This is an easy recipe for cooking a Roast Beef. The key is to cook it at a low temperature. I cook this at 275 degrees, for a nice, tender roast.
Wellll, I did it again. I went to Sam's Club while I was hungry. You think I'd learn my now that I should at least and have a hamburger before I walk into that place.
Roast beef is something we think of at a catered party, or something we purchase at the Deli Department of our local grocery store. It's something that's simple to make, and is great for a Sunday Dinner.
When I went in, I was looking for something to make that could last a while, and serve a group at the same time. This 8 pound Top Round Roast was the deal. It was just over $22.00 and would perfectly suit my needs. It was just a little bit on the large size. I ended up going the whole week thinking up different ways to use it.
I finally got to the end, and came up with turning it into Pot Roast with all the extra gravy I had. This was a terrific way to use up that tough end, where all the grizzle was.
So, if you're looking to feed a crowd of 12 or more, this is the roast for you. It's one of those "comfort foods" for a Sunday afternoon, or the meat we think of when attending a large function.
Begin by first, washing the roast, then trimming it. This piece had "silver skin" just underneath a thin layer, so I removed it, then any other grizzle that was noticeable.
2. Season the meat with plenty of SteakHouse Seasoning and Coarse Kosher Salt, then oil it well to help the spices stay on.
3. Place the roast on a rack in a 2" deep pan.
Cook for 15 nminutes at 500 degrees, then turn the temperature down to 275 without opening the door.
4. Cook the roast until an instant read meat thermometer inserted into the center of the roast registers 115 - 120 degrees, for rare. This will take 2 1/2 - 3 hours at the 275 cooking temperature.
Total time depends upon the thickness of the meat, and the exact temperature of your oven. When the roast is done, place it on a platter, cover it with aluminum foil, and let it rest at least 20 minutes.
Ron's Note:
During the high heat of cooking, the moisture within the meat is drawn to the outside of the roast, where the heat is the highest. Letting the roast rest, gives the moisture time to be redistributed within the entire roast. If you don't let it rest, you'll end up with dry meat, because all of the juices will run out as you carve it.
5. While the meat is resting, you can use the drippings from the pan, to make a gravy.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
1. Place large junks of the leftover roast beef in leftover gravy. Add enough beef broth to just cover the meat. Cook on low (simmer) for about 1 1/2 hours. Take the meat out, and slice it into chunks. Serve on Rice or Wide Noodles.
This was a great way to use up that tough end of the roast.
2. Store any leftover roast, unsliced and covered, in your refrigerator. Slice as needed for sandwiches, another dinner, etc.
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By Cap'n Ron
