February 7, 2009
Well.... here goes nothin'
By no means am I a vegetarian but I'm sure my consumption of meat is well below the average of other's. Growing up in my home dinners often consisted of a plate full of home grown veggies and that's how we liked it. We did eat our fair share of chicken, hamburger and boerewors (South African sausage) but that was pretty much it. So when it comes to choosing meat and cooking meat, I'm really at a loss. However, tomorrow I plan on making history. I am going to cook a roast. I went and bought one... I chose the one that was wrapped the nicest, all the cuts and sides mean nothing to me... and tomorrow I am going to cook it. I have a rough idea of how this should go but if anyone wants to offer me some great tips I'd be more than happy to hear them! 
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No tips from me. I grew up in a house where we had roast or steak 6times a week, and to this day I have never cooked a good roast. In fact, I gave up trying years ago, which is ok because I don't really like it anyway. Good luck!
ReplyDeleteMy mouth is watering...
ReplyDeleteGo to this website! http://www.ourbestbites.com/2008/03/french-dip-sandwiches.html
ReplyDeleteThis recipe is actually for french dip sandwiches but it makes a DELICIOUS roast! Plus you can save the juice and have sandwiches for leftovers. I was so scared of roast too but this is so easy and yummy!
my first question would be to ask what cut of roast you did get. That makes a really big difference on how you cook it. Blade or chuck roasts do fantastic in the crock pot. Some of the other roasts are done better roasted in the oven.
ReplyDeleteI'd start with the type of cut and then look up some instructions and recipes for that particular type. btw- i've never cooked a roast in the oven...only the crock pot. Also, blade and chuck roasts are the cheapest cuts. Good luck! Let us know how it turns out
It was a blade roast and I did cook it in the crock pot and it was AMAZING! I'm so happy! I seasoned and then seared it and then put it in the crock pot with broth and more seasoning and then let it cook on low for 3 hours and then on high for 3 hours. It seriously turned out so good and it wasn't that hard, yay! Thanks guys!
ReplyDeleteGlad to hear your roast went well ... I'm a friend of Jenn Moore's and just saw her cake post. Your comment mentioned a "tomato" cake so naturally curiosity led me to your site only to be disappointed in not seeing a tomato cake anywhere. I do have to admit I cracked up at a few of your posts. The he/she Michael and the legwarmers come to mind. Guess I'll just have to envision what a tomato cake would look like on my own. Boy I think it's way to late ... or early.
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