• A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts. Appropriate cuts: Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs Step by Step: 1. In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil. 2. Pour off and discard drippings and season as desired. 3. Add a small amount of liquid (1/2 cup) such as wine or broth, juice or beer. 4. Cover the pan with a tight fitting lid to contain steam. 5. Simmer on the stovetop or in the oven (300ºF) until fork tender
  • Sirloin tip is best and it is best if cooked slow for a long time. Put it in a slow cooker or in the oven at a low setting for 6 or 7 hours.
  • Another alternative is grilling a roast over indirect flame. Build your fire on one side of your grill. Use a good sirloin tip roast (3 1/2 to 5 lbs.) Season your roast with your favorite seasonings or rubs. Wrap in tightly in GOOD foil (Not the cheap stuff). Place a pan under the cooking surface with approximately 1 inch of apple juice in the pan. You can also cut up an apple or two and throw it in the pan as well. Try to keep your grill between 275 and 325 degrees. Cook the roast 35 minutes per lb. for medium rare and 40 minutes per lb. for medium. UMMMMMMM Yummy!!
  • G'day SaraZita, Thank you for your question. There is no bad type of meat to roast. My preferences are for lamb, pork with crackling or poultry from the oven. For beef, I would suggest sirloin but your butcher might have some good ideas. Regards
  • Roast lamb is pretty good, as is chicken. All meats roast well, as long as you are aware of how long you need to cook it for, and if you rest the meat after cooking prior to carving.
  • I like roast beef or pot roast
  • being an Aussie ...its lamb!...leg of ..roasted with spuds and veggies
  • Although all meat is best roasted. One of my favorites is rump roast (beef).
  • Just because a hunk of meat is called a roast, doesn't mean it should be roasted. Only tender cuts of meat like rib roast, rib eye roast, tenderloin, tri-tip roast, sirloin roast and rump roast should be roasted dry. Cuts like chuck roast, chuck-eye roast, eye of round roast, top round roast, or pot roast should be cooked by wetter methods like braising or stewing. You can roast beef, pork, lamb, poultry like turkey or chickens, even a rabbit. Venison is good tasting but difficult to roast without some moisture because it isn't very tender and lacks the fat but with care and bacon strips over it, it can be done:-)
  • I've found that a rump roast, marinated overnight, in a convection/rotisserie oven with a pan of water underneath it comes out quite juicy and tender.

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