Cooking Roast Beef?!


Question: I want to know the best way to cook Roast Beef in the oven. Do I cover the Beef with foil, and put water in the bottom of the roasting dish. My roast beef always turns out tough? How do I prevent this from happening???


Answers: I want to know the best way to cook Roast Beef in the oven. Do I cover the Beef with foil, and put water in the bottom of the roasting dish. My roast beef always turns out tough? How do I prevent this from happening???

Only put about 1/8-1/4 inch water in the pan to keep it from burning. Do cover it though, or the moisture will escape to fast. To much water will kinda boil the roast and therefore end up with tough meat.

Cook it at a lower temperature for a longer amount of time.

Braising, slow and low cookiing, covered, with liquid about 1/3 way up the meat.

Be sure to dredge in flour, spice and sear the roast first for best flavor.

About 3 or 4 hours at 300 degrees and you should be well pleased

Slow roast for 6 hours in a crock pot with 8 cans of beef aujus and two packs of instant french onion soup mix. It will melt in your mouth!

buy a good cut, like eye of round then season with whatever spice you like, top with slices of onion and smear with horse radish, cover the kettle, cook 15 per pound covered,

Any cut of roast beef will be fork tender if you cook it long and slow. Put in a covered pan with water on bottom or
Roast Beef (3 pounds)
1 can of mushroom soup
1 envelope onion soup mix
2 tablespoon Worcestershire sauce (optional)
Potatoes and carrots maybe added
Wrap in foil. Cook long and slow. This makes its own gravy.

NO foil.

NO water.

NO braising....

And NO low heat for long time.

These are all wrong. Roast beef, (like the deli style roast beef), comes from the round. Top round is the best choice since it is the most tender. Allow the roast to come to room temperature. Brush the outside lightly with oil and then season with at least salt and pepper. Place it in a 375 degree oven and cook until the center is about 120-125 degrees. This is rae but with carry over cooking it will reach medium-rare as it rests. Always rest roasts before carving them. If you go beyond medium-rare you wioll make it tougher.

Thinly slice it and serve with the drippings.

See my article entitled "Round & Round" on my website for more on this cut of meat and making roast beef.

http://www.foodforthoughtonline.net/

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Chuck roast is the supposed to be the best for the beginner.
Brown your roast in the pan you are going to put it in the oven,
usually called a dutch oven, Add chicken broth maybe a little red wine some sliced onions cover and put in the oven. That is the best way to start out with roasts.

cook slower

roast beef, even if precooked is tricky!! cooked in the oven with juice,covered @ 350 for at least 3 hours sometimes still comes out tough,cook it slow and covered,dont add salt untill seving because salt will toughen your meats while cooking. good luck

Put in slow crock pot with a cup of water a pkg of onion soup mix , pototoes. onion, carrots and chuck roast. put on low for eight hours put on cover and forget.





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