How do you like your roast prepared?!


Question: Just a light question on how you like your roast prepared. Do you like beef stock, wine, turnips, horse radish, potatos, or other stuff w/your roast?
How do you like your roast prepared?



Oh & don't nag me about asking the same Q, this on is a variation from the other & deserves a different response.


Answers: Just a light question on how you like your roast prepared. Do you like beef stock, wine, turnips, horse radish, potatos, or other stuff w/your roast?
How do you like your roast prepared?



Oh & don't nag me about asking the same Q, this on is a variation from the other & deserves a different response.

I usually make it with about of cup of beef bullion stock and add in some potatoes, red onion (or yellow if red is not available) and carrots. Sometimes I also add green and yellow pepper. I usually sprinkle with garlic powder and a pepper blend. I usually roast at about 325 degrees until the temperature is about 165 degrees (I use a digital food thermometer...it says 150 for beef, but I prefer mine a bit more done than that).

I take the roast and stab it several times with a chef's knife. Then I shove the seasonings down into the holes. I sear it on the stove top, then plop it into my deepest baking dish, where I add chicken stock (I know, I get crap about that all the time) and bake for a while. Then I add onions, potatoes, and carrots. Cook some more, until the veggies are nice and tender. I love my roast, and I don't care what anyone thinks about my chicken stock..... lmao!

I like to sear mine first in a large pot with olive oil, then season with fresh cracked pepper and put in a roasting pan with some onions, garlic and rosemary around the outside. Then I like to add the vegetables later in the cooking, I like carrots, potatoes, onions and cabbage with mine.

Then I like to transfer the juices from the pan to a container and strain the fat...then heat a sauce pan and add juice and a few splashes of red wine, salt and pepper and let reduce.... and use as a sauce over vegetables and roast.

Sear in pan first. Mix 2 cans cream of mushroom soup and 2 cans beef consume in crock pot. Add roast and veggies. Cook for 8-10 hours...DELICIOUS and TENDER!





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