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Message
Mardi Gras Day Roast Beef
Posted on 2/13/18 at 7:21 am
Posted on 2/13/18 at 7:21 am
With the intention of putting a big beef roast on to cook I was awake at 5:30 this morning. After a cup of coffee I began prepping the 10 pound round of sirloin I picked up at Sam's yesterday. I stuffed it with a head of fresh garlic and seasoned it well with salt, black pepper and Costco's granulated garlic( that's some good strong stuff!) and then a light sprinkling of Leblanc's Creole seasoning.
Next it was time to sear all side of the meat.
Then add water, a couple of halved onions and a few more toes of smashed garlic and into the oven for several hours.
This is going to be for roast beef Poor Boys later today.
Next it was time to sear all side of the meat.
Then add water, a couple of halved onions and a few more toes of smashed garlic and into the oven for several hours.
This is going to be for roast beef Poor Boys later today.
9
Posted on 2/13/18 at 7:26 am to Cajunate
Update with photos when complete. Please.
Posted on 2/13/18 at 7:31 am to Cajunate
Looks great, I have completely switched to granulated garlic and onion over powders, I asked Kim Leblanc what the difference was and he said that they grind up the dried garlic to make the granulated and when they are done they sweep the floor and use that for the powders
Posted on 2/13/18 at 7:47 am to Cajunate
Nice!
Posted on 2/13/18 at 8:18 am to Cajunate
looks damn good, what temp ya going with?
Posted on 2/13/18 at 8:34 am to Tigerpaw123
Same here, it doesnt cost much more either. Maybe $1-2 for a 24oz container. I buy the Rouaes brand.
Pot roast looks great OP.
Pot roast looks great OP.
Posted on 2/13/18 at 8:35 am to No8Easy2
It's in the oven in a 13.5 qt. LeCreuset with the lid on at 350°.
Just checked and turned the roast over. Looks and smells great!!!!
Posted on 2/13/18 at 9:01 am to Cajunate
I’ll be looking forward to pictures later.
Posted on 2/13/18 at 12:18 pm to Cajunate
Flipped the roast again, it's coming along nicely. Amazing how much it shrinks.
You can see the garlic squeezing to the surface .
Posted on 2/13/18 at 12:22 pm to Cajunate
Plan on cooling it before slicing?
Or just going at it while it's hot so it shreds?
Or just going at it while it's hot so it shreds?
Posted on 2/13/18 at 12:46 pm to BlackCoffeeKid
Looks ready to eat now
Posted on 2/13/18 at 1:11 pm to BlackCoffeeKid
Not today. Usually I'll cook it the day before and let it cool overnight and then slice the next day. Today it's getting shredded. Almost done!
Posted on 2/13/18 at 1:22 pm to Cajunate
Roast is done!
Shredded and mixed with the gravy.......
I'll be making a poboy later!
Posted on 2/13/18 at 1:28 pm to Cajunate
LAWD 
Posted on 2/13/18 at 8:12 pm to Cajunate
Had a nice sloppy roast beef sandwich with some warmed Reising's Poor Boy Bread.
Dressed of course!
Posted on 2/14/18 at 5:32 am to TigersSEC2010
Not as wet as that po baw.
Posted on 2/14/18 at 5:58 am to Cajunate
What's the yellow stuff ?
Posted on 2/14/18 at 7:08 am to TigerWise
Great job on that sandwich! However, if that is mustard on that Poor boy you spent all morning preparing and cooking then you ruined it.
Blasphemy!!!! I say!!! Blasphemy!!!
Blasphemy!!!! I say!!! Blasphemy!!!
This post was edited on 2/14/18 at 9:51 am
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