Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 10-11-2009, 11:04 AM   #61
Blabbermouth!!!
 
Melrose's Avatar
 
Join Date: Apr 2003
Location: Richmond, VA
Posts: 7,073
Gallery: Melrose
WOE: Atkins Again
Start Date: Restarting: 11.11.13
I bougt a 4lb bottom round and am waiting for the oven to preheat to 500. I am going to cook it between 28 and 30 minutes.

I hope it comes out good.
Melrose is offline   Reply With Quote

Sponsored Links
Old 10-11-2009, 03:27 PM   #62
Blabbermouth!!!
 
Melrose's Avatar
 
Join Date: Apr 2003
Location: Richmond, VA
Posts: 7,073
Gallery: Melrose
WOE: Atkins Again
Start Date: Restarting: 11.11.13
Just finished eating and it was delicious. The only thing I did wrong was to use a Lawry's meat rub which I put over the entire thing. I had to wipe it off but the meat itself was fabulous.

Even my daughter said it was the best that I have done.

Thanks all.
Melrose is offline   Reply With Quote
Old 10-13-2009, 05:37 PM   #63
Senior LCF Member
 
Join Date: Aug 2003
Posts: 492
Gallery: stewcarol
I am the worst at knowing meat cuts. I get to the meat counter, and panic. So....can anyone list the different names of roasts you recommend? (chuck roast, bottom round, is there actually something called roast beef?)
stewcarol is offline   Reply With Quote
Old 10-15-2009, 02:35 AM   #64
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,348
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
This method of cooking roast beef tenderizes an otherwise tough cut. So you can buy any roast to make it work. If you bake it the old way, you need a tenderer cut of beef. My favorite is a delicious and expensive rib roast.
Soobee is offline   Reply With Quote
Old 10-26-2009, 04:00 AM   #65
Way too much time on my hands!
 
Join Date: Nov 2007
Posts: 13,984
Gallery: flatferenghi
H O L Y C O W!!!! I did it...

Thanks Chewiegand. To you is my 1st post of the week dedicated. I made a roast beef last night, following your instructions to the letter. as it was getting late, i kept it in for only 2 & 1/2 hrs after I turned the oven off. I took it out, tented it in foil for about 15 minutes. Then, I cut a tiny slice off the end. It was pink and juicy, and delicious. I expect it will be rare as i continue to get closer to the center. That is fine, as it will get a tad more cooked as i heat up the slices. Tonight, i am going to portion it out, putting most of the packets in the freezer, and leaving a few in the fridge. This technique is a godsend to anyone who thought they were useless in the kitchen. I suggest they make this thread a STICKY. Again, I offer my heartfelt gratitude to you. Love & Profits: FLATFERENGHI
flatferenghi is offline   Reply With Quote
Old 10-26-2009, 08:12 AM   #66
Guest
 
Join Date: Aug 2009
Posts: 16
Gallery: mshelby3
Stats: 240/240/140
WOE: low carb
Start Date: 10/26/09
I wish i had found this thread yesterday! i made a roast last night, and it was good, but it was huge, and would have been perfect for this! i cant wait to try the next one this way!
mshelby3 is offline   Reply With Quote
Old 12-13-2009, 05:23 PM   #67
Senior LCF Member
 
NoCalGal's Avatar
 
Join Date: Jul 2003
Location: Lake Eufaula, OK
Posts: 93
Gallery: NoCalGal
This was so good, the best I've ever had, does anyone know if it is at all possible to cook a 4-6 lb pork loin roast using this method. Has anyone tried it. If so how did it turn out and how many minutes per pound did you cook it . Thank you.
NoCalGal is offline   Reply With Quote
Old 12-13-2009, 07:06 PM   #68
Senior LCF Member
 
Join Date: May 2004
Location: usa
Posts: 348
Gallery: missymagoo12
Stats: 235/225/145
WOE: stellastyle,atkins
Start Date: april 2004
when i cook it i do add some liquids with sliced onion or shallotss with 3 celery stalks and then when i take the roast out i discard the vegs and make a wine sauce gravy with a bullion table and try to find some thickener low carb stuff to m ake a gravy so it can be low carb for me. i am wanting to do this for my christmas dinner- does anyone know if these type browing liquids are very high in carbs. some times i like to add them for flavor and apperance. sue

Last edited by missymagoo12; 12-13-2009 at 07:12 PM.. Reason: did not want to save a brand name in the posting and i did and wanted to change and not cause any problems in my replies. su
missymagoo12 is offline   Reply With Quote
Old 12-14-2009, 05:55 AM   #69
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,348
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Here's the nutritional breakdown. 3 carbs isn't bad for the whole bowl of gravy.

Calories in Kitchen Bouquet Browning & Seasoning Sauce - Nutrition Facts, and Healthy Alternatives - The Daily Plate Calorie Counter
Soobee is offline   Reply With Quote
Old 12-14-2009, 10:19 PM   #70
Senior LCF Member
 
Join Date: May 2004
Location: usa
Posts: 348
Gallery: missymagoo12
Stats: 235/225/145
WOE: stellastyle,atkins
Start Date: april 2004
i am going to have to try this out. i just might have to buy a home meat slicer and slice the roast beef up in thin slices. sue
missymagoo12 is offline   Reply With Quote
Old 12-17-2009, 12:47 PM   #71
Senior LCF Member
 
Join Date: May 2008
Location: Arizona
Posts: 86
Gallery: tstarre
made this with a 3 lb sirloin tip roast 20 min then 2 hrs in oven a perfect med rare
tstarre is offline   Reply With Quote
Old 01-17-2010, 12:39 PM   #72
Major LCF Poster!
 
SugarPop's Avatar
 
Join Date: Jul 2008
Location: NY
Posts: 2,604
Gallery: SugarPop
Stats: 225/143.0/125 (5'2")
WOE: Atkins/ LowCarb
bumping to the top again.......Someone please tell me - Do I put the roast in Fat side UP or DOWN? HELP!!!!!
B
SugarPop is offline   Reply With Quote
Old 01-17-2010, 01:18 PM   #73
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,348
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
I put it fat side up, so the fat can melt and baste the roast.
Soobee is offline   Reply With Quote
Old 01-17-2010, 02:00 PM   #74
Major LCF Poster!
 
SugarPop's Avatar
 
Join Date: Jul 2008
Location: NY
Posts: 2,604
Gallery: SugarPop
Stats: 225/143.0/125 (5'2")
WOE: Atkins/ LowCarb
Thanks, Soobee
B
SugarPop is offline   Reply With Quote
Old 01-24-2010, 11:36 AM   #75
Senior LCF Member
 
Kaos0100's Avatar
 
Join Date: Feb 2004
Location: Alabama
Posts: 682
Gallery: Kaos0100
Stats: 415/269/
WOE: JUDDD - started 6/25/12
Start Date: 3/27/12
I made this with a 2.5 lb. chuck eye roast, cooked for 18 minutes, then left in oven for 2 hours. It was very tough.

Edited to say...it wasn't a chuck eye roast...it was eye of round.

Last edited by Kaos0100; 01-24-2010 at 12:04 PM..
Kaos0100 is offline   Reply With Quote
Old 01-24-2010, 11:55 AM   #76
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,375
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Chuck roast needs a low-slow cooking, or to be repeatedly stabbed with a jacquard-type tenderizer and marinated at least overnight, to be tender. I don't think it takes well to ovenroasting.
Charski is offline   Reply With Quote
Old 01-24-2010, 07:24 PM   #77
Major LCF Poster!
 
The Chicken Lady's Avatar
 
Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,180
Gallery: The Chicken Lady
Stats: Type 2 Diabetic
WOE: High Fat Low Carb Diet
Start Date: July 5th 2008
Quote:
Originally Posted by Kaos0100 View Post
I made this with a 2.5 lb. chuck eye roast, cooked for 18 minutes, then left in oven for 2 hours. It was very tough.

Edited to say...it wasn't a chuck eye roast...it was eye of round.
It may just be me but I hate eye of round roast...no matter how I cook them they always come out tough...but I have discovered that they make wonderful jerky.

Every once in a while I will catch eye of round on sale and I buy several and slice them up for jerky and seal them with my food saver and freeze them. When I want to make jerky I just thaw, marinate, and dry.
The Chicken Lady is offline   Reply With Quote
Old 01-24-2010, 07:58 PM   #78
Senior LCF Member
 
Join Date: May 2004
Location: usa
Posts: 348
Gallery: missymagoo12
Stats: 235/225/145
WOE: stellastyle,atkins
Start Date: april 2004
well i am going to try this maybe this coming friday for next weekend. i am going to have extra time then. sue
missymagoo12 is offline   Reply With Quote
Old 01-25-2010, 02:53 PM   #79
Senior LCF Member
 
Kaos0100's Avatar
 
Join Date: Feb 2004
Location: Alabama
Posts: 682
Gallery: Kaos0100
Stats: 415/269/
WOE: JUDDD - started 6/25/12
Start Date: 3/27/12
So tell me...what is the absolute best type of roast to buy to cook this way? I want to try this again with the right cut of meat.
Kaos0100 is offline   Reply With Quote
Old 01-26-2010, 09:46 AM   #80
Blabbermouth!!!
 
Melrose's Avatar
 
Join Date: Apr 2003
Location: Richmond, VA
Posts: 7,073
Gallery: Melrose
WOE: Atkins Again
Start Date: Restarting: 11.11.13
I used a bottom round roast and it came out fantastic.
Melrose is offline   Reply With Quote
Old 01-26-2010, 10:00 AM   #81
Way too much time on my hands!
 
chewiegand's Avatar
 
Join Date: Mar 2007
Location: NW Arkansas
Posts: 25,742
Gallery: chewiegand
Stats: Fat/Fluff/Fit
Start Date: restart every Monday
Quote:
Originally Posted by Kaos0100 View Post
So tell me...what is the absolute best type of roast to buy to cook this way? I want to try this again with the right cut of meat.
I'm the original poster and my preferred roast is eye of round.
chewiegand is offline   Reply With Quote
Old 01-26-2010, 10:52 AM   #82
Senior LCF Member
 
SNUGGS11's Avatar
 
Join Date: May 2007
Location: Lansing, MI
Posts: 154
Gallery: SNUGGS11
Stats: 165/117/110?
WOE: ATKINS
Start Date: JANUARY 2003-maint.
I always do my roasts in the crockpot-on low for at least 8 hours if not longer. Turns out perfect evertime. Plus it's great for those days your gone all day and then some.
SNUGGS11 is offline   Reply With Quote
Old 01-27-2010, 05:43 AM   #83
Senior LCF Member
 
Kaos0100's Avatar
 
Join Date: Feb 2004
Location: Alabama
Posts: 682
Gallery: Kaos0100
Stats: 415/269/
WOE: JUDDD - started 6/25/12
Start Date: 3/27/12
Eye of round is what I used and it came out tough.
Kaos0100 is offline   Reply With Quote
Old 01-28-2010, 06:10 AM   #84
Senior LCF Member
 
Join Date: May 2004
Location: usa
Posts: 348
Gallery: missymagoo12
Stats: 235/225/145
WOE: stellastyle,atkins
Start Date: april 2004
bump
missymagoo12 is offline   Reply With Quote
Old 01-28-2010, 01:45 PM   #85
Senior LCF Member
 
GirlPimp's Avatar
 
Join Date: Nov 2009
Location: North Carolina
Posts: 189
Gallery: GirlPimp
Stats: 165/123/125
WOE: Atkins
Start Date: November 2, 2009
Quote:
Originally Posted by SNUGGS11 View Post
I always do my roasts in the crockpot-on low for at least 8 hours if not longer. Turns out perfect evertime. Plus it's great for those days your gone all day and then some.
yup I agree this is the best way to cook a roast
GirlPimp is offline   Reply With Quote
Old 01-28-2010, 04:01 PM   #86
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,375
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I think a nice hunk of top sirloin is good this way, although I admit it's been YEARS since I did any ovenroasting. I much prefer my good old Showtime Rotisserie.

Even eye of the round is good in there, but I cook it to about medium rare, then chill overnight and slice it very thinly with my little portable meat slicer.

And I agree with ChickenLady - eye of the round is great for beef jerky and the only cut of meat I use for that purpose any more. Get the butcher to slice it about 1/8" thick, or stick the roast in the freezer for an hour or so to firm it up and then slice it yourself with a very sharp knife.
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 01-29-2010, 03:33 AM   #87
Senior LCF Member
 
CopperAnnette's Avatar
 
Join Date: Mar 2008
Location: Pittsburgh, PA
Posts: 301
Gallery: CopperAnnette
Stats: 160/138/130 5'3" 46
WOE: Modified Atkins
Start Date: April 2007
I typically use bottom round for this. It's REALLY good. Fat side up; sprinkle with celtic sea salt and fresh ground pepper....YUM!
CopperAnnette is offline   Reply With Quote
Old 01-31-2010, 05:52 PM   #88
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
I did and eye of the round with this method and it came out awesome!!
Ginaaaaaa is offline   Reply With Quote
Old 02-01-2010, 03:34 PM   #89
Guest
 
Join Date: Jan 2010
Posts: 19
Gallery: southbeacher
Stats: 200.5/200.5/140
WOE: South Beach Diet-Phase 1
Start Date: 2/1/10
marking my spot to try this.
southbeacher is offline   Reply With Quote
Old 02-02-2010, 06:06 PM   #90
Senior LCF Member
 
Join Date: Feb 2008
Posts: 270
Gallery: Perdita
Stats: 215/150/150
WOE: LC/IF
I thought I knew everything there was to know about roasting meat, but I honestly never bothered with this kind of roast anymore. I picked up a sirloin roast on sale and tried this method. It was pretty small so I did about a 10 minute blast and then two hours. It really was very nice and like deli roast beef. It's still not as tender as a rib roast, but it's also not as greasy and not nearly as expensive. The key is to slice very thinly (this makes me wish I had a meat slicer).

My grandfather used to do an appetizer for xmas which was roast beef rolled up with a creamcheese, horseradish mixture...I bet it would be really good for the leftovers of this, if you could get a nice consistent slice, roll up and cut into bite-sized pieces.
Perdita is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 12:19 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.