cooking a roast - need help now!!

Linda said:

We still don't have an oven, but thats ok, I'm becoming rather versatile
with my electric frying pan. I found instructions on how to do a roast
(beef) in the frying pan a little while ago, so today I got a round roast
out, defrosted and just put it to cook in soy sauce, with onions and a bit
of mustard, and water while I went to look for the details online- but I
can't find it!!

So now I've got this roast cooking - and I really don't know what temp it
should be at - I can't remember if the recipe said to start high and then go
low or vice verca.

And I'm hoping it will be done in a couple of hours in time for dinner so I
can't stuff about for too long!!

So any help right now would be great!!

In a regular oven, it's start high - end low.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message news:[email hidden]...

Quoted message said:

Linda said:

We still don't have an oven, but thats ok, I'm becoming rather versatile
with my electric frying pan. I found instructions on how to do a roast
(beef) in the frying pan a little while ago, so today I got a round roast
out, defrosted and just put it to cook in soy sauce, with onions and a bit
of mustard, and water while I went to look for the details online- but I
can't find it!!

So now I've got this roast cooking - and I really don't know what temp it
should be at - I can't remember if the recipe said to start high and then
go
low or vice verca.

And I'm hoping it will be done in a couple of hours in time for dinner so
I
can't stuff about for too long!!

So any help right now would be great!!

In a regular oven, it's start high - end low.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Actually when I do it in the oven I just have it at moderate the whole time
and it normally works out beautifully.
Anyway we've just eaten dinner and it worked out pretty well. I ended up
having it on quite a hot temp for a little while, then turned it down as I
kept on accidentally letting it boil dry, and then I turned it up to
moderate anyway.
Was quite nice, but the gravy didn't work too well (due to the burnt taste
of the bits on the bottom - oh well)

"Linda" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

We still don't have an oven, but thats ok, I'm becoming rather
versatile with my electric frying pan. I found instructions on how to
do a roast (beef) in the frying pan a little while ago, so today I got
a round roast out, defrosted and just put it to cook in soy sauce,
with onions and a bit of mustard, and water while I went to look for
the details online- but I can't find it!!

So now I've got this roast cooking - and I really don't know what temp
it should be at - I can't remember if the recipe said to start high
and then go low or vice verca.

And I'm hoping it will be done in a couple of hours in time for dinner
so I can't stuff about for too long!!

So any help right now would be great!!

Thanks

Probably a bit late by now........ but this'll help next time :-)

http://www.recipelink.com/mf/11/7055

http://aww.ninemsn.com.au/article.aspx?id=108349&subsectionname=archive

and here's a whole lot of electric 'skillet' recipes for you.....

http://www.recipelink.com/mf/11/7048

ELECTRIC SKILLET TEMPERATURE–TIMETABLE
Food: degrees (approximate cooking time in minutes)

FRYING
Bacon: 300 to 325 (8-10 minutes)
Canadian Bacon: 275 to 300 (3-4 minutes)
Chicken: 325 to 350 (25-40 minutes)
Eggs, Fried: 250 to 275 (3-5 minutes)
Eggs, Scrambled: 250 to 275 (3-5 minutes)
Fish: 325 to 375 (5-10 minutes)
French Toast: 300 to 325 (4-6 minutes)
Ham, 1/2-inch thick: 325 to 350 (10-12 minutes)
Ham, 3/4-inch thick 325 to 350 (14-16 minutes)
Hamburgers, 1/2-inch thick: 325 to 375 (8-12 minutes)
Liver: 325 to 350 (5-10 minutes)
Minute Steak: 375 to 400 (4-5 minutes)
Pork Chops, 1/2-inch thick: 325 to 375 (15-20 minutes)
Pork Chops, 3/4-inch thick: 325 to 375 (20-25 minutes)
Potatoes, cottage fried: 300 to 350 (10-12 minutes)
Sausage, link: 300 to 325 (20-30 minutes)
Sausage, precooked: 325 to 350 (10-12 minutes)
Sandwiches, grilled: 300 to 325 (5-10 minutes)
Steak, Beef 1-inch thick, Rare: 350 to 400 (6-7 minutes)
Steak, Beef 1-inch thick, Medium: 350 to 400 (10-12 minutes)
Steak, Beef 1 1/2-inches thick, Rare: 350 to 400 (8-10 minutes)
Steak, Beef 1 1/2-inches thick, Medium: 350 to 400 (18-20 minutes)

BRAISING & ROASTING
Browning: 325 to 400 (5-10 minutes)
Braising*: 200 to 225 (45-60 minutes)
Roasting (on rack): 325 to 350 (60-90 minutes)

STEWING
Browning: 325 to 400 (10-15 minutes)
Stewing*: 200 to 225 (30-90 minutes)

CASSEROLE DISHES
Warm - 225 (30-60 minutes)

BAKING
Pancakes: 350 to 400 (2-3 minutes)
Upside Down Cake: 225 to 300 (25-35 minutes)

HOLDING TEMPERATURE
(after cooking period) Warm

*Add additional liquid during cooking, if necessary, to obtain desired
consistency.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Linda said:

We still don't have an oven, but thats ok, I'm becoming rather versatile
with my electric frying pan. I found instructions on how to do a roast
(beef) in the frying pan a little while ago, so today I got a round roast
out, defrosted and just put it to cook in soy sauce, with onions and a bit
of mustard, and water while I went to look for the details online- but I
can't find it!!

So now I've got this roast cooking - and I really don't know what temp it
should be at - I can't remember if the recipe said to start high and then go
low or vice verca.

And I'm hoping it will be done in a couple of hours in time for dinner so I
can't stuff about for too long!!

Seems you're braising as in pot roast... add a bit more liquid and
simmer covered until fork tender, about two hours.

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

Linda said:

<sf> wrote in message news:[email hidden]...

Quoted message said:

Linda said:

We still don't have an oven, but thats ok, I'm becoming rather versatile
with my electric frying pan. I found instructions on how to do a roast
(beef) in the frying pan a little while ago, so today I got a round roast
out, defrosted and just put it to cook in soy sauce, with onions and a bit
of mustard, and water while I went to look for the details online- but I
can't find it!!

<snip>

Quoted message said:

Actually when I do it in the oven I just have it at moderate the whole time
and it normally works out beautifully.
Anyway we've just eaten dinner and it worked out pretty well. I ended up
having it on quite a hot temp for a little while, then turned it down as I
kept on accidentally letting it boil dry, and then I turned it up to
moderate anyway.

So, you made a pot roast? I though you were roasting beef from the
way you worded it.

I do pot roast in the oven as well and 350°F all the way is fine.
It's hard to ruin pot roast. You just cook it until it's done (I like
it just this side of falling apart - fork tender). Your ingredients
sound interesting. I've never thought about combining soy with
mustard. How much mustard do you use (is it dry mustard?) and do you
add anything more than soy, onions & water?

Quoted message said:

Was quite nice, but the gravy didn't work too well (due to the burnt taste
of the bits on the bottom - oh well)

The solution is to keep a closer eye on the water level. Better luck
next time. Do you usually thicken the gravy with something or let it
boil down and thicken naturally?

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

DALE MAIORELLI said:

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

That isn't a roast, that is a "pot roast" which is how you cook (via
braising) a cheaper, tougher cut of meat.
If you tell me we're eating a "roast" I'm expecting something dry
roasted in an oven, not something braised in liquid.

On Mon, 03 Sep 2007 12:46:10 -0400, Goomba38 <[email hidden]>

Quoted message said:

DALE MAIORELLI said:

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

That isn't a roast, that is a "pot roast" which is how you cook (via
braising) a cheaper, tougher cut of meat.
If you tell me we're eating a "roast" I'm expecting something dry
roasted in an oven, not something braised in liquid.

Thank you

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article <[email hidden]>,

Goomba38 said:

DALE MAIORELLI said:

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

That isn't a roast, that is a "pot roast" which is how you cook (via
braising) a cheaper, tougher cut of meat.
If you tell me we're eating a "roast" I'm expecting something dry
roasted in an oven, not something braised in liquid.

Agreed.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Quoted message said:

I've never thought about combining soy with
mustard...

Not being a mustard lover, I wouldn't have used it on beef either.
However, a couple of years ago I tried a slow cooker recipe for
brisket. The recipe called for Dijon mustard, soy sauce, vinegar,
molasses, beer, onions, cloves, etc. I was skeptical but a friend
said it would be great and she was right.

I realize the thread is about pot roast but the same ingredients
ought to work well in a medium oven. The result was terrific. You
could cut the meat with a fork and it was absolutely delicious.
Since I dislike mustard I was pleasantly surprised that it worked.

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

Robert L Bass said:

Since I dislike mustard I was pleasantly surprised that it worked.

I imagine you used the entire bottle of beer, but how much mustard did
you use? 1t, 1T?

TIA

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

DALE MAIORELLI said:

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

That isn't a roast, that is a "pot roast" which is how you cook (via
braising) a cheaper, tougher cut of meat.
If you tell me we're eating a "roast" I'm expecting something dry
roasted in an oven, not something braised in liquid.

Is there really that much difference? I can't taste any difference.
I assume you must use a more expensive cut to get tender beef from
"dry roasting" is this correct?

Mike said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

DALE MAIORELLI said:

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

That isn't a roast, that is a "pot roast" which is how you cook (via
braising) a cheaper, tougher cut of meat.
If you tell me we're eating a "roast" I'm expecting something dry
roasted in an oven, not something braised in liquid.

Is there really that much difference? I can't taste any difference.
I assume you must use a more expensive cut to get tender beef from
"dry roasting" is this correct?

Come on Mike, work with us here. This isn't brain surgery. Dry roast
prime rib and other tender cuts. Braising is meant for the tougher
cuts like chuck and bottom round. That's why they are called *Pot*
roasts. When the OP neglected to specify it was a "Pot" roast or at
the very least, give the name of the cut she was roasting for
clarification, she caused confusion among people who actually do know
how to cook meat both ways. The easiest way to stay out of trouble
here is to know your terms and use them correctly or you will be
quickly ignored as unintelligible and a black hole for time wasting.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message news:[email hidden]...

Quoted message said:

Mike said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

DALE MAIORELLI wrote:
> I do my roast the same way my grandmother did. Brown on top of the
> stove in a Dutch Oven or large pot. When Browned on all side with
> onions. All 2 cups of water and cook on a simmer. for about 2 and
> 1/2
> hours.
>
That isn't a roast, that is a "pot roast" which is how you cook (via
braising) a cheaper, tougher cut of meat.
If you tell me we're eating a "roast" I'm expecting something dry
roasted in an oven, not something braised in liquid.

Is there really that much difference? I can't taste any difference.
I assume you must use a more expensive cut to get tender beef from
"dry roasting" is this correct?

Come on Mike, work with us here. This isn't brain surgery. Dry roast
prime rib and other tender cuts. Braising is meant for the tougher
cuts like chuck and bottom round. That's why they are called *Pot*
roasts. When the OP neglected to specify it was a "Pot" roast or at
the very least, give the name of the cut she was roasting for
clarification, she caused confusion among people who actually do know
how to cook meat both ways. The easiest way to stay out of trouble
here is to know your terms and use them correctly or you will be
quickly ignored as unintelligible and a black hole for time wasting.

--

Goodness me, I didn't realise you had to be an expert to post here! (I know
you'll tell me it's not expert stuff we're discussing - just normal).
Seriously - all I can tell you is that it was a large beef round roast (and
the only reason I know that is because thats what the butcher wrote on the
bag - round). I've never really understood all the different cuts - I just
do all my roasts the same way (when I have an oven) - the way I was taught.
They might not be done correctly in the technical sense, I have no idea, but
they taste pretty good and my DH and DD don't complain. Sorry if I caused
problems though.

<sf> wrote in message news:[email hidden]...

Quoted message said:

Linda said:

Quoted message said:

So, you made a pot roast? I though you were roasting beef from the
way you worded it.

Hmm, I was roasting beef, but I guess I do it all the same, might have to
google pot roast to see what that specifically is.

Quoted message said:

I do pot roast in the oven as well and 350°F all the way is fine.
It's hard to ruin pot roast. You just cook it until it's done (I like
it just this side of falling apart - fork tender). Your ingredients
sound interesting. I've never thought about combining soy with
mustard. How much mustard do you use (is it dry mustard?) and do you
add anything more than soy, onions & water?

No thats it - dark soy sauce, onion rings, and then I just spread a thin
layer of mustard over the whole outside. I have used dry, just sprinkling,
but it doesn't seem to work as well. Oh and of course I add some potatoes
towards the end - but thats obviously not for flavour.

Quoted message said:

Quoted message said:

Was quite nice, but the gravy didn't work too well (due to the burnt taste
of the bits on the bottom - oh well)

The solution is to keep a closer eye on the water level. Better luck
next time. Do you usually thicken the gravy with something or let it
boil down and thicken naturally?

Yeah I was pretty slack not paying attention. I normally put a few spoons
of flour in and stir it on the stove top till it thickens. I don't actually
like gravy myself, but DH is a fan, so he was a bit disappointed this time.
Fortunately the meat was pretty tender anyway.

Quoted message said:

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

"Robert L Bass" <[email hidden]> wrote in message
news:4xZCi.763$6T5.108@trnddc06...

Quoted message said:

Quoted message said:

I've never thought about combining soy with
mustard...

Not being a mustard lover, I wouldn't have used it on beef either.
However, a couple of years ago I tried a slow cooker recipe for brisket.
The recipe called for Dijon mustard, soy sauce, vinegar, molasses, beer,
onions, cloves, etc. I was skeptical but a friend said it would be great
and she was right.

My DH isn't that keen on mustard but he really likes the flavour when it's
finished on a roast too.

Quoted message said:

I realize the thread is about pot roast but the same ingredients ought to
work well in a medium oven. The result was terrific. You could cut the
meat with a fork and it was absolutely delicious. Since I dislike mustard
I was pleasantly surprised that it worked.

--

I've seen an interesting recipe for a roast flavouring using soup mix -
chicken, ham and pea etc whatever, sprinkling that over the roast, and then
pouring a can of coke over it and then wrapping the whole thing in alfoil.
Never been game to try it myself though.

Linda said:

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Mon, 3 Sep 2007 21:00:23 +1000, "Linda" <[email hidden]> wrote:

Quoted message said:

How much mustard do you use (is it dry mustard?) and do you
add anything more than soy, onions & water?

No thats it - dark soy sauce, onion rings, and then I just spread a thin
layer of mustard over the whole outside. I have used dry, just sprinkling,
but it doesn't seem to work as well. Oh and of course I add some potatoes
towards the end - but thats obviously not for flavour.

Quoted message said:

Thanks

<snip>

Quoted message said:

Yeah I was pretty slack not paying attention. I normally put a few spoons
of flour in and stir it on the stove top till it thickens. I don't actually
like gravy myself, but DH is a fan, so he was a bit disappointed this time.
Fortunately the meat was pretty tender anyway.

Sounds like you've done this enough to say it was an anomaly. I know
you'll be more careful about keeping some liquid in the bottom next
time. Cooking mistakes keep us alert!

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Linda said:

Seriously - all I can tell you is that it was a large beef round roast (and
the only reason I know that is because thats what the butcher wrote on the
bag - round). I've never really understood all the different cuts - I just
do all my roasts the same way (when I have an oven) - the way I was taught.

OK, here's a chart for you so the next time that lazy butcher writes
"round", you can at least ask if it's top or bottom round (rump
roast). Double click on that tiny colored chart to the right of the
section on "rib" and it will enlarge. You may be able to figure out
what you cooked from the pictures.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.