How to Make a Slow Cooker Roast Beef Dinner It would be about 20 minutes per pound for medium rare - so about 4-1/2 hours for a large roast like that. Heat oven to 150C/130C fan/gas 2. Remove the lid and continue cooking the beef for an additional 45 minutes. Add a little oil to a large frying pan and brown the brisket all over. Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes. Add the brisket so it is resting over the onion or potato. ;-). NOTE: Mine was a rather triangular cut and wanted to fall over, so I propped it against the oven thermometer to keep it upright. Put the roast into the oven, and set it directly on the oven rack. Remove from oven and let sit for 10 minutes. Everyone thinks Roast Beef is easy, but to get it just right is tricky. If you wanted the end result to be medium, then you would let it go to about 150–155. It won't be pink, but will be tender and fall apart - melt in your mouth like butter. Audrey Kirchner (author) from Washington on November 08, 2011: Try cooking it long and slow (forget the thermometer) and you will be surprised how it melts in your mouth. Try our popular slow-roasted shoulder of lamb recipe.Leg: Can be slow cooked until it falls apart, but it’s leaner than shoulder, so be careful not to dry out the meat by cooking it for too long. Let the roast sit out for about an hour at room temperature, but keep it in wrapping. Well written and informative. Best Beef Cuts for Oven Roasting. Generously rub roastbeef with salt and paprika. You should preheat to 200 degrees Fahrenheit and no warmer. Leftover butternut squash: I have used some of it to stir into soups and stews or added it to potpies rather than flour or potatoes because it has such a great flavor. eatlikenoone from Saline, MI on January 10, 2011: Sounds like a good recipe. Pre-heat your oven to 80C or 175F – Place a roasting pan in the oven to heat up. Audrey Kirchner (author) from Washington on December 31, 2010: Charlayne - I totally agree and after I did it on the rack itself, I decided it would be more efficient to use the pan with the roasting rack! I wanted to learn how to slow-cook a roast in the oven. PoultryChicken, turkey and duck can all be slow-cooked to give a ‘pull-apart’ texture. :). Add salt or pepper to taste or just leave as is with herbs and oil. Dokka - There are many ways to do anything and this recipe in fact does not call for the meat to be seared but thanks for pointing out that it usually is. Remove any pieces of garlic that may have fallen in. Take large joints out of the fridge one hour before cooking to allow the meat to … Slow-cooked beef fillet recipe by James Martin - Preheat the oven to 80°C. If it’s sold packaged, then it’s usually marked as stewing steak. Transfer the meat to the oven, cover with a lid and cook for 6 hrs turning once or twice during cooking, until really tender. Answer: Yes, 170 degrees is well-done, but if you take it out between 160 and 165 degrees and let it rest, it will continue cooking to well-done. I think my lunch meat blog has the internal temps for everything but mutton! This makes me think of the best part of the Dr. Suess classic: "And he, himself, the Grinch, carved the roast beast." Turn out into the pan and place in the oven. The joint is best browned in a frying pan first, as this will add extra flavour and colour to the outside of the meat. loves2cook from Portland, OR on January 30, 2011: I'm hopeful to try out this recipe; it looks so easy! Audrey Kirchner (author) from Washington on January 27, 2011: The Pink Panther from Sydney, Australia on January 27, 2011: I just LOVE roast beef. If using butter or brown sugar, do a smear over the orange flesh of the squash. Some butchers will sell you a bone-in brisket. Audrey Kirchner (author) from Washington on December 10, 2009: Thank you - it actually was delicious and I was very surprised because a rump roast is not the most expensive cut of meat but slow cooked, it was just perfect! I think I'll make the roast we have just like the recipe except using the roasting rack. I find butternut squash to be just perfect as is. Cover the Dutch oven and place the entire chuck roast in the preheated oven. Follow our easy guide to get the right results every time. I did not even cook the roast 1 hour, and it was registering 135 so that is why I think the cooking time is off in the recipe. Answer: I would still go with braising it - meaning cooking it for 15-20 minutes at 450 degrees, and then lowering the temperature to 325 for the remainder of the time. I will try it. Cook uncovered for 20 minutes. 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