Cooking a Roast - Your opinion would be appreciated

@Rockhead,

Nope. No skillet and no time. Nuked the damn slices. Nevermind, tonight it's lasagne.

@Mame,

Just make sure there's extra gravy to go round.

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@Mame,

The best way to cook a roast and still have great tasting meat is to cook it in a pressure cooker with some onions, carrots and potatos. Please pay proper attention to the cooking details of this utensil. Look up instructions online if necessary, because this is a high pressure cooker it can cook even faster than a oven, do not take the top off until the pressure is all removed from the pot. I know this is bleak but look it up and you will love the tender meat it produces.
BIGRED.

1 Reply

@bigredsshop,

A pressure cooker is om if youre cooking roadkill. Not a good cut of beef. Ya might as well just boil it.

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@Mame,

I know that this does not answer the exact question, however I sear the meat(I use a good size chuck roast), and then add 2-3 cups H2O, then peeled potatoes, carrots and sliced onion for the top of the roast. Then into the oven at 350 degrees for one and a half to two hours.,(depending on the size of the roast). This delivers a nice and juicy roast with nice roasted potatoes and carrots. Also rich broth to make into a gravy. A one pot dinner. Dont forget to season the roast before searing it. I use celery seed and roasted garlic salt.

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@farmerman,

perhaps just an old habit but I always sear my roasts in a skillet before putting them in the oven.
thanks for giving me this idea

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Thanks for reviving this thread -

It reminds me of one of my favorite threads ever - a thread by Mame about her experiences as a mining camp cook. I'll try to find that and add the link to the present "what is your favorite a2k thread" thread.

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@Mame,

The approach you describe depends a lot upon how fast your oven loses heat, and that will vary a lot depending upon ambient temperature and the design of the oven. The Kitchen Aid Architect series stoves, for instance, have very large vents that allow heat to escape quickly so they would not work well with this approach. It would be better to follow your recipe at 500, but then dial it down to 250 for 2 hours to ensure the intended minimum temperature.

Methods similar to this are standard practice in the culinary arts, for instance grilling a steak over a very hot fire then placing it in the oven to reach a uniform dull red inside instead of a bloody purple.

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@Mame,

Quote:

You cook it for 50 minutes (5 x #lbs) at 500 deg (covered), then turn the oven off and leave it for 2 hours with no peeking.
Whaddya think? Will this work? This is for medium rare, by the way.

I know this is an old post, but in case anyone stumbles on this...
That method has a hugely variable factor, the oven itself. Some ovens such as the Kitchen Aid Architect series cool very quickly because they have huge vent holes (the vent holes were enlarged to compensate for a bad design that caused their electronics to overheat). Thus this recipe would be awful in that oven since most of the 2 hours would be at room temperature. It is better to use a recipe that calls for specific monitored temperatures for predictable results, such as 500 for 50 minutes followed by 2 hours at 220 degrees.

1 Reply

@farmerman,

Quote:

I looked up the recipe from Kafkas book. She states that cooking at 500 degrees for 45 minutes flat, then turn the oven down to 325 for another 45 min , then crank it up to 4590 for 15 min.

Since your posting has gone unchallenged for 6 years, I assume it's correct. In order to accomplish cranking it up to 4590 degrees I installed twelve Oxyacetylene torches. I'll hold you personally responsible if it isn't the best roast ever.

2 Replies

@Banana Breath,

Banana, you don't know enough, although you might have guessed typing mistake. Actually, you did. Farmer has hand troubles for good reason and close to no patience for correcting everything he types.

He's still a great arguer; trailing off about typing -- that'll be off point.

1 Reply

@ossobuco,

Oh, wait, you might have been teasing..

1 Reply

@ossobuco,

Quote:

Oh, wait, you might have been teasing.

http://i64.photobucket.com/albums/h194/racerx6948/Smilies/Winky_zps5295b174.gif

1 Reply

@Banana Breath,

You got me, I was slow.

1 Reply

@ossobuco,

I wish we could get Mame back, woman I like who gave up on a2k as (fill in the blank).

Meantime, if you can ferret out her cooking at various camps/threads, I guarantee you'll be at least mildly interested.

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@Banana Breath,

My mistake. Its 4590 Kelvin

1 Reply

@farmerman,

Darn. Now I'll need to upgrade to plasma jets.

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@Banana Breath,

Banana Breath wrote:

Quote:
You cook it for 50 minutes (5 x #lbs) at 500 deg (covered), then turn the oven off and leave it for 2 hours with no peeking.
Whaddya think? Will this work? This is for medium rare, by the way.

I know this is an old post, but in case anyone stumbles on this...
That method has a hugely variable factor, the oven itself. Some ovens such as the Kitchen Aid Architect series cool very quickly because they have huge vent holes (the vent holes were enlarged to compensate for a bad design that caused their electronics to overheat). Thus this recipe would be awful in that oven since most of the 2 hours would be at room temperature. It is better to use a recipe that calls for specific monitored temperatures for predictable results, such as 500 for 50 minutes followed by 2 hours at 220 degrees.

I know this is an ancient thread, but now at last I know what's going wrong with my damned "Kitchen-Aid" oven. My old oven worked just fine, but with this one (kitchen re-model) I was beginning to think I forgot how to cook.

0 Replies

Cooking a Roast - Your opinion would be appreciated

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