Roast questions.

[Suzy Mouse]

I'm having the folks over for an adult dinner on Sunday. I have a roast that I want to serve them. Here are my questions...

1. When should I take it out of the freezer to defrost?

2. How do YOU cook a roast?

3. Any good side dishes out there to serve with it?

Any suggestions are welcomed!

 

[Wagamama]

what kind of roast is it?

 

[Peter Pan Fan]

I don't know what kind of roast it is either, but I've got a good pot roast recipe that I use for all kinds of meat (rump roast, etc.)

Take one pkg of Lipton onion soup mix (dry mix) and mix with 1-2 cans of cream of mushroom soup. Put that in the bottom of your pan.

Rub the meat with salt, pepper and garlic powder and set the meat on top of the soup mixture.

Cut up carrots, onions and potatoes and place them around the meat.

Bake at 300 degrees for 3 hours. You can also do this in the crock-pot but I think it takes much better oven-cooked.

 

[Suzy Mouse]

It's a prime rib.

 

[doxdogy]

Thawing time depends on the size of the roast. Also if you do a google search for beef cooking times, it will give you the oven temps and the cooking time in how many minutes per pound. I normally cook my prime rib roast at 325 degrees. I make up my own recipe for the roast. I can list it below, but it doesn't have any measurements. I go by taste and smell when cooking. I sometimes serve sauteed mushrooms with my roasts or steaks. Mashed potatoes are a good side dish too.

Marinade
Yellow mustard
Worcestshire sauce (spelling?)
Soy Sauce
Olive Oil
Water


I generally mix together all the ingredients except for the water. Once they are mixed together, I will taste it and make sure that it isn't to strong in taste. If it is to strong add a little water. After all the ingredients are mixed together. I use a basting brush to brush it all over the roast (top and sides) Any leftover marinade, I pour into the bottom of the pan and add water to prevent it from burning. I then carefully sprinkle montreal steak seasoning all over the top of the roast. Bake according to directions.

 

[Wagamama]

try this...its beyond delicious!!!!

http://www.foodnetwork.com/foodtv/recipe/0,6255,16927,00.html

you can use it with other cuts of meat as well. hope you like it!

 

[roymccoy]

Looks yummy!

Roy

 

[tstobb]

1st wet the outside with water & PACK coarse salt all over the outside - you shouldn't be able to see the meat under the salt when you'e done. Put the roast on a rack in the oven at 500 degrees for 15-30 minutes (depending on the size) to sear the outside & form the crust of salt. Reduce the temperature & roast untill done (140=rare, 160=Medium, 170=Well) DO NOT OVERCOOK - If, after slicing, you find the meat to be more rare than you want, it can be microwaved (30 seconds at a time) to the correct level of "doneness". Scrape off the salt & cut into whatever size you were planning.
The salt and high temperature at the beginning forms a protective crust around the meat while it cooks and actually seals in the juices of the meat without leaving it tasting salty.

 

[whirlsy]

If you have leftovers cut them into steaks and put them on the grill for just a few minutes~just enough to reheat. I am not kidding you they will be awesome.