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/ck/ - Food & Cooking

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6117568 No.6117568 [Reply] [Original]

Any tips/suggestions/amendments to this roast recipe I'm trying tomorrow?

>top round roast, left standing until almost room temperature
>diagonally score top of roast
>gently rub olive oil into surface
>lightly add cracked black pepper and sea salt
>place in roasting pan on bed of thickly sliced yellow onion and carrots
>bake at 250 degrees for ~4-5 hours until reaching internal temperature of 112-118 degrees
>remove and cover with foil to maintain heat
>turn oven up to 500 degrees
>remove foil and replace roast
>bake until reaching internal temperature of 145 for medium, or 160 for well-done

I was thinking of making small incisions into the roast before placing it into the oven a second time and adding very thin slices of apple into the roast in the cuts. Not sure what kind of apple to use but I think something sweet, but firm would be best

>> No.6118654

Beef and apple is not a natural flavour combination (pork and apple works). I would consider seasoning/marinating the beef the day before by rubbing it with salt, pepper, olive oil, garlic and fresh herbs (rosemary, thyme, bay leaves, etc). I would proceed with the recipe as followed.

>> No.6118662

>>6118654

I'm going to have to agree that apples would not be a good match for a beef roast. Leave that out.

I also wouldn't score the roast either--it probably doesn't need it. That's only used for roasts that have a thick layer of fat on top, and these days meat is trimmed very lean so there's little point in scoring anything on a beef roast.

I'd throw some garlic, celery, bay leaves, and herbs like rosemary and/or thyme under the roast too. Get some more stuff in there than just onions and carrots.

Now when you go to make a PORK roast? Or a duck or goose? That's when you bust out the apples.

>> No.6119191

>>6118654
>>6118662
Ok. The reason I was considering apple was a couple weeks ago I smoked a roast with some apple wood chips and the smoky apple flavor of the roast was absolutely sensational. So I was curious as to how very thin slices of apple itself would impart their flavor

>> No.6119196

>>6119191

There is a totally different taste between cooking with fresh apples and smoking with them. They aren't even remotely related.

>> No.6119199

>>6117568
Sprintz it liberally with balsamic vinegar and lemon juice. Put it in a freezer bag overnight.

Fresh sage would be good in there.

That's really the only couple of suggestions I can make. Oh, and don't listen to the naysayers -- roast apple goes great with beef. You don;t have to do anything fancy; just chunk them up and throw on top of the onions and carrots.