Fisher's Mom
Mother Superior
Wait a minute, Omega. You have to prove you are who you say you are. You must tell us 3 very embarrassing things about BuckyTom that only a close friend would know.
Your best roast beef recipe, please?
- Thread starter buckytom
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Constance
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GRANDMA SNARR’S POT ROAST
Chuck roast
Canola oil (Grandma used Crisco and maybe a little bacon grease)
Flour
Salt & pepper
Water
Carrots
Russet potatoes
Celery (opt)
Onion (opt)
There are no amounts given on the ingredients, as that is up to you.
The most important part of this recipe is searing the meat. It must be done at a high temperature, and, as grandma said, you have to “burn the meat”. You know it’s right when the smoke detector goes off.
Salt and pepper the meat. Season the flour (about 1 ½ cups), and dredge the meat in it.
Heat heavy Dutch oven on high heat, add enough oil to cover bottom of pan, and add meat. Lower the heat just a tiny bit, then let meat brown, uncovered, without turning until it’s very dark brown, like a chocolate roux. Turn meat and let it brown on the other side.
Add about 2 cups off water, turn heat down to med/low, and place meat on trivet if you have one. Cover and let cook until meat is tender, but not falling apart. Lift up meat and put vegetables on the bottom, then re-cover and let until they brown a little and are tender.
Remove meat from pot, place on platter and keep warm. Spoon out vegetables, and put in a separate serving bowl. Remove trivet. Estimate how much liquid you have in the pan, and make a slurry out of 50/50 flour and water, Stir it into meat juices, season with S&P and let cook until thick.
Chuck roast
Canola oil (Grandma used Crisco and maybe a little bacon grease)
Flour
Salt & pepper
Water
Carrots
Russet potatoes
Celery (opt)
Onion (opt)
There are no amounts given on the ingredients, as that is up to you.
The most important part of this recipe is searing the meat. It must be done at a high temperature, and, as grandma said, you have to “burn the meat”. You know it’s right when the smoke detector goes off.
Salt and pepper the meat. Season the flour (about 1 ½ cups), and dredge the meat in it.
Heat heavy Dutch oven on high heat, add enough oil to cover bottom of pan, and add meat. Lower the heat just a tiny bit, then let meat brown, uncovered, without turning until it’s very dark brown, like a chocolate roux. Turn meat and let it brown on the other side.
Add about 2 cups off water, turn heat down to med/low, and place meat on trivet if you have one. Cover and let cook until meat is tender, but not falling apart. Lift up meat and put vegetables on the bottom, then re-cover and let until they brown a little and are tender.
Remove meat from pot, place on platter and keep warm. Spoon out vegetables, and put in a separate serving bowl. Remove trivet. Estimate how much liquid you have in the pan, and make a slurry out of 50/50 flour and water, Stir it into meat juices, season with S&P and let cook until thick.
Last edited:
buckytom
Grill Master
lol, it's me again. umm, buckytom, that is. (i hate speaking of myself in the third person)
omega boy forgot his password again so i told him to use my account to see this thread and to contact the admins about his pword.
so, heed, down!
his heads so big it's a veritable planetoid. it's got it's own weather systems!!!
go get your own account, and light a match!!!
omega boy forgot his password again so i told him to use my account to see this thread and to contact the admins about his pword.
so, heed, down!
his heads so big it's a veritable planetoid. it's got it's own weather systems!!!
go get your own account, and light a match!!!
lilbopeep
🌹 Still trying to get it right.
i only use an eye round roast for roasting. i know the names of cuts of meat can vary by region so the eye round roast I get around here looks like a long skinny untied piece of beef which resembles a whole filet mignon tenderloin.
i heat oven to 500F. i rub the whole roast all over with olive oil on all side, then do the same with my spice blend. i place it directly into a roasting pan fat side up (my roasts don't usually have an excess of fat but IF it does i don't trim it off because the fat bastes the roast nicely and keeps it from drying out and makes a nice gravy. i will place on a rack in the pan). i calculate 15 minutes per pound cooking time for medium rare and internal temp of 115F - 120F. this works well as a cooking guide for a long NARROW piece of beef and always has come out just right for me. i place the roast in the HOT oven for 15 minutes ONLY and then turn down oven to 350F. and cook till just UNDER estimated time of cooking. i then use and instant read thermometer (i don't use a probe for most meats and birds because i feel the juice leeks out of the puncture hole while cooking but i do on occasion use one) and check for a temp of 110F to 115F for removal from oven. if it has reached target temp i remove to platter for carving and let rest UNCOVERED (when i cover and rest i feel it gets over done for my liking) for about 15 minutes. at which time i prepare my burgundy gravy and yorkshire pudding with drippings and fond from the pan. yummy EVERY time.
i heat oven to 500F. i rub the whole roast all over with olive oil on all side, then do the same with my spice blend. i place it directly into a roasting pan fat side up (my roasts don't usually have an excess of fat but IF it does i don't trim it off because the fat bastes the roast nicely and keeps it from drying out and makes a nice gravy. i will place on a rack in the pan). i calculate 15 minutes per pound cooking time for medium rare and internal temp of 115F - 120F. this works well as a cooking guide for a long NARROW piece of beef and always has come out just right for me. i place the roast in the HOT oven for 15 minutes ONLY and then turn down oven to 350F. and cook till just UNDER estimated time of cooking. i then use and instant read thermometer (i don't use a probe for most meats and birds because i feel the juice leeks out of the puncture hole while cooking but i do on occasion use one) and check for a temp of 110F to 115F for removal from oven. if it has reached target temp i remove to platter for carving and let rest UNCOVERED (when i cover and rest i feel it gets over done for my liking) for about 15 minutes. at which time i prepare my burgundy gravy and yorkshire pudding with drippings and fond from the pan. yummy EVERY time.
Last edited:
lol, it's me again. umm, buckytom, that is. (i hate speaking of myself in the third person)
omega boy forgot his password again so i told him to use my account to see this thread and to contact the admins about his pword.
so, heed, down!
his heads so big it's a veritable planetoid. it's got it's own weather systems!!!
go get your own account, and light a match!!!
BT,
I just reset Omega Man's password and PM'd it to him. I also changed his settings so that he should get an email telling him about the PM with his new password. Hopefully this works so you can quit talking about yourself in the 3rd person.
Let me know if he still has a problem logging in.
However, if you are using a cheaper cut of meat, America's Test Kitchen's method is phenomenal! I've done it twice with a blade roast and it's kinda miraculous!
Lee
ATK’s Slow-Roasted Beef with Red Wine Pan Juices
If you have time, refrigerate the roast on a wire rack and set over a paper towel-covered plate for four days. This aging process delivers and tender, more flavorful roast. Make sure, however, that before roasting, you trim off the parts of the roast that have dehydrated and turned leathery. Tying the roast makes it compact and evenly shaped.
1 boneless beef roast, 3 to 4 pounds, and tied crosswise and lengthwise (blade roast, suggested)
Salt and ground pepper
2 T olive oil
1/3 cup red wine
1 cup low sodium chicken or beef broth
- Heat oven to 250. Sprinkle roast with salt and pepper. Heat oil over medium -high heat in Dutch oven or large, heavy, oven-proof pot. Add roast and sear until brown, about 4 minutes on each side.
- Transfer pot to oven and cook, uncovered, until meat thermometer registers 110, 45 minutes to an hour. Increase oven temp to 500 degrees and cook until internal temp reaches 130 degrees, about 15 minutes longer (cooking time will vary). Remove roast from pot and let rest for 20 minutes before carving.
- Meanwhile, set pot over medium-high heat; spoon all but 1 T fat from pot. Add wine, stirring pan bottom with wooden spoon to loosen brown bits; simmer until wine reduces to a glaze, about 2 minutes. Add broth; simmer until sauce reduces and thickens slightly, 1 to 2 minutes longer. (For pan juices with a little extra body, juices can be thickened with 1 teas cornstarch dissolved in 1 T water).
- Cut roast into thin slices, adding meat juices to pan juices. Pass sauce separately.
QBro made this again last night. I'll tell you, it's melt-in-your mouth tender and absolutely delicious!
For a beef roast that's $2.99/lb, this blade cut is a real winner! And those juices came after the roast rested for 20 minutes!
America's Test Kitchen comes through again!
Lee
Attachments
Roast Beef Tenderloin with Port Sauce
Bon Appétit | December 2007
Molly Stevens
user rating
97% would make it again
user rating:
Roast Beef Tenderloin with Port Sauce 4 forks 3.87777784
rate this recipe review this recipe
at a glance
main ingredients Beef Tenderloin, Rosemary, Port, Shallot
cuisine American
appears in this menu A Christmas Story
see all about:
more resources
Food Dictionary cooking videos
enlarge image
yield: Makes 10 servings
Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
subscribe to Bon Appétit
Ingredients
Beef:
Read More http://www.epicurious.com/recipes/f...nderloin-with-Port-Sauce-240690#ixzz16nAhDZiw
http://www.epicurious.com/recipes/food/views/240690Bon Appétit | December 2007
Molly Stevens
recipe
reviews (139)
photo
my notes
find out more
user rating
97% would make it again
Roast Beef Tenderloin with Port Sauce 4 forks 3.87777784
rate this recipe review this recipe
at a glance
main ingredients Beef Tenderloin, Rosemary, Port, Shallot
cuisine American
appears in this menu A Christmas Story
more resources
Food Dictionary cooking videos
enlarge image yield: Makes 10 servings
Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
subscribe to Bon Appétit
Ingredients
Beef:
- 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
- 2 teaspoons coarse kosher salt
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3 tablespoons Cognac or brandy
- 1 fresh rosemary sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup ruby or tawny Port
- Simple Homemade Beef Stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Read More http://www.epicurious.com/recipes/f...nderloin-with-Port-Sauce-240690#ixzz16nAhDZiw
