Kitty said: Yes.How do you make a GREAT roast beef?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make a GREAT roast beef?),it will help you,my kids.
What is the trick to making a great, roast beef? The kind where it is real well done on the outside, but pink in the middle? Is temperature the most important thing?
Answers:
Prairie Land Pot Roaat
Recipe Rating:
Prep Time: 20 min
Total Time: 2 hr 40 min
Makes: 8 servings
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
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1 boneless beef chuck roast (2 lb.)
1/2 tsp. salt
1/4 tsp. ground black pepper
1 bottle (8 oz.) KRAFT CATALINA Dressing, divided
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
1 lb. carrots, peeled, cut into 1 inch pieces
Water
2 Tbsp. chopped parsley
SEASON both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions; stir to brown.
ADD remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1-1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
REMOVE meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.
KRAFT KITCHENS TIPS
How To Thicken Pan Gravy
If a thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tbsp. flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency.
Great Substitute
A 2 lb. beef rump roast can be substituted for chuck roast. Cook as directed until tender, about 2 to 2-1/2 hours.
Other Answers:
Temperature is key. If you want a done outside less done inside you use high temp. So cook you roast ant anywhere from 375 to 400 degrees unstead of 350 and if you wanted a well done roast , not burnt and cooked inside you would use 325 degrees but no lower than 300. If you have convection oven that may help you as well. And yet another trick is to "pan sear" the outside of the roast before cooking it in the oven,
try this one out. it is made for beginner chefs.
Roast Beef Au Jus
Yield: 25-30 Portions
*14#Beef Rib Roast (bone-in)
*1?#Mirepoix
*2 qt.Brown Veal Stock
*2? oz.Arrowroot (diluted with cold stock or water)
*T.T.Salt & Pepper
Preparation
1.Season beef, roast to intern temperature of 130°F.
2.Add mirepoix, (30 minutes before roast is done) let brown.
3.Remove roast, let rest. (30minutes)
4.Clarify the fat, reduce fond, drain off fat.
5.Deglaze the pan with stock, simmer, thicken with arrowroot slurry, season, strain.
Source(s):
dk514268@mycia.net Italian Roast Beef
INGREDIENTS:
1 1/2 cups water
3 cubes beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried red pepper flakes (optional)
4 pounds rump roast
1/2 cup vegetable oil
DIRECTIONS:
Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
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