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roast beef

post #1 of 24
Thread Starter 
How do you cook a roast beef in the oven and what's the best cut to buy? What do you pre-heat the oven to?
post #2 of 24
It totally depends on the cut of the meat. The most important thing is to have a good meat thermometer so you can tell when it just right.

I recommend a rib roast. A rib roast should be seasoned with salt pepper and maybe a little olive oil in the outside. Throw in a few potatoes, carrots and onions in the bottom so that you have a sauce to baste the roast. Baste about every 45 minute or so. Use 325 degrees. 4 to 6 pounds takes approximately 3 hours to be a medium. Good luck!!
post #3 of 24
Thread Starter 
I dont know what kind of cut to buy... That's the thing! I dont like Prime Rib.
post #4 of 24
I live with 2 chefs who are currently still sleeping. If they wake up soon, I'll get you some expert advice.
post #5 of 24
Tenderloin roast always turn out well. If you buy the whole tenderloin they are surprisingly reasonable I price.

If you go to they have a pretty nice cooking section.
post #6 of 24
I always cook mine the waterless way. Just brown it in a frying pan in a little bit of oil first, sear all sides, then put it in a large enough pot to cook on the stove. Add NO water, just keep the flame the lowest it will go. Cover and cook all day-mmmmmmm good stuff, melts in your mouth. If this is the first time, you need to watch it so you don't burn it. But I usually let it go about 5 hours. This is how my grandmother cooked and it is her recipe. Pre-crockpot era!
post #7 of 24
Speaking of cooking, how long can I keep a turkey in the freezer for?
post #8 of 24
All that talk of roast beef is making me hungry!!! LOL
post #9 of 24
You can keep a turkey in the freezer for 3-6 months before it starts to get a bit of freezer burn.

As for the beef, some of the names of cuts of meat are different in the states than they are here in Canada, but tenderloin is always a good bet in any kind of meat. A meat thermometer is the best way to tell when it is done.
post #10 of 24
I like a good London Broil. Just use a little tenderizer or marinade, and throw it under the broiler for about 10-15 minutes on each side, according to how well done you like your beef. The K.C. Masterpiece marinades are really good.
If you have a crockpot, a chuck roast does well in them. It's a kind of fatty cut, but is pretty flavorful. You can also do them in the oven at 350. I use a meat thermometer to tell when they are done.
post #11 of 24
Thread Starter 
I bought tenderloin roast, I think. Now, I cant remember, but the guy @ the meat department helped me. It's cooking right now. I added a dash of olive oil, and tenderizer and put it in one of those oven bags. I bought mashed potatoes to make, too.
post #12 of 24
I use Reynolds' oven cooking bags. We buy either standing rib roasts or sirloin tip roasts. I season with whatever is inthe spice cupboard - garlic (always), thyme, basil, rosemary, black pepper. cilantro, sage and sliced onion. Add red potatoes and some carrots, seal up the bag and slow roast at 350. When the potatoes are done, the roast is medium (the way we like it) and ready to eat. I use no oil or water. If I remember, I marinate the meat, overnight, in cheap burgundy, Worcestershire sauce and garlic.
post #13 of 24
Thread Starter 
What type of beef do you buy to make French Dip sandwiches or just plain ol roast beef? I think I bought pork roast, but wasnt sure..
post #14 of 24
London broil, sirloin tip or bottom round all work well, for French Dip. Keep an eye out for sales. I bought prime rib at Fry's, last week - $2.99/lb.

Since its just the two of us, a 2-3 lb. roast gives us two dinners and enough leftovers for Bill's lunch, one day.

The prime rib is good, because the dogs get the bones. Everybody's happy, 'cuz we give the cats a little scrap of meat, too.
post #15 of 24
Originally posted by JulieB
You can keep a turkey in the freezer for 3-6 months before it starts to get a bit of freezer burn.
I have cooked Turkey's that have been in my freezer for a year and they turned out tender and delicious! But I am by no means an expert, so I would go with the 3-6 months just to be safe!

As for the roast...I used to always buy the really expensive cuts with little or no fat on them, and they always were dry when I finished them...I finally learned that in order for a roast to be juicy and delicious, it really needs to have some fat on it!! Seriously. Otherwise they are usually dry and tough. Anyway that has been my experience, but like I said, I'm no expert. I now just buy the cheaper boneless Chuck Roasts and I cook them all day on low in the crockpot and they are so tender and juicy when we eat them they just fall apart!! MMMMMMM
post #16 of 24
That is interesting, Debby.

I learned the same same about meatloaf.

It is very juicy when using regular ground beef, as opposed to using ground chuck, which results in a dry meatloaf.
post #17 of 24
I agree! And I figure it is worth the trouble to just cut some fat off the roast right before you eat it then to have to deal with dry meat. Ick.
post #18 of 24
Good morning Tigger!! We are awake here in Germany. How did the roast turn out??

Had to share a picture of our Christmas finally turned out right!!
post #19 of 24
In reference to keeping the turkey in the freezer for 3-6 months and it would be okay.

Well it's odd but I put it in last night and it was dead this morning! I think I did something wrong.
post #20 of 24
I think we do have different cuts in the UK, but I would buy a topside, and roast it at gas mark 4, 15 minutes per lb, plus 15 minutes. This will give a rare roast. Add another 15 minutes for medium, and yet another 15 minutes for welldone. I always rub the outside of the roast with mustard powder before putting it in the oven.

Turkey: definitely not more than 6 months in the freezer!
post #21 of 24

That turkey looks delicious! Can I come over for the leftovers lol!
post #22 of 24 mean it didn't fly right out???? Go figure!

Nippers....very delicious looking turkey!!!!
post #23 of 24
Debby, you're the only one who got that joke, lol.
post #24 of 24
Oh No!!! Does that mean I'm starting to understand you??? Actually I really enjoy your humor.
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