cooking a roast?

Question

I have a beef arm roast. I would like to cook it to were it's medium rare is this possible with this kind of roast. The items I have to cook it with is a crockpot, a range top and a toaster oven. Any help would be great.

Answer 1

It is possible to cook that roast medium rare... unfortunately, you don't have the cooking gear to make it that way. Your best bet would be the range top, but I'm betting your roast is just too big for that application.

My suggestion is to forget the medium rare and cook a deliciously roast in the crockpot with carrots, onions, and potatos. Mmmm Pot roast is one of my favorite meals!

One suggestion that I can offer, if you cut the roast into slices, like steaks, you could turn the toaster oven on it's highest temperature and use it almost like a broiler. THAN you can end up with medium rare. Now that I think about it, this would be good. You wouldn't want to use the toaster oven as a WHOLE roast... it would burn outside before it cooked inside.

Let us know how you do it and how it turns out!

Good Luck

Answer 2

First I would sear all sides of the roast in a skillet.(fast fry and brown on all sides) If you use a crock pot I would think it would only take 2-3 hrs. I also would highly recommend a meat thermometer. This will help you know when you've reached med.rare and the temp of your meat should be atleast 160 degrees. You could do a toaster oven if it fits or you could cut it in half so it does fit. I would still sear the meat to seal in the juices. If doing in a skillet sear add some beef broth to the skillet ( about 1 cup and cover. Again a meat thermometer would help. You might want to sprinkle with a meat tenderizer also. I've found by experience that the longer a roast is cooked in a crock the more tender it is. I have done round steak in a skillet but have covered it with broth and let it cook down. To just fry it it is very tough. Good luck and I hope this helped.

Answer 3

If all you have to cook with are the appliances you listed, the only one that has a chance of cooking the roast medium rare is the toaster oven, which I don't recommend, even if the roast in a suitable pan will fit inside. The crock pot is definitely out because you'd have to put the roast in water and slow cook it for at least 8 hours. Here's a thought. If you have a cast iron dutch oven (a type of heavy stew pot) and a rack or trivette, you could put the roast on the trivette inside the cook pot, put the lid on and cook it on the range top. Use a medium to medium low heat, and a meat thermometer.

Answer 4

Crockpot would be your best bet. Try putting some small potatoes and carrots around the bottom of the crockpot, then a little water, then place the roast on top. You'll need to cook it for several hours probably. Cooking time will depend on the roast size (lbs) but you can look this up on cooking sites like meals.com. They will typically give you a range of cooking times depending the size of the roast. For instance, for a 3-4 lb roast, cook 2-3 hours. If you want medium rare, then cook it for the lower time in the range.

Answer 5

CROCKPOT BAVARIAN POT ROAST

3-4 lb. beef arm or chuck pot roast
1 tsp. vegetable oil
1-1/2 tsp. salt
Pinch of pepper
1/2 tsp. ground ginger
3 whole cloves
4 medium apples, cored and quartered (leave skin on)
1 small onion, sliced
1/2 C. apple juice
3-4 Tbs. flour
3-4 Tbs. water

Wipe roast well and trim off all excess fat. Lightly rub top of meat with oil. Dust meat with salt, pepper and ginger. Insert cloves into meat. Place apples and onions in bottom of crockpot. Put roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a low setting for 8 to 12 hours. Remove the roast and apples to a warm platter when fully cooked. Pour the liquid out of the crockpot into a saucepan. Drain off as much of the fat as you can. Make smooth paste with the flour and water and stir the paste into the liquid. Cook liquid over medium heat until thickened, five to ten minutes. Serve gravy alongside the sliced roast, apples and onions.

Answer 6

arm roast is from the shoulder or chuck which is classified as a "less tender" cut of meat. The phrase that most people use when cooking a "less tender" cut is "Low and Slow".

Also, this type of roast is best prepared with liquid such as a stew or pot roast.

Dry heat method of cooking will lead to a tough cut since you won't have enough liquid to break down the tough fibers and cooking to medium rare will not allow enough time to break down the fibers.

So use your crock pot or a dutch oven to cook the meat on the range top.

Answer 7

no toaster oven.

cook slow and in foil and add a beef stock to it for moisture and wrap up check it for how rare you want it, for very moist roast.

you can put in crock pot the same way but no foil but if you want rare then it will need to be checked off and on.

you can also rub roast with pepper and slow roast in oven just covering with foil and when it gets as done as you want take out and sire in pan with butter (very tasty)

just look up martha stewarts or paula deens website for different ways to cook.

Answer 8

Tinkerbell
Please .. ARM you do mean leg Right..
what is that poor steer going to do with a thumb..??☺
Is it really small enough to go in a crock pot>>
I suggest a cast iron pot in the toaster oven on bake.
lots of taters and veggies
1 hr / lb at 350F last 1/2 hr 100 - 150F
If you have a probe thermometer your looking for 160 - 185F Internal temp.

Answer 9

Crock pot... but don't expect medium rare with this cut. You can cook it over low heat for several hours on the range top.

Answer 10

I always use a crock pot. It makes them so juicy and tender.