Best ever Roast beef - Page 3

Melrose · 10-11-2009, 12:04 PM

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 · 10-11-2009, 04:27 PM

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.

stewcarol · 10-13-2009, 06:37 PM

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?)

Soobee · 10-15-2009, 03:35 AM

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.

flatferenghi · 10-26-2009, 05:00 AM

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

mshelby3 · 10-26-2009, 09:12 AM

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!

10-26-2009, 05:00 AM	#65
flatferenghi Very Gabby LCF Member!!! Join Date: Nov 2007 Posts: 4,350 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

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10-11-2009, 12:04 PM	#61
Melrose Senior LCF Member Join Date: Apr 2003 Location: Richmond Posts: 879 Gallery: Melrose Stats: Starting weight 3/23/09: 221 WOE: Atkins	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.

10-11-2009, 04:27 PM	#62
Melrose Senior LCF Member Join Date: Apr 2003 Location: Richmond Posts: 879 Gallery: Melrose Stats: Starting weight 3/23/09: 221 WOE: Atkins	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.

10-13-2009, 06:37 PM	#63
stewcarol Senior LCF Member Join Date: Aug 2003 Posts: 439 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?)

10-15-2009, 03:35 AM	#64
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,582 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.

10-26-2009, 09:12 AM	#66
mshelby3 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!