Difference between revisions of "Beef Roast with Vegetables"
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==Method== | ==Method== | ||
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Chop the Onion into big slices, like an orange. You can just quarter the onion if you're working with smaller onions. The idea is to get large chunks so that the vegetables won't disintegrate during cooking. | Chop the Onion into big slices, like an orange. You can just quarter the onion if you're working with smaller onions. The idea is to get large chunks so that the vegetables won't disintegrate during cooking. | ||
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Hot vegetable action. | Hot vegetable action. | ||
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After you've peeled and chopped the carrots, onion, and potato, put it on the sides of the pan to leave room for the roast in the middle. I chose to leave the skin on the potato because I like to live dangerously. Just wash the skin if you're leaving it in. Put the roast on the pan with the fatty side face up so that the melting fat will give you a nice crispy crust while leaving the meat moist. Put on the garlic powder, thyme, coarse salt, and pepper. | After you've peeled and chopped the carrots, onion, and potato, put it on the sides of the pan to leave room for the roast in the middle. I chose to leave the skin on the potato because I like to live dangerously. Just wash the skin if you're leaving it in. Put the roast on the pan with the fatty side face up so that the melting fat will give you a nice crispy crust while leaving the meat moist. Put on the garlic powder, thyme, coarse salt, and pepper. | ||
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Then put some oil on the roast and use your hands to rub all the seasonings in, spreading everything around evenly. Do this for the bottom of the roast also. At this time, take one bay leaf and put it underneath the roast, so that it doesn't burn. Put the roast back on the pan fatty side up, and pack it to the brim with the remaining vegetables. Then put a 1 cm layer of water in the pan, just to coat the bottom of the pan and give you some nice sauce out of the drippings. When you're done it should look like this. | Then put some oil on the roast and use your hands to rub all the seasonings in, spreading everything around evenly. Do this for the bottom of the roast also. At this time, take one bay leaf and put it underneath the roast, so that it doesn't burn. Put the roast back on the pan fatty side up, and pack it to the brim with the remaining vegetables. Then put a 1 cm layer of water in the pan, just to coat the bottom of the pan and give you some nice sauce out of the drippings. When you're done it should look like this. | ||
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You should have the oven preheated at 500 F so that the roast will develop a nice crispy skin. Fire in the hole! | You should have the oven preheated at 500 F so that the roast will develop a nice crispy skin. Fire in the hole! | ||
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Leave it on at 500 F for 15-30 minutes, until the top is nice and crispy. Then, turn it down to 275 F and leave it for an hour to an hour and a half for medium rare doneness. | Leave it on at 500 F for 15-30 minutes, until the top is nice and crispy. Then, turn it down to 275 F and leave it for an hour to an hour and a half for medium rare doneness. | ||
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When you're done, take it out of the oven, cover with aluminum foil and let it rest for 10 minutes to let the juices soak back into the meat. | When you're done, take it out of the oven, cover with aluminum foil and let it rest for 10 minutes to let the juices soak back into the meat. | ||
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Revision as of 20:59, 14 October 2008
Submitted by lofidelity
To continue in the tradition of great GBS cooking threads, I'll try to show you how to make a delicious beef roast easily.
Ingredients
1 beef roast, cross rib (2-5 lbs) 1-2 Carrots 1 large onion, preferably the sweet kind 2 Potatoes 1 Bay Leaf Garlic Powder Coarse Salt Pepper Thyme (cause that's what I had around, although rosemary is also good) Oil
Method
Here's the cast of characters tonight
Chop the Onion into big slices, like an orange. You can just quarter the onion if you're working with smaller onions. The idea is to get large chunks so that the vegetables won't disintegrate during cooking.
Hot vegetable action.
After you've peeled and chopped the carrots, onion, and potato, put it on the sides of the pan to leave room for the roast in the middle. I chose to leave the skin on the potato because I like to live dangerously. Just wash the skin if you're leaving it in. Put the roast on the pan with the fatty side face up so that the melting fat will give you a nice crispy crust while leaving the meat moist. Put on the garlic powder, thyme, coarse salt, and pepper.
Then put some oil on the roast and use your hands to rub all the seasonings in, spreading everything around evenly. Do this for the bottom of the roast also. At this time, take one bay leaf and put it underneath the roast, so that it doesn't burn. Put the roast back on the pan fatty side up, and pack it to the brim with the remaining vegetables. Then put a 1 cm layer of water in the pan, just to coat the bottom of the pan and give you some nice sauce out of the drippings. When you're done it should look like this.
You should have the oven preheated at 500 F so that the roast will develop a nice crispy skin. Fire in the hole!
Leave it on at 500 F for 15-30 minutes, until the top is nice and crispy. Then, turn it down to 275 F and leave it for an hour to an hour and a half for medium rare doneness.
When you're done, take it out of the oven, cover with aluminum foil and let it rest for 10 minutes to let the juices soak back into the meat.
And it's done! Cut the string, and carve against the grain, so it will be nice and tender in your mouth.
I hope you've enjoyed this post, and hope that we have more cooking threads in the future. And we really need a cooking tag or something.
