Monday, December 7, 2009

Cheapy and Easy -- And Beefy!

No, I'm not insulting my friends.  Here's a beef recipe that's cheap and easy.

Chuck, Top Round and Bottom round roasts are some of the cheaper cuts of meat. Prepared properly, they taste like money. Try this for your holiday table!

Penny Pincher's Money Roast

Place raw meat in dish. Salt and pepper roast (Preferably using Koshering salt), turning to season all over.  Let meat sit out on the counter for about 1 hour, to bring to room temperature.  (One hour is well within the FDA's recommended maximum time of two hours.)

Meanwhile preheat your oven to 325º.

Place roast in greased pan.

Cook at 325º for 30 minutes per pound, for medium; 35 minutes for well-done.  For instance, if you have a 3 1/2 pound roast, cook it for 1 hour and 45 minutes.  This cut should not be served rare.

Remove from oven and let rest for five minutes, then serve.

The key here is that you will be using the right temperature for the right cut of meat.  If you cook it too high or too low, the roast will dry out. Different cuts of meat require different cooking times.

No comments:

Post a Comment