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Moms View Message Board: General Discussion Archive: Archive January 2005: No matter how hard I try, I always mess it up ... Roast Beef help please!
I have a roast that is a little over 3 and a half pounds. I can never get it to come out right. It's always too tough. Any secrets to share? How long do I cook it and at what temp?
I always cook my beef roasts in the oven. I put it in a roasting pan with a envelope of Lipton Onion Soup mix and water and cook it at about 300 - 350 all day long!! I cook it at the higher temp for a couple of hours and then turn it to 300, for the rest of the day. Check to make sure the water level stays up and add more if needed. My roasts just fall apart they are so tender!!
I recently cooked a pot roast in my crock pot. I followed the directions in my Fix-It and Forget-It cook book and it came out great. It was about 2.5 lbs.. I threw in diced potatoes, carrots, celery, onions and seasoning. Cooked on high for 1 hr. and then low for 8-10 hrs..
I always do mine in the crockpot. I put it in about 7 am on low (with seasoning, potatoes and carrots) and we eat at about 6pm, so it cooks about 11 hrs. Always falling apart tender and very moist and juicy.
When I make one it is cooked at 375 for about 20 minutes per lb. Do you have a meat thermometer?
If your roast is too tough, cook it another hour. It is the time that makes it fall apart tender. I cook mine in hte oven at 350 for about 4 hours. If I go to eat it and it isn't tender I leave it in.
I'm the WORST at cooking, period. My DH loves roast, but for the life of me, I can't cook one that is edible. I think I'll try the crockpot!
I think the crockpot is no fail. I put a 4+ pound roast (we use the rest throughout the week) in with 1 can beef broth, mixed vegetables and let is slow cook all day. No real time just all day. It is always falling apart and juicy. Easy & no fail. I have tried to cook it in the oven and it always ended up dried out so now I stick with the crockpot.
I think it depends on what kind of meat you have and how you want it to come out-do you have a pot roast-it should cook long and slow so it falls apart or an oven roast-one that should be pink in the middle?
Braised Pot Roast with Wine and Fruit
Thanks ladies! I'm not looking to do a pot roast, just rare roast beef. I don't have a crock pot or a dutch oven. I'm going to pan sear it and try it in the oven at 350 for 20 min. per pound.
Oh, should I put in directly in the roasting pan, or on a wire rack?
Put in on a wire rack and put water up to the rack.
Low heat, long time, meat falls apart. I learned it from my mil but didn't want to admit it. Doesn't matter if it is turkey, roast, what ever. Don't need a dutch oven or crock pot although they are the best. You can buy some oven roasting bags or just cover amd seal with aluminum foil. Most meats I put it at 275 to 300 and start cooking at 11 am or 12 in the morning. If it needs browning, you can up the temp at the end. By supper time, the meat fall apart and melts in your mouth.
Ame-when I make either a rib roast or a regular roast beef I follow the recipe from Joy of Cooking and have always had great results. I put the roast on a rack in the roasting pan and then put it in the oven at 425. After 10 minutes it will have started a nice crust and you can reduce the temperature to 250. It will take about 30 minutes per pound to cook this way. By the way, sometimes I rub it with a mixture of herbs, garlic and salt and pepper before putting it in the oven. I usually cook it to between 135 degrees and 140 degrees and it comes out nicely pink in the middle (not red) and very juicy. Good Luck!
Nothing beats a pressure cooker for making roasts that are fall apart tender and the pressure cooker also infuses the meat with the flavor of your seasoning and it takes almost no time at all to cook!
Amecmom, it is soooo good! I want to make it tomorrow, but the grocery store didn't have the right kind of meat. So, I will send Hubby tomorrow to the butcher shop to buy some. It doesn't take that long to throw together and then it cooks itself. I have put it in the crockpot, sometimes, too.
I make one at least once a week, and it depends a LOT on the *type* of roast. If you don't want to cook it forever to be tender, and you want to serve it Reddish Pink or Pink:
Meredith, when you cook it at the lower temp, how long?
about 30 minutes per pound-so your three and a half pound roast should take 10 minutes at 425 and then about 1 3/4 to 2 hrs. at 250. Sorry if I wasn't clear.
Thanks. I didn't think of letting it sit out before I put it in the oven. It's been cooking now for a little over 2 hours and my meat thermometer is still reading kinda low.
I always do the crockpot. All day cooking is the best! It is literally falling apart when I try to take it out of the pot. MMMmmmm, now I want some!
The best roast beef I ever tasted, was when dh bought this bag that came with spices in it,and you put the roast in the bag and cook it in the oven ,you throw your vegetables in the bag also. It was awesome, it is never fail, give it a try.
Oven roasting bags always give it that boiled taste. This was ok. I should not have trusted my thermometer. I should have basted the roast to keep the top from drying out, and I should have taken it out sooner. Oh well, I'll try again next week.
Ame-do you have an instant read thermometer or one that you can leave in the roast? If it is not reading correctly I think it can be recalibrated-I read how to do it somewhere but I am blanking right now. Your top may have dried out if it was too close to the top of the oven. Sometimes-depending on what I am cooking-I take out all the racks in my oven and just use the bottom one. Ideally your meat should be right in the middle of the oven. I have never needed to baste a roast since it should sear on the outside in the first 10 minutes of high heat anyways. Also what kind of meat did you buy-different cuts are better than others-also the grade of meat makes a big difference. You may also want to look for a roast that still has some fat on the top of it-that will help keep it moist on the top. Hopefully you will have even better luck next time.
Cook at low heat 325 and cover it up TOTALLY so the moisture doesn't leave it.
Instant read. Oh, the fat goes on top ... Well, that's part of the problem.
Oh yes. You must cover it. keep the moisture in.
Dutch ovens and crock pots all have covers... But you can use tin foil.
Oh yummy. I made my prune-apricot pot roast tonight and it was soooo good. I do keep mine covered. (I couldn't remember the other day.) I even used apple passion mango juice, instead of the orange juice and it was fine! I couldn't tell!
Try this:
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Are you cooking it tomorrow?