November 5, 2011

The Best Roast Beef





Growing up, a roast beef cooked with potatoes, carrots, and onions in a pan in the oven was the only kind we had.

It was all right - the meat was always very well done and the flavors of the vegetables all tasted like the meat and they were coated with the cooked fat.

It was never my favorite, so I can count on one hand the beef roasts I have cooked in the last thirty years for my family.

I thought that was the only way the should be cooked.

Well, a couple of weeks ago, I tried something very new - for me, that is.

I bought a roast on sale, and I wanted to do it really good and was willing to take a chance.

After rubbing it with an oil and herb mixture, I cooked it in a 475 degree oven for 15 minutes.

The oven was then turned down to 275 degrees..

Then I pulled out my trusty thermometer, and tested that meat after 30 minutes.

And I kept testing it until it reached 130 degrees internal temperature.

Since it still cooks once it is removed from the oven, I let it sit for about 10 minutes.

The internal temp rose to 140 degrees.

We sliced it up, and it was perfectly pink in the middle.

Not overcooked and all dry.

The juices were running, and that meat was so tasty!

I now know the secret - watch it and check the temp a lot.

Also, let the roast warm to room temp for about an hour before cooking it, and do not use any fluids in the cooking pan.

We all look forward to these roasts now, and it won't be long before I have cooked so many I loose count!





















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