Beef Roast

You may like a touch of Tarragon in a beef gravy. I also like a little Marjoram. For Italian beef, Basil and a touch of Oregano (with garlic) is nice, and for Hispanic dishes Cilantro and Lime goes very well! Chives will go into any beef dish just fine.

In Spanish, it takes three words to say beef: carne de res.

Cook it all day; crock pots don't really overcook anything.

Put it on the spit (self explanatory) and then season it and add fat. Personally I like to add either Chinese 5 spice powder or else Aniseed powder on it (trust me on this it will be the best flavour you've ever had even if you hate aniseed) then wrap it in fatty bacon held on with toooth-picks and then roast it via spit (oven or grill) It'll be lovely.

Yes, no more than about one inch deep (beef roast input first) plus your seasonings. With the crockpot covered, the seasoned liquid will infuse throughout the beef during the cooking process.

If you decide to include potatoes, carrots, onions, and/or any other vegetables, be sure that they are covered (just barely) with water from the outset. A cube or two of (dehydrated) beef bouillon wouldn't hurt, either.

My sister-in-law taught me the perfect way to cook a roast beef. Preheat oven to 400, put roast in a pan with 1 cup of water, season with salt & pepper, and quarter one peeled onion and place around the roast. Cook for 1/2 hour, then reduce the temperature to 350 and cook for an hour. The first half hour at the higher heat, sears the meat and seals in the juices. The center will be medium rare and the outer edges will be medium well. Perfection! If you are so inclined, you can use the pan drippings to make gravy!

I usually cook a 3lb roast at 350 degrees for 2 1/2 hours.

First, I salt and pepper the roast real good on both sides and the ends, and then I put the roast on an open pan and cook it for 30 Minutes with no cover so the roast will start browning on the outside.

I then put a cup of water in the pan and cover the roast with some tin foil and then cook it at 350 degrees for 1 hour. I pull the roast out of the oven,( be sure to close the oven door each time so it maintains the proper heat), and add sliced or chopped onions (preferably one whole large 10-15 or Vidalia Sweet onion), (some whole garlics, preferably 8 or 10 in with the onions), add 6 or 8 potatoes that have been cut into thick slices, and one small sack of baby carrots, making sure I still have at least one cup of water in the bottom of the pan, and then I re cover the roast with the foil and cook it for one more hour.

The potatoes and carrots and onions and garlic should all be done at the same time the roast is.

I remove the roast and garlic, onions, potatoes, and carrots and put them in a container and cover them with foil to keep it all hot.

I then drain the bottom of the pan I cooked the roast in and add 2 tablespoons of flour to the fluid in a skillet and proceed to make a wonderful gravy out of the drippings in the pan.

There should be enough here to feed 4 real hungry dudes or 6 not quite as hungry dudes or ladies combined.

Make you want to slap your great grandpa, guaranteed!

Yes but in differing roasting tins.

However, be aware that most turkeys fill an oven in one go. But you can place the beef on a low sheft covered in foil or a lid and slow cook there.

About 500F and about two hours

Here's the scoop, and you'll be able to see right through it. If any "nasty" bacteria park on meat, like on the steak, they park on the outside. (How're they gonna park anywhere else?) When a steak is cooked, the outside gets all the heat (it must penetrate to the middle) and the "nasty" things that might be on the outside take the heat and are probably cooked and killed. With ground meat, a "nasty" bug can park on the meat at any point in the cutting and grinding operation and get "mixed in" so it is on the inside. The "bugs" that might make a diner sick aren't found on the inside of a steak. They could be anywhere in the ground beef.

fletcher was here 2009 may 6th

Roasting times for beef. 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. 5 to 7 lb Joint 2 to 2½ hours The Beef 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.

Sure. Just wrap it in cling film or put it in a TuperWare container
before freezing.

3-4 pounds would be adequate.

Tasty, I think so. But healthy, probably not.

227 calories and 0g carbohydrates are present in 3 oz roasted beef.

yes

I think you are better off using a thermometer that you can leave in, and letting it cook til 140 to 145 degrees. It will cook internally a little longer after the heat is removed too, so take that into consideration. Search for meat temperature to see the recommended temps that match how you like your meat to be.

$12.00 of 7.5 pounds of ground beef.

roast dinner is very healthy because it got meat and vegetable in it and they're part of your 5 a day.

The cooking time for chicken is usually estimated to be around 15 minutes per pound. A chicken that weighs 9.5 pounds will take approximately 2.5 hours to cook thoroughly. A meat thermometer should read about 180 degrees when the chicken is done.

just under 2 hours

No, opened or prepared food should be consumed 48 hrs after the day of production, some foods can be longer, but a week will make you ill, especially meat, fish, dairy or rice products :o)

This food will keep for about 5 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.