any of the products or services that are advertised on the web site. Audrey Kirchner (author) from Washington on July 01, 2011: Audrey Kirchner (author) from Washington on June 27, 2011: spirit929 from Upstate NY somewhere over the rainbow on June 27, 2011: Great Recipe, I truly enjoy Roast beef and always wanted to make a roast but scared to try! Good looking hub, will be able to tell more when the ads are placed. Sear the roast on each side, … loves2cook from Portland, OR on January 30, 2011: I'm hopeful to try out this recipe; it looks so easy! Audrey Kirchner (author) from Washington on January 10, 2011: Thanks so much for stopping by eatlikenoone - and it really does help! The photos are really nice. Slice the butternut squash in half the length of its body. The best way to slow-cook a roast in the oven involves browning the meat on the stove, and then cooking it for several hours in the oven with broth and seasonings. Never thaw it at room temperature. Audrey Kirchner (author) from Washington on November 08, 2011: Try cooking it long and slow (forget the thermometer) and you will be surprised how it melts in your mouth. Put the roast into the oven, and set it directly on the oven rack. For the best possible results of slow cooking meat in the oven, freshness counts, recommends Clemson University. A Roast Beef Recipe That Makes for the Perfect Entrée and Next-Day Sandwiches, Centers for Disease Control and Prevention, Centers for Disease Control and Prevention: "Foods and Food Poisoning", Clemson University: "Safe Handling of Beef", PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Audrey Kirchner (author) from Washington on December 10, 2009: Thank you - it actually was delicious and I was very surprised because a rump roast is not the most expensive cut of meat but slow cooked, it was just perfect! Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per … Sit the meat on the veg with herbs and aromatics and try adding wine to the stock before pouring it over. Follow this recipe to make a slow cooker topside beef roast. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse It is all a matter of preference for how much gravy you are making and deciding how thin or thick you want it. In a pan or on a cookie sheet would work too because you really just want to prevent spills in the oven). Should have been at your house for dinner! Thought all good cooks would know that! My rump roasts are always a little tough. Remember that your beef's internal temperature will continue to rise for a few minutes even after you pull it out of the oven. Scrub potatoes and remove any blemishes, but leave the skin intact. I added about 1/8 to 1/4 cup at this point, but my measurements here are not exact. When you think of wonderfully homey dinners, surely pot roast must be an all-time favorite. The meat will probably go up at least another 5 degrees upon being removed from the oven but always check with a thermometer. It typically comes directly from the inside of a refrigerator and has a temperature of 5°C (41°F). If you do not have much in the way of drippings, you can always add a little butter to make up for them. Can't beat that! Read more: How to Cook a Chuck Roast Perfectly. Question: Will cooking at 160 degrees Fahrenheit give me a well-done roast? Turns out she was indeed cooking it at 225 for 3-4 hours. Remove the meat from the pan and add: garlic, onions, and carrots and cook for five minutes until they begin to soften. Let the roast rest for 10–20 minutes before you cut it. I will try it. Then salt and pepper it to taste on all sides. He credits include Olive Oil Times, Live in the Now and Colgate. This makes me think of the best part of the Dr. Suess classic: "And he, himself, the Grinch, carved the roast beast." When shopping, look for meat that is cool and firm to the touch with a bright red color. Remove any pieces of garlic that may have fallen in. Answer: Yes, 170 degrees is well-done, but if you take it out between 160 and 165 degrees and let it rest, it will continue cooking to well-done. Audrey Kirchner (author) from Washington on January 21, 2011: Thanks for stopping in HK - and yes, it can be tricky but if you research anything, you can figure it out~. HKrafston from Columbus, OH on January 21, 2011: Excellent recipe and tips! I made this too except using a roasting pan and it was absolutely delicious!! I have a couple of nice roasting pans with the racks on them. Thank you! 160 degrees! The portions of a roast beef that becomes gray, are the ones that has been heated to over 62°C (143.5°F) degrees. Sprinkle with herbs of choice (I used tarragon, rosemary, thyme, and marjoram). Add herbs to the rub at this point if desired. Some fantastic tips here. Let it rest for 10-15 minutes. A slow cooked cut of silverside beef, is a wonderful meal to prepare if you are cooking for four people plus. Add water, beef broth, red wine, or port to the drippings and deglaze (loosen the drippings and combine into the liquid). It's the kind of meal your family will want to linger over and savor. This takes several minutes for the first side and one or two minutes for each additional side. If you do that, it will be perfect. That does not mean a roast beef topside would not be delicious if prepared by another moisture-retaining method though, like making corned beef or a long, slow braising in the oven. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. "Some people think roast in the oven should be covered, but others are firmly against it. The best way to thaw meat is to plan ahead and put it in the refrigerator for about 24 hours before you need it. While it's safe to cook meat on the stove or in the oven without thawing, the cooking time will be about 50 percent longer. If you squeeze the squash, it will be soft when you press on it, and that's how you know it is done. Question: How long do I cook a 14 lb beef roast at 225 degrees? used as a substitute for professional medical advice, I would still look it up on the Internet and do some more research for that one as that sounds like a very large roast. Janet Renee has over a decade of experience as a registered dietitian. Thanks for testing it out and posting your results. Audrey Kirchner (author) from Washington on February 21, 2011: SUSANJK from Florida on February 21, 2011: Sounds like a good recipe. ", Ideally, you'd have a meat thermometer. You do not need to turn the roast at all. Now, heat the oil in a frying pan and brown the joint of beef all over ensuring, each side is coloured. For medium-rare prime rib, we want to take the roast out of the oven at 128 F, and it will continue cooking until it reaches 130 F. Keep the meat and veg covered with foil so … That's a step I think a lot of people miss and it hurts the end result. Its simplicity is its strength; the result is a mouthwateringly succulent and savory hunk of homemade roast beef. After searing the roast in a pot, transfer the roast to a large slow cooker. Add the beef topside roast to the skillet once the oil begins to simmer. NOTE: I used a 3-1/2 pound roast, and the original recipe said to cook the roast another 2–3 hours. Resnick says that for optimal flavor, it's best to sear the roast on the stove over medium-high heat until all sides are well caramelized. Answer: I would still go with braising it - meaning cooking it for 15-20 minutes at 450 degrees, and then lowering the temperature to 325 for the remainder of the time. Answer: Every roast is going to be different. Flip the potatoes over, loosen any browning in the bottom of the pan, spray with cooking spray, and return to oven for 20 minutes. Heat butter or oil in a large skillet and brown roast beef from all sides. It has to do with the way that light reflects off of the meat. It actually turned out just great so hope you get the chance to enjoy it...and thanks for stopping in...Audrey. By tweaking the recipe a bit, I ended up with a rump roast that was super moist and wonderfully tender. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the As this is a slow cook recipe, there will be ample time to cook up the other elements of the meal such as the roast … This is just to get the base going, but in the end, I think my total liquid use was about 1 cup. … Cook uncovered for 20 minutes. You can also add herbs to taste such as tarragon, rosemary, thyme, or marjoram if you have not put them on the roast as a rub. Audrey Kirchner (author) from Washington on January 30, 2011: Thanks for stopping by loves2cook - it really is - hope you like it! Mine would have been too had I not been watching that thermometer....Bob said to me as he passed it in the kitchen 'what temp did you say that was supposed to be because it's already at 129' - otherwise I would have had another shoe leather roast! You have to imagine a piece of meat in the oven. I recommend trying a couple different cuts before you settle into a favorite! Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Add salt or pepper to taste or just leave as is with herbs and oil. Audrey Kirchner (author) from Washington on January 27, 2011: The Pink Panther from Sydney, Australia on January 27, 2011: I just LOVE roast beef. I did not even cook the roast 1 hour, and it was registering 135 so that is why I think the cooking time is off in the recipe. I think my lunch meat blog has the internal temps for everything but mutton! Thanks! My aunt gave me her recipe (similar to this)over and over because I "knew" something was wrong. Add a few teaspoons of olive oil. You do not need to turn the roast at all. "If you cook the roast at 250 degrees, it will take about 40 to 45 minutes per pound. This hub should do well. Ben Zoltak from Lake Mills, Jefferson County, Wisconsin USA on December 11, 2009: Yum, I'm not supposed to be reading anymore but your article pulled me in, great recipe, I'm bookmarking this one! I added a little dash of Worcestershire sauce to the mix as well. It won't be pink, but will be tender and fall apart - melt in your mouth like butter. eatlikenoone from Saline, MI on January 10, 2011: Sounds like a good recipe. Now, put the meat and vegetables into the slow cooker … What is the secret to making a tender roast in the oven? Remove from oven and let sit for 10 minutes. I did find this recipe so simple to do, and you could increase the time and do larger roasts quite easily. CooperFlys from Ghostly Savannah,ga on December 10, 2009: Herbs (optional) - tarragon, thyme, marjoram, rosemary in combination or to taste, Red wine or port, water and/or beef stock (divided—about 1/8 to 1/4 cup—about 1 cup total liquid used but tweak to preference of thick or thin gravy). ", Read more: A Roast Beef Recipe That Makes for the Perfect Entrée and Next-Day Sandwiches. Terms of Use Audrey Kirchner (author) from Washington on December 31, 2010: Charlayne - I totally agree and after I did it on the rack itself, I decided it would be more efficient to use the pan with the roasting rack! sweetie1 from India on December 20, 2009: Hi, Being Hindu i m not allowed to taste Beef so can i replace beef with chicken or mutton? Renee attended the University of California, Berkeley and holds an M.S. Rest the beef for up to 30 minutes. This recipe was so basic (but still mouthwateringly delicious) and so easy that it was a keeper for me! Another advantage of slow roasting is that there's not much carryover cooking, so you don't need to rest the roast for very long. Next, place the roast in a baking dish with aromatics, such as garlic, onion, celery and carrots. Maybe the first two should be one or half size. If you wanted the end result to be medium, then you would let it go to about 150–155. NOTE: You can also roast the potatoes at 425 or 450 degrees, but be sure to watch for browning and cooking time will be reduced per side. I was worried it would make a frightful mess of the oven, but with the drip pan, it really was okay. Cook a 4- to 6-pound bone-in rib roast at 325 F for 23 to 25 minutes per pound, advocates the CDC. Dissolve about a tablespoon of cornstarch in a small amount of water and add to the drip pan, whisking all the while. Spray an 8 x 8 square pan with cooking spray. Copyright © Cook in the preheated oven for 2 hours, or … (You can roast the seeds if you like after cleaning, much like pumpkin seeds). To slow-cook roast in the oven, brown it on the stove first. I think I'll make the roast we have just like the recipe except using the roasting rack. Cutting the leftover roast into paper-thin slices will be perfect for sandwiches like roast beef sandwiches with Swiss cheese, in a panini, or as an open-faced sandwich with leftover gravy. 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