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 adrug
a child of theuniverse
Registered: 02/04/03
Posts: 13,961
Loc: into the mystic
Last seen: 1 day, 2 hours
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 Classic Roast Beef
#8320552 - 04/23/08 07:41 PM (5 months, 15 days ago) |
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What you'll need:
2.5-3 pound beef roast
3/4 cup of beef broth
bunch o' carrots
bunch o' potatoes
a clove of garlic
an onion
any other veggies you feel like throwing in
salt
pepper
Preheat oven to 325 degrees f.
Sear the roast on all sides in a skillet with hot oil, should take around 3-4 minutes to get it brown on all sides.
Then, transfer meat into glass baking dish. Add sliced carrots & potatoes, minced garlic, salt, pepper, broth, and everything else that isn't already in the dish.
Roast covered in oven for 15 minutes at 325 degrees; then lower temp to 300 degrees and roast for approx 60-80 minutes or until desired internal temperature is reached.
Yumminess ensues!
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geokills
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Registered: 05/08/01
Posts: 13,287
Loc: city of angels
Last seen: 9 hours, 40 minutes
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 Re: Classic Roast Beef [Re: adrug]
#8321018 - 04/23/08 09:28 PM (5 months, 15 days ago) |
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That's a beautiful hunk o' beef! 
Nevertheless... For maximum ease of chewability, I always advocate cutting against the grain.
Sure looks pretty [goddamned delicious] your way though! 
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Brainiac
Ghost
Registered: 04/29/06
Posts: 8,694
Loc: I will know,when I'm ther...
Last seen: 59 minutes, 47 seconds
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 Re: Classic Roast Beef [Re: geokills]
#8321097 - 04/23/08 09:42 PM (5 months, 15 days ago) |
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Add some Juniper berry's
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 Oregon
non sequitur
Registered: 12/27/04
Posts: 13,169
Loc: SouthofCalgary
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Re: Classic Roast Beef [Re: adrug]
#8321947 - 04/24/08 03:37 AM (5 months, 15 days ago) |
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damn that looks tasty.
I recommend substituting wine for the 3/4 cup beef broth.
did you save the broth from that for a later stew or soup?
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Gobblin
Crazy Fingers
Registered: 05/13/05
Posts: 1,589
Loc: South Saturn Delta
Last seen: 8 days, 16 hours
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Re: Classic Roast Beef [Re: Oregon]
#8322071 - 04/24/08 05:43 AM (5 months, 15 days ago) |
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I think thats what I'm making this weekend....
If you were to use wine instead of the broth you could reduce that down with some flower and have a nice little gravy to top the roast with. Maybe some fresh rosemary to finish.
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Edited by Gobblin (04/24/08 05:44 AM)
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 46,697
Loc: If I was up yer ass you'd...
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Re: Classic Roast Beef [Re: adrug]
#8322310 - 04/24/08 08:46 AM (5 months, 15 days ago) |
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yum!
shredded beef tacos with the leftovers k
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mushbaby
Registered: 09/30/06
Posts: 1,999
Loc: on a hill
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I like throwing mine in the crock pot before I go to work. Or better yet, fix it the night before when you have more time, put it in the fridge and start the crock pot before you leave in the morning. Then there's no need for a knife. It just falls apart.
Looks yummy.
I take it everyone is talking about using red wine?
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WoodsCall
Fruity
Registered: 12/06/04
Posts: 1,359
Loc: in the eye of the beholde...
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Re: Classic Roast Beef [Re: mushbaby]
#8354632 - 05/02/08 05:16 PM (5 months, 6 days ago) |
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yeah a good red wine.
you can make a killer beef bourguinon with some roast beef and burgundy wine. oh man.....
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WoodsCall
Fruity
Registered: 12/06/04
Posts: 1,359
Loc: in the eye of the beholde...
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 Re: Classic Roast Beef [Re: adrug]
#8354643 - 05/02/08 05:18 PM (5 months, 6 days ago) |
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that makes me never want to be a vegetarian.
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