Quick! I need your favourite beef roast recipe!

Kiki

Kiki

New member
Okay, I hate to admit it but I've never made a roast without a crockpot before. :blink: Kinda scary. I'm reading all this stuff about searing the meat in a pan, searing it under high heat, lowering the heat, time to cook for medium rare, etc. I'm confused. I have a 1 kg sirloin roast (that's 2.2 lbs) that I want yummy and medium rare. Help this poor confused cook, please?

And what do you do for a gravy and veggies? I think I'm going to do sweet potatoes and homemade gravy but I don't know how many drippings I'll get from a 2 lb roast.
 
crock pot
put roast in crock pot
1 pack of brown gravy mix
1 pack of ranch mix
1 pack of italian dressing mix

ALL POWDER

mix. sprinkle over roast

add about 1/3 cup water and veggies (potatoes, carrots, corn)

cook 6-8 hours.
 
never done it without a crockpot either so I have no idea. Pretty sure it has to be cooked at a lower temperature though so it cooks slower and doesnt dry out
 
Valgal said:
DO THIS!!!!! I go to our local meat market that offers fantastic organic chuck roasts which makes it even better. I never use any other method anymore.

http://thepioneerwoman.com/cooking/2008/01/2008_the_year_of_the_pot_roast/
Click to expand...

This is the recipe I tried & I don't do it any other way anymore, except I don't follow the recipe now & never do it quite the same, adding or subtracting things, or cooking it on a higher temp when I'm running late to start it. The flavors are fantastic & the drippings make great gravy. (I usually only fresh thyme, not the thyme & rosemary):thumbup:
 
This is THE BEST, some of the veggies and gravy are made in the crockpot alongside the roast (so don't worry about drippings and stuff!). I just do some additional carrots and serve it with mashed potatoes. Yummy!

Pot Roast with Tomato Gravy

1 beef pot roast, cross rib or rump, about 3-4 lbs (1.5 to 2 kg)
1 tbsp vegetable oil
2 onions, thinly sliced
3 stalks celery, thinly sliced
3 large carrots, peeled and cut into 1/2 inch (1 cm) cubes
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp dried thyme leaves
1 tsp salt
1/4 tsp cracked black peppercorns
2 tbsp all-purpose flour
1 can (10 oz/284 mL) condensed tomato soup
1/2 cup condensed beef broth (undiluted)
1 tbsp Worcestershire sauce
2 tbsp packed brown sugar (optional)
2 tbsp balsamic or red wine vinegar (optional)

1. Pat roast dry with paper towel. In a skillet, heat oil over medium-high heat. Add roast and cook, turning, until brown on all sides, about 7-10 minutes. Transfer to slow cooker stoneware.

2. Reduce heat in skillet to medium. Add onions, celery and carrots and cook, stirring, until vegetables are softened. Add garlic, mustard, thyme, salt and pepper, and cook, stirring for 1 minute. Sprinkle mixture with flour and stir. Add tomato soup and beef broth and cook, stirring, until thickened. Stir in Worcestershire sauce.

3. Pour mixture over roast, cover and cook on LOW for 10-12 hours or on HIGH for 5-6 hours, until meat is very tender. Remove roast from slow cooker and place on serving platter. Stir in brown sugar or vinegar, if using, to pan juices. Pour sauce over roast or serve in a separate sauceboat. Serve hot.

Makes 6-8 servings.
 
apphotos said:
This is the recipe I tried & I don't do it any other way anymore, except I don't follow the recipe now & never do it quite the same, adding or subtracting things, or cooking it on a higher temp when I'm running late to start it. The flavors are fantastic & the drippings make great gravy. (I usually only fresh thyme, not the thyme & rosemary):thumbup:
Click to expand...

I know! I hope she goes with this one (cough, cough)
 
You're all talking about Pot Roast and she's talking about just Roast (think like prime rib, for example).

Pot Roast is the cook it til it falls apart all shreddy type.

I think she's asking more about something like this:

http://simplyrecipes.com/recipes/roast_beef/

(I've never tried that recipe, so I don't vouch for it or anything lol).
 
Hmm... for when I make roast beef, I put a packet of french onion dry soup mix all over the roast and put in one of those oven roasting bag... :) Yumm... I haven't made that in years... I think hubby will have to out and get some meat, that might be dinner tonight.
 
You can do your roast like the PW pot roast, & not cook it until it's all shreddy like. I normally cook it to well done, but so that we can slice it. Not really a fan of the shred meat. ;)


Here's exactly what I do:
Get pan & oil smokin' hot, literally to the smoke point.
Carefully sear some big chuncks of onion, & then carrots, remove them & set aside.

Add a little more oil,bring to high heat add roast (I usually have it seasoned liberally with kosher salt & peper) & sear on each side for about 2 minutes, until crispy & brown

Take it out of the pan, deglaze, we don't drink wine, so I use dark grape juice.

Put roast back in & then the veggies, a beef boullion cube. Then a little stock, maybe an inch worth in the pan, throw the herbs on, cover & reduce the temp to around medium an hour or more.

Cook until it's as done as I like it. (I usually don't have time to put it in the oven on 'low & slow" )
 
That's ok...at least when I do my crockpot recipe I've got a good one to try now. ;)

Thank you thank you thank you everyone! Dinner is so yummy! Here's what I did....I modified the Pioneer Woman version to sort of match yours Amanda.

rubbed salt and herbs on the roast, cut up butternut squash and onions into large cubes, put them on the bottom of the rack, put the beef on top, seared it at 400F for 20 minutes and then slow cooked it at 350F for 1.25 hours. Yum-o! Then I made a gravy with the drippings! Amazing stuff. Thanks ladies!
 
Gosh my DH makes the most amazing, tender roasts - the kind that melt in your mouth with a little horseradish. He made that for dinner tonight.

Sorry I can't help you though - mine NEVER turn out like his and I'm a crock pot girl too! ;)
 
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