Content

• Steps
• Method 1 of 3: Cooking Roasts in the Oven
• Method 2 of 3: Cooking Roasts on the Oven
• Method 3 of 3: Slow Cooking
• Tips
• Warnings
• What do you need

Roast is like a rough diamond - when you look at it, you will see an unsightly thin piece of beef that will most likely be hard if not cooked properly. If you take a closer look (and cook it right) this piece of meat can turn into a delicious, juicy, lovely dish. Try these three methods of cooking roasts.

Steps

Method 1 of 3: Cooking Roasts in the Oven

1. 1 Set the oven temperature to 500ºF (260ºC). This method of cooking roasts involves roasting meat at a high temperature in an oven. After that, the oven is turned off and the meat is allowed to come to a high temperature. The result will be the same as with the main ribs (meaning pink, juicy on the inside and crispy on the outside). This method will take approximately three hours.
2. 2 Wash the meat for roasts. You will need to wash the meat with cool water. Warm water will increase the chances of bacterial growth and, as a result, your illness. Pat the meat dry with paper towels.
3. 3 Sprinkle the seasoning over the meat. As the main seasoning, you can use a delicious combination of salt, pepper, ½ teaspoon dry thyme and garlic. You can use 4 to 6 minced garlic cloves. Combine all these ingredients and rub all the meat with them.
   • Some people prefer steak condiments (which are mostly herbs, salt and pepper). You can also try adding olive oil to any seasoning. This will help absorb the seasoning into the meat.
4. 4 Place the meat on the brazier. Make sure the roast is greasy side up. If you don't have a large brazier, you can also use a small brazier to create the same effect.
5. 5 Place the roast in the oven. Place the roast on the wire shelf as soon as the oven has reached the correct temperature. To cook roasts evenly, place them in the middle of the wire rack in the oven.
6. 6 Time the roast to cook for 7 minutes per 1 pound of meat (7 minutes per 453g). When you have cooked a roast using these settings, turn off the oven, but do not open it or remove the roast. You need to use the heat in the oven to continue the slow cooking, allowing the surfaces to be crispy and juicy and pink to the meat.
7. 7 Let the roast steep in a warm oven for an additional 2 ½ hours without opening the door. After 2 ½ hours, remove the roast from the oven and check that the temperature reaches 145 ° F (65 ° C). Chop the meat, serve and enjoy!

Method 2 of 3: Cooking Roasts on the Oven

1. 1 Remove excess fat from the surface of the roast. Cooking on the stove involves soaking up the fragrant liquid. Excess fat prevents the meat from absorbing as much liquid as possible. After trimming the fat from the roast, sprinkle with pepper.
2. 2 Place a large pot on the stove. The pot must hold five liters. Place two teaspoons of oil (olive or salad oil) in a saucepan and add the meat. Heat it to medium heat.
3. 3 Add the rest of the ingredients to the pot. After the meat is browned, add 2 1/2 cups (567ml) water, two beef stock cubes and bay leaf to a saucepan and bring to a boil. When the contents of the saucepan are boiling, cover the roasting pan with a lid and simmer the stir-fry for 50 minutes. As it boils, the roast will become soft and flavorful.
4. 4 If you want to boil the carrots and potatoes with the roast, simmer the roast for 20 minutes. After 20 minutes, add chopped carrots, potatoes, celery, etc. into the pan. Bring to a boil, reduce heat immediately and simmer for another 30 minutes.
5. 5 Remove the meat from the pan when it's cooked. If you have a meat thermometer, remove the roast when it reaches 135 ° F (57.2 ° C). If you don't have a meat thermometer, cut it open. If it is still red on the inside, you should keep cooking it until it turns pink.
6. 6 Let the roast steep for 15 minutes. If you let the roast steep, it will juices, and then slice the roast thinly.

Method 3 of 3: Slow Cooking

1. 1 Turn your slow cooker on low power. This method will take approximately 8 to 10 hours and will result in an incredibly juicy roast. While the slow cooker is heating, sprinkle the roast with salt, pepper, and any other seasoning you like.
2. 2 Add the rest of the ingredients to a slow cooker. Chop one onion and use it to line the bottom of your slow cooker. Place the roast in a saucepan seasoned with the following ingredients: 1 cup (237 ml) water, 2 tbsp. (28 ml) soy sauce (optional) and two bay leaves for flavor.
3. 3 Other recipes call for garlic, thyme, and wine in a slow cooker. You can also slice carrots and celery.
   • Place the lid on the slow cooker and let the roast simmer on low power for 8 hours. Remove the meat after 8 hours. Let the roast steep so that the juices settle.
4. 4 Make the sauce. The onions, spices, and juices in the stir-fry created the sauce as it cooked slowly over a long period of time. For a thicker sauce, after removing the stir-fry from the slow cooker, stir in 2 tbsp. (28 grams) cornstarch and 2 tbsp. (28 ml) water in a bowl, then pour the solution into the sauce in a slow cooker. Stir the ingredients together until they boil and thicken.
5. 5 You can use ⅓ cup flour instead of cornstarch.
   • Ready.
6. 6finished>

Tips

• Always let the meat steep before slicing so that the juices can be redistributed. The roast will be more juicy and flavorful.
• Make small, deep cuts in the roast and insert the garlic chunks before cooking, which will give the meat more flavor.

Warnings

• Don't contaminate. Remember, always wash your hands, surfaces and utensils with hot water and soap when they come in contact with raw meat.

What do you need

• Thermometer
• Salt
• Pepper
• Water
• Oil
• Bay leaf
• Onion
• Soy sauce
• Garlic
• Carrots, potatoes, celery (optional)
• Beef bouillon cubes
• Brazier
• Bowler hat