roast beef angel
I've done a search and cannot find who to thank, but if you know it's you and read this...THANK YOU!
Someone here suggested making a roast beef by setting the oven to 375 F, roasting for an hour, then turning the oven off and leaving it be for several hours. Then re-warm just before serving. I did this, leaving it for three hours, and it was the most perfectly done roast I've ever made! Caramelized outside, rare but done inside...boy o boy was it wonderful! And I had grown tired of using the crockpot and getting that drained, not-browned beef out of it. Now I have an easy solution (and a freezer full of free-range organic beef to keep using it on!) whoever you were, bless you. :thup: |
I'm no angel
I can't lay claim to this suggestion but I have been doing this for years. The wonderful thing is that you can use it with the less expensive cuts of meat (might want to add 1/2 inch of water to pan). You can throw the vegetables in too. Turnip works well.
Jo-Ann 2 :wave: |
Cooking a roast tommorrow!
Can you do this regardless of size or do you cook longer than an hour depending on the size roast?
Thanks, Sunni |
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