moist beef roast

[mike89]

OK folks, I can use a really good beef roast recipe.  one that comes out very moist vs dry..  I can do a good pork roast but get into trouble generally with the beef..  I know some of you folks have a good if not great recipe.. 

and no cooking in a sealed bag in water Del...sorry

[glenn57]

beef roast is my mostest favoritest meal. we put that bad boy in an oven roaster in water when its still frozen. add onion, a package of lipton onion soup mix, 1-2 bayleaves and some salt and peper. bake till pulls apart, generally about 3 hours at 350 in da oven.

den, will ya gotta have taters vell den ya goota have gravy, so i take the roast out dump the tater water in, make gravy, let cook a bit add piggy out!!!!!!!!!!

[snow1]

I'll take a sirloin roast and stuff garlic cloves all over that baby,hole here and there,dry rub with kosher salt,cracked pepper,garlic and onion powder and whatever else I can add,place that puppy in a shallow hotdish pan on a elevated rack,add a cup of fancy wine outof the old lady's wine box,350 uncovered for a least 120minutes,baste once in awhile with the wine then back the temp down to 250 and tent with tinfoil,like mine med/rare,left over wine makes a great gravy along with the drippings.Hmmm,good plan for the weekend.Don't forget some creamy horseradish.

[mike89]

thanks fellers, Glenn how much water do you use???  you and I do it the same for the most  part, just mine gets a little dry...

snow that sounds tasty!!

[glenn57]

are ya overcooking it??????? alot can depend on the type of roast. to me the best is the chuck roast.

water??????? depends on how much gravy ya want. but generally speaking after the roast is in the roaster, so the water is about an inch..inch and a half high. i usually always turn the roast once also!!!!!!!

do you cover the roast???? i do!!!!!!

[mike89]

I generally cook to 140 or so, used the roaster cover, maybe add foil too. never turned it over before....

getting good ideas!!

[glenn57]

i never check temps........usually done when it pulls apart. when i grill a whole turkey...............if the leg pulls away its done!!!!!!!!!!

[ThunderLund78]

Is your goal a pot roast that kind of falls apart? - If that's the meal, I'm a big believer in rolling it in seasoned flour and searing before putting it the oven or crock pot.  Then using water/soup mix or beef broth at least halfway up the pot with or without veggies, etc.  Low and slow - 8-10 hrs.

If you want a slice-able roast like a rump or sirloin, I've had great luck with RH's method of injecting it with Beefy Onion Soup (infused with a LOT of extra garlic) and let it sit on the counter for a while before putting in the oven or smoker. If it's a lean roast like a round rump, cap it with a 8 or 9 strips of thick bacon.  Pull it at 130 deg and let it rest, covered in foil.  Take the drippings, mix it in with the beefy onion soup and place the slices in it immediately when carving.

YUM!

[mike89]

never thought of injecting, dang it!!

[LPS]

Looks like I will be going to the store and buying a chuck roast for the weekend.  Man I love them.  Spuds, carrots, and chunks of celery in it too.  AND with the onion soup mix on top.  I am going to brown mine in my cast iron pan with bacon grease.  I always wonder about when to cover, at the beginning or the end. 

[Boar]

seirethe roast seire seire seide

[delcecchi]

OK folks, I can use a really good beef roast recipe.  one that comes out very moist vs dry..  I can do a good pork roast but get into trouble generally with the beef..  I know some of you folks have a good if not great recipe.. 

and no cooking in a sealed bag in water Del...sorry

OK, if you want a beefy lean roast see the posting in the forum that shall not be named.   Pot Roast is another story.   Braise a chuck roast?    Here is my recipe.   

1.   Sear the chuck roast in a big skillet.  Don't forget to salt it first, and also later.   
2.   Sweat some onions, carrots, celery, all chopped fine in a dutch oven until soft.   Add a couple T of tomato paste. cook it until it gets sort of dark.   add some garlic, bay leaves, thyme, etc.   whatever appeals to you   
3.   Add some red wine and cook it down until almost gone. 
4.   put in roast that you seared.  Add some chicken stock or water, about half way up the meat.   Bring to simmer on burner.
5.  cover and put in oven at 300 to 325 until very tender.   Will take several hours.   

chow down

[mike89]

thanks all!!  and yes Del yours too!!!!   

you guys have given great ideas of where I need to be on beef roasts!!! 

got to love this site!!!

[dew2]

thanks all!!  and yes Del yours too!!!!   

you guys have given great ideas of where I need to be on beef roasts!!! 

got to love this site!!!

Heres one we just did 2 weeks ago delish!! We switched from short ribs to a tough bottom roast,It turned out tender and real beefy flavor!!

http://abc.go.com/shows/the-chew/recipes/red-wine-braised-short-ribs-with-gremolata-michael-symon

[Boar]

I was on the phome earlier, for a proper roast no matter what the way to cook it, one must sear the roast on all side to lock in the juices.

[delcecchi]

I was on the phome earlier, for a proper roast no matter what the way to cook it, one must sear the roast on all side to lock in the juices.

Searing adds a lot of flavor and I am all for it.   However it does not "lock in juices".   Proven scientifically.  Some dude back in the old country pulled that idea out of his nether orifice and people have been repeating it ever since.   Seems plausible but isn't true.   

[glenn57]

Looks like he told you boar!!

[mike89]

great recipes guys!!!  thanks to all!!!!!!

[Boar]

lmao, yes it dose locks it in tight, but not as tight as your mouth orifice. ive been doing it that way since ive been whiping my own orifice, that souse verde, looks lime it belongs in a orifice.

[glenn57]

i've never seared/browned or whatever to a beef roast before puttin it in da oven..............but whatever floats your boat man!!!!!

oh and a fergot.......................KATCHUP  goes real good wit beef roast!!!!!!!!!!!!!!!!

[Rebel SS]

   

[mike89]

i've never seared/browned or whatever to a beef roast before puttin it in da oven..............but whatever floats your boat man!!!!!

oh and a fergot.......................KATCHUP  goes real good wit beef roast!!!!!!!!!!!!!!!!

NOT!!!!!

[Coffee118]

Get yourself a good electric pressure cooker, that's all I use anymore for beef of pork roasts. They turn out super juicy and only take about a hour. I did a fall apart 4 pound pork butt in an hour and a half and a corned beef brisket in about 45 minutes. You can even sear it in the pressure cooker before you put the lid on and juices in.

[glenn57]

i've never seared/browned or whatever to a beef roast before puttin it in da oven..............but whatever floats your boat man!!!!!

oh and a fergot.......................KATCHUP  goes real good wit beef roast!!!!!!!!!!!!!!!!

NOT!!!!!

DOES TOO!!!!!!!!!!!!!!

[mike89]

i've never seared/browned or whatever to a beef roast before puttin it in da oven..............but whatever floats your boat man!!!!!

oh and a fergot.......................KATCHUP  goes real good wit beef roast!!!!!!!!!!!!!!!!

NOT!!!!!

DOES TOO!!!!!!!!!!!!!!

OK if it's over cooked dried out beef, then I could agree wit ya!!!!

[Rebel SS]

    1. GOOD cut of meat.  2. Marinate it overnite or inject beef bouillon mixed with water. 3. Cook it in an oven bag with onions and whatever else to KEEP MOISTURE IN, just like good sex...low and slow. My oven is set at 300*. If ya do it in a crack pot, do it on low. Same way. I do just what yer not supposed to do, remove the top a couple times for about 5 seconds to let the heat out, because some crack pots do get too hot. Keeps it low temp. Never had a chewy one yet. Now quit yappin' and get to it.

[Reinhard]

Some good suggestions on here.  Check the Recipe page on my site and the Smokin Hot page for roasts.  I have everything from prime rib, bone in strip roast, ball tip, and chuck roast recipe's.  good luck.

[mike89]

thanks Reb and RH!!!

I forget about your site RH!!

[Rebel SS]

E-mail sent, Mike. 

[delcecchi]

The big question is do you want well-done and falling apart, or do you want pink, medium or medium rare, and yet tender and juicy?    Is the cut lean or marbled?