I made a roast last weekend using my mom's recipe. She always pierced the roast deeply and put slices of garlic throughout the meat. She made a rare roast juicy and pink in the middle, however mine came out tasty but overcooked using her timing per pound. I suspect my gas oven cooks hotter than her electric oven on the same setting. I know somebody is going to tell me to get a meat thermometer, but I'm lazy and just plan to cut down the cookin' time next time around. But if there is a good roaster here, tell me your secrets. Next I need to learn how to make a good hot roast beef like The Library on Chimes street used to make. Lots of gravy and falling apart.
I would cheat and use a crock pot big enough to roast a london broil. Ive done it before, I stuffed it with garlic, parsely, and some slices of red onion. Rub the meat with coarse crack black pepper , after that rub the meat with a small portion of extra virgin olive oil. Set and Forget it. lol
I make a good pot roast in the slow-cooker, with onions, taters, and carrots and some water, but a dry roast I've always done in the oven.
Memories. Peanut butter and honey sammich was good there. I like to "roast / braise" beef roasts on the pit using indirect heat.
i always stuff roast with garlic. for an in between dry roast and cooked in broth, i put them in one of those clear plastic baking bags, like turkey bags, and add just a little liquid. (cooking times are on the box, because i think it speeds up cooking.) you dont get the "crust" but have a very moist and tender roast from it. i use the juices for gravy. for liquid i usually use a little red wine and some smoke sauce. makes a nice rich broth. i also use that method for pork roasts. mmmmmmm mmmmmm.......
I anticipate this being one of my favorite threads eventually. I can't wait to try some of this. I LOVE me some rice and gravy.
https://hotpeppersauceshopping.com/cube/index.php?act=viewProd&productId=214 i know, not the real thing, but when cooking in the oven can do a decent job imparting a smoky flavor to things. just a little bit doesnt make it really smoky flavor, but just adds a bit of depth to the broth. i guess the other name for it is liquid smoke.
