Saturday, December 22, 2012

Roast Beef: "To Die For"

By in large, this meal has to be one of my DH's favorites... mine too... but I'm not usually much of a carnivorous person as he is... so he's the shopper of big hunks of roasts.


The hubs will cut off a steak or two, from the very large roast, to grill for one meal.

Famous Dave's Seasoning Steak & Burger can be purchased from your local grocers and it's really good!


Originals Source:
I got the terrific recipe from Food.com, where it was cooked for hours in a slow-cooker. I rarely think that far ahead, here's how I've adapted it, I cook it in a fraction of the time instead.

Plus... I use my own DRY RUB ingredients, which I have on hand at all times. and you can make it even Gluten Free if you need to! Since


So here's the BASIC rundown: 


  • First, pre-make the homemade seasoning mixes.
  • I roast mine (covered) in a 350°F preheated oven until the internal temp reaches 140°F, 25-30 minutes per/lb.
  • I cook mine in a 40-year old UGLY waterless, cookware skillet. Oh, but how it cooks this roast so utterly fantastic!
  • Before slicing, remember to allow the meat to rest covered with an inverted bowl for 30 minutes covered, the meat's internal temperature will continue to cook and the internal temp will rise to 150°F. Medium Rare; perfect!
  • Slice meat across the grain. Depending on the cut, the grain can change directions (on you) though, just work with it, as best as you can.



  • 3 recipe parts to...
    ROAST BEEF: "TO DIE FOR"


    DRY RUB: (combined seasoning mix)
    3 Tbsp Ranch Seasoning Mix (Homemade Recipe)
    2 Tbsp Italian Seasoning Mix (Homemade Recipe)
    2 Tbsp purchased brown gravy mix (I buy 16 oz. McCormick® brand GLUTEN FREE)

    Dry Rub: Mix the seasoning mix (recipes' ingredients) up ahead of time. I normally DOUBLE or triple the dry rub ingredients and keep it on hand. Look you don't put all the rub over the olive oil, just sprinkle it on, by eyeballing it and pat it on. You'll be sprinkling it over the veggies too later.

    Meat & Veggies:
    Olive oil
    3 - 5 pounds roast beef (I like cross-rib) pot or chuck roasts
    1 large onion, coarsely chopped
    8 large red potatoes, unpeeled and cut into 1 1/2-inch thick pieces
    2 pounds carrots, peeled and cut into 3-inch pieces
    2 large celery ribs, cut into 1-inch pieces
    8 fresh mushrooms, sliced (optional) but so good!

    MEAT & VEGGIES: Heat the olive oil in a large skillet (that comes w/ a tight-fitting cover) over med-high heat, to sear the meat and form a lovely brown crust on all sides; transfer to a plate and set aside. Sauté the onions in a bit more oil, and then layer the potatoes* over top the onion; SPRINKLE generously with the "to die for" seasoning and toss to mix. Add the carrots and celery, sprinkle with more "to die for" seasoning mix. Add the reserved meat over top the layers of vegetables.

    COOKING: Roast (covered) at 325°F until the INTERNAL TEMPERATURE of the center of the cut reaches 140°F. I always prefer cooking my meats by internal temperature, instead of cooking by time, but if you must... cook by time (which is less accurate and risks over-cooking) cook for 25-30 minutes per lb.

    More Info:

    Note: I have a nifty difty [Taylor 1470 Digital Cooking Thermometer/Timer] that has a meat probe with an alarm that rings once the meat reaches the perfect temperature of 140! It's great... and I can't recommend it more... especially since it's so affordable.

    RESTING TIME: Remove pan from the heat source, rest undisturbed for 30 minutes (covered) still with meat probe still inserted. Increase the above thermometer to 150°F. The roast will continue to cook while resting and will be perfect for slicing in 20-30 minutes.

    SLICING: Use an extremely sharp knife (or electric slicer) Be sure to slice across the grain of the meat, not with it. That simply means... when you are slicing... if you see long strands of meat... you are slicing with the grain. So STOP and start slicing again, but this time across the end of the cut instead for example or across the top... just NOT the way you were slicing it before; and it doesn't always depend on the quality of the cut either. I know it can be maddening, but the grain can switch on you - it can depend on what part of the muscle the butcher cut the particular roast from.

    *Crockpot Cooking: Don't add potatoes until 90 minutes before serving. Add any mushrooms, roughly 20 minutes before serving time too. Simply because so many slow cookers cook differently, be sure to check halfway through (the total cooking time) for doneness. Cook COVERED for on LOW (for about 8-10 hours) or MEDIUM or 4-5 hours. Then as stated, add the potatoes in, about 90 minutes before serving. Red potatoes do hold up better than russet (brown) baking potatoes do.

    Note: You will absolutely love the lovely Aus Jus that

    SO MANY declare it's simply "TO DIE FOR"!



    Warmly,

    Sharon Anne




    1 comment:

    1. I've read you post and It’s quite interesting. I’m looking forward to read about this! Thank you

      ReplyDelete

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