Seeing how expensive deli meat is it sure seems like roast beef sandwiches would be cheaper to make if you did your own roast and sliced it thin. Are there any
When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie. What is the difference between a roast beef cooked in a rotisserie,
I usually cook a beef pot roast by putting the meat and vegetables (potatoes, carrots, onions) in a slow cooker with a little bit of water and letting it go for
I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate
What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one abou
I have a "basic" recipe for roast beef that uses 1 bottle of black beer as an ingredient. I am looking for a non-alcoholic ingredient to replace it because my
I was intending to cook roast beef with a joint of sirloin, but unfortunately my wife has returned from the supermarket with the sirloin already cut into slices
I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not fal
I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I kno
I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the
I am a new cook, and I want to freeze roast beef for later use. So I cut it in 2cm pieces. I never cooked roast beef before and realized that it is cooked as a
My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the us
When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyon
So I have just roasted a chicken, a lump of beef (not sure which cut) and some pork shoulder. We will be eating the meat over the next few days. Would it be
I have a 4 inch thick one which I'd like rare. Will it make a difference if I cook it standing up or flat in the pan? And at what temperature? I have an electri
Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by
I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slo
My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up w
When I make a Arm or Chuck Roast always after 5 hours it is still tough, the beef is grass feed. I have give up making them. My wife wants me to make another Ar