Chuck roast is a general term for roasts that come from the shoulder or chuck, a heavily exercised part of the animal. These roasts usually include several different muscles, which cook at different rates. The solution is to braise chuck roast for several hours in cooking liquid with seasonings. Prepared in this manner, chuck roast turns into a mouth-watering, tender meat, steaming in its rich broth, ideal for the classic pot roast or stew. Chuck roast gets its rich taste from the fat and connective tissue, which are softened and blended during long cooking.

Preheat your oven to 160°C (325°F) and use these cooking times to prepare a roast that's moist, tender and delicious.Your roast should be covered with foil for the first half of the roasting time. Roasting times. 3 to 5lb Joint 1½ to 2 hours Pork and Ham should be roasted for the full times given above, Beef and Lamb can be taken out sooner if you prefer rare (bloody) meat. Tips for a better roast. For extra flavour you can add optional vegetables such as carrots, parsnips, onions and celery to your roasting pan, and roast the meat 'on a bed' of veg. The veg also helps to keep the roast off the bottom of the roasting pan so it doesn't 'stew' in its own juices.

A rib eye steak comes from the rib eye roast. The roast is generally 3-6 ribs, where the rib roast comes from ribs 6-12 on the steer. A slice of the roast, generally half and inch to two inches thick, is a rib steak. The rib steak may come with or without the bone.

Small pink or rose potatoes, cut into large chunks, tossed in olive oil, salt, and pepper, and rosted.

40, assuming 10 Grammes of protein an ounce and a serving of 20g protein a hit. based on an average person being vaguely capable of digesting that amount every 2 hours.

James Woodforde

I think because you like the taste of roasted chicken more than anything else. I for one like roasted lamb for a change. Its mostly depends on individual taste than anything else except on Thanksgiving day where everybody tastes a turkey

You have to let the roast sit at room temperature for at least one hour, then you can rub the roast with seasoning of your choice. You should put the roast rib side down in a roasting pan. Once roast is in the oven do not open the door until ready to serve. Roast at 375 degrees for one hour then turn oven off & let the roast sit in the oven for 3 hours. 30 minutes before serving turn oven back up to 375 degrees. then slice, serve & enjoy

I cooked a top sirloin (about 4 pounds) for Christmas. First I salted and peppered it generously, then I browned it on all sides in a little olive oil in a large skillet;

I moved the beef to a roasting pan and set it in a slow oven (250F).

Meanwhile, since you won't get any drippings from the beef, you have to come up with a way to make a sauce. Chop 2 onions and six carrots and mince two cloves of garlic. Add them to the skillet the meat was browned in, with a little more oil. Saute gentlu for about 10 minutes scraping up any brown bits in the pan, until the vegetables are soft and starting to brown. Scatter the vegetables around the beef. Heat a can of good-quality beef broth and pour over.

Cover the skillet and return to the oven. The beef will be pink medium rare in the middle (about 140 degrees F] in about two hours. It will continue to cook a little after you take it out

I also like to add some tiny red potatoes, cut in chunks, along with the other vegetables.

Slice the beef fairly thin to serve. It will be tender and very tasty. A four-pound roast will serve 8 people (or you can just save it for delicious roast beef sandwiches)

Think pounds of meat instead of number of pieces. For an entree dinner service, plan on 1/2 lb per person plus a little extra; 40 - 45 lbs. For a lighter service like lunch or brunch, you should plan on 1/4 lb per person plus a little extra; 20 - 25 lbs.

I would cook it at 350 for 30 minutes covered. Then, uncover and cook until desired done-ness. I like medium rare which is generally achieved in an additional 15-30 minutes.

For more tender meat you can cook at a lower temperature for a longer time.

The French call the English "Rosbif' because originally the English roasting style (spit roasting) became very fashionable with the wealthy French elite. The French couldn't do it properly and employed English roasters in their households in the 18th century.

Since then the term has taken on a mildly derogatory meaning, simply meaning an Englishman. No more derogatory than the English calling the French 'Frogs' though, I suppose.

No more than 2 days. uncooked meat goes bad quick even in the fridge, if it were frozen that would be a different story

Yes or else it would have no reason to exist !

put roast in a preheated 500 degree oven for 20 minutes, then reduce heat to 325 and cook until done - use a meat thermometre and take roast out at 125 -135 and tent with foil for additional 20 minutes or so.

It depends on the other dishes being served, but consider 8-16 ounces per serving (an average of 12). Twelve multiplied by 200 is 2400 ounces. Add an additional 10-20 percent for seconds and waste, and you get 2880 ounces ( I used 20% for seconds and waste). Divided by 16 (the number of ounces in a pound) and you get 180 pounds of roast beef.

Around 24 hours, but no more than that. It isn't going to be safe to eat until it is cooked. For best quality, ground beef should be cooked within 2 days of purchase. Freeze the meat if you won't be able to use it in that time frame. If your fridge has a super-chill drawer, you might get an extra day or two before it starts to turn.

Yes you can roast beef and lamb together. That's what they do in NewZealand.

depends on the typ of burger it is? lean, thick extra len etc... but generally anywhere from 16-26gs ... fat contain is way higher 27g -46g.

If you figure roughly 2 sandwiches per person...

And each sandwich is 1/4 the size of a regular sandwich...

That works out to 25 whole sandwiches cut into quarters.

So the real question becomes how much roast beef do you need to make 25 sandwiches?

I figure 1/10 of a pound of roast beef per sandwich should be adequate. So that means you'll need about 2.5 pounds. A full sandwich before cutting would be 4/10 of a pound of roast beef which is almost a half pound, so I think 1/10 of a pound would work nicely.

And to be on the safe side, I'd make 60-65 mini sandwiches just to be sure.