Roast Beef: How do you make it (assuming you eat meat)

[sarahrose]

I got a roast to make last night but by the time I got home it was just too darn late to make it. I usually just rub it with S&P, maybe some garlic, EVOO and whatever else appeals to me but it's a little boring.

What do you do to make it stand out? Some sort of crust?

FYI the roast is about 3.5 lbs and it's a bottom round.

And what's your go to side? I usually make mashed potatoes but the kids don't like them (gasp, I just don't understand). Maybe I'll make twice baked which at least one child likes :)

[hamamelis]

I did one the other night- I made a bed of sliced onion, mushroom and garlic, then put the roast on top- seasoned salt and fresh cracked pepper and threw it in the oven at 350, but I forget how long. (Oh, I put foil over the exposed veggies so they didn't dry out)

It made a great roast, we had it with cream cheese mashed potatoes and broccoli. Some leftovers were turned into shredded beef/BBQ over rice last night. Tomorrow I'm going to make beef-barley soup in the crockpot with whatever is left and the leftover onion/mush/garlic.

[Tracy]

I salt and pepper it, put it in a roasting bag with potatoes, carrots, onions and a little celery.(nt)

[sarahrose]

I did one the other night- I made a bed of sliced onion, mushroom and garlic, then put the roast on top- seasoned salt and fresh cracked pepper and threw it in the oven at 350, but I forget how long. (Oh, I put foil over the exposed veggies so they didn't dry out)

It made a great roast, we had it with cream cheese mashed potatoes and broccoli. Some leftovers were turned into shredded beef/BBQ over rice last night. Tomorrow I'm going to make beef-barley soup in the crockpot with whatever is left and the leftover onion/mush/garlic.

Mmmm. Sounds good. I may just do that, minus the mushrooms (the only food dh truly despises, lol).

[sarahrose]

I salt and pepper it, put it in a roasting bag with potatoes, carrots, onions and a little celery.(nt)

I'll try that next time...when I have a bag. :)

Thanks.

[kathy caribe]

I got a roast to make last night but by the time I got home it was just too darn late to make it. I usually just rub it with S&P, maybe some garlic, EVOO and whatever else appeals to me but it's a little boring.

What do you do to make it stand out? Some sort of crust?

FYI the roast is about 3.5 lbs and it's a bottom round.

And what's your go to side? I usually make mashed potatoes but the kids don't like them (gasp, I just don't understand). Maybe I'll make twice baked which at least one child likes :)

Well, I DON'T EAT MEAT and I can't BELIEVE you were so insensitive to not only ask a question about MEAT (UGH!!!!) but to also ask a question I can't answer because I DON'T EAT MEAT!!!!!!











:rofl: :bounce:

[sarahrose]

:razzberry:

Well, I DON'T EAT MEAT and I can't BELIEVE you were so insensitive to not only ask a question about MEAT (UGH!!!!) but to also ask a question I can't answer because I DON'T EAT MEAT!!!!!!











:rofl: :bounce:

LOL.

[Jill]

I got a roast to make last night but by the time I got home it was just too darn late to make it. I usually just rub it with S&P, maybe some garlic, EVOO and whatever else appeals to me but it's a little boring.

What do you do to make it stand out? Some sort of crust?

FYI the roast is about 3.5 lbs and it's a bottom round.

And what's your go to side? I usually make mashed potatoes but the kids don't like them (gasp, I just don't understand). Maybe I'll make twice baked which at least one child likes :)

I do it similar to how you do yours, (no olive oil though) but it ends up with a nice peppery garlicy crust every time. I am trying to think of what I might do differently that makes that happen though.
I dry roast it in my enamel roaster at high heat - no specifics off the top of my head I'd have to find my notes but I can't at the moment....and I use the juice and bits on the bottom to make gravy - I add a water and wondra mixture, a dash of kitchen bouquet, salt and pepper. Then I slice it super thin and serve with either mashed, smashed, cheesy, or scalloped potatoes and salad.
Leftovers become sandwiches, hot or cold, and then hash.

[3andadog]

About 1-2 hours before I want to start roasting the meat I make a garlic/salt rub by smashing 3 or 4 cloves of garlic into 2-3 TBS of kosher salt. This I rub liberally over the entire surface of the roast. Let it stand on a rack at room temp for at least one hour (longer is better). Then I rinse and dry the roast and season with black pepper. It roasts on a rack (with a pan underneath to catch the drippings) in a 325 degree oven until the internal temp reaches 145 (I have a temperature probe that alerts me when the desired temp is reached). Then it rests for a good 30 minutes while I finish up whatever sides I'm making. Slice thinly and serve! Oh, don't forget to deglaze the dripping pan with either water or stock. It makes *fantastic* aus jus.

Btw, I got the idea for the salt rub from a link to "Gucci Beef" somebody here posted quite awhile ago. You can put whatever herbs/flavors you want in the initial salt rub and the salt carries the flavor into the meat. It tastes like really good deli-style roast beef.

Robin

[Christi]

Basic question from me: What cut of beef do you get to make a roast? I've never done one, and I don't know much about beef cuts - if I buy beef, it's usually ground or in stew chunks. So, is there a cut called a roast, or does it go by another name?

I'd like to try doing a roast - I think there are at least a couple of people in my family who would appreciate it. And I like the idea of lots of leftovers. :)