Post by nana on Feb 21, 2024 19:23:50 GMT -5
This is the only way I will make roast beef from now on, and it is all possible because I have a thermowell!
I had tried low slow roasting before, but had been a little wary of it, and had turned the oven up high first to sear it, and then let it cook with the gas turned off, and it turned out nice, but I really wanted to get that deli roast beef style flavorful crust with the medium rare juiciness all the way through from edge to edge, without the well done ring around the pink center. So here is what I did:
I had a 3 lb bottom round roast, a cheaper cut often recommended for pot roast. I dried it off, massaged a Tablespoon of olive oil all over it, rubbed it with a mix of rosemary, garlic powder, salt, and pepper, stuck a meat thermometer in it and put it in a pan in the thermowell. I did NOT turn on the gas, the only heat was from the thermowell pilot. I left it there for almost 8 hours, until the meat thermometer registered 125 degrees. Then I took it out and let it rest covered with foil for about 40 minutes while I made mashed potatoes and lima beans (Only recently after a lifetime of disliking them, all of a sudden, I find myself craving them, just plain with butter and salt. Go figure.) Then I turned the thermowell gas on, let it preheat for 5 minutes, and put the roast back in. I turned the gas off 5 minutes after I put it back in and let it sear for another 5 minutes. So a total of 10 minutes of gas, one perfectly crusted, entirely medium rare, tender, juicy roast beef.
The only way to make it easier is to eat it raw! After all these years, I just still love this stove so much!
Here is a link to the recipe I “followed”, adapting it to the thermowell:
www.730sagestreet.com/bottom-round-roast/
I had tried low slow roasting before, but had been a little wary of it, and had turned the oven up high first to sear it, and then let it cook with the gas turned off, and it turned out nice, but I really wanted to get that deli roast beef style flavorful crust with the medium rare juiciness all the way through from edge to edge, without the well done ring around the pink center. So here is what I did:
I had a 3 lb bottom round roast, a cheaper cut often recommended for pot roast. I dried it off, massaged a Tablespoon of olive oil all over it, rubbed it with a mix of rosemary, garlic powder, salt, and pepper, stuck a meat thermometer in it and put it in a pan in the thermowell. I did NOT turn on the gas, the only heat was from the thermowell pilot. I left it there for almost 8 hours, until the meat thermometer registered 125 degrees. Then I took it out and let it rest covered with foil for about 40 minutes while I made mashed potatoes and lima beans (Only recently after a lifetime of disliking them, all of a sudden, I find myself craving them, just plain with butter and salt. Go figure.) Then I turned the thermowell gas on, let it preheat for 5 minutes, and put the roast back in. I turned the gas off 5 minutes after I put it back in and let it sear for another 5 minutes. So a total of 10 minutes of gas, one perfectly crusted, entirely medium rare, tender, juicy roast beef.
The only way to make it easier is to eat it raw! After all these years, I just still love this stove so much!
Here is a link to the recipe I “followed”, adapting it to the thermowell:
www.730sagestreet.com/bottom-round-roast/