tag:blogger.com,1999:blog-7897445.post112561558692431872..comments2024-02-11T02:33:50.060-05:00Comments on Tommy J's Kitchen: Recipe: Perfect Roast BeefTommyJhttp://www.blogger.com/profile/06628633718715103363noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7897445.post-78492791426363089062017-03-06T17:53:47.838-05:002017-03-06T17:53:47.838-05:00Sift the flour before adding it... never add strai...Sift the flour before adding it... never add straight from the bag... sifting will allow it to be more of a powder with no clumps to break up. This should reduce your amount of "lumps".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-91623391173334934342017-01-01T16:53:18.707-05:002017-01-01T16:53:18.707-05:00Brilliant. I used a Corning-ware pot with a lid i...Brilliant. I used a Corning-ware pot with a lid in the oven and my 1.5 lb roast turned out perfectly. I added vegetables and it's a super simple meal fit for a king in an hour. Blkjkrabbit66https://www.blogger.com/profile/07244583847745343801noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-7930683832359477572016-12-11T17:41:48.092-05:002016-12-11T17:41:48.092-05:00Note to self.. open a window while roasting at 500...Note to self.. open a window while roasting at 500 degrees.. Smoke detectors working very well. Ceiling fans are working well and front door opened..stopped the detector sounding before any neighbors called the fire dept. This is a good meal to cook during the first snow of the season...Nothing like filling the outdoors with roasting beef and onions... and filling the inside with smoke.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-82788292509335355222016-06-13T18:18:23.481-04:002016-06-13T18:18:23.481-04:00I still use this as my "go to" for roast...I still use this as my "go to" for roast beef. Thank you so much for sharing it so many years ago!!<br />ParchmentMommyhttps://www.blogger.com/profile/06995415830609418932noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-65122412697008351382016-02-05T22:04:45.437-05:002016-02-05T22:04:45.437-05:00Well I tried this on a 10.47 lb round roast and it...Well I tried this on a 10.47 lb round roast and it took 3 hrs to finish to 133 degrees. After I got to the one hour mark my roasting thermometer read 87F. The roast was room temp when placed into the 500F oven. Perhaps this works well with smaller roasts but not for a 10 pounder. Sorry, I wish it had worked.TrueBleuhttps://www.blogger.com/profile/16484109275022392965noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-15527070180348385232016-01-03T18:34:22.776-05:002016-01-03T18:34:22.776-05:00So ou cooked the rib roast at 325 for the remainde...So ou cooked the rib roast at 325 for the remainder of that time?Crazy Clower Clanhttps://www.blogger.com/profile/14022451972503267463noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-37887615029066643562015-08-13T21:05:42.002-04:002015-08-13T21:05:42.002-04:00Mmm this looks great!
Mmm this looks great!<br />Anonymoushttps://www.blogger.com/profile/05827377708641041717noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-81654189689059796582014-07-28T00:42:16.895-04:002014-07-28T00:42:16.895-04:00I ran across this post by accident a couple of day...I ran across this post by accident a couple of days ago and tried it tonight. Worked perfectly! My husband was very impressed with the technique. Also, for the first time in my life, I made proper gravy. Thanks for the tips!!MyraMainsnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-14526981767046337142014-07-26T15:25:08.441-04:002014-07-26T15:25:08.441-04:00Well, it's been 9 years since you posted this ...Well, it's been 9 years since you posted this and I came across it for the first time yesterday. I've cooked crown roasts and such but never a boneless roast beef in all these years. <br /><br />Now that I live in France, I was worried I'd not find a recipe that could handle as small a cut as 3/4 kilos, but your specific reference to 1.5 lbs fit the bill. I confess I was nervous, because I'd spent $25 on this tiny roast (meat is expensive in France!) but I took a leap of faith. And I'm glad I did. <br /><br />I followed your 16 min at 500 degrees, followed by the remainder of the hour at 325, however, because I was cooking it in a toaster oven, I knew I had to lower the time and be careful. I skewered onions on it like you suggested, put it in for the 16 minutes and then, when I lowered the temp to 325, I slid in a flat piece of foil so that it just rested lightly on the toothpicks holding the onion but wasn't "covering" the meat so it risked steaming. (The onions on top were burning because they were barely an inch from the elements.) Then I cooked it for 30 min, did a finger pressure test, and gave it another 5 minutes. I took it out and let it go cold because I was making it to serve cold atop an arugula salad today. I was nervous it might be overcooked, not having been cut, but it was perfectly pink, and oh, so tender! I could not believe it. Thank you so much. <br /><br />I read the other comments about 20-lb roasts and such and rolled my eyes. The reality is that, for a normal-sized roast, this appears to do the trick, but it always pays to either use a food thermometer or take it out periodically and press the meat with your finger if you know how to gauge rare vs. med-rare vs. medium, etc. Mine was perfection and I am so grateful to you!Siobhanhttp://fragmentsfromfrance.blogspot.fr/noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-32118746859617768392013-12-10T15:34:29.763-05:002013-12-10T15:34:29.763-05:00This is seriously the BEST way to cook a bottom ro...This is seriously the BEST way to cook a bottom roast! It really does come out perfect every time. I tend to cook it 17/43 this leaves it a bit on the rare side for dunking into au jus for French dip sandwiches later! I totally love this recipe, it's impossible to screw up provided you have the time and temperatures correct. LOL. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-22605820621853512862012-12-24T21:01:26.303-05:002012-12-24T21:01:26.303-05:00This ruined by holiday meal. Did not work and foll...This ruined by holiday meal. Did not work and followed the instructions exactly for a 5 pound roast. Totally raw.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-1164528327558949662012-12-24T14:06:39.030-05:002012-12-24T14:06:39.030-05:00The primary reason is that London Broil is a cut o...The primary reason is that London Broil is a cut of steak, not a roast. In addition, even when cooked to a perfect medium rare, if you slice London Broil with the grain instead of across the grain, the meat will be very tough.<br /><br />When I cook steak inside (instead of outdoors on the grill), I usually sear the meat in a cast iron skillet and then finish it in the oven.<br /><br />After you get the skillet seriously hot (I use the 5 o'clock position on my electric stove), toss in the meat and wait for at least two minutes. By around that time, the meat will 'release' from the pan and you can turn it over to sear the other side. Another 2 minutes and then the skillet can go into the oven to finish.<br /><br />You can use an oven preheated to anywhere from 350 to 450 degrees - you'll just finish faster at higher temperatures. We often have potatoes baking when we do a steak, so my oven is typically about 400 degrees. At that temperature, a 2lb. steak will finish in about 7 or 8 minutes. You'll have to experiment to find out what works best for your kitchen and for your preferred doneness.<br /><br />tommyjTommyJhttps://www.blogger.com/profile/06628633718715103363noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-40876324266023828812012-12-03T08:57:19.515-05:002012-12-03T08:57:19.515-05:00Thanks for the idea. I tried cooking
a 2 pound lo...Thanks for the idea. I tried cooking<br />a 2 pound london broil using this<br />method and while the outside was nice<br />the inside was way over cooked and tough. <br />I'm not sure where I went wrong with this. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-85464091811831075672012-11-05T09:19:04.809-05:002012-11-05T09:19:04.809-05:00After searching the web for a time I decided this ...After searching the web for a time I decided this would be my method. I did make a few changes. 3.29# rump roast @500 deg for 25 min and @325 for 65 min. I slit the meat and added slivers of garlic with fresh ground pepper all over. I laid the roast with the fat side up on a bed of sliced onions and mushrooms and added 1/2 cup water and 1/2 cup red cooking wine when I reduced the temp. I ended up with beautiful roast that was done on the ends and med rare in the center which pleased all my guests. A tip from my butcher I bought a roast that was tapered so that the ends would be done for those who don't like to see pink and more rare in the center for those who prefer their meat less done. The drippings were used to make a perfect au jus. Served with some wonderful yorkshire pudding dinner was a hit. Thank you for making a so so cook look like a talented cook.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-34111613927174265712012-06-24T23:58:56.033-04:002012-06-24T23:58:56.033-04:00We like your comment about 15-20 minutes per pound...We like your comment about 15-20 minutes per pound at 350F! That would be about right! Or, if you want a very tender roast, smoke it at 200F for about 30-40 minutes per pound!Ohttps://www.blogger.com/profile/14071011829443268220noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-38669824060371512162012-06-02T11:27:11.818-04:002012-06-02T11:27:11.818-04:00This doesnt even come close to woking,sear the mea...This doesnt even come close to woking,sear the meat in a frying pan then roast for 15 20 min per lb at 350 ...and for god sake season the meat first will not dry the meat out unleas you leave it sitting in salt for hours, last but not least use thermometer to check the temp...no this isnt as easy as ,HEY COOK ANY SIZE MEAT FOR 1 HR, but good cooking often isnt easy thats we get paid to do it :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-79337268980862457972012-04-15T17:32:47.165-04:002012-04-15T17:32:47.165-04:00From Yousef Salem in Sunnyvale, CA: To mae a lump ...From Yousef Salem in Sunnyvale, CA: To mae a lump free gravy I put flour into a cup and very slowly let cold water from the faucet into the cup as I stir continuously until it forms a pancake batter consistency. I keep stirring and ten add more water so it forms into a slurry. When the gravy liquid comes to a low boil I slowly pour the slurry in and keep stirring with a wood spoon or a whisk until the gravy thickens. For a rich flavor I add about a teaspoon of Knorr's Vegetable Bouillon powder. Use it when making vegetables, rice, soup, etc.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-10166078665314131052012-03-09T16:16:49.536-05:002012-03-09T16:16:49.536-05:00Do you start your roast straight out of the fridge...Do you start your roast straight out of the fridge or do you let it sit?Barclayhttps://www.blogger.com/profile/01676588765317608952noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-52728363402227738202012-02-26T14:28:50.379-05:002012-02-26T14:28:50.379-05:00i have a five and a half pound roast, should i cut...i have a five and a half pound roast, should i cut it in half first?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-13354657172842817202011-12-14T13:33:23.382-05:002011-12-14T13:33:23.382-05:00What kind of oven do you use....i tried a recipe o...What kind of oven do you use....i tried a recipe once like this, and the meat was virtually raw after the allotted cooking time, but after I read the reviews on the recipe (Yep, something I should have done beforehand...yeah, yeah, I know) many stated that the only way this recipe works is if you have an electric oven. Mine is gas, so that one didn;t work. Does your method matter what type of oven it is? Just wondering. Thanks,<br />AnnieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-28542602914277419052011-11-04T19:51:11.001-04:002011-11-04T19:51:11.001-04:00Do you cover ur roast wen cookingDo you cover ur roast wen cookingjessicanoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-12935196987089985422011-09-25T22:00:43.693-04:002011-09-25T22:00:43.693-04:00This did not work for me. It's been an hour a...This did not work for me. It's been an hour and a half and still cooking...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-1081658811681547362011-09-25T17:23:05.869-04:002011-09-25T17:23:05.869-04:00Good grief! 20lb.??? I've never seen a retai...Good grief! 20lb.??? I've never seen a retail cut of boneless beef that size and haven't a clue. Yeah, I know, I said any sized roast, but hey . . .<br /><br />The fundamental concept remains true; initial high heat to crust up the outside and then slow gentle heat to finish the inside. It's the same idea you use to sear a steak in a skillet and then finish it in the oven. <br /><br />But 20 lbs is a serious hunk of 'cold' to put into your hot oven. If I were faced with such a task, I'd probably try to get the oven to 550 or 575; I'd leave the beast for 30 - 35 minutes at the high temp; and then I'd turn it to 325 and cook for another hour. <br /><br />'Course the best approach would be to check the temp of the beast after an hour at 325.<br /><br />If anybody out there has actual practical experience with a slab this size, please chime in - me, I'm just guessing . . .<br /><br />One other thought - if your plan is not to carve and serve this at the table for dinner (for 50), but rather to thin slice it for sandwiches and such, then a 'low and slow' approach from start to finish might be the better way to go. <br /><br />I have not posted a low/slow recipe/technique as yet, but I have done it a number of times (usually with a top round of 3 - 5 lbs.). Preheat your oven to 180; sear your roast in a skillet for no more than 2 or 3 minutes total; deglaze the skillet with a cup or three of water; put your roast on a rack in a pan; add the skillet water and enough more to give you 1/2 to 1 inch of water in the bottom of the roasting pan; cook it for at least 8 hours. For a 20 pounder, I'd think in terms of 10 or 12. You will end up with a 'deli-style' medium rare, evenly cooked from center to edge. And the liquid in the pan can become a delicious au jus.TommyJhttps://www.blogger.com/profile/06628633718715103363noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-61179754771892762512011-09-17T07:42:20.453-04:002011-09-17T07:42:20.453-04:00How about for a 20 lbs. Roast beef? Would it be sa...How about for a 20 lbs. Roast beef? Would it be safe to cook for 500 degrees for 20 minutes and 1 and 1 1/2 in 325 degrees?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7897445.post-18169401933589998552011-09-08T21:09:53.934-04:002011-09-08T21:09:53.934-04:00I am so glad that you've left this post up sin...I am so glad that you've left this post up since 2005! My family has never raved over any beef dish I've made the way they have this one. I think I'll start creating our weekly menus from your blog. Simply fantastic!Anonymousnoreply@blogger.com