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 adrug
Registered: 02/04/03
Posts: 15,800
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 Classic Roast Beef 
#8320552 - 04/23/08 09:41 PM (5 years, 1 month 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
∙∙∙∙☼ º¿° ☼∙∙∙∙
 
Registered: 05/08/01
Posts: 17,709
Loc: city of angels 
Last seen: 5 days, 17 hours
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 Re: Classic Roast Beef [Re: adrug]
#8321018 - 04/23/08 11:28 PM (5 years, 1 month 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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┼ ··∙ long live the shroomery ∙·· ┼
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Brainiac
Rogue Scientist
Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
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 Re: Classic Roast Beef [Re: geokills]
#8321097 - 04/23/08 11:42 PM (5 years, 1 month ago) |
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Add some Juniper berry's
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 Fair is Fair 
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Oregon
The Gravedigger Smolkein
Registered: 12/27/04
Posts: 45,158
Loc: Every Day Is Halloween
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Re: Classic Roast Beef [Re: adrug]
#8321947 - 04/24/08 05:37 AM (5 years, 1 month 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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Aiko Aiko
Registered: 05/13/05
Posts: 4,480
Loc: Lazy River Road
Last seen: 6 days, 11 hours
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Re: Classic Roast Beef [Re: Oregon]
#8322071 - 04/24/08 07:43 AM (5 years, 1 month 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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*When the power of love overcomes the love of power the world will know peace. ~Jimi Hendrix
Edited by Aiko Aiko (04/24/08 07:44 AM)
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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Re: Classic Roast Beef [Re: adrug]
#8322310 - 04/24/08 10:46 AM (5 years, 1 month ago) |
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yum!
shredded beef tacos with the leftovers k
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mushbaby
woodswalker
Registered: 09/30/06
Posts: 2,645
Loc: in my own lil world
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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
Registered: 12/06/04
Posts: 1,480
Loc: boundaries
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Re: Classic Roast Beef [Re: mushbaby]
#8354632 - 05/02/08 07:16 PM (5 years, 23 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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Live free or die.
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WoodsCall
Registered: 12/06/04
Posts: 1,480
Loc: boundaries
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 Re: Classic Roast Beef [Re: adrug]
#8354643 - 05/02/08 07:18 PM (5 years, 23 days ago) |
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that makes me never want to be a vegetarian.
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Live free or die.
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