cooking roast beef help?

Question

hi there i am cooking roast beef topside/ toprump joint,
and i need some cooking times and how to cook it. it will be for christmas day so it need to tase extra special. i realy need to cook it so it is tender and melts in your mouth.
please can any one help me.
the size of the beef is 3.4 lbs
if you have any recipes please tell me
thanks

Answer 1

Salt And Pepper -- to taste
2 Onions -- sliced
1 10 ounces beef broth
1/2 cup Brown sugar
1/2 cup Cider Vinegar
8 Gingersnaps


1. Sprinkle the roast on all sides with salt and pepper;or brown in a HOT oven (about 500 deg for 15 minutes or so).

2. Place the roast in crock pot and the onion, broth. Mix the brown sugar and vinegar together. heat in the microwave until the sugar melts. Then pour this over the beef in Crockpot.

3. Cover and cook for 5 to 6 hours on HIGH, turning once or twice.

4. Remove roast and set aside.

5. Add the crumbled gingersnaps to the sauce in the Crockpot. Stir until the sauce thickens.

6. Slice meat and serve with the gravy spooned over the slices. It is great with noodles.


I used chuck roast on this so it might work

Just an idea

Answer 2

You can always go to www.cooks.com and do a search for roast beef recipes. These are all recipes that have been submitted by people who use them and like them well enough to want to share them.

If you'd rather not look for a recipe, try my cooking trick. I generally use a boneless roast, but you can probably make it work with anything. After trimming off most of the fat, I slice the roast horizontally at least two or three times. Get a piece of aluminum foil big enough to wrap the roast loosely, and put it in a sprayed baking pan. Place one slice on the foil, in the center, sprinkle lightly with salt and pepper. Spread minced garlic (jarred or fresh) all over it. Top with fresh slices of red (or any other kind) onion. Place the next slice on top, and repeat. Do this until your whole roast is reassembled. Top the roast with salt, pepper, onion, and garlic -- cover the sides, too, if you like. Bring the corners of the foil up and pinch them together at the top of the roast, leaving steam vents.

Bake at 375' Fahrenheit for 15 minutes, then lower temperature to 325'F and bake about an hour to an hour and a half. Pull the roast out and check for doneness by picking up a slice or two and looking into the middle. Cook a little longer if needs be. This roast is abslutely delicious. You'll also get a very tasty gravy from these drippings, so handle the foil and the pan carefully in order not to spill them. Because you trimmed the fat first, there won't be much in the gravy.

Answer 3

YOU HAVE to take it easy. Your Q is written as though it has to be done today.

You didn't get the best cut of meat. You didn't get the worst cut, either.

You have several options:
You can do it in a crock pot or slow cooker. Just follow the directions for pot roast.

You can do it in the oven.
If you do it this way, you should use a meat thermometer.

Use salt, pepper and garlic or garlic powder. You might also want to consider adding a couple sticks of celery, some raw onion and a couple carrots to the pan. Put some water in the roasting pan. This helps to make a delicious natural gravy.

It all depends on how rare [or well done] you prefer your meat.
At 350 degrees F. you have to figure about 8 to 10 minutes per pound. A meat thermometer placed in the thickest part of the roast should take the guesswork out of cooking.

You can slice it very thin and do it on the stove top - just like you were going to make Swiss steak or Philly-style steak sandwich.

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!

Answer 4

Sprinkle with kosher salt (best for meats) about 1-2teaspoons and add 2 whole bay leaves. Roast in a lidded pan/dish in oven about 3-4 hours with 2 cups water in it. (Check water every hour.) 350 F degrees. This is a plain but tasty recipe to let you taste the meat. If you want to add more flavor, omit salt and add an onion soup mix packet instead. When it is done cooking, add liquid to a sauce pan and thicken for a delicious gravy! If you want to spead up cooking, use an oven bag and follow instuctions for times in the box of bags. (I usually cook up to 1/2 longer than bag instuctions say. They also have a few recipes inside.) Hope this helps.

Answer 5

3.4 lbs OK. You really want it to be tender & melt in your mouth. (sort of like a pot roast only oven roasted?) For melt in your mouth it can't be rare or anything between well done.

For this a slow cook is the best. Long and slow. Cook in a slow oven 325F and cook for about 3 hours, taste & baste this cut of meat. Rump roast I usually braise. But in your case I wouldn't season it before it goes into the oven - definitely not salt it yet as it will draw the moisture out. Cook covered for the first 2 hours then remove the cover to allow it to brown. Put your veggies in the bottom of your roasting pan to enhance the flavour of your gravy (discard them after the roasting) i.e. celery, carrots, turnip, onion & potato. There wont be a lot of fat in this cut but if there is drain it off along with the long cooked veggies and you will have lots of great tasting gravy for the rest of your meal. All of your meat will be well done - no choice here for rare, medium rare, or medium anything. Melt in your mouth here. Prepare your vegetables for roasting separately & lightly oil them and put into a separate roasting pan along with your joint of beef after the beef has been in the oven 1 hour and that way they will all be ready at the same time.

We love to have mashed potatoes as well, actually creamed with butter & cream and whipped, big pot on the stove in cold salted water. Bring to the boil and give them another 10 minutes.

Always serve big bowl of frozen green peas and corn niblets
microwaved in their serving dishes. The grandchildren like this.

Answer 6

Here is simple and melt in your mouth recipe~

Desired seasoning and a can of coke. Pour coke into pan with roast and cover with foil. Bake at 350 at 1 hour per pound.

or

POT ROAST (OVEN)

3-4 lb. beef (rump or top sirloin preferable), all fat removed
1 pkg. Lipton's onion soup mix
1 c. cream of mushroom soup

Large sheet heavy duty aluminum foil. Heat oven to 350 degrees. Place aluminum foil in center of roasting pan. Mix well onion soup mix and put 1/2 foil directly under meat and the other half spread over the top of the meat. Pour contents (undiluted) of the cream of mushroom soup over the meat and onion soup mix. Seal aluminum foil well (otherwise gravy will be lost) and bake 1 hour for each pound of meat. Veal (rump) may be used instead of beef.

Answer 7

imple tastes better you don't need fancy spices to add flavor
just season with salt,pepper, garlic powder rub into meat
then chop up some onions, carrots, celery, and potatoes place veggies in roasting pan place meat on top
add 1/2c of water to bottom of pan cover with foil bake at 350* for about 1hr remove foil bake for another half hour to brown
*remove from oven let it rest loosely covered for about a half hour then slice, this is very important to keep meat tender and juicy
plus with this recipe you've also made a wonderful side dish of roasted veggiss and already didi half the work for your gravy

Answer 8

My husband and I made a Christmas roast beef on rock salt that melted in your mouth. I won't make it any other way and I can't wait to try one this year.

Here is a recipe below. You can also google, "roast beef on rock salt" for more. This one is from foodtv.com. Also, be sure to use rock salt, not table salt. You should be able to buy it at your local grocery store. Good Luck:


Best Roast Beef Recipe courtesy Jamie Oliver





1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows


Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.

While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.

Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.


Huge Yorkshire Puddings:
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 2 hours
Yield: 8 to 10 servings
User Rating:

Answer 9

My cook book says 15 minutes per pound plus 15 for rare.
20 minutes per pound, plus 20 for medium, or
25 minutes per pound, plus 25 for well done, at 425F.
Place meat on a rack, fat-side upper-most, then in roast-pan.
Baste with heated oil or drippings, occasionally.

Answer 10

In a slow cooker- chop 2 shallots add an envelope of Lipton onion soup mix, one can of golden mushroom soup, salt and pepper and one cup of water. Cook on low for 8 hours.