SLOW-ROASTED BEEF
With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.
Provided by J. Kenji López Alt
Categories dinner, lunch, meat, roasts, sandwiches, main course
Time P1DT3h
Yield 1 (2- to 3-pound) roast
Number Of Ingredients 3
Steps:
- Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
- Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
- Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
- Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
- Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
- Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
- To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 375F degrees.
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
- Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
- Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
3-HOUR ROAST
It doesn't get any easier. I still savor the childhood memories of coming back from church to the mouth-watering smell of the onion soup mix mixed with beef juice. Yum.
Provided by Rutecki Family
Categories Roast Beef
Time 3h5m
Yield 1 roast
Number Of Ingredients 2
Steps:
- Select any type of beef roast. Sprinkle it with one package of dry onion soup mix. No other seasoning is needed. Cover tightly with aluminum foil. Bake in 300 degree oven for 3 hours.
Nutrition Facts :
EASIEST POT ROAST EVER
Easy Pot Roast made in the slow cooker.
Provided by Jennifer Miles
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
- Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g
More about "3 hour roast recipes"
THE BEST POT ROAST RECIPE - CHEF SAVVY - EASY TO FOLLOW …
From chefsavvy.com
4.3/5 (7)Total Time 3 hrs 10 minsCategory Main CourseCalories 672 per serving
- Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
3 HOUR OLD FASHIONED OVEN POT ROAST RECIPE - RECIPES | MENU IDEAS
From recipezazz.com
5/5 (5)Calories 624 per servingServings 6
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
THREE-HOUR BRAISED PORK ROAST - WELCOME TO DAIRY …
From dairyfarmersofcanada.ca
Servings 6-8Category Dinner, Lunch
ROAST RECIPES - FOOD, FRIENDS, AND RECIPE INSPIRATION
From allrecipes.com
WHAT TO DO WITH LEFTOVER PORK ROAST: 15 EASY IDEAS - FOOD, FRIENDS, …
From allrecipes.com
EASY INSTANT POT POT ROAST (TENDER AND JUICY) - EASY …
From inspiredtaste.net
EASY POT ROAST CROCK-POT RECIPE - TASTE OF HOME: FIND RECIPES ...
From tasteofhome.com
3 HOUR SOUS VIDE CHUCK ROAST (PRIME RIB DUPE) - SIMPLE RECIPES …
From aducksoven.com
SLOW COOKED LAMB SHOULDER - RECIPETIN EATS - A FOOD BLOG …
From recipetineats.com
CLASSIC POT ROAST - DINNER, THEN DESSERT | EASY COMFORT …
From dinnerthendessert.com
HOW TO COOK A 3 POUND ROAST BEEF - COOKING TOM - COOKING TOM
From cookingtom.com
RUSH-HOUR ROAST BEEF DINNER - CANADIAN BEEF
From canadabeef.ca
SLOW-ROASTED CRISPY PORK BELLY - RECIPETIN EATS - A FOOD BLOG …
From recipetineats.com
THE BEST POT ROAST RECIPE - SIMPLY RECIPES - LESS STRESS.
From simplyrecipes.com
TENDER ROAST BEEF RECIPE: TRADITIONAL SUNDAY RECIPE
From favfamilyrecipes.com
3-HOUR OLD FASHIONED OVEN POT ROAST RECIPE - RECIPES | MENU IDEAS
From recipezazz.com
MINUTE ROAST - SAVOURS FRESH MARKET
From savours.ca
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
PERFECT POT ROAST - DELICIOUS & COMFORTING SIMPLE …
From spendwithpennies.com
You'll also love