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Roast Beef recipe?
Posted on 4/3/09 at 11:11 am
Posted on 4/3/09 at 11:11 am
I've seen many comments over the weeks about the abomination that is Manda's Roast Beef on a poboy. So how do you make good roast beef? What's the best cut and recipe?
4
Posted on 4/3/09 at 11:17 am to TigerinATL
Whole top round or a whole chuck will work well. Season with garlic, salt and pepper and brown in a little oil on all sides then put water up one third of the roast, cover and pot roast in oven until it is tender about 300-350 for several hours. Thicken gravy some with cornstarch or whatever and pull roast apart into gravy. Serve over good bread or with rice or potatos.
Posted on 4/3/09 at 11:19 am to Martini
I still like to lard it with bacon and stuff with garlic and onions.
Posted on 4/3/09 at 11:22 am to TigerinATL
i don't know if this is what you are looking for but the last time i did homemade roast beef sandwiches:
i took a chuck roast, seasoned it with garlic powder, salt, pepper, and cayenne. put my cast iron pot on the stove and got it smoking hot. browned the roast real good on all sides. pulled out the roast and added a little more oil, onion, and bell peppers. i wilted these and then put the roast back in the pot with about a cup of beef broth. i covered the pot and put it in the oven on about 300 degrees. cooked until very tender.
take the roast out and let it rest while you make a gravy in the pot. just add a little cornstarch to thicken. i then pulled the roast apart and put it on some homemade french bread and soaked it with the gravy.
it was delicious.
i took a chuck roast, seasoned it with garlic powder, salt, pepper, and cayenne. put my cast iron pot on the stove and got it smoking hot. browned the roast real good on all sides. pulled out the roast and added a little more oil, onion, and bell peppers. i wilted these and then put the roast back in the pot with about a cup of beef broth. i covered the pot and put it in the oven on about 300 degrees. cooked until very tender.
take the roast out and let it rest while you make a gravy in the pot. just add a little cornstarch to thicken. i then pulled the roast apart and put it on some homemade french bread and soaked it with the gravy.
it was delicious.
Posted on 4/3/09 at 11:27 am to Eddie Vedder
Try the above methods (sear then slow cook) but add a small pork roast done the same way to the same pot, the 2 compliment each other and as the meat gets shredded you can't tell the differnce and it makes some great poboys
Posted on 4/3/09 at 11:35 am to Tigerpaw123
Debris gravy 
Posted on 4/3/09 at 11:41 am to tavolatim
quote:
Debris gravy
Is heaven.
I just don't like the bellpeppers in my beef gravy and really don't like too many onions. I add some beef base or bouillion.
Posted on 4/3/09 at 11:45 am to Martini
I can go with onions but bell pepper is another animal...it can give a bitter taste to many things...But stands alone nicely...never use it in marinara or red gravy...but I do use it in almost all my cajun and creole dishes...but the same is true for celery....Onions and garlic are universal...except in desserts 
Posted on 4/3/09 at 11:47 am to tavolatim
I had a western omelet at Christina's this morning and I'm tasting the bell pepper still. A little goes a long way.
Posted on 4/3/09 at 11:56 am to Martini
No bell pepper in my western...just tomato, onion, green chili's and chorizo. 
Try browning your roast with a little oil, then removing, add veggies(carrots, celery, onion) and flour till soft, deglaze with a little red wine, add back roast and cover with some good beef stock. Seal the pot tight with foil and cook in 350 oven till tender. You won't have to add cornstarch to thicken the gravy. Also, add whole garlic cloves instead of chopped, it will mellow the garlic flavor in the gravy.
Try browning your roast with a little oil, then removing, add veggies(carrots, celery, onion) and flour till soft, deglaze with a little red wine, add back roast and cover with some good beef stock. Seal the pot tight with foil and cook in 350 oven till tender. You won't have to add cornstarch to thicken the gravy. Also, add whole garlic cloves instead of chopped, it will mellow the garlic flavor in the gravy.
This post was edited on 4/3/09 at 12:00 pm
Posted on 4/3/09 at 11:58 am to Broken Egg
Hell I grew up eating my mothers western omelet with onions and bell peppers. I thought this was how it was done. I like them but just a little.
Posted on 4/3/09 at 12:00 pm to Martini
We have plenty of omelettes with bell pepper, and I always tell my guys to go easy...you are right, a little goes a long way.
Posted on 4/3/09 at 9:56 pm to TigerinATL
Get a Regal Rump cut to order and trimmed. Season a little flour in a x-large ziplock bag, with pepper, garlic and onion powder and a little celery salt. Toss the roast around in the flour until just coated. Brown off on the stovetop in the pot in which you going to bake it.
Use about a 1/c cup water per pound, but not more than 2 cups, preferably 1.5 cups. Add a tablespoon or so of kitchen bouquet, Better Than Bouillon Beef and tomato paste (doesn't add tomato taste...just makes it a bit richer. I put it all in a measuring cup and microwave it so everything dissolves. Pour that over the browned roast. Cover and bake between 300 and 325 for 25 minutes per pound, for "sliced". If you want "fall apart", leave it in longer.
You won't need to thicken the gravy with anything because the flour gives it some body. Not too thick, but just enough. Gravy is great over rice. Leftovers are great for RB poboys.
Use about a 1/c cup water per pound, but not more than 2 cups, preferably 1.5 cups. Add a tablespoon or so of kitchen bouquet, Better Than Bouillon Beef and tomato paste (doesn't add tomato taste...just makes it a bit richer. I put it all in a measuring cup and microwave it so everything dissolves. Pour that over the browned roast. Cover and bake between 300 and 325 for 25 minutes per pound, for "sliced". If you want "fall apart", leave it in longer.
You won't need to thicken the gravy with anything because the flour gives it some body. Not too thick, but just enough. Gravy is great over rice. Leftovers are great for RB poboys.
Posted on 4/3/09 at 10:50 pm to Gris Gris
quote:
Gris Gris
I've been waiting for you to respond. Figured you had this one.
quote:
25 minutes per pound, for "sliced". If you want "fall apart", leave it in longer.
This is where I struggle on pretty much roast beef and pork butts and I prefer them sliced.
Posted on 4/4/09 at 12:28 am to Martini
Same issue here, Martini. When I eat it for a meal, I want it sliced and together. When I make an RB poboy, I want it a bit more done, which is really overcooked, basically. However, once it's cold, it's easy to slice it really thin for poboys.
Posted on 4/4/09 at 12:50 am to tavolatim
quote:
bell pepper
is the devil of cooking. i can't stand bell peppers.
Posted on 4/4/09 at 10:52 am to Gugich22
quote:
Season a little flour
this is a key step! the flour helps make a little roux for your gravy. i like to use stock instead of water and sometimes I will add a bag of brown gravy mix if there isn't enough gravy.
Posted on 4/4/09 at 12:24 pm to Gris Gris
quote:
Get a Regal Rump cut to order and trimmed. Season a little flour in a x-large ziplock bag, with pepper, garlic and onion powder and a little celery salt. Toss the roast around in the flour until just coated. Brown off on the stovetop in the pot in which you going to bake it.
Use about a 1/c cup water per pound, but not more than 2 cups, preferably 1.5 cups. Add a tablespoon or so of kitchen bouquet, Better Than Bouillon Beef and tomato paste (doesn't add tomato taste...just makes it a bit richer. I put it all in a measuring cup and microwave it so everything dissolves. Pour that over the browned roast. Cover and bake between 300 and 325 for 25 minutes per pound, for "sliced". If you want "fall apart", leave it in longer.
You won't need to thicken the gravy with anything because the flour gives it some body. Not too thick, but just enough. Gravy is great over rice. Leftovers are great for RB poboys.
that is pretty mucgh my method word for word. I like using the flour on the front end to thicken rather than cornstarch at the end. It might be mental, but using the flour from the meat makes the gravy taste even more slow-cooked for some reason.
Also, i will toss in a few shortribs along with the beef roast. I love the extra fattiness and richness the short rib adds when i pull the meat apart and mix it all together. I love animal fat. It sounds weird but i also put a tiny bit of allspice on the shortribs, it helps balance the fat flavor.
This post was edited on 4/4/09 at 1:06 pm
Posted on 4/4/09 at 1:00 pm to el tigre
A friend of mine uses a method similar to mine, but she throw a pork roast ( I think a loin) in with the beef roast and bakes then together. She says the gravy is outstanding. I haven't tried it yet, but I'm going to. I'm a gravy lover. I love just having a big bowl of rice and gravy like soup. There's just never enough gravy for me.
Posted on 4/4/09 at 2:33 pm to Gris Gris
same here....i actually view the meat as a necessary, but delicious, evil. I really love the extra depth that all of the fat/connective tissue/bone in the short ribs adds to the gravy.
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