How to cook, cut and derve an oven roast?!
How to cook, cut and derve an oven roast?
Answers:
You lost me at Derve????
Cook: I rub some olive oil and seasonings on mine and sear it in a very hot skillet on the stove top. Them put it in a roaster with some water, more seasonings, cover and put it into the oven until it is done the way we like it. Some times I make mine in my electric skillet, just cover, have a bit of water and let it cook. I use the crockpot sometimes too, easy breezy and we've also used our gas grill to make a roast. They are hard to screw up.
Cut: Go with the grain, slice as thin or thick as you want.
We serve our usually with mashed taters and gravy but you can do baked or hashbrowns too. We like corn and I usually do some type of bread, Pillsbury biscuits are good with butter and jelly but you can do a crusty french bread too!
place in oven dish. add onion, celery,carrot s/p
and 1/2" water cover bake 350 for 2-3 hrs add potatos 1.5 hrs in....
cool for 5 min and slice cross grain
serve w/ salad, breads and veggies cooked on it
I would be nice to know what meat you are roasting....... however several "rules" one make sure the roast is properly thawed and at room temperature, allow 15 minutes per pound of roast for rare meat 20 minutes per pound for medium and 25 minutes per pound for well done. The oven should be preheated, one tip I did get is to have the temperature of oven hot ie 200 degs C for the first 20 minutes to scorch the outside of the roast and then reduce it to 180 degs C (sorry metric baby) for the rest of the time. When the allotted time is up take out your roast and allow it to rest for 15 to 20 minutes. When you carve carve across the grain of meat. If the meat has any fat on it, leave it on, fat = flavour, you can always cut it off afterwards....
With Beef and Lamb I like to poke it with a knife and then slide a sliced clove of garlic into the hole made, add some herbs here too, ie rosemary with the lamb, then rub the outside with a mix of garlic olive oil and a little salt. I then add some quartered onions some red wine and water to the roasting pan.
Pork, I like to boil a kettle of water and pour that over the skin on the roast then rub the skin with salt and pepper,and the use white wine instead of red. This meat must NOT be cooked to rare but cooked all the way through and having scorched the skin you should get some nice crackling too.
Chicken, I like to rub the skin with olive oil, salt and paprika, the take an onion and a bouquet garni and pop them into the cavity and baste the chicken as it cooks.
In all cases the juices left over after roasting can be used as the base for a wonderful gravy and can be thickened with a little cornflour. Extra water or wine can be added during cooking if the pan looks dry and the water evaporated.
Veggies..... up to you as you like them
This has made me incredibly hungry...... Good luck