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Beef Roast
A beef roast is a cut of meat intended for roasting. Most roasts are thick and fairly large.
419 Questions
Is a Beef Roast good to roast after it has been frozen for 3 years and would it be good to eat?
Safe? Yes. Tasty? Probably not. See below from the USDA:
"Because freezing keeps food safe almost indefinitely, length of time affects quality of taste only. Upon thawing, check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect (freezer burn or discoloration) or be of high enough quality to serve on it's own but may be edible in soups or stews."
Where does chuck roast come from?
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.
How long to cook 3 pound oven roast 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. 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.
Is a rib eye roast the same as a prime rib roast?
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.
How do you grill sirloin tip roast?
Broiling a steak is a great alternative to grilling, and results in a delicious steak if done correctly. After you have chosen your cut of meat, the first thing you want to do is season your steak. You can season it by rubbing the meat with salt, pepper, and any other desired spices. For a tougher cut of meat, you may want to let it soak in a marinade for a few hours, which will add more flavor.
When your steak is ready to cook, then you are ready to prepare your oven. Make sure your oven rack is about four inches away from the broiler (heating element). Then turn your oven to "Broil" and wait for it to preheat.
Ideally, you should have a broiler pan for optimum broiling. Most newer ovens come with a broiler pan, which looks like a cookie sheet with an inset grill so the juices can drain. If you don't have a broiler pan, you can also use a shallow baking dish or a cookie sheet. Spray your pan or dish with cooking spray before placing your steak on it.
Now, you are ready to broil your steak. Depending on the cut of meat you have chosen, broiling can take anywhere from three to 15 minutes. On average, you will want to broil your steak about eight minutes per side. The best way to tell if your steak is done is to watch it while it is broiling. The louder your steak sizzles and pops, the more done it is. You can also tell by the color of your steak's edges. As the edges of the steak change color (red to pink to brown), that is a good indication of what the center of your steak is doing. When one side looks done, use tongs to flip your steak over and finish broiling.
After you remove your steak from the oven, it is very important to let it rest 4-5 minutes before cutting into it. If you cut your steak immediately, all the juices will run out. Letting it rest before cutting it will ensure that your steak stays juicy.
What other starch can you have with roast beef dinner?
Small pink or rose potatoes, cut into large chunks, tossed in olive oil, salt, and pepper, and rosted.
How many adults will a 5 pound shredded chuck roast feed?
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
Why do you have a roast on Sunday?
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
How do I cut a standing rib roast?
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
How do you cook pork top sirloin roast?
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)
How many roast do you need for 65 people?
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.
What is the cooking times for top round roast beef?
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.
Why are the English called roast beef?
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.
How long after keeping a beef roast in fridge can you cook it?
No more than 2 days. uncooked meat goes bad quick even in the fridge, if it were frozen that would be a different story
What is the temp for medium rare roasr beef?
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.
How long do you cook a 1.4kg prime rib roast?
1.7kg = 3.75 lb
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. 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.
How many pounds of roast beef to prepare for 200 people?
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.
Is it safe to cook a beef roast that has been in fridge for a week?
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.
Can you roast beef and lamb together?
Yes you can roast beef and lamb together. That's what they do in NewZealand.
Can you use bottom round for roast beef?
This is one of those recipes that a slow cooker comes in super handy - but it is not necessary by all means - but a crock pot, or a deep and large soup pot with lid will easily suffice.
Best Pot Roast Recipe:
Ingredients:
- beef rump roast, about 4 pounds
- 1 small onion, sliced
- 2 tablespoons salad oil
- 2 tablespoons butter or margarine
- 1 clove garlic, crushed
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 8 whole black peppercorns
- 1 teaspoon salt
- 1 can (10 1/2 ounces) beef broth, undiluted
- 12 small white onions
- 6 to 8 carrots, peeled & halved lengthwise
- 1 teaspoon chopped parsley
- 3 tablespoons flour
- In a 5-quart Dutch oven or large heavy kettle over medium heat, brown the rump roast with sliced onions, turning, until browned on all sides using olive oil and a little butter.
- Add garlic, thyme, marjoram, bay leaf, black peppercorns and and salt; cook, stirring, for about 30 seconds.
- Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and parsley; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.
- To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.
- Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.
Serves 8.
How much protein roast beef have?
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.
