The Perfect Roast Beef - Medium Rare
In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
Serve the roast up with some gravy and the vegetables or your choice.
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.
Watch the video, try the method, and let us know the outcome.
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Ingredients:
1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast
Method:
Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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THE BEST RIBEYE ROAST RECIPE VIDEO
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Learn How to make A Mexican Style POT ROAST, A PERFECT Weekend Slow Cooker RECIPE!!
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Happy Easy Pot roast making!! ????
Bonus recipe- Easy Chicken Dinner
⏲️Slow cook on low for 10 to 12 hours
Or
Slow cook on High for 6 to 7 hours
*keep on warm if leaving it overnight
Ingredients
6 pounds of chuck roast
1/2 Tbsp salt (sea salt)
1/2 Tbsp black pepper
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
2 Tbsp Ap Flour
2 to 3 Tbsp of olive oil
1 cup of water or broth
3 Tbsp chicken bouillon
2 medium onions
1 large tomato or two Roma tomatoes (you can also use a can of crushed tomatoes)
1 poblano or two Anaheim peppers
3 to 4 carrots
4 potatoes
1 8oz can of tomato sauce
Oregano rice ingredients
1 Tbsp of olive oil
2 cups of short or long-grain rice
3 3/4 cups of water
1 tsp salt
1 Tbsp Mexican oregano
Juice of 1/2 lime or lemon
Top with- salsa verde, freshly chopped onions, cilantro, and avocado
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Tip❗️
Have a good time cooking this easy recipe : )
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#potroast #steak #beef #breakfast #lunch #dinner #cooking
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BIRRIA TACOS | With Chuck Roast #birria #tacos #bbq
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