Beef roast recommendations?

[tracey67]

I'm having six people over for dinner tomorrow and just discovered that one person doesn't like pork. I was planning to make Roasted Spiced Pork Loin with Root Vegetables, but now I have to revise this.

I really don't want to make chicken, because I always make chicken. This same person also doesn't like any type of seafood. That leaves beef. I would still really like to make some sort of roast (rather than steaks or beef stew), but the only beef roast I've ever cooked before is tenderloin, and with tenderloin selling at $15-20 pound and six people to feed, I don't really feel like shelling out the bucks for that.

Can any of you suggest another type of beef roast that is fairly easy to cook and is sure to be very tender. Any specific recipes would also be greatly appreciated.

Thanks so much!!

tracey

[SandyM]

Shhhh......I hear Jewel approaching........ :D :D :D

Seriously, she always comes to my rescue in my beef delimmas - and her ideas ROCK!!!!

[tracey67]

Sandy - LOL! As I was writing my note, I was thinking to myself that Jewel would certainly be able to come to my rescue (not to put any pressure or anything on you Jewel... :p )

tracey

[Linda in MO]

Both of these look great to me. They're both crockpot recipes though.

Merlot Pot Roast with Horseradish Smashed Potatoes
posted by Wendy W

Prep/cook time 8/12 to 9 1/2 hrs on low, 5 1/2 to 6 1/2 hrs on high
notes: prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they are ready. Makes 6 to 8 servings.

1 tied fat trimmed boned beef chck roast (3-31/2 lb) fresh ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each ) rinsed and peeled
1 onion (1/2 lb), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
Horseradish smashed potatoes
(recipe follows)
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
salt

Rince beef, pat dry, and sprinkle generously all over with fresh ground pepper. Melt butter in a 10-12 inch nonstickfrying pan over high heat. When hot, add beef and brown wekk on all sides, 6 to 8 minutes total.

Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2 quart or larger electric slow cooker, combine carrots, onion, celery,garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables: add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with a 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10-15 minutes.

With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horsradish smashed potatoes onto platter; sprinkle with parsley. Garnish Platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

Per serving without potatoes: 314 calories, 40%(126 cal.) from fal" 34 g protein; 14 g fat (5.6 g sat.) 11 g carb. (2.3 g fiber); 256 mg sodium; 115 mg chol.

Horseradish smashed potatoes

Scrub and peel 13 to 3 1/2 lbs. russett potatoes; cut into 1 1/2 inch chunkd. Put into a 4-5 quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20=25 minutes.

When potatoes are done, heat 1 to 1 1/2 cups half and half or fat skimmed chicken broth with 2 T. butter or margerine in a microwave safe container in a microwave oven at fullpower just until steaming 1 to 3 minutes. Or warm in a 1 to 1 1/2 quart pan over medium heat.

While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl. makes6 to 7 cups 6 to 8 servings.
per serving: 189 calories, 31% (59cal) from fat; 3.9g protein, 6.6 g. fat (3.9 sat)) 29 g carbo (2.6 g fiber) 55 mg sodium, 19 mg chol.

Crockpot Tangy Rump Roast
posted by goldilocks

1 rump roast, trimmed -- 3 - 5 lbs
1 package onion soup mix
1 can cranberry sauce -- jellied
2 tablespoons butter -- softened
2 tablespoons flour

Rinse rump roast and pat dry. Sprinkle the onion soup mix in the bottom of the crockpot. Place the rump roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on low 10 - 12 hours.

Remove roast from crockpot and allow to rest while you thicken the gravy. Turn the crockpot up to High. Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick.

Slice the roast into 1/4" thick slices and serve with the gravy. The slices may be frozen in the gravy in plastic freezer bags.

[tracey67]

Linda - thanks, but I don't have a crockpot. I've been eyeing that Merlot Pot Roast since the first day I saw it in CL (wasn't it sometime last fall?). All I saw was the title and I was ready to make it - and THEN I noticed that the whole article was about crockpot cooking. I ALMOST bought a crockpot JUST for this one recipe (but I didn't :( ) I wonder if it could be adapted to regular cooking?

tracey

[Jewel]

Here I am!!! :D Sandy called me the 'Beef Queen' and I'm not sure I want to be ruling over cattle, but I'll live with it!!

Sandy actually asked me the same question a few weeks ago when she was fixing a good roast for a special dinner. This all depends on whether you want to crockpot a roast or roast in the oven, or even put it in an oven bag! I don't know what cuts you have out there, but the BEST cuts for pot roast are boneless Chuck Roast (as lean as you can find...) or a Rump Roast. Sirloin, Top Round, all of those really lean cuts look pretty in the cellophane, but they don't turn out so moist and tender in a pot roast scenario. The last roast I did is the SAME way I told Sandy to do it...so she can help me out if I forget something! :p Others are going to chime in here saying that what I do to a piece of beef is cruel and unusual punishment, but it works for me.

If you're using a Crockpot, Rump Roast or Chuck Roast...at least 5 lbs. Trim all visible fat, but try to make sure there's some marbling going on. Grab a metal Kebab skewer if you have one. Even an ice pick will work! Stab the poop outta that roast. Deep puncture wounds...put on Gail's Psycho music then poke and poke and poke till you just can't poke no more. You're breaking up the fibers in the meat, but also assuring that your seasonings will get through to the inside! :)

Grab a favorite meat rub, or just make one yourself out of lots of mashed garlic, thyme, some rosemary, cayenne pepper, some salt, onion powder, paprika...just your favorite beef spices. Rub a whole mess of that stuff all over your roast, make a marinade liquid from your own measurements of soy sauce, red wine, a touch of your favorite vinegar, worcestershire sauce and I always use a shot of Tobasco. You can marinate for a few hours or overnight in a plastic bag or just plop it in the crockpot with a few cups of beef broth, onion wedges, carrots and potatoes! 9-10 hours on low and you'll have a mouthwatering roast and veggies. The gravy can be thickened with a bit of cornstarch before serving if you'd like.

If you want to roast in the oven you can use a leaner cut. Sandy had a sirloin tip roast I believe!? I told her it would end up as a Rubber Ball in a crockpot, so she poked it and rubbed it, then put it in a roasting pan in the oven, and basted it with the red wine, beef broth, garlic, soy sauce and worcestershire. If you roast it you don't get the 'fall apart' pot roast, you get the roast beef that you can have nice and pink in the middle and slice it thin! The drippings will make great gravy. The crockpot will make it's own!

I'm sure 99% of the other Beef People out there will have different ideas, but this has always worked for me! (Well, and Sandy's husband liked HIS dinner too! ;) )

[tracey67]

Oh thank you, thank you, thank you!!! I bow down at your feet, oh goddess of beef :p

Seriously - thanks so much Jewel! I don't have a crockpot, so I'll be on the lookout for a sirloin tip roast. And I'll take your advice and pull out a sharp instrument and put on some scary music while I "go to work" (let's just hope that no one peeks into my window or they may call the cops :D )

Ah...what would I do without the advice of this wonderful place!

tracey

[SusanT]

A standing rib roast is delicious. It's not as expensive as tenderloin but not super-cheap either.

Also, have you considered lamb? Leg of lamb usually isn't terrifically expensive and you can buy them in 1/2 legs.

[tracey67]

Thanks Susan, but 3 of the 6 people don't like lamb. I've actually always wanted to cook a standing rib roast, but frankly - they scare me. I don't know why - it just seems difficult. Is it?

tracey

[SusanT]

Actually, a standing rib is very easy. It's such a good cut of beef that all you really need to do is sprinkle a little salt and pepper and roast it. Any all purpose cookbook should have more information about roasting times, etc. I wouldn't try it without a good meat thermometer, though.

[Jewel]

Tracey, don't be thinking you can ONLY use Sirloin Tip Roast! Because that's such a lean cut it can easily get tough or dry no matter what you do to it! A rump would work well in the oven too! You can just go 'leaner' in the oven making roast beef than you can in a crockpot or Dutch Oven making Pot Roast. Pot roast is supposed to be cooked all the way through so it's 'fall-apart' and lean meats don't do that too well!! :eek: You need the fat to help them stay tender and juicy.

When you're roasting you're not cooking it as long or as thoroughly, so the meat can be a bit leaner. Don't be shy with the garlic, either, it'll make your house smell wonderful as it cooks! :D

If you want a killer 'sauce' to drizzle over the Roast Beef slices, I posted a flank steak recipe a while back that we love, and we like to use the sauce to drizzle over roast beef as well! It could easily be doubled to accomodate a bigger roast...

*************
Garlic Wine Sauce

1-2 heads garlic
4 TBS butter
1/4 cup green onions, chopped
1/4 cup fresh mushrooms, chopped
1 cup dry red wine

Wrap garlic heads in foil, roast for an hour at 400 degrees, cool slightly and squeeze garlic pulp into a bowl. Mash with fork and set aside. Melt 2 TBS butter in saucepan, saute green onions and mushrooms until mushrooms are tender, about 2 minutes. Add wine and bring to a boil, then whisk in garlic puree. Boil until the liquid is reduced by half, and is thick and syrupy. Remove from heat and whisk in the remaining 2 TBS butter. Pour over sliced beef arranged on platter.
*************

:D

[tracey67]

Susan - thanks for the encouragement on the rib roast. I think I'll save that for a time when it's just me and DH (or at least close family) and I won't get stressed if it's not perfect.

Jewel - the Garlic Wine sauce does look KILLER! YUM!! I think I'm going to have to make that! Do you think I can just leave out the mushrooms (personally, I love 'em, but the same person who doesn't eat pork or seafood, also doesn't like mushrooms). Anyway - I know it may not be quite as tasty, but leaving them out won't totally screw it up, will it?

And I'll make sure not to overcook the roast (although, sadly, DH prefers his red meat cooked to "hockey puck" status -- so I'll just cut his portion off and leave it in the oven until it reaches the point that no one would ever guess that it once started out as a lovely cut of beef :rolleyes: )

tracey

[SusanT]

Wow, Tracey, you've got a tough crowd to cook for!

[Mamasue]

Tracey.....I buy Sirloin tip roast when we want a nice roast beef on the medium side and roast in the oven. I make stabs along it and insert thick slices of garlic. Season the all over with herbs of your choice.

I would also suggest marinated London Broil. Not expensive and and you could buy two of them for those who love more than 1/2 pound of beef per serving. London Broil should be grilled on the rare side and slice against the grain. Use a marinade of olive oil, something acidic like wine vinegar, rosemary, plenty of garlic cloves (smashed to release the oils), salt and pepper. Yummmm.

And if you are running late and would rather not marinade yourself, Kennedy's market on Rt. 85 has great marinated london broil. Call ahead and see if they have some on hand. All you have to do is pop it on the grill.

Sue :D

[tracey67]

Wow, Tracey, you've got a tough crowd to cook for!

Tell me about it :rolleyes:

Hi Sue! thanks for the tips. I work from home so it's no problem to start the marinade early in the day, but if I am ever rushed, I'll remember Kennedys.

tracey

[aggie94]

Tracey,

Is the Roasted Spiced Pork Loin with Root Vegetables a CL recipe? It sounds delicious! I'd love to have it, if you don't mind sharing.

[sneezles]

You are really a good person to throw out your menu to accommodate one guest! All of the advice sounds great! As far as adapting a crockpot recipe to the oven, you'll need to double the amount of liquid (I found out the hard way :p and not a pretty sight I might add). Or you could use an oven bag with the same amount as listed in the recipe just be sure to reduce the oven temp to about 250º.

[tracey67]

Aggie, I'm happy to post the recipe -- if I can't make it this weekend, I'll be happy to know that someone is enjoying it. (and if you make it, let me know how it is) It's from Bon Appetit...

ROASTED SPICED PORK LOIN WITH ROOT VEGETABLES

For sauce
6 bacon slices, cut in half
6 cups canned low-salt chicken broth
1 1/2 cups dry white wine
1/2 cup red currant jelly
1 1/4 teaspoons minced fresh rosemary
3 tablespoons unsalted butter

For pork
A mortar and pestle or even a coffee grinder can be used to grind the spices. 2 teaspoons cumin seeds
2 teaspoons coarse salt
1 teaspoon black peppercorns
1 teaspoon black cardamom seeds (from about 30 whole green or white cardamom pods)
1 4- to 4 1/4-pound center-cut boneless pork loin (about 10 inches long and 3 1/2 inches in diameter)
1 tablespoon olive oil

For roasting
2 1/2 pounds large russet potatoes (about 5), peeled, halved lengthwise, cut into 2-inch pieces
1 1/2 pounds large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
1 1/2 pounds large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
8 large shallots, peeled, halved
8 large garlic cloves, peeled
3 large fresh rosemary sprigs
6 tablespoons olive oil

8 medium beets, peeled, cut into 1-inch wedges

Make sauce:
Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jelly and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare pork:
Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day.

For roasting:
Position racks in center and bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast on center rack 45 minutes, turning vegetables occasionally.

Place beets in small roasting pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Remove large roasting pan from oven. Push vegetables to sides of pan, clearing space in center for pork. Place pork in center of pan. Return large roasting pan to center rack. Place pan with beets on bottom rack.

Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Roast beets until tender, turning occasionally, about 1 hour. Remove pork and all vegetables from oven and let stand 10 minutes.

Place pork roast in center of large platter; surround with all vegetables. Rewarm sauce over low heat, whisking constantly.

Serves 8.
Bon Appétit
May 1998

You can also follow this link to see reviews of it: http://www.epicurious.com/run/recipe/view?id=5343

[SusanT]

Last Christmas, DH got me The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. It's an excellent primer on the different cuts, cooking methods, and has some great recipes. I am much more confident about cooking with pork, beef and lamb.

We still don't eat a lot of meat but when we do it's really enjoyable. I would highly recommend this book!

[tracey67]

sneezles -- thanks for the adapting advice! So, for the Merlot Pot Roast, would I just cook it for the same amount of time in the oven? Is a crockpot setting of "high" equivalent to maybe 375-400 in the oven? I'll be so psyched to know that all I have to do is double the liquid -- THAT I can do!

tracey

[tracey67]

Susan, I love the Aidell's sausages!

I've never seen this book. Sounds good though! I really would love to "understand" it better. You know -- sort of like what Jewel was explaining -- to know that, well... this cut is very fatty so this cooking technique works best. Or... this cut is very lean, so this is how you should cook it -- that sort of stuff. I hate always having to turn to recipes to figure something out and then not feeling comfortable enough to adapt it to a different type of meat if I can't find the exact one called for in the recipe. I'd LOVE to be able to just KNOW what to do.

tracey

[sneezles]

Tracey,
No high on a slow cooker is more like 300º-325º and low would be 200º-250º.

[Jewel]

Originally posted by tracey67
Jewel - the Garlic Wine sauce does look KILLER! YUM!! I think I'm going to have to make that! Do you think I can just leave out the mushrooms (personally, I love 'em, but the same person who doesn't eat pork or seafood, also doesn't like mushrooms). Anyway - I know it may not be quite as tasty, but leaving them out won't totally screw it up, will it?

Tracey, I've made it without the mushrooms and it's still wonderful! I've also used regular onions instead of green onions if I've been out of green! I've also put a tsp or so of beef base or even a beef buillion cube in with wine and garlic to give it a bit more depth. It's not in the original recipe so I didn't include it, but we always put in the beef base or buillion! :D

[aggie94]

Thanks, Tracey! It sounds really good - I'll put it on my list to try.

[SusanT]

Tracey - yes this is Bruce Aidells of the Aidells Sausages fame. Terry Gross interviewed him on Fresh Air a while back and you can hear the interview on the NPR web site. I posted a recipe for Sauteed Filet Mignon with Balsamic Pan Sauce from the book. I think Jewel may have made it.

[tracey67]

Just wanted to thank everyone who chimed in with advice during my "beef" dilemna.

Jewel - I found a Sirloin Tip Roast and it was half the price of the tenderloin! I marinated it in one of my favorite marinades which is actually a store-bought packet (I think its from Durkee and it's called Black Peppercorn). I then roasted it in the oven and basted twice with leftover marinade. It turned out perfectly - wonderfully tender and full of flavor.

I also made your Garlic Wine sauce without the 'shrooms, but with the added beef bouillon. This is GREAT -- a definite repeater! I can't wait to try it with mushrooms!

I served this with mashed potatoes and a roasted butternut squash gratin. Dessert was an Apple, Cherry and Chocolate Chunk Crisp.

Two of our guests are new parents and I don't think they've had much outside of boxed mac & cheese for the past two months so I think they especially enjoyed this feast.

thanks again!

tracey

[Mamasue]

Tracey....I was thinking of you and wondering how everything turned out. So glad it was perfect! :D