You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Roast Beef
- Thread starter Chaser
- Start date
More options
Who Replied?I assume you are roasting said roast beef? I'm just on my way out to a movie, but a quick once over...
Take roast, using a small knife, cut (depending on size of roast) about a dozen small pockets into the meat, and push in a clove of garlic into each small pocket.
Place the roast in your roasting pan.
Around the roast, add in:
1-2 Chopped White Onions
1-2 Chopped Carrots
1 Bottle of Red Wine (I usually use a Merlot, and remember, never cook with a Wine that you wouldn't drink on it's own.)
1 Can of Tomato Paste
Liberal amounts of Salt and Pepper
Liberal amount of Rosemary (Fresh or Dried, if Dried use less)
Then depending on the size of your roasting pan, and your roast, fill it up with enough Beef Stock to cover the roast just about halfway with liquid.
Cover, and place in a 350 Degree oven for 2-3 hours. Again depending on size.
If you have the time, turn the oven down to 300 and cook it for longer (say 4-5 hours).
Afterwards, remove the roast and let sit for 5 minutes before slicing. Take the sauce from the pot, and strain out the vegetables, thicken with a little slurry (cornstarch/water) and you'll have a delicious gravy for your roast.
People will kill to eat your roast beef after you serve them this.
Enjoy.
Take roast, using a small knife, cut (depending on size of roast) about a dozen small pockets into the meat, and push in a clove of garlic into each small pocket.
Place the roast in your roasting pan.
Around the roast, add in:
1-2 Chopped White Onions
1-2 Chopped Carrots
1 Bottle of Red Wine (I usually use a Merlot, and remember, never cook with a Wine that you wouldn't drink on it's own.)
1 Can of Tomato Paste
Liberal amounts of Salt and Pepper
Liberal amount of Rosemary (Fresh or Dried, if Dried use less)
Then depending on the size of your roasting pan, and your roast, fill it up with enough Beef Stock to cover the roast just about halfway with liquid.
Cover, and place in a 350 Degree oven for 2-3 hours. Again depending on size.
If you have the time, turn the oven down to 300 and cook it for longer (say 4-5 hours).
Afterwards, remove the roast and let sit for 5 minutes before slicing. Take the sauce from the pot, and strain out the vegetables, thicken with a little slurry (cornstarch/water) and you'll have a delicious gravy for your roast.
People will kill to eat your roast beef after you serve them this.
Enjoy.