how can I cook it??????
 

I have this BIG roast Beef in the freezer. I always cooked my roasts with cream soup. How can I cook it to be legal and so that it won't dry out?

If you have a crockpot, season it and cook it in there. I oftern add a packet of Au Jus and it give the meat a wonderful flavor, it is oh so tender and LOW CARB!!!
Good luck!
Kim

Beef
 

I roast mine in the oven and it doesn't dry out...cook it fat side up at 325 for about 40 minutes a pound...

Donald

I've got a big chuck roast in the oven right now. I used 1 package of onion soup mix (yes, I know it has carbs, but even if I were to consume 1/4 of the pan juices, it would give me 5 grams of carb) and 1/2 cup of water. Cook it covered in a slow oven (about 325 degrees) for 3 or 4 hours. Tender and juicy every time. :thup:

thanks
 

:wave:

Do you have a roasting rack?

I season lightly (no salt) , place the meat on the roasting rack fat side up and put about 1 to 1 1/2 cups of water in the bottom of the pan. Not enough so it touches the meat, but the water will give the oven a moist environment.

Set the oven for 325, forget it till about half way thru the cooking process, than start basting the meat with butter and seasonings till it is done. I use a convection oven so I cook about 20 min per lb. I'm not sure how long it would take in a conventional oven.

****OR***

Use indirect heat on your charcoal grill and follow the above instructions.

Did a prime rib last weekend on the grill and it was GREAT.

Good luck!

It would also be great cooked in a smoker but my husband built a huge one and sold it after he got me spoiled. Hasn't had a chance yet to build another. I sure miss it.

:o

Hi LadyBug555:

I have a smoker (stovetop and a water smoker) but I've never done beef in it. Not really sure why. I think I read somewhere that it didn't turn out that well. I'll surely be trying it smoked next time. It's the best way to eat meat.

For our big family dinner at Christmas we roasted a 10 lb rib roast after encrusting it in coarse, Kosher salt.

It was delicious, moist, juicy, and not salty in any way.

Rubbed with herbs and pepper before applying the salt crust, then remove the crust after roasting is completed. Takes a little longer to cook, 15-20 minutes, but very, very tasty roast beef.

Needs to be a big roast though, like 6 pounds or larger.

I put mine in a crock pot with onion soup mix and water, it's wonderful and tender - and so easy, no muss, no fuss.

Enjoy.

I put it in a crockpot too with cut up onions, celery and mushrooms and then dump 1/4 cup of soy sauce and a small can of any lower carb tomato sauce (del monte is like 4 for 1/4 cup).

Makes a rich gravy that I don't need much of and it's falling apart by nightfall.

Yes smoked meat is the best!! REAL smoked with a smoke ring....no sauce.
This roast is over 10 lb. rib roast. I have a 6 qt crockpot but it won't fit. I will do oven and use a roasting bag to be safe...

Oh, yes. For a rib roast, I would either use a roasting bag or rub an herb rub on it mixed with olive oil and sear it in the oven first at a high temperature like 450 degrees for the first 20 minutes, then turn it down to about 350 degrees until the internal temperature is where I want it (I usually cook my rib roasts between rare and medium rare). A nice cut of meat like that should never be overcooked.

I agree with Lisa. You definately want to do a rib roast in the oven. You also shouldn't worry about drying it out since there is a high fat content... YUM. That is why they taste so good.

If you could, please send down to FL a big thick slab with horseradish sauce. ;)

I season my beef with garlic, basil, thyme, majoram, kosher or sea salt, black pepper and ground mustard. Gee, I hope they have rib roast on sale at the grocery store this weekend. That would be a great Sunday meal! :D

For large rumpus style roasts
 

I agree that a crockpot makes a great roast. But, during the winter, when the house is chilly I do the crock pot thing in the oven. I have large dutch oven/caserole thing I inherited and it can go in the oven. I brown about a tablespoon of diced onions(gotta watch them carbs) in olive oil in the pot, stir, and when they start to sweat well I toss in about five large cloves of sliced garlic.

When I start to swoon from the smell of garlic I empty the pot of the onions and garlic, add more olive oil and brown the roast, then take it out of the pot. Then I put the flame on low. add about a quarter cup of water and scrape the gunk off the bottom and sides of the pot. Then I toss back the onions and garlic and put the roast on top and put the lid on . Turn off the top of the stove burner.

Put the roast in the oven, middle rack. Turn on the oven to a really low setting, about 180-200 degrees and let it sit in the oven about 6 hours for a large roast. Small I don't know because we always make large ones. It comes out great, the house smells great, and if you live in a small place, it even makes the house less chilly.

You could add some things to the roast, like actual seasonings but I just use some of the light salt at the talble to get the potassium. Its actually pretty good.

slowday :)

I always had to have carrots and potatoes with my roast!!!
:cry:

Yeah, I was the same way. In fact I think that I made roast just to have the roast potatos, my favorite kind of spuds right after french fries.

But part of the deal is to avoid high carb foods that make your blood sugar race like a greyhound, causing your pancreas to squirt out insulin like a geyser, which in turn converts the spuds into fat. So as much as I miss them, they're history.


There are a lot of close seconds I keep reading about but haven't tried yet, like the faux potatoes. Maybe this week coming up I'll start moving from the basic food groups (meat, eggs, bacon and tuna) into actually making some recipes.


Ladybug, I feel your pain.

Slowday :)

Droooool
 

OHMYGOODNESS!!! :roll: You guys are SUCH great chefs .....my mouth is positively watering right now....and my insuline level is remaining stable too! :D I do need to invest in a crock pot !

Question about Meat
 

Quick question.... :o Sorry...I forgot to ask in my last e-mail.
Where does everyone prefer to purchase their meats? Is there anyway to tell if a certain meat is better quality then another (better meaning less hormones or organic), other than the price? I've been a vegetarian most of my adult life and still find meat a mystery at times! thank you

Ladybug,

I use to be the same way. Now, I make sauteed mushrooms and asparagus with hollandaise sauce instead with my beef roast. I also serve a horseradish sauce. Its a meal good enough for a Queen. After eating these fancy vegis and a good cut of medium rare roast beef, I no longer miss the startchy vegitables.

I know it is hard in the beginning. Luckily for me, I was never a big potato fan to begin with. I also find that if I am making a huge big meal (as opposed to lunch and dinner separately) that a tray of olives, pickles and slice cheese works well as an appitizer before the meal. It gives some variety and makes everything seem a little bit more special. Good luck and enjoy that roast! :)

Theresa :wave:

Mar,

As far as buying meat, for me it usually comes down to budget. If I have $ to spare, I will go to the Fresh market which is a gormet grocery store in the South that specializes in high quality meats.

I noticed you are in New York. If you are in the city, I would think that you would have lots of choices for meat. You may even want to check out a health or whole food store. Some are now carrying meat.

In Florida, we have 3 major grocery stores. They are Publix, Albertsons and Winn Dixie. Though Albertsons sometimes has better seafood and some people say Winn Dixie is the place for beef (I can't figure out why) I choose Publix. Publix is clean and the quality is consistent. Also, the butchers at Publix will always help me to choose the best cut for what I am preparing. So, I would recomend that if you go to the grocery store that you find one with a helpful and knowledgable staff.

Hope this helps! :)

Theresa
:wave:

Again we are lucky. We have a small cattle business with the slaughter house so we get ours for free...........and choice cuts too I might add! :thup:

Slowday:
You have to try to faux potatoes (mashed cauliflower with cream and butter). I'm not one to make "faux" recipes, but I couldn't believe how much they turned out like potatoes. I also make gravy with a bit of "Thicken/Thin not Starch". It's like heaven eating those old forbidden foods. The only noticable difference with the faux potatoes is that I find them just slightly sweeter than mashed potatoes.

Margotogym:
I've been in the same situation as you - previous vegetarian trying to come to terms with the meat industry. Your best bet is to go to (or phone) your local Whole Foods or other health food store and see what is brought in locally (just look on the packets). My goal was to look for meat that was raised organically and humanely. You will pay extra for the simple reason that raising animals humanely costs more. However, I can guarantee that the organic meat tastes so much better than conventional meat. Anyone who eats in my house notices the difference. One way to keep costs down is to contact the company direct and order in bulk. In my area, there are a couple of companies I use and they will deliver to your home free if your order is over $75. Both companies that I use have websites and fully explain how they raise their animals. I would think the situation would be the same where you live.

Hope this helps,
Wanda

Margot, since you live in the city you can probably go to an actual butcher. Kosher is a good thing but as long as the place is clean and the staff know what they are talking about, it's probably fine. I shop at Whole Foods, their meat counter is more like a butcher shop than a supermarket, and the staff are very knowledgeable. They are a bit expensive but my BF works there so I have the employee discount card :)

At a supermarket, look for meat that is sitting on ice rather than in plastic & styrofoam. If that's not possible, get packages where the meat is not sitting in its own blood, that makes it spoil faster. If you can talk to the staff that is a big plus, especially at the seafood counter where you want to know what's freshest. Avoid red meat with any grey in the color. It should be pink or red, depending on the cut, and should never look slimy. Don't get "reduced for quick sale" meat unless you are going to use it that day. Even then, if it's too grey pass it by.

Wanda is also right about free range chicken tasting better. It's a noticeable difference. Alas, I don't have the freezer space to order in bulk. I've heard grass-fed beef tastes better too, but I've never had the opportunity to try it. If the animals are free-range, hormone free or whatever, it will say so either on the package or on signs.