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Questions tagged [roast-beef]

34 questions
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Should you "rest" a roast?

I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers were packed away. The odd thing was the next day…
Ryan Elkins
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How to cook eye of round roast?

What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
SarahVV
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How to cook a pot roast without it tasting like vegetables

I usually cook a beef pot roast by putting the meat and vegetables (potatoes, carrots, onions) in a slow cooker with a little bit of water and letting it go for ~8 hours on low. This works well int hat everything is well cooked, the meat is moist…
Ryan Elkins
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3 answers

Rub Roast Before or After Searing?

I just put the roast beef in the oven and I don't know if I ruined it already. So, what happened: I lavishly applied a rub of salt, black pepper, dried rosemary, and fresh garlic to the meat prior to searing. Then I tried to sear it in the pan. The…
Martin
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3 answers

Is it cost effective to make your own roast beef sandwich?

Seeing how expensive deli meat is it sure seems like roast beef sandwiches would be cheaper to make if you did your own roast and sliced it thin. Are there any cons to this method? I imagine it would not last as long as the deli meat.
Pyrolistical
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How do I adjust the cooking time for two joints as opposed to one?

I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tells me to: Roast for 30 mins at 200 degrees C. Turn…
Bluebelle
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What is the US equivalent of "Joint of Sirloin"?

Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by 'where' on the sirloin it is. The recipe calls for roasting it around 55 min. Thanks!
Sharon P
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Silverside Beef Roast - tough to cut on the plate and chewy

I recently roasted a Silverside joint for a typical English Sunday dinner. It was a pretty standard job. I got it to room temperature, rubbed it with salt and pepper and give that an hour to mesh. After that I seared all side in a cast iron pan,…
1111111
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Searing boeuf bourguignon

The other day, I tried to make beouf bourguignon. The recipe called for 6 lbs of beef, I had 5. Nevertheless when it came time to sear the meat I had to do it in batches. Which is fine, except that by batch 3 the fond from batch 1 began to burn. I…
user51343
4
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2 answers

Will cooking a beef topside joint on a very low heat overnight make it dry?

I bought a 1.8 kilogram joint of beef topside (called round in the US, I believe) and I am kicking myself for not buying a rib joint because it had more fat on it. Anyway, there is so little fat on the topside that I'm concerned it will dry out…
MrsB
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Is it best to slice roast meat if eating the next day?

So I have just roasted a chicken, a lump of beef (not sure which cut) and some pork shoulder. We will be eating the meat over the next few days. Would it be best to slice the meat now (after resting), or leave it uncut until just before eating?
Mongus Pong
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How does roasting beef in a rotisserie compare to doing so in a regular oven?

When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie. What is the difference between a roast beef cooked in a rotisserie, and a regular oven?
apaderno
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Why does my roast beef smell wonderful but tastes bland?

My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, cumin, basil, beef gravy packet, and enough beef…
Penny B
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Roasting sirloin which has already been cut into slices

I was intending to cook roast beef with a joint of sirloin, but unfortunately my wife has returned from the supermarket with the sirloin already cut into slices (it wasn't her fault, and I don't know why the butcher sliced the meat). My question is:…
No'am Newman
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Standing rib roast and safety standards collision

Some seemingly respectable sources (e.g. this and this) recommend bringing the meat to room temperature for as long as four hours. They then instruct you to slow roast it to the internal temperature of 120°F (49°C) to 130°F (55°C), for medium rare,…
mustaccio
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