Preparing a roast - best way?

Doug wrote (I undid his Followup-To: rec.woodworking):

Quoted message said:

Hi. I want to make my first roast (beef). Is it better to bake
it in the oven, or to cook it on the stove? Do I need to add
potatoes, onions, carrots, etc? I would also appreciate any
specific recipes/tips. I want to impress my fiance's parents. 😉
Thanks!

1. Cook it in the oven.

2. If you're making it for the first time, don't make it on an occasion when
you're hoping to impress somebody. The overwhelming probability is that
you'll screw it up somehow.

3. If you want to discuss cooking, don't put
"Followup-To: rec.woodworking"
in your post's header data....or are you just a troll?

Bob

Quoted message said:

3. If you want to discuss cooking, don't put
"Followup-To: rec.woodworking"

Lucky buggers just got my "best roast beef" advice :-(

Oh well, tastes better than sawdust...

Ok, these are just my opinion so if someone disagrees, please don't jump all
over me.

In my opinion, it depends on the cut of meat. A good cut can be dry roasted
in the oven. A less tender cut can be moist roasted in the oven.

Stews are done on top of the stove.

For a good cut of beef roast eg. sirloin tip, rump. Place in a shallow
roasting pan on a trivet with about 1 inch of water in the pan. Bring your
oven up to 500* and place the roast in the oven for 30 minutes. Reduce the
heat to 275 and continue cooking for approx 1 1/2 to 2 hours depending on
how rare or well done you wish the roast. I use an instant thermometer and
find 45* internal produces the roast I like. You may wish it up to 65*

To moist or pot roast a less tender cut you need to use a covered pan and
more liquid. I'm not much into pot roasting so can't help further.

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

Quoted message said:

Hi. I want to make my first roast (beef). Is it better to bake it in
the oven, or to cook it on the stove? Do I need to add potatoes,
onions, carrots, etc? I would also appreciate any specific
recipes/tips. I want to impress my fiance's parents. 😉
Thanks!

Doug Miller
[email hidden]

"MOMPEAGRAM" <[email hidden]> wrote in message
news:1105732880.d97840926e78d07209390b178aa75883@teranews...

Quoted message said:

Ok, these are just my opinion so if someone disagrees, please don't jump

all

Quoted message said:

over me.

In my opinion, it depends on the cut of meat. A good cut can be dry

roasted

Quoted message said:

in the oven. A less tender cut can be moist roasted in the oven.

Stews are done on top of the stove.

For a good cut of beef roast eg. sirloin tip, rump. Place in a shallow
roasting pan on a trivet with about 1 inch of water in the pan. Bring

your

Quoted message said:

oven up to 500* and place the roast in the oven for 30 minutes. Reduce

the

Quoted message said:

heat to 275 and continue cooking for approx 1 1/2 to 2 hours depending on
how rare or well done you wish the roast. I use an instant thermometer

and

Quoted message said:

find 45* internal produces the roast I like. You may wish it up to 65*

To moist or pot roast a less tender cut you need to use a covered pan and
more liquid. I'm not much into pot roasting so can't help further.

I agree. An expensive cut like a tenderloin or rib roast should be dry
roasted. Less tender cuts like chuck or a rump roast needs to be braised.
I like both types of roast and often braise less tender cuts because they
have great flavor. When I braise, I get a large, heavy skillet (cast iron)
smoking hot and put the seasoned cut of meat in it, leaving the meat
undisturbed for several minutes - until it releases from the pan. Then I
turn and repeat until all sides are well browned. I put the browned meat in
the pan I will roast it in and add a couple of sliced onions, a few large
chunks of celery, and a couple of carrots. I add liquid (water, wine,
stock, or a combination) to about 3/4 of the depth of the meat. I add some
salt, pepper, thyme, a few cloves of garlic, and any herbs that I might
like. I bring that to a simmer, put foil over the pan, and then put on the
lid. The pan goes into a 300F oven for three to four hours. If I want to
serve potatoes or other root vegetables with the roast, about 45 minutes
before the roast is done, I remove the original veggies from the pan (they
go to the dogs) and put in what I want to serve. The pan goes back into the
oven for 40 - 60 minutes, or until the vegetables are done. I will remove
the meat and vegetables from the pan, correct the seasoning of the liquid,
and slightly thicken the juices with a slurry of cornstarch and water.

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

Quoted message said:

I would also appreciate any specific
recipes/tips. I want to impress my fiance's parents. 😉
Thanks!

Doug Miller
[email hidden]

Note the reply group when you go to send this. The real Doug Miller has not
asked this question

Deep fry it. 15 minutes per pound in a big ass pot of hot oil. Comes out
fantastic.

Vox Humana said:

If I want to
serve potatoes or other root vegetables with the roast, about 45 minutes
before the roast is done, I remove the original veggies from the pan (they
go to the dogs) and put in what I want to serve.

My dogs would certainly be pleased, but why toss the first round of
veggies? Are they simply too thoroughly cooked?

I do like the sound of that braising, though. With the cold weather
(even here in central California!), I've been thinking of a rich stew
over the last few days... Suggestions? We love lots of root vegetables
with one (I may be the only one in the family that like parsnips, but
that's *their* problem!), and I end up adding a couple extra cups of
stock near the end, with dumplings baked on top.

Dave

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

Quoted message said:

Vox Humana said:

If I want to
serve potatoes or other root vegetables with the roast, about 45 minutes
before the roast is done, I remove the original veggies from the pan

(they

Quoted message said:

Quoted message said:

go to the dogs) and put in what I want to serve.

My dogs would certainly be pleased, but why toss the first round of
veggies? Are they simply too thoroughly cooked?

I do like the sound of that braising, though. With the cold weather
(even here in central California!), I've been thinking of a rich stew
over the last few days... Suggestions? We love lots of root vegetables
with one (I may be the only one in the family that like parsnips, but
that's *their* problem!), and I end up adding a couple extra cups of
stock near the end, with dumplings baked on top.

I just put in the initial veggies for flavor but they do get too well done
after 3 or 4 hours of cooking for my taste. I do the same thing when I make
stock. I strain the stock and all the solids (veggies, meat, bones) get
ground to a paste and fed to the dogs. I call it doggie pate. Actually it
tastes exactly like that canned, potted mea which is a first cousin to dog
food in my opinion!. I use the stock as a base for soup and add fresh
veggies and meat and cook until just done. It is the best of both world - a
flavorful stock with meat and vegetables that retain their texture and
flavor.

Vox Humana said:

I just put in the initial veggies for flavor but they do get too well done
after 3 or 4 hours of cooking for my taste. I do the same thing when I make
stock. I strain the stock and all the solids (veggies, meat, bones) get
ground to a paste and fed to the dogs. I call it doggie pate.

Makes me want to grab a slab of fresh sourdough and SCOOP! I'm forever
scraping the glaze off of roasting pans, and ruining my appetite, before
the meat's on the table...

Dave