Making my first ever roast!

lmunsie

TCS Member
Thread starter
Top Cat
Joined
Aug 31, 2007
Messages
1,326
Purraise
2
Location
Leafs Nation
It's a sirloin tip, couldn't afford the prime rib!!

This is my first time ever making a Sunday Roast! It was onsale...... Any advice???

~ 3 pounds, I want it rare to medium rare. I have a meat thermometer and roasting pan..... I think I'm good to go!
 

calico2222

TCS Member
Top Cat
Joined
Dec 9, 2004
Messages
7,731
Purraise
41
Location
Over the river and through the woods...
If your cooking it in the oven, the best advice I can give is to cook it slow! I normally cook mine in a covered pot (the big kind like you would make chili in) but if you have a roasting pan w/out a lid you can probably use aluminum foil on top. I season mine with garlic salt, salt, pepper, parsely, oregano and thyme on top. Some Whostershire sauce before the seasoning helps with the flavor too. I normal include quartered potatos and onions and some carrots with it. Fill up the pan with water after seasoning until the roast is almost covered and cook at 300 degrees until it's done the way you like it.

The last few I've made like that literally fell apart, you didn't really have to cut it.
. Good luck!

Now you have me craving a roast!
 
  • Thread Starter Thread Starter
  • #3

lmunsie

TCS Member
Thread starter
Top Cat
Joined
Aug 31, 2007
Messages
1,326
Purraise
2
Location
Leafs Nation
thanks for the advice! that sounds delicious! I have to cover it with tin foil
 
  • Thread Starter Thread Starter
  • #5

lmunsie

TCS Member
Thread starter
Top Cat
Joined
Aug 31, 2007
Messages
1,326
Purraise
2
Location
Leafs Nation
hahaha of course! ummm 7ish
I make a mean yorkshire....
 

gailc

TCS Member
Top Cat
Joined
May 18, 2004
Messages
11,567
Purraise
13
Location
Wisconsin
Remember to let it "rest" about 15-20 minutes before slicing it so the juices can reabsorb.
 

captiva

TCS Member
Veteran
Joined
Dec 5, 2004
Messages
10,312
Purraise
25
Location
Indiana
I love to cook them slow, too. I always add mushroom and some water and some gravy packets or jar gravy if you have it handy . Check on it often to make sure it's not drying out. You know it's done when you can cut the meat with a fork.
 

strange_wings

TCS Member
Top Cat
Joined
Dec 20, 2006
Messages
13,498
Purraise
39
The easiest way to cook a roast is if you have a crock pot or an electric roaster. You have to cook it slow that way, and it always comes out tender.
 

yosemite

TCS Member
Veteran
Joined
Apr 26, 2001
Messages
23,313
Purraise
81
Location
Ingersoll, ON
Originally Posted by Rosiemac

My making those, are you an ex pat?
Most of us Canadians I know like a good yorkshire pudding with roast beef Susan so I'm assuming Americans as well. I guess we got it from you Brits.

I can't help but ask - if you folks that are slow-cooking those roasts are cooking them to fall apart, how can they be rare to medium-rare?

I make my pot-roasts like that (on top of the stove), but for an oven roast that I want to be rare-medium rare, it would be very much overdone if I used those cooking methods wouldn't it?
 

yosemite

TCS Member
Veteran
Joined
Apr 26, 2001
Messages
23,313
Purraise
81
Location
Ingersoll, ON
Originally Posted by Rosiemac

Well i'll be blowed!. I didn't know that Linda?!
Oh yes, and it's ever so good with that rich, made from drippings gravy poured over those lovely puddings.
 

rapunzel47

TCS Member
Veteran
Joined
Jul 20, 2003
Messages
30,725
Purraise
8
Location
Lotus Land
Originally Posted by Rosiemac

Well i'll be blowed!. I didn't know that Linda?!
You didn't really expect that all the Brits who crossed the pond left their favourite foods behind, did you?
Or failed to share them with the poor unfortunates over here who had never met them before? Nothing like a good roast beef dinner -- which, by definition, includes Yorkshire Pudding, rich pan gravy, and potatoes roasted with the meat.
We're overdue!
 

calico2222

TCS Member
Top Cat
Joined
Dec 9, 2004
Messages
7,731
Purraise
41
Location
Over the river and through the woods...
Originally Posted by rapunzel47

You didn't really expect that all the Brits who crossed the pond left their favourite foods behind, did you?
Or failed to share them with the poor unfortunates over here who had never met them before? Nothing like a good roast beef dinner -- which, by definition, includes Yorkshire Pudding, rich pan gravy, and potatoes roasted with the meat.
We're overdue!
What exactly IS yorkshire pudding? I always assumed it was similar to stuffing but I'm guessing I'm completely wrong.
 

denice

TCS Member
Veteran
Joined
Feb 7, 2006
Messages
18,836
Purraise
13,144
Location
Columbus OH
Originally Posted by calico2222

What exactly IS yorkshire pudding? I always assumed it was similar to stuffing but I'm guessing I'm completely wrong.
They are more like a biscuit type popover. They are made with a simple thin batter that is mostly just flour and water. The drippings from the meat is heated until it is very hot then the batter is poured in. The Yorkshire pudding puffs up a lot and is infused with the flavor from the meat. They can be made in muffin tins to make individual ones or as one large one in the roasting pan.
 

rapunzel47

TCS Member
Veteran
Joined
Jul 20, 2003
Messages
30,725
Purraise
8
Location
Lotus Land
Here's a recipe that comes pretty close to what I do, and includes a pretty good description.

http://www.cooks.com/rec/view/0,1850...236204,00.html

I just mix it up about an hour before and leave it sit on the counter, and it only takes about 20 minutes in a hot oven. If you have enough fat in the pan from the meat, that's the best, but you need to remember to save enough for making the gravy. If there's not enough fat in the pan to steal for the pud, I use bacon fat. Oil is OK, too, but it's nicer with a flavourful fat.

ETA: Yorkshire pudding does not stop at roast beef. You may have heard of Toad in the Hole? That's Yorkshire pudding with sausages in it. Serious yums. Or, for dessert, use plain oil for the fat, and add sliced apples to the pudding batter. Serve hot from the oven, with butter and sugar. You'll think you died and went to heaven.
 

AbbysMom

At Abby's beck and call
Staff Member
Moderator
Joined
May 18, 2005
Messages
78,297
Purraise
19,403
Location
Massachusetts
Would it go OK with a pork roast? I have one in the oven right now and I am tempted to try this.
 
Top