We found an excellent way to cook a Rancher's Choice Roast.In fact it works well with any roast.This is based upon data from Meathead Goldwyn's book,: "The Science of Great Barbecue and Grilling".
Simply put: cook at 250 degrees until internal temp is 203 degrees.Steve got out two Beef Arm Roasts. These are pretty run of the mill Rancher's Choice beef roasts.Not a fancy cut by any means.They were about 2.5 lbs each.
They were brought in and Caroline said we should thaw them first.So they sat in a bucket under the hotwater and thawed.
Caroline got them out of their vacuum packing when they were mostly thawed and coated both sides with Lowry's Seasoned Salt.Then stuck them in her Dutch Oven with the juices from inside the package and additional water (about 1/2 cup) until the roasts were half in liquid.
A Dutch Oven is basically a big EnameledCast Iron pot that weighs about 15 pounds. It is made of heavy cast iron because it was originally meant to sit on a camp fire.The Cast iron would distribute the heat evenly onto whatever was in the Dutch Oven.A regular roasting pan could be used but Caroline thinks the weight of the lid on the Dutch oven sealed the steam much better than the looser fitting roasting pan.You could use the roasting pan if you put tinfoil over the pan then put on its lid. Whateveryou useneeds a lid of some kind though, the liquid needs to be contained to keep the meat moist.
Seasoning was: Lowry's Seasoned Salt sprinkled on both sides, not rubbed in.Just sprinkled thickly to make a coating. The saltiness is minimal.It probably would have worked to rub the salt mix in a bit.You can use whatever seasoning you want.We like to keep it simple.Oven set at 225 degrees.Pot goes into the oven. Caroline lowered the rack so the pot is centered in the oven.
Timer set for 4 hours.Caroline was going to check it at 4 hours to see if it were done or not.We were going to check the temp then.About 3 hours later, the house started to smell really good."Leave it alone" she says, so OK, we will leave it alone.
Hour 4 goes by.She takes it out and cuts off a sliver from the edge of the roast.It is stupendous.We cut into the middle of the roast and it is stupendous all the way through.Melt in your mouth tender, not falling apart yet, just exactly right for a beef roast.
Note the uniform color. I have to say we are not 'pink meat' fans so bloody roast beef or red steaks are not our thing. We will have to do some more research to get how to make that kind.
We did NOT check the temperature, tucked into the roast right away.Steve had some with some boiled potatoes that he put some of the beef broth on.Most definitely a very good meal, though he didn't wait long enough to cook up a vegetable.Or make stupendous gravy from the broth. Let's do a little math:4 hours is 240 minutes.Divide that by the 5 lbs of meat and you come up with 48 minutes per pound at 225 degrees.
If you don't have a meat thermometer, 45-50 minutes per pound of meat being roasted should work out pretty close to right.Caroline said once that it should take 45 minutes per pound, but that was at a different temperature.Our theory of what made this work so well was the meat wasn't being 'forced' to accept heat faster than it was able to.250 degrees seemed to be the right temp for the heat to get into the meat in the correct time and bring the center of the roast up to the correct temp while keeping the whole thing moist.Gave the meat fibers time to relax and let the heat into the center.Next time we do this, We will remember to take the temperature of the middle of the roast.
For right now though, this is indeed a successful experiment!
We like to sear roasts first in a Dutch oven with a little olive oil, add spices, sauces and vegetables, a little water, and bake tightly covered in a slow oven (225-250 degrees F) for 4-6 hours.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness.After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
A general rule is to roast at a high temperature for the first 20 minutes. This seals in the juices. Then, lower the heat to cook the meat thoroughly. Using a meat thermometer ensures your roast reaches the perfect internal temperature without the guesswork.
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.
To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.
Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).
Do I cover or not cover a roast? Traditional roasting is uncovered, but for long, slow cooking times, it's best to cover the meat for at least half of the cooking time to retain the moisture and pan juices. You can use a baking dish with a lid, two layers of foil or an oven bag.
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.
If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!
I usually start with the oven at 80°C (176°F) and then see how it goes. If it seems like it will not be finished in time, I turn up the temperature to 100°C (212°F). I can also be found to, once in a while, to turn it all the way up to 120°C (248°F). But never any more than that.
Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.
Plan ahead and dry-brine the roast for at least a day and then allot 4 to 5 hours to slow roast the prime rib at 250°F. Low and slow will cook it evenly!
It is only the temperature that counts. This in combination with the fact that the longer it roasts the more tender it will become. So you should roast at as low a temperature as you have the time for, and make sure that the internal temperature of the meat never gets above 60°C (140°F).
Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don't want to cook the chuck roast past 200F, however, because it can become mushy.
Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it. Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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