My husband hates everything I make, he calls my cooking "lousy". I'd rather hear him say Uh Oh.

I am a cook in a restaurant and we cook beef roast almost everyday. I boil the water and then put the roast in. Then I add enough water to cover the roast and all we add is lawry seasoning salt to it. For a 2 pound roast I would cook it at a slow boil or simmer for a few hours. We have the best roast. Everyone always gives us compliments on how good and tender it is. Last night I cooked a pork roast at home ane dcooked it the same way. It was so good and tender. YOu can add as much lawry as you want or other seasonings. Then we make gravy and it is just delicious. I use cornstarch to thicken it. My brother cooks his like this now too since I told him and he says his always turns out too. When I started there they used to put it in the oven to cook it, but I started cooking it on the stovetop because I sometimes want to trun my oven off earlier. So it can be cooked either way.

You could always grind it up for ground beef. Just sayin'. Or cube it for beef stew maybe?

Can you put it in the slow cooker?
I sometimes put a roast in the slow cooker, add a can of mushroom soup and a tsp of the powder of onion soup mix, and the dried onions in the mix. Some chopped onions and 1/4 cup water.

Simmer it all day, and serve in chunks over noodles for an easy stroganoff.

I only cook with mushroom soup in my scalloped potatoes, but we do like this recipe.

Do you brown it first before putting it in the slow cooker or before boiling it?

This particular slow cooker recipe, you don't have to brown it first. I haven't and it turns out great.

Oh, I don't add extra onions, I don't know why I typed that in the recipe.
I just add a tsp of the powder, because I don't like the saltiness of dried onion soup mix. You can add as much of the powder as you like.

bengardening: A woman who cooked in our small airport restaurant made beef roasts your way every day that she worked, and made sandwiches out of it. She was kind of a 'card', so she advertised them as Hot Groundhog Sandwiches. I wish I had one right now.

Shirley

I am a cook in a restaurant and we cook beef roast almost everyday. I boil the water and then put the roast in. Then I add enough water to cover the roast and all we add is lawry seasoning salt to it. For a 2 pound roast I would cook it at a slow boil or simmer for a few hours. We have the best roast. Everyone always gives us compliments on how good and tender it is. Last night I cooked a pork roast at home ane dcooked it the same way. It was so good and tender. YOu can add as much lawry as you want or other seasonings. Then we make gravy and it is just delicious. I use cornstarch to thicken it. My brother cooks his like this now too since I told him and he says his always turns out too. When I started there they used to put it in the oven to cook it, but I started cooking it on the stovetop because I sometimes want to trun my oven off earlier. So it can be cooked either way.

This is the Recipe I have used for YEARS! It is wonderful and you can use it with any cut of beef. It comes from Taste of Home. I think the secret is that cup of coffee! ;o)

Here is a link that might be useful: Mom's Roast Beef

I'm sorry your roasts aren't turning out. It could be the quality of the beef. But without knowing the kind of roast it is impossible to give good advice.

Sorry but boiling a good cut of meat is sacrilege. A tough cut of meat meant for braising, maybe. But other than that that the thought makes me cringe.

Susan, my favorite is Heloise, Peking Roast. Sorry, I plead old age in not knowing how to bring up the site. It also has coffee, I have used this recipe since 1962 and at that time, it probably was just a cheap cut of roast that we could afford and it has never failed me yet. In the past few years started cooking it in my crockpot, but I did brown it before putting it in.

I made a pot roast last night. I braise these roasts on top of the stove, in some beef consomme and red wine. When the meat is about done, I add garlic, onions, and carrots. Mushrooms are delicious, too. The juices make for a delicious gravy. All in all, it takes about 4 hours.

This is called pot roast.....not roast beef! There is a BIG difference. Pot roast you cook slowly in a little broth with vegs ....Roast Beef you cook in a oven 20 minutes per pound.

bengardening, do you cover the pot when cooking the roast? I am a serious rookie at this, but I think I could follow your directions. :)

We use tpo get 1/2 a beef to put in freezer,one year I called I said I want a half beef well Ill call you when we have one,a day later he calls I thought thats odd I think the damn cow died he sold it to us.It was so greasy,not good I didnt get any after that.
I just put kikomens sauce on bake the roast slow and low.mmmI cant eat much beef since my surgery but we had some delicious roasts before I had it.

There are roasts, and there are roasts.

I love a well-done roast beef roasted in the oven for a few hours so it's nice and dark on the outside and fork-tender on the inside with onions and potatoes around it. Makes a nice dark gravy.

Eye of Round can be done this way, or cooked medium-rare and sliced thinly. We love it both ways.

Slow-cooker and pot-roast recipes are excellent for a tougher cut of meat where it needs to cook a long time.

yes Murrays Mom I do. If you have any other questions just ask. I will try to help you. Good Luck

I prefer to use a meat that has quite a bit of marbling for slow cooking and a quick roast for those without..or saute/stir fry.

My new favorite pot roast is soooooo easy...and follows along HeyJud's recipe with coffee..you don't taste it as coffee at all..

I have made the recipe with Tri Tip but I prefer it with a good chuck roast.
and with the leftovers make this..BBQ Roast Beef and Cheddar Sandwich Yummy! Use a good roll..onion or whole wheat..

If you have a very lean roast..cut it thin into slices or strips and use it for broccoli beef...or quick stroganoff..

Here is a link that might be useful: Roast Beef with Coffee Gravy

Thanks, bengardening, I do have another question. Would a large stock pot work?

I forgot to post that this one is a sirloin tip roast.

yes murrays mom

Great. Thank you so much for your guidance!! I appreciate it. I'll try it on Monday.

If you slow cook a lean roast you could be in for trouble. I've had my share of problems with them. Slow cooking needs the fat and connective tissue to melt away and the more solid meats will just dry out from prolonged cooking.

BTW, how on earth do you make gravy from boiled beef? I assume you just make a roux and use the stock? Do you do anything to add flavor since you don't have the fond or anything?

I generally stick with a chuck roast. I like the flavor and growing up we knew it as "stringy meat". Chuck has a lot of flavor, even when well-cooked. I tend to take sirloins and such and treat them more as a steak although I will cook them slower than many cook them. Some do slow cook them though with varying success.

Could try something like a "Tex-Mex BBQ" or something like that. Saw one that was mixing stew beef with pork tenderloin, brown it in onion and jalapeño, add some tomatoes, spices and beef stock, simmer it, shred it and serve on tortillas, although potatoes or rice would go well too I would think.

If you like stir-fry, slice it thin and cook quickly.

Re: Jannie's Post

Posted by jannie (My Page) on Fri, Feb 4, 11 at 17:03
My husband hates everything I make, he calls my cooking "lousy". I'd rather hear him say Uh Oh.

How he would feel if you reacted to "His Advances" like that during those private moments....LOL Just saying.....

Here's a Heloise link for Peking Roast.

Here is a link that might be useful: Heloise's Peking Roast recipe

There are so many references to using coffee when cooking a roast beef! I've never heard of it, but it seems to be a common thing to do. You don't end up with a coffee flavoured roast though, do you? I'm thinking of trying this.

Thanks wantoretire, knew someone would come along and help out this old woman with a link. There have been some great recipes posted. I remembered a way that I cook roast for years. To make it easy when we got in from church on Sundays, would have a roast, usually a bone in chuck roast, with potatoes, green beans and onion, wrapped very tight in aluminum. This would cook on 250 degrees for about 6 hours. The house would smell oh so good. It was wonderful when we walked in the door from church and all we had to do was pull it out of the oven and we were ready for lunch. Know the Heloise is a good recipe, as I have used it for years, but I am going to try some of the other recipes here also.

I just used Heloise's recipe, gosh is it good! I added an envelope of dry beefy onion soup, wow!

Susan, no no coffee flavor...

Susan, you may be interested in checking out this site. They have a test kitchen and really have a lot of recipes that they have tested & made them into much better tasting recipes. I was just on there for a dessert recipe. You have to register in order to use the site. If you put pot roasts in the search box, it will bring up some recipes. Of course they want you to get the magazine, but you don't have to.

Here is a link that might be useful: CooksCountry

jannie if he doesn't like anything you cook, give him coupons to mcdonalds! let me guess! he's a meat and potatoes guy...

i havn't bought a real beef roast in years...either a pot roast or round steak...the only roast i really can do well is pork loin...i use less heat, 325, and a bit extra time...

Susan, I bet it's the beef itself, if you've only had problems since this butchering. Now that all the roasts are gone, I think you should go out and buy a good roast and cook it, just to prove to yourself (and your husband) that you haven't lost your touch at all! :-)

I love the way my potroast is made. First, I have found that bottom roasts have a bit more fat than top roasts and beat any other kind of meat for flavor and juiciness.

I put it in the crockpot fat side up on high for 10 hours. I use one box of chicken broth (never made it with the beef broth, but don't fix it if it ain't broke!), pour it over the roast. Then I mix 1-2 packets (depending on the size of the roast) of Lipton Onion Soup Mix in a large cup and mix that with about 2 cups of water. Pour that over the roast, making sure some of the onions are on the top of the roast. Cover and in 10-13 hours (no such thing as overcooking this kind of roast!) and then remove the meat, cut away any fat and then make gravy.

I empty the juice from the crockpot into a big saucepan and bring to a low boil. I take about 2-3 tablespoons (depending how thick you want the gravy) of flour and put it in a seal-tight container with about a cup of water. Put the lid on and shake it hard for about 1-2 minutes. This will prevent lumps. Then add the flour-water mixture to the grave SLOWLY while stirring constantly. Let it cook for about 3-4 minutes, season with beef bouillion and pepper to taste. I get rave reviews of my gravy and I make a lot of it for leftovers.

The meat is stringy but so tender and juicy. We like to bake a loaf of crusty bread, cut it in slices and make open-face sandwiches with it. If there is still some left, I mix the rest of the gravy with the leftover roast (cut into pieces) and fold it into cooked dumpling style noodles. SO SO good. Any questions just ask!

ours is a bottom roast too and Im sorry for submitting mine twice was a mistake

I'm definitely going to try the boiled roast!

I cook all my roasts (chuck is the best, IMO) in the crockpot with Lipton Onion Soup. It gives great flavor.

When I cook a Pork roast, I add a can of Campbells Golden Mushroom Soup, not to be confused with Cream of Mushroom. Talk about a delicious ready made gravy!

As far as boiled roasts go, I'm surprised at how many restaurants DO it! If you watch Guy's show, "Diners, Drive-ins and Dives" you see it very often. But then those roasts STAY in their warmers all day long just cooking and reducing until... well, the cows come home, LOL!

I agree with the somewhat fatty cuts being the best roasts. You get into taste/texture trouble when you get a really lean piece of meat.

Blessings!
Haley

Ack, I didn't mean to sound so negative towards boiled beef! LOL! I will definitely try it- I was just thinking out loud. :)

Blessings,
Haley

I cooked my best roast ever.
I looked it up online.
It said to take out of fridge and let it get to room temp
or almost. Then season the outside and cook in a 500 degree
oven for about 20 minutes (depending on size of roast). I
used my new oven's convection feature. Then lower the heat
and cook to desired doneness. I used the temperature probe
and had PERFECT roast beef. YUMMY