Kitchen Basics: Beef RoastSubmitted by: CHEF_MEG
IntroductionLean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
1 2 1/2-pound top round beef roast
1 t cracked black pepper
Allowing the meat to rest for 10 minutes after cooking will give the juices time to redistribute. If you cut into the meat as soon as it comes out of the oven, all the juices will run out, and your meat will be dry.
Use the leftover roast to make Chef Meg's Beef and Blue Sandwich, Chef Meg's Beef, Broccolini, and Sweet Potato Supper and Chef Meg's Vegetable Beef Soup.Prepare a batch of Chef Meg's Caramelized Onions while you cook the roast. Serve half tonight and use the rest for sandwiches later in the week.
For a 2 1/2 pound roast, I spent $8.32--per 3 ounce serving, that's just 62 cents a serv
from the refrigerator; allow to stand at room
temperature for 20 minutes.
2. Pat meat dry with paper towels to remove
any moisture. Sprinkle and then rub the pepper
over the meat.
3. Place a cast-iron skillet or heavy ovenproof
sauté pan over moderate heat. Do not add cooking
spray or any oil to the pan. Sear the meat on
all sides, then move the pan to the oven.
4. Immediately reduce the oven temperature to
350° F and roast until the internal temperature
reaches 125° F, about 50 minutes. Remove the
meat from the oven, cover loosely with foil, and
let stand for 10 minutes before carving into thin
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I've been afraid to try cooking a roast my whole life. This turned out so good, I thought I was eating at a 5 star restaurant! I cooked a 1 1/2 pound roast at 300 degrees for 40 minutes, and it was 140 when it came out. I also rubbed a little garlic powder on it with the pepper. Tasty & Perfect! - 12/8/09
I usually make potroast but I remember roasts from when I was a little girl. I made this and it was as promised, delicious. Then I made the leftovers into beef au juice by heating them in consume and serving with crusty bread. The tips for cooking really did hold in the juice of the meat. Thanks - 11/11/09
Well, I never thought of making a roast in a pan all by it's lonely self! I always spray the roasting pan with cooking spray and then add cabbage, carrots & potatoes. Then I put the pan-seared roast on top of that. Love to put this in the oven Sunday morning before church. - 10/14/10
I too score the meat cross-wise add several cloves of garlic. If you want to add a bit more flavor, rub a small amount of olive oil with rosemary and thyme. The flavor SEEPS in the meat. Keep in mind though that adding olive oil adds more fat. Like anything. In Moderation. - 1/1/10
Another GREAT recipe from MEG!!! Thanks. The meat tasted sooo much better cooking it at room temp.
When I make a roast I also surround it with small potatoes and one onion cut in chunks. I also rub on garlic powder and onion powder along with the ground pepper. Everyone loves this. - 10/14/10
I fixed a medium sized pot(chuck)roast last sunday and I cooked it in a slow cooker after I browned it.Wonderful!!Husband loves pot roast so at the end of the cooking time I added several of his favorite vege's,then finished it off with scratch gravy and we are still eating that roast /wednesday - 11/11/09