Roast question

On Sat, 22 Jan 2005 22:46:47 -0500, Jeanne Burton <[email hidden]>

Quoted message said:

Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion.
Suggestions???

Jeanne

Rub a little oil on all sides of the meat.
Sear the meat in a very hot pan to brown the outsides.
then roast it in the oven set at 225 degrees F. for 25 minutes per
pound. Internal temp of 125 degrees F.
Rest meat for 15 minutes.
The roast will be the same color through out.
Jerry

Saerah said:

Quoted message said:

Melba's Jammin said:

snip

It could happen! :-) I've got a mess of chicken leg quarters in the
fridge that I don't feel like packaging up and freezing. I may make
some chicken soup/broth and make some gumbo. Seems like the weather for
it. Gotta check ingredients first; I think it's going to take a trip to
the grocery store first.

I've got about half a pound of ground beef to use up, too. Could be
hotdish -- the kind that makes some of the snooties around here puke at
the thought. I'm always happy to provide a good purgative. :-)

what is "hotdish"?

--
saerah

A snooty Minnesota name for casserole, containing meat, a starch, canned
cream soup and a veg, traditionally topped with crumbled potato chips. ;-)

gloria p

On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Jeanne Burton said:

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
behooved you to tell her to prepare it like a pot roast with liquid.

Sometime within the past week (might have been Tuesday, might have been
yesterday), I prepared a 1.19 pound pork sirloin roast. I felt almost
embarrassed cooking such a tiny roast. I just rubbed salt and pepper into
the meat, shoved it in the oven at 300, and checked on it when I thought it
might be done (could have been 45 minutes, could have been 2 hours). But
it turned out great. Moist and flavorful. No liquids were harmed in the
making of this roast.

Carol, who's kind of cavalier about meat preparation
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sun, 23 Jan 2005 09:21:52 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

A 2-pound top round "roast" is more realistically a largish steak. I'd
probably either do it on my grill, sear it on my cast iron griddle or
pop under the broiler.

Oh yeah, when I made my mini-roast, I browned it first in a cast iron
skillet (I've got this really cool square one. Love it!).

Anyway, once it was browned, I just stuck the roast, skillet and all, into
the oven.

I usually crockpot my round roasts for Italian beef or shredded beef for
tacos. It's not a fabulous cut for dry roasting, the way I do most of my
roasts.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article <[email hidden]>,

Quoted message said:

Saerah said:

Quoted message said:

Melba's Jammin' wrote:

(snip)

Quoted message said:

Quoted message said:

Quoted message said:

>I've got about half a pound of ground beef to use up, too. Could be
>hotdish -- the kind that makes some of the snooties around here puke
>at
>the thought. I'm always happy to provide a good purgative. :-)

Quoted message said:

Quoted message said:

what is "hotdish"?

Quoted message said:

Quoted message said:

--
saerah

Quoted message said:

A snooty Minnesota name for casserole, containing meat, a starch, canned
cream soup and a veg, traditionally topped with crumbled potato chips.
;-)

gloria p

LOL!!!
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Puester said:

A snooty Minnesota name for casserole, containing meat, a starch, canned
cream soup and a veg, traditionally topped with crumbled potato chips. ;-)

Hotdish isn't snooty. It's those pretentious casseroles that bug me.

Carol (Minnesota)
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Puester said:

A snooty Minnesota name for casserole, containing meat, a starch, canned
cream soup and a veg, traditionally topped with crumbled potato chips. ;-)

Hotdish isn't snooty. It's those pretentious casseroles that bug me.

Carol (Minnesota)
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Melba's Jammin said:

My Man!! (gives the secret handshake and [censored] bump to Derek)

Oh, ja ... I grew up and live in the Seattle area, but I have family
ties to Anoka, Lake Park and the Twin Cities. Swedes and Germans, ya
know.

;-)

Derek Juhl

Melba's Jammin said:

My Man!! (gives the secret handshake and [censored] bump to Derek)

Oh, ja ... I grew up and live in the Seattle area, but I have family
ties to Anoka, Lake Park and the Twin Cities. Swedes and Germans, ya
know.

;-)

Derek Juhl

Melba's Jammin said:

In article <[email hidden]>, Jeanne Burton
<[email hidden]> wrote:
(snip)

Quoted message said:

Jeanne who, so far today, has made homemade pancakes for breakfast,
finger sandwiches (the children think they're cool)

Hmmm. What kind of filling? PB?

Actually, parma ham and havarti with chives on sourdough. (was what
was in the house) - some with little slices of tomato

Quoted message said:

Quoted message said:

for lunch, hamburger steaks with garlic sauce,

What's a hamburger steak? Salisbury steak?

Just big hamburger patties, grilled medium rare.

Jeanne

Melba's Jammin said:

In article <[email hidden]>, Jeanne Burton
<[email hidden]> wrote:
(snip)

Quoted message said:

Jeanne who, so far today, has made homemade pancakes for breakfast,
finger sandwiches (the children think they're cool)

Hmmm. What kind of filling? PB?

Actually, parma ham and havarti with chives on sourdough. (was what
was in the house) - some with little slices of tomato

Quoted message said:

Quoted message said:

for lunch, hamburger steaks with garlic sauce,

What's a hamburger steak? Salisbury steak?

Just big hamburger patties, grilled medium rare.

Jeanne

jmcquown said:

Quoted message said:

What the hell's YOUR problem? Kinda snotty, you were.

You're absolutely right. I was kinda snotty and for that I apologize (to
Jeanne).

Apology accepted.

Quoted message said:

But I think she could have done her daughter a favour and perhaps suggested
something other than why didn't she buy a bigger roast. Maybe she didn't
have the $ for a bigger roast.

Jill

My daughter, who is 25, makes 50 grand a year. She can afford what
she wants. She bought the little thing and, since I didn't know what
to do with it, I asked here so I could give her different
suggestions...since the only one I had at the time WAS the one you
objected to.

Jeanne

jmcquown said:

Quoted message said:

What the hell's YOUR problem? Kinda snotty, you were.

You're absolutely right. I was kinda snotty and for that I apologize (to
Jeanne).

Apology accepted.

Quoted message said:

But I think she could have done her daughter a favour and perhaps suggested
something other than why didn't she buy a bigger roast. Maybe she didn't
have the $ for a bigger roast.

Jill

My daughter, who is 25, makes 50 grand a year. She can afford what
she wants. She bought the little thing and, since I didn't know what
to do with it, I asked here so I could give her different
suggestions...since the only one I had at the time WAS the one you
objected to.

Jeanne

Jeanne Burton said:

Ok..I feel really stupid asking this question, but my
daughter just called me, knowing I can cook almost
anything, and she bought a 2 lb angus top round roast at
the grocery store. She wants to make it in the oven so
that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the
usual per pound times will work on a 2 lb roast...I think
the smallest one I've ever cooked was in the 5 lb range.
She does have an instant-read meat thermometer, and a
good selection of herbs/spices. Loves garlic and onion.
Suggestions???

Jeanne

It's probably too late, and the roast is already eaten.
BUT, next time she might consider treating the small roast more like a
large steak. Instead of the oven, I'd sear it in a very hot pan (if I
wasn't using the charcoal grill) on both sides, then remove the pan from
the heat, cover and let the meat rest for about 15 to 20 minutes. Then
return to medium heat (if necessary) to cook to the preferred doneness.

BOB
but I'd rather use the similar procedure on the covered grill

Jeanne Burton said:

Ok..I feel really stupid asking this question, but my
daughter just called me, knowing I can cook almost
anything, and she bought a 2 lb angus top round roast at
the grocery store. She wants to make it in the oven so
that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the
usual per pound times will work on a 2 lb roast...I think
the smallest one I've ever cooked was in the 5 lb range.
She does have an instant-read meat thermometer, and a
good selection of herbs/spices. Loves garlic and onion.
Suggestions???

Jeanne

It's probably too late, and the roast is already eaten.
BUT, next time she might consider treating the small roast more like a
large steak. Instead of the oven, I'd sear it in a very hot pan (if I
wasn't using the charcoal grill) on both sides, then remove the pan from
the heat, cover and let the meat rest for about 15 to 20 minutes. Then
return to medium heat (if necessary) to cook to the preferred doneness.

BOB
but I'd rather use the similar procedure on the covered grill

Edwin Pawlowski said:

"Jeanne Burton" <[email hidden]> wrote in message

Quoted message said:

She wants to make it in
the oven so that it's rare to medium rare, and it's so
SMALL... I've never roasted anything that little. I
don't know if the usual per pound times will work on a 2
lb roast...I think the smallest one I've ever cooked was
in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion. Suggestions???

Jeanne

Rather than a small roast, I'd handle it like a BIG
steak. Broil it until the outside is done, then let it
sit in the hot oven until the internal temp is what you
want.

I like your idea, too.

BOB

Edwin Pawlowski said:

"Jeanne Burton" <[email hidden]> wrote in message

Quoted message said:

She wants to make it in
the oven so that it's rare to medium rare, and it's so
SMALL... I've never roasted anything that little. I
don't know if the usual per pound times will work on a 2
lb roast...I think the smallest one I've ever cooked was
in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion. Suggestions???

Jeanne

Rather than a small roast, I'd handle it like a BIG
steak. Broil it until the outside is done, then let it
sit in the hot oven until the internal temp is what you
want.

I like your idea, too.

BOB

Jim Davis said:

I don't know about the rest of y'all but I love the
posted responses and comments from "Melba's Jammin'". I
think they are more often than not sharp, witty and worth
reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to stand her if
people type about her that way. We have to keep her guessing.

BOB
;-)

Jim Davis said:

I don't know about the rest of y'all but I love the
posted responses and comments from "Melba's Jammin'". I
think they are more often than not sharp, witty and worth
reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to stand her if
people type about her that way. We have to keep her guessing.

BOB
;-)

Jim Davis said:

I don't know about the rest of y'all but I love the posted responses and
comments from "Melba's Jammin'". I think they are more often than not
sharp, witty and worth reading. :-)

Oh lordie.. she's gonna be hell to live with
nowwwwwwwwwwww. LOL 🙂
Goomba