I've found that blade roasts do best in the slow cooker. They're usually not too expensive, either. Try putting one (2-3lb? 1-1.5kg?) in the slow cooker, frozen, around 2pm, with salt and pepper dusted on top, a little garlic powder, if you like garlic, a bit of minced onion, and a beef boullion cube (2 if they're the small ones), and a tablespoon or so of margarine or butter. Pour a little boiling water in - about 2-3 cm deep. Cover and cook on high for 4 hours or so. Should be ready for 6pm dinner.
Here's a great recipe for a sirloin roast in the oven that I found online - we loved it! It's a little spicy, so if you prefer more mild tasting meat, cut back on the cayenne pepper.
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
my way of cooking is how my MIL does it I always thought her roasts were just delish.
I get a big enough roast piece (usually they say roast beef). I knife a few pockets in the meat and fill with garlic cloves and rosemary. I pop it into a roast pan or something big enough to hold the meat as well as veggies and pour some veggie oil in the bottom - just enough to fill about 1-2 ml. I roll the roast meat so its coated in the oil and put some salt and pepper just over the surface.
COver with foil and pop in the oven on 180 turning every 30 min for about 2 hrs (depending on size if its just a small bit of meat only 1 hr). Then add in potatoes and pumpkin still cover and turn heat up to 200 and cook for 1 hour turing meat and veggies every 25 min.
I then wrap the meat in the foil with a few juices and continue to cook on about 150 for another hour or until the potatoes are done.
Yes they come out a bit oily but OMG so yummy.
I steam the other veggies and make a cheese sauce to go over the Cauli and Broc. depending on who is coming for tea I also sometimes lightly honey the carrots.
We only really cook roasts for a "special" occasion so its more of a treat which is why I cook it the way I do.
I use our frypan for roasts - first up is ask the butcher for a roast cut!
Then brown the meat all over (you can do this in the oven by having a large pan with a little oil in it preheated to 200 deg and put the meat in, and using a baster, drip hot oil over the roast.
Then drop the temp down to about 160 deg. In my frypan, it's mark 7-8 and then down to 4-5.
Turn the meat occaisionally and baste every 20 mins or so. After the browning, it's around 30mins for each 500g of meat (well done) and allow 10-15 mins for "resting". Note : if you *are* using your slow cooker, don't put the meat on the crock bottom. Lift it off using balls of alfoil or potatoes
If you're doing veg, cut up all the veg and put them into to pan when there's an hour of cooking left.
I like to sprinkle my veg with Aussie Bush Spice mix which comes onto the meat while basting.
Longest to cook will be potatoes, beetroot and carrots (if cut thick) then pumpkin, sweet potato & onion and last dutch (baby) carrots.
Rest the meat for 10-15 mins after cooking by putting it on a warmed plate and cover with alfoil. This will allow the juices to settle in the meat and not leak out when sliced. Which makes it all juicier!
Put your veg in a warmed bowl and cover with foil, and put the pan on a burner (if its metal) or transfer the juices (and stickings!) to a frypan to make gravy. Add water and a stock cube and reduce down. Mix a little water with cornflour to thicken and put in some red wine if you like, or just some mixed herbs along with salt/pepper.
Go to a good butcher and ask for a standing rib roast - two ribs should be enough for 3-4 people. Try to ask for a joint from an older animal - yearling beef as a minimum, flavour develops as the animal gets older.
Get it out of the fridge at least 2-3 hours before you want to cook it to let it start warming up. Put your oven on as low as it will go...mine will do around 80-90 DegC which is fine. Med Rare beef only needs to brought up to 65 DegC, Well Done is only 72 DegC.
Rub the outside of the meat with a cut garlic glove, then coat with salt, pepper and english mustard powder - then put it into your very low oven for 5-6 hours for med rare, 6-7 for well done.
When you remove the meat from the oven, pull the bones out of the joint - it should be so tender that they will just fall out. Then sear the meat on all sides in a very hot frying pan. Allow to rest for 15-20 minutes covered with foil.
The downside of cooking it this way is that you can't use the oven to cook the veg, or make gray from the roasting pan.
It depends, if you are home and you can baste it and make sure the top doesn't dry out than I would said its good to have in the SC for a longer time.
I personally cut slits in the meat and put slivers of garlic in there with some rosemary & thyme out of the garden ( I just use twigs and all) I rub a clove around the outside of the meat and then do a dijon mustard & herb rub over the outside. I cover with foil and pop in a baking tray with an onion chopped thickly underneath it. I bake it at around 100 for 4-5 hours. It keeps the house toasty warm!
Beef Roast
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