Dinner was meatball "burgers" simmered in sauce, rice, green beans and salad last night.
...CG - your roast looks perfectly cooked med-rarish - a tasty-looking meal !
Thanks, RMM. Every once in a while I nail it on the raw-to-overdone scale. Himself was afraid I pulled the roast too soon. So was I, but I told him if that were the case, we could finish off our slices in the microwave.
You really don't need to sear it, Paul. Cooking it at 500 (I really was tempted to try 550, just because the oven could go there...) put a nice crust on it. If you do sear it, though, let us know how it turns out.
BTW, this was a cheap bottom round roast and it turned out fairly tender. I can't imagine how good it would be if you used a better cut of meal.
Flat burger shaped meatballs. No bun. Served on plate with sides. But they would be perfect shape for a round roll.Does that mean they were burger shaped or that they were served on burger buns?
I'm going to try those basics on doing a similar roast - reverse seared though.
That's not a reverse sear. The first part is right, but the sear is done in a pan, not the oven.CG, perhaps I should have clarified - I was simply thinking of starting it slow & low - perhaps @ 275 or 300, for whatever minutes per lb. it took to reach about 115, or 120 F, and then sear it to brown it, @ say 500 F for 10 minutes or more.
If you cook low, then high, be sure to remove the roast from the oven while you're waiting for the temperature to rise. Otherwise, you'll end up with too well done of meat.Recipes Make Magic said:...I was simply thinking of starting it slow & low - perhaps @ 275 or 300, for whatever minutes per lb. it took to reach about 115, or 120 F, and then sear it to brown it, @ say 500 F for 10 minutes or more.
I also do my eye round roast this way. I use convection roast. Comes out beautiful, tender, juicy and pink every time.Sure, Paul, no problem. I seasoned the roast (3 2/3 pounds) and had it sitting on the counter (not literally, it was in the roasting pan ) for about an hour before putting it into the oven which was pre-heated to 500 degrees F. (My new range has a top setting of 550! ) Roasted it at 500 for 15 minutes, then turned the heat down to 325 (with roast still in the oven) and roasted for just shy of an hour - 15 minutes per pound. When I tested it with my old "instant" thermometer, the readings varied from 115 to 125, depending on where I checked. Put it back in for about 10 minutes, then rested it on the counter for about 15 minutes.
I was slow moving in the kitchen last night, so I did pop the uncut roast back into the turned-off oven for about ten minutes while I mashed potatoes and made gravy. I think I might have lucked out with that getting the roast to the perfect pink.
That's not a reverse sear. The first part is right, but the sear is done in a pan, not the oven.
If you cook low, then high, be sure to remove the roast from the oven while you're waiting for the temperature to rise. Otherwise, you'll end up with too well done of meat.