roast is a bit pale, even though cooked, and needs to be browned quickly (caramelisation). I would not advise that you begin with rubbing in sugar to start with, however you can rub almost anything you like into your roast, everyone has their own taste. If you're after a few tips then why not try taking a few choice herbs with a little salt mixed in with some mayonaise and coat the roast in it, leaving the roast to sit overnight in the fridge.

Answer 3

I've never used sugar with a roast. For beef I always use salt, pepper, paprika, thyme and a bay leaf. Plus my veggies are onions, carrots and green pepper. Sometimes I include the potatoes and sometimes they're separate.

For pork, I season the roast with salt, pepper, sage and caraway seeds. Plus the same veggies.

For both beef and pork, I brown all surfaces of the meat on medium heat, then season and add the veggies, then add enough water to have it come up about an inch in the pan. Put the covered pan in the oven at 350 F and roast til done. I can't tell you how long to roast it because it varies based on size of roast and amount of veggies.

Answer 4

When I roast beef, I like to do it Julia's way (no sugar). I lay 3 or 4 strips of bacon over the roast and then toss roughly chopped carrots, celery and onion (she called it the Holy Trinity) along with a bit of garlic into the pan before putting in the oven.

The resulting juices, when deglazed, make an incredibly flavored gravy.

I don't do pork roasts too often - usually pork tenderloins, which I marinade instead.

Answer 5

No - never. A decent cut of meat should be sweet enough already. And it depends on what flavourings I'm after as to what seasoning I use - if I want something plain and simple, I'd rub in a bit of olive oil, and that's about it. The world's your oyster, really... if it were a nice bit of pork, I'd rub a bit of salt into the crackling, and maybe stuff with some apricots. The beef I'd probably leave well alone, and make a smashing red wine gravy to go with it.

Answer 6

I've never used sugar but I do rub in a little salt and pepper, salt especially rubbed in pork as it makes the outside very crispy if anyone likes the crackling. With beef you can also rub in a little mustard (if you like it) just gives it a very mild flavour, coarse grain is usually better but I have used ordinary Colmans. Some people also stick rosemary into the outside of lamb or pork just to give it a little more herby flavour. You can rub in many different things depending on your taste, it's just a matter of experimenting.

Answer 7

rub the roast with a mix of garlic & onion powder, cumin, coriander, pepper, salt, sage, & brown sugar. the brown sugar carmelizes on the roast and turns the rub into a glaze while cooking.

Answer 8

Good Gods!!! Sugar??!!! Never mind, I sprinkle my beef with a mixture of 50% plain flour and 50% mustard powder, if using pork I just rub some fine salt to make sure I get nice crackling.

Answer 9

never do i rub any sugar into the roast. i would rub some garlic cloves into the roast. make some slits in the roast and shove the garlic cloves in there.

Answer 10

hi i was told to use a jar of gravy in your beef roast just pour it over and bake it or use a crockpot