We struggle at our house to get a roast cooked to the liking of both my BB Guy and myself.
He likes it rare. Really rare. Me? I don't mind it pink but the texture has to have changed to cooked. Not the slimy rare that he will eat .
What to do, what to do?
I have found the answer to this dilemma.
- Preheat your oven to 500 degrees
- Make sure your roast is at room temperature all the way through.
- You can rub the outside with your favorite spices or just salt and pepper. I used Montreal Steak Spice but I find it too salty.
- Place your roast in a pan and put it in the hot, hot oven and cook for 5 minutes per pound.
- Ours was a 5 lb. roast so it cooked at 500 degrees for 25 minutes.
- Shut the oven off and DO NOT OPEN THE OVEN DOOR FOR 2 HOURS. No peeking. Nope. Not even a quick look. Nothing. Nada.
- Take it out of the oven after the 2 hours and let it rest covered for 10 minutes while you make the gravy.
- Slice it up.
This roast was so tender and was cooked perfectly for both of us. It was rare enough for my BB Guy and it the texture had changed enough for me to enjoy it. The only down side is that it wasn't terribly hot at serving but hey, that is what gravy is for right! I highly recommend this method of cooking a roast.
Hmmmm....sounds like something to try.
ReplyDeleteNot sure if you know or not but there is a reduced sodium Montreal Steak Spice. I use it all the time.
That sounds yummy - I'll take a slice, barely pink in the middle please.
ReplyDeleteWhat a great solution to make it wonderful for both of you.
ReplyDeleteThank you for sharing your secret.
Hugs,
Jackie
I've heard of this method, nice to know it works:@)
ReplyDeleteYour roast looks perfect and I like it the way you do. My son tried this method once before and raved about it. I'm definitely going to give it a shot!
ReplyDeleteXO,
Jane
What a great idea. Will try that.
ReplyDeleteThat's interesting. Where did you find out to do that Lori? Me and hubby, we prefer ours cooked through too.
ReplyDeleteAli
We've been using that method or a similar one for years. We love the way the roast turns out. The only downside was when we lived in a house with a gas stove. That method didn't work so well then.
ReplyDeleteI've been meaning to drop by and say....this roast beef is making me drool...but I had to wipe my face off first.
ReplyDeleteLooks delish.
Jen
Wow, what a great way to cook a roast. I might have to try it, when I am off this diet. Happy Valentin's Day
ReplyDeleteLori, I have heard of this method but have never tried it. Any more I am lazy and throw it in the crock pot. Usually very tender but I want to give this a whirl. Pinning to try next time I cook a roast. Thanks for sharing!
ReplyDeletehugs,
Jann