Making a roast. 80% chance of failure

[ARCHIVED THREAD] - Making a roast. 80% chance of failure

Posted: 10/6/2012 10:46:45 AM EDT

My cooking skills suck ass. When cooking something new I have about an 80% chance of creating something inedible.

In making a roast I have just put together....

3lb rump roast
1 container of small potatoes
Half a bag of baby carrots
1 yellow onion
3oz minced garlic
Some olive oil and some water in the pan
Covered the pan with foil

Oven set to 300 degrees. Cooking for about 3 hours.

Is this a recipe for failure? I can let you know in about 3 hours.

Posted: 10/6/2012 10:47:59 AM EDT

[#1]

You sure it's not 87%?

Posted: 10/6/2012 10:50:52 AM EDT

[#2]

How do you screw up a roast?

No offense, but is toast a challenge, too?

Posted: 10/6/2012 10:51:11 AM EDT

[#3]

3lbs for 3 hours at 300* doesn't sound right to me...

...but I always use the crock pot

Add some red wine, salt, and a packet of onion soup mix and you should be ok

Speed

Posted: 10/6/2012 10:52:45 AM EDT

[#4]

uhh.. try 250 or 225.. and/or start later..

Posted: 10/6/2012 10:53:32 AM EDT

[#5]

I do something similar with a beef roast... about 3 hours on 300... I usually put enough water in the pot to almost cover the meat... the meat will be coming apart when you pull it out. Most of the water will cook off and create a gravy! You can thickin it with a gravy packet or a little bit of flour...

- Clint

Posted: 10/6/2012 10:56:55 AM EDT

[#6]

Quoted:
I do something similar with a beef roast... about 3 hours on 300... I usually put enough water in the pot to almost cover the meat... the meat will be coming apart when you pull it out. Most of the water will cook off and create a gravy! You can thickin it with a gravy packet or a little bit of flour...

- Clint

3 hours sounds a bit long, most of the recommendations I was finding were around 325 30 minutes/pound.

Posted: 10/6/2012 10:58:56 AM EDT

[#7]

Pressure cooker works good too.

Posted: 10/6/2012 11:02:42 AM EDT

[#8]

Get a crock pot and you can't screw up... Well, maybe.

Posted: 10/6/2012 11:04:43 AM EDT

[#9]

Here is how I do it:

I use a cast iron Lodge enamel coated dutch oven.

First, coat your roast with salt and pepper. You will want it heavy since it is a big ol piece of meat. Put your pan on the stove with a little oil in it and brown all sides of the roast.

Add in your potatoes, carrots, garlic, and onion. I also add a half cup of beef stock.

400* for 1 hr.
225-250 for 1hr (2hr for bigger roasts) and then take it out of the oven, turn roast over and return to oven for 1 more hr (2hr for bigger roasts).

Remove roast to rest while finishing gravy. Put carrots in bowl and potatoes in bowl. Put pan back on stove and make your gravy. Little flour slowly mixed in evenly at medium-low temp on stove. Cook off flour for about 3-5min and then add a little more stock if necessary. Scrape all the bits of meat stuck in the pan into the gravy.

Enjoy.

Posted: 10/6/2012 11:07:53 AM EDT

[#10]

How do you screw up a crock pot?

Posted: 10/6/2012 11:08:58 AM EDT

[#11]

If you want to make everyone think you're a wonderful cook, buy a probe thermometer that you put into the roast prior to cooking. Set the internal temp that you want (easy to find in recipes) and then throw the roast in the oven.

Wait for the beep from the thermometer, pull the roast out, let it sit appropriately, slice and serve. It will be perfect every single time.

Good luck.

Posted: 10/6/2012 11:12:37 AM EDT

[#12]

Quoted:
How do you screw up a crock pot?

Yup, should have crock-ified it this morning. Put taters in halfway through if you want them firm, or make em separate. You cannot mess up a roast that way.

Posted: 10/6/2012 11:14:15 AM EDT

[#13]

Quoted:
My cooking skills suck ass. When cooking something new I have about an 80% chance of creating something inedible.

In making a roast I have just put together....

3lb rump roast
1 container of small potatoes
Half a bag of baby carrots
1 yellow onion
3oz minced garlic
Some olive oil and some water in the pan
Covered the pan with foil

Oven set to 300 degrees. Cooking for about 3 hours.

Is this a recipe for failure? I can let you know in about 3 hours.

Brown the meat first, water halfway up the side of the meat. Add i envelope of Liptons Onion Soup to the water before cooking., Oh, and Buy yourself a Probe Thermometer (Around $20.00) you can set the alarm for a particular internal temp.

Posted: 10/6/2012 11:16:44 AM EDT

[#14]

Quoted:
How do you screw up a crock pot?

Very slowly.

Posted: 10/6/2012 11:17:59 AM EDT

[#15]

I did get a meat thermometer. I'm gonna pull the roast out after about 2 hours to take a look.

Posted: 10/6/2012 11:22:18 AM EDT

[#16]

You'll be fine

Posted: 10/6/2012 11:39:19 AM EDT

[#17]

Quoted:
Pressure cooker works good too.

That's for sure.

Posted Via AR15.Com Mobile

Posted: 10/6/2012 11:51:51 AM EDT

[#18]

With rump roasts I've always cooked with a dry heat. I've never had good results doing a moist, 'crock pot' type of technique.

I'm cooking a roast today with a method I got from Alton Brown. Low temp (250+), pan with a little water (to keep the crispy bits from getting too crispy), till the meat gets to within 10 degrees of target (+1 on probe thermometers). Take the roast out, cover while you light the oven up to 500 degrees, then throw the roast into a cast iron pan and back into the oven to get a nice browned outside. Dissolve the crispy bits in your original roasting pan with beef stock and make gravy.

Them's, as the man says, good eats.

Posted: 10/6/2012 12:00:15 PM EDT

[#19]

making a roast tomorrow.

Going to use the crock pot, onions, taters, carrots, onion powder, ranch packet, put on low for 8 hours

Posted: 10/6/2012 12:02:18 PM EDT

[#20]

No water in the pan?

Posted: 10/6/2012 12:04:39 PM EDT

[#21]

I put roast, veggies and all in a pressure cooker and it's done fork tender in 35 minutes.

Posted: 10/6/2012 12:08:18 PM EDT

[#22]

Quoted:
making a roast tomorrow.

Going to use the crock pot, onions, taters, carrots, onion powder, ranch packet, put on low for 8 hours

That's about how I do it also, except I leave out the Ranch.
Comes perfect every time.

Posted: 10/6/2012 12:34:17 PM EDT

[#23]

2 hours in. Checked meat temp it was ~120-130. Gonna keep on cookin.

Posted: 10/6/2012 12:50:47 PM EDT

[#24]

Quoted:
2 hours in. Checked meat temp it was ~120-130. Gonna keep on cookin.

I'd pull it at about 150F, personally. I don't know how you like your beef, though.

Whatever you do, let it rest about 15-20 minutes after removing from heat. Don't cut it, don't spear it, just leave it wrapped.

Posted: 10/6/2012 3:23:49 PM EDT

[#25]

Roast turned out alright. Its not moms roast but I won't starve tonight

Thanks for the suggestions. I was able to use some of them.

Posted: 10/6/2012 3:26:12 PM EDT

[#26]

Quoted:

How do you screw up a roast?

Lol, that's what I was thinking. The challenge with a roast is not making it edible but adding flavor.

Posted: 10/6/2012 3:35:20 PM EDT

[#27]

Get a crock pot. Open a beer, drink some, pour the rest in pot. Add some tomatoes, green beans, salt, corn, taters, and some pepper. Put roast in. Close it and cook on low overnight.

If you have dillo dust, use some of that too.