Name: Thrive! NCHE Homeschool Conference
Start: 2025-05-22T00:00:00-05:00
End: 2025-05-24T23:59:59-05:00
Location: Winston-Salem, NC

Tagged: roast beef, roasts

This topic has 18 replies, 15 voices, and was last updated 13 years, 3 months ago by 2flowerboys.

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January 23, 2012 at 3:06 pm
2flowerboys
Participant
OK..so I have been cooking roasts for a long time. Sometimes they are good sometimes not. I know it depends what cut of meat and if it has some good fat. We rarely cook roasts, maybe 3 times a yr. I got a good grass-fed one recently and going to cook it today. The last one I cooked..not gras-fed, was tough. I put it in the oven to cook. Normally, I cook it like my mother, on the stove. Then I found out that way is called something else…not roasting! HA! I don’t have a slow cooker. Is there a way I can turn the heat down enough on the stove to cook for hrs? I have a gas stove and it seems to get real hot!! Even on the smallest burner it can boil.
Thanks for your help!
January 23, 2012 at 3:29 pm
sara p.
Participant
I first rub mine with salt, pepper and bit of garlic powder. Put it in a roasting pan and add about four to five cups of water. Put it in a preheated oven at 325 ( I have electric so you might set yours lower) and cook for three hours. You can also cut up some onion, carrots and potatoes and add to the pan at the same time.
If you want to try an awesome roast beef rub it with salt and pepper and put it in a 325 oven for 2 hours. No water though! When it is done scrape the pan and make your own gravy. This is one of our favorite meals with mashed potatoes and green beans.
Enjoy!
January 23, 2012 at 3:35 pm
2flowerboys
Participant
Thanks Sara Do you cover the roast at all? That is what I have never done, put water in it. I have used an oven bag in the past, though. I don’t want to use them now just cause I don’t know if the plastic will leach in the meat!
January 23, 2012 at 4:02 pm
MelissaB
Participant
I know you don’t have a crockpot, but that is how I cook mine. I made a really good roast recently, here is the recipe I followed (a crockpot recipe). I know it won’t help you, but maybe it will help someone else so I’m posting it anyway ~ http://crockpot365.blogspot.com/2010/10/old-fashioned-pot-roast-slow-cooker.html
I did brown the outside first like she suggests and I think that is what made it so good. This is now my go to recipe and my family agreed.
January 23, 2012 at 4:08 pm
missingtheshire
Member
Roast Beef is a traditional English dinner, and I cook one often. I put the roast in with a good amount of water as well, no extra fat – cover with foil, and cook slowly 2-3 hours. We eat it with steamed veg, roast potato, roast parsnip, yorkshire pudding and a rich home made gravy. Served with horseradish sauce and coleman’s English mustard. The Yorkshire puddings, don’t come out as good over here, I think the flour is different, and also the stoves..I still make them and they are not bad, but not quite like home. I cook turkey and chicken and pork the same way….
January 23, 2012 at 4:09 pm
Tecrz1
Participant
I often cook my roasts in the stove and they come out amazing. I brown it on both sides first then add some liquid to about halfway up. I use beef broth, teriyaki, red wine, whatever I think sounds good. I keep it barely simmering and flip it every half hour. I usually cook it 2 to 2-1/2 hours.
Tara
January 23, 2012 at 4:14 pm
my3boys
Participant
I have started putting ours in a roasting pan (sometimes salting/peppering and brownig first on the stove top) on the rack it provides and add water. Sometimes with Lipton Onion Soup mix (or you could use something more natural) with the added water (onions, garlic, carrots). Cover and bake at 325 for 2-3 hours. Yum. Mashed potatoes, green beans (or corn), rolls….can’t ask for a better meal.
January 23, 2012 at 4:22 pm
Debbie
Participant
in the oven on about 325 for 3 hours or so……. I do brown on the stovetop first though… I also use carrots, onions and add beef broth…
I use the recipe by Pioneer woman and it is YUMMY!!
January 23, 2012 at 4:52 pm
suzukimom
Participant
I make a little rack in the roaster of carrots and celery – they end up getting eaten at the end, and put the roast on it. I also throw in an onion – cut into about quarters. Add some water (I think up to the roast), and cover with tinfoil. Cook at about 325 for a couple of hours (probably about 3 – depends on the size of roast.) Partway through, I add in potatoes cut up fairly large and recover, oh, sometimes some other vegetables like turnip or smaller cut carrots. I sometimes uncover for about 15 minutes at the end – but that isn’t every time. It makes it pretty much a 1-pot meal.
I have sometimes done it in a slow cooker… and my parents used to pressure-cook a roast (I don’t remember details, but you’d need a pressure cooker anyway…)
hth!
January 23, 2012 at 5:25 pm
ruth
Participant
I guess I am the only one here who cooks my roasts for about 4-6 hrs. I use a crockpot. I add a can of diced tomatoes, onions, garlic, salt, pepper. Carrots and potatoes I add in the last 2 hrs. I like my roasts to be fork tender when they are done (falling apart). I then strain out every thing and make a gravy. Yum.
January 23, 2012 at 6:28 pm
chocodog
Participant
Mmmm all the yummy recipes maybe I will tell my Dh to bring a roast home tonight.
My favorite way to cook it is a cast iron covered pan(my grandma’s dutch oven) I don’t brown it. My mother use to do that and I think it makes the outside taste hard. (don’t like) I don’t put any salt on it because that dehydrates meat. So I just throw the meat in the dutch oven , put a can of mushroom soup on the top and a package of onion soup mix. Put the lid on. Cook about 1hr and 15 min. depending on size of roast. It is usually done about then. If you like you can cook about 50 min and turn off the oven and leave it till dinner. I found that was good and didn’t have to cook all day and waste electicity/gas. It still turned out delicious. You can add other cream of soups. Since my son is now allergic to muchrooms I tried cream of chicken and it was really good. So if you have some soup around try it. 🙂 325* The universal oven temp. 🙂
January 23, 2012 at 7:09 pm
LindseyD
Participant
I have a roast in the crock pot right now! I like to put my roast in the bottom of the crock pot and cover it generously with coarse Celtic Sea Salt, fresh cracked pepper, and herbes de Provence. Then I rough chop carrots, onions, and garlic and spread them over and around the roast. Cover it and cook on low 8 hours. Our roasts always make their own juice, so I never have to add broth or water when I cook in the crock pot. We don’t make gravy, but we do spoon the juices generously over our entire plates!
January 23, 2012 at 7:15 pm
missingtheshire
Member
Lindsey I think the recipe you mention above sounds delicious – is that not a pot roast though, which is different to an English traditional roast beef dinner….just trying to clarify. It sounds like the recipe I make when I make a pot roast….just curious…:))
January 23, 2012 at 7:17 pm
Rebekahy
Participant
I think I’m going to have to defrost a roast!

January 23, 2012 at 7:24 pm
2flowerboys
Participant
Thanks ladies!! 🙂 I think my problem was too high of a heat and no water! Going to go put it on now!! Yay!