What is the best way to cook a roast? How long should I prepare to spend on it to serve a family dinner of 10?

How long should I prepare to spend on it to serve a family dinner of 10. Asked by penguinbutt 61 months ago Similar questions: cook roast long prepare spend serve family dinner 10 Food & Drink > Restaurants.

Similar questions: cook roast long prepare spend serve family dinner 10.

How To Cook Pot Roast There are a few tricks to making pot roast. * Moist heat is a must. The cuts of meat used for pot roast have less fat than steaks and long, slow cooking with liquid (also called braising) tenderizes the meat fibers.

# Whether the pot roast is cooked on the stove, in the oven or in the crockpot, you may brown the meat first on all sides. This improves the flavor and appearance of the meat. The high heat used during browning carmelizes the sugars and fats in the meat, which results in a rich flavor.

If the recipe doesn't call for browning, you don't have to worry about it. # Season the meat before browning for best flavor. # Common cuts used for pot roast include: * chuck * brisket * top round * bottom round (my maternal grandmother's favorite) * rump * I'll quote Laurie Colwin again here: My mother favors front-cut brisket, but she grew up when one could buy prime meat... without dipping into capital... I settled on the cheaper chuck steak, cut thick, and I stand by it.It is fattier than brisket and therefore more lip-smacking.

# Remember, you can always ask the butcher in your supermarket for help selecting a cut for pot roast. He or she will have lots of information to help you buy the perfect meat for your pot roast. # Always buy more meat than you think you will need.

Leftover pot roast can be even better! Generally, you'll get 2-3 servings out of a pound of boneless roast, and 2 servings from a bone-in roast. # I prefer baking the roast in the oven or using the crockpot to stovetop cooking.

When the roast is simmered in a skillet, you have to pay much more attention to the cooking process. One of the things I like about pot roast is you can literally 'fix it and forget it'. # For cooking liquid, you can use anything from coca-cola to beef broth or tomato juice.

# Add vegetables to the meat and you have a complete one pot meal! # Vegetables should be added right at the beginning when you are cooking in the crockpot. For oven pot roast, add vegetables about one hour before the meat is done.

-*-Roasting is a great cooking method for a large, tender cut of beef — such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice. Lesser grades and lesser cuts will benefit more from a wet cooking method, known as braising.

There are two schools of thought on roasting: cook the meat from start to finish at a consistent medium temperature, which reduces shrinking and sputtering and produces a juicy, evenly-cooked roast; or put it in a very hot oven to start, and then lower the temperature for the remainder of the cooking time, which helps brown the roast and its juices (contrary to a widely held belief, however, it does not sear the surface and thereby lock in its juices). In either case, you should let the roast warm up to room temperature for an hour or two. You may want to season it with salt and pepper and/or rub it with a garlic clove.

Place it on a wire rack in a fairly shallow roasting pan (so it doesn’t steam in its own juices and so that the heat circulates freely), and pop it in the oven. If there is a layer of fat on the meat, keep that on top. Various cuts of meat take different amounts of time to cook.

In an ideal world, everyone would have a thermometer — either an instant-read thermometer or a meat thermometer that stays in the roast the whole time it’s cooking. Then you would know that the roast is done when the temperature in the center of the roast reaches 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast). Without a meat thermometer, you’re taking a bit of a gamble.

The size and shape of the meat, the amount of fat and bone, how the meat was aged and other factors affect how long it should cook. In fact, more and more cookbook authors have given up the practice of putting a roasting chart in their books..Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. A sirloin roast of 8- to 12-lbs will take 16-20 minutes for rare, 20-22 for medium rare, 23-25 for medium, and 27-190 for well done.

A boneless top round, by contrast, will take 27-190 minutes for rare, 30-33 for medium rare, 37-190 for medium, and 40-45 for well done. If you roast at 325°F (160°C), subtract 2 minutes or so per pound. If the roast is refrigerated just before going into the oven, add 2 or 3 minutes per pound.

We won’t even attempt to suggest times for the initial-hot-oven cooking method. After the roast comes out of the oven, let it rest for 15 to 20 minutes, which allows the juices to become more evenly distributed within the meat and makes it easier to carve. The temperature of the roast will rise 5° to 10° after you take it from the oven, so if you are using a thermometer, you should take it out a bit before it reaches the desired temperature.

http://www.ochef.com/343.htm Sources: http://busycooks.about.com/od/howtocook/a/potroast101.htm .

For a really tender roast you need to slow cook it. I salt the roast and put a little meat tenderizer on it and then brown it in a frying pan. Then I put it in a crock-pot, deglaze the pan and pour that in the crock-pot along with enough water to almost cover the roast.

Then I add some more salt (do this to taste) and a half packet of Lipton onion soup mix. Cook it on high overnight and through most of the next day. You really don?

T have to watch it or do anything to it until you are ready to eat. Sources: Just the way I do it.

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Want to share some of your ideas?

We have a 7 pound crossrib roast. How long should we cook it and at what temperature?

I have a 5.57 lb rib roast. How long will it take to cook in a rotisserie?

How long to cook rib eye roast on a barbeque rotisserie.

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