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Started By
Message
What is the best beef roast to cook
Posted on 3/28/12 at 11:00 pm
Posted on 3/28/12 at 11:00 pm
What is the best beef roast to cook for a rice and gravy....and how do you cook yours?
11
Posted on 3/28/12 at 11:15 pm to MikeDaTiger23
Chuck FTW.
Posted on 3/28/12 at 11:29 pm to MikeDaTiger23
Chuck
This post was edited on 3/28/12 at 11:30 pm
Posted on 3/28/12 at 11:30 pm to MikeDaTiger23
chuck. have one defrosting right now for tomorrow night.
Posted on 3/28/12 at 11:37 pm to MikeDaTiger23
Chuck.
I sear mine in olive oil after I season it with garlic powder and cajun seasoning. I go heavy on the seasoning. then roast at 300-325 for 4 to 5 hours or until it literally falls apart.
I sear mine in olive oil after I season it with garlic powder and cajun seasoning. I go heavy on the seasoning. then roast at 300-325 for 4 to 5 hours or until it literally falls apart.
Posted on 3/29/12 at 12:01 am to MikeDaTiger23
chuck and its not even close
Posted on 3/29/12 at 8:38 am to MikeDaTiger23
Shoulder roast.
Posted on 3/29/12 at 8:39 am to TIGERFANZZ
Shoulder Roast
Posted on 3/29/12 at 8:56 am to MikeDaTiger23
Chuck has that fat and makes the best gravy......... 
Posted on 3/29/12 at 9:07 am to tigernchicago
quote:
I sear mine in olive oil after I season it with garlic powder and cajun seasoning. I go heavy on the seasoning. then roast at 300-325 for 4 to 5 hours or until it literally falls apart.
How much liquid do you add before roasting?
Posted on 3/29/12 at 9:24 am to hawkster
I really dont like a Chuck. I always do a eye of the round and love it.
Posted on 3/29/12 at 11:14 am to yomamak
how do you do the eye of round ?
Posted on 3/29/12 at 11:21 am to yomamak
Chuck or Rump.
I cook mine on the stove in a big stock pot.
1-Roast of choce.
4-packs of brown gravy
1-pack Au-Jus grvey
1-pack lipton Beefy Onion Soup.
1-Jar Heize beef gravy
2-Tablespoons wish-a-shore sauce
2-Tablespoons low sodium soy sauce.
1/4 teaspoon ground Thyme
3-4 peeled carrots.
3-4 peeled potatoes.
1 1/8 teaspoon dried parsley.
Season roast with favorite type of season salt garlic powder and onion powder. I like to use hickory season instead of Tony's.
Brown roast on all sides in oil. I use bacon drippins to brown my roast in.
Fill stock pot 3/4 full of water. add all the gravey mixes,Lipton beefy onion soup packet, Wish a shore sauce, soy sauce, Thyme, parsly, and carrots to stock pot. Bring the pot of gravy to rolling boil boil. Carefully add the browned roast to the pot. Reduce heat to medium and place a lid 3/4 of the way on the pot and cook for four hours. the Gravy will thicken and reduce by a third. Skim off any greae that accumaltes on top of gravy as the raost cooks during the four hour cooking time. during the last hour of cooking add the potatoes to the pot.
the roast will be tender and falling apart when done. The gravy will be great when served over rice with carrots and potatoes.The left over raost beef and gravy make some rightous Mothers style debris poboys when served on some good french bread.
I cook mine on the stove in a big stock pot.
1-Roast of choce.
4-packs of brown gravy
1-pack Au-Jus grvey
1-pack lipton Beefy Onion Soup.
1-Jar Heize beef gravy
2-Tablespoons wish-a-shore sauce
2-Tablespoons low sodium soy sauce.
1/4 teaspoon ground Thyme
3-4 peeled carrots.
3-4 peeled potatoes.
1 1/8 teaspoon dried parsley.
Season roast with favorite type of season salt garlic powder and onion powder. I like to use hickory season instead of Tony's.
Brown roast on all sides in oil. I use bacon drippins to brown my roast in.
Fill stock pot 3/4 full of water. add all the gravey mixes,Lipton beefy onion soup packet, Wish a shore sauce, soy sauce, Thyme, parsly, and carrots to stock pot. Bring the pot of gravy to rolling boil boil. Carefully add the browned roast to the pot. Reduce heat to medium and place a lid 3/4 of the way on the pot and cook for four hours. the Gravy will thicken and reduce by a third. Skim off any greae that accumaltes on top of gravy as the raost cooks during the four hour cooking time. during the last hour of cooking add the potatoes to the pot.
the roast will be tender and falling apart when done. The gravy will be great when served over rice with carrots and potatoes.The left over raost beef and gravy make some rightous Mothers style debris poboys when served on some good french bread.
Posted on 3/29/12 at 1:50 pm to MikeDaTiger23
Season it the night before. I like to put slits in it and stick some garlic in there. Refrigerate.
In the morning, I brown the shite out of it in a hot pot with just enough coconut oil to coat the bottom. I brown it REALLY well.
Then I toss it in a crock pot. I put a bunch of onions or maybe some trinity in the other pot and use the water from them to de-glaze all the good brownness from the pot. I might have to add a tiny bit of oil, but usually not. When the onions are clear and the pot is "clean", I scrape all of that on top of the roast and put the crock pot on low.
When I come home from work, I make the rice (edit: only I don't eat rice anymore :cry:) and green beans and eat it up.
No added water is needed. It makes its own. If you want more gravy that night, then you can add a little beef stock and simmer the juice in a pot... thicken with corn starch if that's your thing... I don't.
I use chuck.
In the morning, I brown the shite out of it in a hot pot with just enough coconut oil to coat the bottom. I brown it REALLY well.
Then I toss it in a crock pot. I put a bunch of onions or maybe some trinity in the other pot and use the water from them to de-glaze all the good brownness from the pot. I might have to add a tiny bit of oil, but usually not. When the onions are clear and the pot is "clean", I scrape all of that on top of the roast and put the crock pot on low.
When I come home from work, I make the rice (edit: only I don't eat rice anymore :cry:) and green beans and eat it up.
No added water is needed. It makes its own. If you want more gravy that night, then you can add a little beef stock and simmer the juice in a pot... thicken with corn starch if that's your thing... I don't.
I use chuck.
This post was edited on 3/29/12 at 1:54 pm
Posted on 3/29/12 at 2:06 pm to MikeDaTiger23
Chuck IMO. Just hard to beat.
Posted on 3/29/12 at 2:12 pm to yomamak
quote:I love them on a smoker.
I always do a eye of the round and love it.
Posted on 3/29/12 at 2:27 pm to MikeDaTiger23
I use shoulder or rump...
Season it up real well, put some slits in it & stuff with minced garlic, jal., & red bell pepper (or whatever you like). I then put it in a bag & pour in some worcsh. sauce, a little cajun power, italian salad dressing, & some garlic infused olive oil. Shake that up & put in fridge overnight or however long you have. Brown it in a black pot on all sides. Put a link of smoked sausage around the roast, throw in a can of mushrooms, & some onions (I sometimes put carrots &/or potatoes too). Cover about 1/2 way up with some water & the marinade juice, cover & throw in the oven for about 1-2 hours (depending on how big the roast is). Take out of oven & thicken up gravy on the stovetop. Comes out great everytime & makes some killer left over beef poboys.
Season it up real well, put some slits in it & stuff with minced garlic, jal., & red bell pepper (or whatever you like). I then put it in a bag & pour in some worcsh. sauce, a little cajun power, italian salad dressing, & some garlic infused olive oil. Shake that up & put in fridge overnight or however long you have. Brown it in a black pot on all sides. Put a link of smoked sausage around the roast, throw in a can of mushrooms, & some onions (I sometimes put carrots &/or potatoes too). Cover about 1/2 way up with some water & the marinade juice, cover & throw in the oven for about 1-2 hours (depending on how big the roast is). Take out of oven & thicken up gravy on the stovetop. Comes out great everytime & makes some killer left over beef poboys.
This post was edited on 3/29/12 at 2:34 pm
Posted on 3/29/12 at 2:36 pm to MikeDaTiger23
Sauerbraten
Ingredients
1 boneless beef rump roast (4 lb.)
1-2 sliced onions (depending on how much you love onions...I use 2)
1 1/2 10.5 oz. cans double beef broth
1 cup dry red wine
3/4 cup cider vinegar
2 tbsp. sugar
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. thyme
1 pinch ground clove
1/3 cup cold water
1/4 cup cornstarch
Directions
1. In your slow cooker, combine all ingredients except water and cornstarch. Cook for 5-5 1/2 hrs. on high or 10-12 hrs. on low.
2. Combine water and cornstarch and add to pot 1 hr. before done to thicken the gravy.
3. This dish is best served on top of hot, garlic mashed potatoes.
Ingredients
1 boneless beef rump roast (4 lb.)
1-2 sliced onions (depending on how much you love onions...I use 2)
1 1/2 10.5 oz. cans double beef broth
1 cup dry red wine
3/4 cup cider vinegar
2 tbsp. sugar
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. thyme
1 pinch ground clove
1/3 cup cold water
1/4 cup cornstarch
Directions
1. In your slow cooker, combine all ingredients except water and cornstarch. Cook for 5-5 1/2 hrs. on high or 10-12 hrs. on low.
2. Combine water and cornstarch and add to pot 1 hr. before done to thicken the gravy.
3. This dish is best served on top of hot, garlic mashed potatoes.
Posted on 3/29/12 at 8:52 pm to nikinik
Thanks guys for all the suggestions 
Posted on 3/29/12 at 8:59 pm to nikinik
quote:
Sauerbraten
Doesn't the traditional method for this require the meat to sit in the marinade/brine for like a week?
I've wanted to try it, but always been wary of that.
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