Jump to content
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Mike89

Roast beef

Recommended Posts

Hey all, I need a good recipe a good moist beef roast, I use chuck, bottom round and other cuts so a good all around recipe would be great!!! 

 

thanks....

Share this post


Link to post
Share on other sites
4 hours ago, Mike89 said:

Hey all, I need a good recipe a good moist beef roast, I use chuck, bottom round and other cuts so a good all around recipe would be great!!! 

 

thanks....

My first choice, of course, is to sous vide at 135 for like 24 hours.  

Or you could do a classic braised pot roast with chuck.  

Or there is a cook's country recipe   for bottom round.... basically salt the meat and roast in a very low (250) oven to medium

We recommend cooking this roast to medium for ease of slicing. Open the oven door as little as possible, and remove the roast from the oven when taking its temperature to prevent dropping the oven temperature too drastically. Because the sauce contains butter, it will solidify as it cools, so it’s best kept warm for serving.

1. FOR THE BEEF: Pat roast dry with paper towels and sprinkle with 2 ­teaspoons salt. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (4 pound bottom round roast)

2. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet. Combine 1T rosemary,  1T thyme, 2 teaspoons pepper, and 1 teaspoon salt in bowl.  (fresh herbs, use less if dry)

3. Pat roast dry with paper towels. Brush roast all over with oil and sprinkle with herb mixture; place on prepared wire rack. Transfer to oven and cook until meat registers 120 degrees, 1 3/4 hours to 2 1/4 hours. Turn off oven and leave roast in oven, without opening door, until meat registers 135 degrees (for medium), 20 to 30 minutes longer. Transfer roast to carving board, tent with aluminum foil, and let rest for 30 minutes.

4. FOR THE ZIP-STYLE SAUCE: Meanwhile, bring butter, Worcestershire, garlic, rosemary, thyme, salt, and pepper to bare simmer in small saucepan over medium heat, whisking ­constantly. Remove from heat, cover, and keep warm.

5. Slice roast thin against grain and serve with sauce.

The American TableZip Sauce

Zip Sauce—a lively, butter-based condiment for steak—was invented more than 75 years ago at Lelli’s Inn, a northern Italian restaurant in Detroit. Customers couldn’t get enough of the flavorful sauce, and it became so popular that neighboring restaurants concocted copycat versions. In 2006, Chef Michael Esshaki capitalized on a good thing when he started selling bottled Zip Sauce (just mix it with melted butter at home) online and in Detroit-area markets.

Ingredients....

Beef

1 (4-pound) boneless beef bottom round roast, trimmed
  Kosher salt and pepper
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 tablespoons vegetable oil

Zip-Style Sauce

8 tablespoons unsalted butter
½ cup Worcestershire sauce
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh thyme
½ teaspoon kosher salt
½ teaspoon pepper
Edited by delcecchi

Share this post


Link to post
Share on other sites
6 hours ago, Mike89 said:

Hey all, I need a good recipe a good moist beef roast, I use chuck, bottom round and other cuts so a good all around recipe would be great!!! 

 

thanks....

Easy, just put it in the crock pot. No need to boil your roast for an entire day to get a tender, moist, beef roast :P;):D

I usually do something simple like this with Lipton Onion Soup Mix.

http://www.geniuskitchen.com/recipe/crock-pot-beef-roast-384905

Share this post


Link to post
Share on other sites

I do the same as Big Dave2 except that I like to brown all sides of my roast before tossing in the crock pot. To me it seems to add more depth to the flavor.

Share this post


Link to post
Share on other sites

My experience with crock pots is that they are too hot.   Lean meat gets dried out by being overcooked.   

Your experience might be different.  

Share this post


Link to post
Share on other sites
29 minutes ago, Jim Almquist said:

I do the same as Big Dave2 except that I like to brown all sides of my roast before tossing in the crock pot. To me it seems to add more depth to the flavor.

Plus 1+ on the browning first. We had a big Venny Roast in crock pot last weekend up Deer hunting.  Goooood! :)

Share this post


Link to post
Share on other sites

thanks a load guys I now have a better idea of where I will going!!!!!!!

 

I knew I'd get help!!!

Share this post


Link to post
Share on other sites
54 minutes ago, Mike89 said:

thanks a load guys I now have a better idea of where I will going!!!!!!!

 

I knew I'd get help!!!

You're going to boil it? :D

Share this post


Link to post
Share on other sites
1 hour ago, delcecchi said:

My experience with crock pots is that they are too hot.   Lean meat gets dried out by being overcooked.   

Your experience might be different.  

I think most people's experience with crock pots is different than that. You ever try using the low setting? Most low settings are around 190-209 degrees. I'm not a big fan of food poisoning....

Share this post


Link to post
Share on other sites
10 hours ago, Mike89 said:

Hey all, I need a good recipe a good moist beef roast, I use chuck, bottom round and other cuts so a good all around recipe would be great!!! 

 

thanks....

I'd just head over to leech or big Dave's house!!:grin:

Share this post


Link to post
Share on other sites
1 hour ago, Big Dave2 said:

I think most people's experience with crock pots is different than that. You ever try using the low setting? Most low settings are around 190-209 degrees. I'm not a big fan of food poisoning....

Cook a lean piece of meat to 200 degrees and all the juice will be gone.  

Nobody is a fan of food poisoning.  Are you trying to assert something about sous vide or the recipe I posted?  

Share this post


Link to post
Share on other sites
4 hours ago, Big Dave2 said:

Easy, just put it in the crock pot. No need to boil your roast for an entire day to get a tender, moist, beef roast :P;):D

:D  almost spit up my milk and cookies

Share this post


Link to post
Share on other sites
7 hours ago, leech~~ said:

At 10:50 pm at night. Getting old suks, did you warm your milk first? :grin:

No silly- his wife did. :grin:

I cook the roasts like I do a prime rib. Inject it with au jus, put my favorite prime rib rub on it and throw it in the smoker till it hits 150, then I pull it and throw in the oven on broil for 5-10 minutes and pull it. The broiler makes a great crust and seals in the flavor. 

 

In the crock pot I will add some beef broth to add moisture but mostly I like beef on the rare side so I don't use that very often. 

 

Share this post


Link to post
Share on other sites
9 hours ago, delcecchi said:

 

Nobody is a fan of food poisoning.  Are you trying to assert something about sous vide or the recipe I posted?  

Yes and I already asserted it in a previous post....

 

danger zone.jpg

Share this post


Link to post
Share on other sites
8 hours ago, leech~~ said:

At 10:50 pm at night. Getting old suks, did you warm your milk first? :grin:

Actually, I frost my glass beforehand so the milk is ice cold.

The cookies are toasty warm though, because I fresh bake three of them almost every night.

Sleep like a baby.

And now it is time to crack open my breakfast Coke.

:)

 

Share this post


Link to post
Share on other sites
13 minutes ago, Duffman said:

Actually, I frost my glass beforehand so the milk is ice cold.

The cookies are toasty warm though, because I fresh bake three of them almost every night.

Sleep like a baby.

And now it is time to crack open my breakfast Coke.

:)

 

I don't think Dr. Juice approves of your diet....:grin:

Share this post


Link to post
Share on other sites
20 minutes ago, Duffman said:

Actually, I frost my glass beforehand so the milk is ice cold.

The cookies are toasty warm though, because I fresh bake three of them almost every night.

Sleep like a baby.

And now it is time to crack open my breakfast Coke.

:)

 

Ok but are they fresh, or just those cut off the roll and bake type? :sick:

Share this post


Link to post
Share on other sites
1 hour ago, Duffman said:

Actually, I frost my glass beforehand so the milk is ice cold.

The cookies are toasty warm though, because I fresh bake three of them almost every night.

Sleep like a baby.

And now it is time to crack open my breakfast Coke.

:)

 

DUDE.............i sure hope you dont dunk your cookies in your milk?????????? look what happened to Richard Prior!!!!!!!!!!!

Share this post


Link to post
Share on other sites
35 minutes ago, Big Dave2 said:

Disappointing... 

Not to my tummy.

:)

And it seems like roasts can be hit or miss when the crockpot is involved.

That's where gravy can save the day.

 

9 minutes ago, smurfy said:

DUDE.............i sure hope you dont dunk your cookies in your milk?????????? look what happened to Richard Prior!!!!!!!!!!!

At least I don't do Coke all day, it's just a morning thing.........to wake me up.

;)

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Your Responses - Share & Have Fun :)

    • Chops, brats, asparagus, onions and mushrooms in the foil and a little Malbec
    • Shrimp boil in foil packets on the pellet grill. Potatoes, corn, Andouille sausage, shrimp, lemon slices, butter and Cajun seasoning. I usually use some Old Bay in my shrimp boil but I was out and didn't know it until I started putting it all together.      
    • Hello from Sunset Lodge!

      In Minnesota, walleyes and pike have been found using crank-baits on the south side of Oak Island.  Walleye have also been caught pulling spinners in 26-30 feet using gold and green.
       
      In Ontario, walleye have been very active using pink and orange jigs on the breaks of reefs or casting shallow crank-baits in 8-12 feet by rocky shoreline points.  A good mixed bag of smallmouth and pike have been found with the walleye as well.
       
      Musky fishing has really picked up with lots of fish over 40+ inches.  Fishing sand and weedy bays near rock reefs have produced well using buck-tails, small crank-baits and top-water baits. 

      Until next week!
      Sunset Lodge
    • Looks like a great summer time meal! 
    • That was my wife taking a Snapchat vid of the kids, my daughter took that picture..  steak night is probably my favorite night, but taco night is a close second lol
    • At the all-star break and man did I blow it with the predictions lol.   Other than Rosario and Escobar not really much to get too excited about.   Nice home-stand before the break but its already been a big disappointing season. Of all the late 90''s  teams that were just awful and then the recent  90+ loss teams repeatedly over and over, this years team has to be the most frustrating of them all. Definitely a regression.   Buxton/Sano I dont want the team to give up on them but good grief. After some progress last year I think everyone was expected big things from both of them. I would say give up on them but players like these always go on to shine somewhere else when the Twins let them go.   Mauer has been ok, nothing great but good to see him back hitting again after his stint on the DL.   Morrison dug himself too big of hole to get out of with a terrible start at the plate. A few signs of power but not enough.   Dozier is losing millions with a bad first half. So much for him signing a big deal somewhere else and the Twins getting something for him if he is traded.   The new pitchers Odorizzi and Lynn haven't been great. Gibson has been better than expected but too bad he cant get any run support he has pitched well all year. I like Berrios, good young pitcher still making improvement. Its too bad Santana hasn't been able to get back up and contribute yet.   I hope they don't make any foolish decisions and trade and try to make a run. They don't have a chance at the wild card and even though Cleveland isn't completely dominating I don't see the Twins overtaking them in the division.
    • I like that you caught someone else taking photos of the feast too!
    • That's an impressive pile o meat smallie!! Wow did I start a ruckus with a misspelled word, I'll be more kareful next time!!😉
    • Looks like kind of an expensive grill though.........😱
×