What Easy roast beef recipe

How to Cook An Easy Roast Beef Crock Pot Recipe

http://www.ehow.com/how_4888433_roast-beef-crock-pot-recipe.html

･ 1 Well, first you want to get your large bowl and begin cutting up your veggies. I turn my crock pot… ･ 2 Here are the onions. I cut them in 4 vertical sections and 1 horizontal across the middle. ･ 3 I cut the potatoes similarly – in h…

Does anyone have an easy boneless pork loin/roast recipe??

http://answers.yahoo.com/question/index?qid=20080723062238AAx3E55

in proper sized roaster for your pork loin, lay loin, fat side up in the pan. Slice a large onion over the meat. Salt and pepper to taste. 3-4 bay leaves, if you have them, a good tablespoon of minced garlic if you like it. now add 1 can or…

What is a quick and easy recipe, for pork roast?

http://answers.yahoo.com/question/index?qid=20081207081648AAjH2bM

Preheat your oven to 350 degrees. Rinse roast in cool water and pat dry. Place roast in pan, fat side up. Sprinkle with salt and pepper to taste. We love garlic, so I also sprinkle on a generous amount of garlic powder. If you use garlic sa…

Related Questions Answered on Y!Answers

Easy and best roast beef recipe please?

Q:

A: Oh good grief.Does anyone know how to cook any more?First things first: selecting the meat. There are several cuts. The ultimate roast beef, according to some, would be a whole tenderloin, but I would not recommend this because (a) it’s frighfully expensive, (b) it requires tremendous preparation to remove the fat, sinew and silverskin, and most amateurs will resist removing the bulk of the meat, not realizing that even at the high prices charged, more than half of the “tenderloin” should not be served as steaks or roasts, so they end up serving large amounts of second-rate meat (even some nice midtown Manhattan restaurants leave the chine on the tenderloin). Personally, I think the ultimate roast beef is a striploin, essentially it’s the whole slab from which strip steaks are cut. Pricy? yes indeedy, but it’s boneless, requires no preparation, and will earn rave reviews. Also high on the list for roast beef is the rib roast (make sure it’s with the bones; you can always carve the eye away from the bones and slice it like a conventional roast, but if the bones are removed, the roast will lack character). “Sirloin Roast” is technically not sirloin, and it’s chewier than the other cuts I suggest. It does, however, braise very nicely (though if you’re going to braise a chunk o’beef, it should be chuck, which produces a gooey gelatinous mass of melt-in-your-mouth meat to die for). Round is not for roasting, it’s at best for braising, and it produces an unsatisfactory braise because it’s so deficient in collagen. Roast a round and your guests will be silent if they are kind, or make remarks about shoe leather and worse if they are not. Round makes an okay hamburger if you add some tenderloin trimmings to raise the fat quotient. Rump is popular because the roast beef in a New York deli is the rump, but Boar’s Head uses a proprietary process to handle the rump that home cooks (and most professionals) don’t have access to; steer clear of it.Beyond cut, you will want to procure the highest-grade meat you can. The grades are prime, choice, and forgetaboutit. The prime market is divided into roughly three categories. At the top is wagyu, beef obtained from steers who are genetically the same breed as kobe beef from Japan. This is super-prime beef, we’re talking about less than 2% of the meat on the market, and it’s high-priced and worth it. I would far rather have a four-ounce wagyu steak than a two-pound cowboy steak. Tastes better, less fattening. Then there are high-premium prime meats, characterized by their being “dry aged.” Dry aged is more expensive than other meat, but it is so worth the difference in price. Other meat–wet cured–is less expensive but less tender and less flavorful.Look: red meat is bad for you, so if you’re going to be bad, go for the gusto and get the best you can afford. Eat rice and beans for a week and you’ll enjoy a super premium cut even more.Hokay, now the next thing is to prepare the meat. The first step is to take the meat out of the refrigerator and put it on the counter to warm up. Horrors, you think, but unless you like your roasts still moo-ing when you serve them, it’s far better to have the meat at room temperature when it goes into the oven. Dry the meat with a clean towel and coat it heavily in lard or vegetable shortening. Do not get salt near the meat, it will dehydrate it.Preheat the oven, which you should clean before this process so you don’t add funky flavors to the meat. I like to start the roast at 450 degrees for the first 20 minutes to sear the outside of the meat to help hold the juices in. Then reduce the heat to slow, around 300 degrees.Beef should be served rare, cooked to an internal tempature of 130 degrees (the temp will continue to rise to 140 after being removed from the oven), figure around 20 minutes per pound.After cooking, place the roast on a carving board and leave it alone for at least 15 minutes. While it’s settling, deglaze the pan and prepare a simple jus lié gravy lightly seasoned with salt, black pepper and thyme, slice the roast THINLY across the grain and serve with gravy and your favorite sides (mine are a baked potato and creamed spinach and a Lugerian attitude :-)Enjoy.

I will cook ten person’s roast beef.. How many pounds of raw meat I need? Also good and easy recipe too

Q:

A: A good rule is one half a pound per person if using boneless meat. One pound if it is bone in meat. I just rub salt , pepper and garlic on the roast and roast at 350. Make sure you use a thermometer. I wouldn’t cook past med rare. Always talk to the butcher at the market. They are usually very helpful when it comes to how much you’ll need and the the best cuts of meat. Also they know the best ways to cook it.

Best recipe for ROAST beef with (brown) GRAVY?

Q: Looking for a step-by-step guide for beginners about how to make roast beef with gravy. The most delicious and easy-to-follow recipe sender wins 10 points!

A: try this one..Roast Beef with Gravy1 (3 to 5 pound) Beef Roast (Pikes Peak, Rump, English, etcetera) Gravy: 1 (10-ounce) can RoTel brand tomatoes (tomatoes with chilies) 2 (10.75-ounce) cans mushroom soup (store brand okay) 1 (10.75-ounce) can Campbell’s brand golden mushroom soup 1 (1.5-ounce) package dry onion soup mix (store brand okay) 1 teaspoon garlic powder 1 cup chopped green onions 1 teaspoon ground black pepper In a 16 quart roaster or cast iron Dutch Oven, mix all the gravy ingredients and dilute with water to the consistency that you like your gravy. Place roast in gravy and spoon some gravy over it. Place in at 350*F (180*C) oven for 1 1/2 hours. Remove and turn roast and place back in oven for 1 hour. Remove roast and slice in 1/4-inch slices across the grain. Place back in the gravy, cover and bake for 45 minutes to 1 hour. The roast beef will be tender enough to cut with a fork. A 5 pound roast will serve 12 to 14 people.Note: Delicious served with mashed potatoes and garlic bread (bread with garlic flavored Olio or butter and browned in a broiler.) Also, we used to use a large baked potato instead of mashed potatoes.Erica’s Delicious Slow Cooker Beef Roast”I love to make this very easy roast. It makes it’s own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.”4 servingsPrep time: 20 min Cook time 9 hrs Ready in 9 hrs 20 min INGREDIENTS;2 pounds boneless beef roast 1 teaspoon vegetable oil salt and pepper to taste 1 onion, quartered 16 baby carrots 1 (10.75 ounce) can condensed cream of mushroom soup 4 cloves garlic, minced 2 tablespoons chopped fresh parsley DIRECTIONS:In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.