Enabran's Roast Beef Recipe

I don't usually post to the OT forum, but I am making a delicious beef roast right now and it seems only right to share the secret to this delicacy with you, my esteemed Second Life friends. Let me type this before the lovely aroma wafting from the kitchen makes me pass out from hunger.

Now, those of you who don't cook may be ready to close this thread right now. I urge you not to! This roast is probably one of the easiest things you'll ever make in the kitchen. And the reward is spectacular! I'll walk you through the whole thing. It also won't cost you more than $7 (US) if you buy your stuff at Wal-Mart. $10 anywhere else.

(Also, feel free to substitute beef with pork or turkey, as well, although each will require a different cooking time.)

Here are the things you will need:

- Beef roast (today I'm using a boneless round eye cut. look for a nice big piece of meat in the butcher section of your supermarket that says "roast" on the label.)

- Bag of baby carrots

- Box of cut, fresh mushrooms

- One onion

- Soy sauce

- Cooking oil (Olive is *great*, but you can use cheaper oils if you must)

- Seasonings, or at least salt and pepper (I like Emeril's stuff. Montreal Steak seasoning from McCormick is also grand)

- A few hours to marinate and four to six to roast


Once you have all the pieces, making the roast is easy. First, take your big chunk of beef and season it with salt and peper, and/or your Emeril/Montreal Steak shaker. Using clean hands, rub those granules into the steak. You may not *have* to rub it, but I like to. Then, pour about a teaspoon of oil onto the beef. Rub that around. Add a teaspoon of soy. Rub that around. Place in a plastic bag and refrigerate for at least one hour. Leaving it for a day would be even better.

To arrange the roast for cooking, dump the entire contents of your box of mushrooms into a medium casserole or a Crockpot. Add carrots to your taste. Cut up about a third of the onion into small pieces and throw that in, too. Lastly, add your beef.

For a crock pot, just cover and let it roast for four to six hours at 325. If using a casserole, cover with foil and place in the oven for four to six hours at 325.

The National Beef Council recommends that your roast is finished when you can stick a fork into the center easily and remove it without any resistance. And that's about right, from my experience.

Then you're done! Slice off pieces of your roast and serve to friends and family. Offer them plenty of vegetables and sauce, as well, because after all that time your veggies are bursting with flavor and swimming in a delicious beef broth. Store excess beef in your fridge for sandwiches, as your roast may last you awhile.

I'm hardly Martha Stewart, or even a professional chef, so if you know of any improvements to this recipe, please post!

Damn, that thing is smelling so gooooood...

Yummy sounds very good. Pancake bunny approves too ;P

Thanks for the recipe Enabran, I'm ready to go home and on my way I have to dream up something to cook, wish I'd made a roast this morning 'cause reading this made me hungry.

.

Update:

Me and the missus just had the above-described roast and veggies, along with flakey tea biscuits. Damn. It's easily the best thing I've ever cooked. And one of the easiest. Do it, friends! Make this roast! Invite your friends over to share it with you. You will impress them with your prowess.

So stuffed!

*faints*

I've never bought roast beef... is it normally under $10? Sounds a bit inexpensive for that much meat...

Recipe looks good though

Ahahaha, you're right. I thought the deal was a little too good. When I tore the beef out of the carton, the little numeral one in front of the 3 tore off. So, it's 13 for the meat. Add ten bucks.

Still a great deal at 17 bucks to feed two people for three evenings.

Hail, someone else who uses soy sauce as a cooking spice for beef.

I would also add worschestire sauce to the list of liquids to rub into the meat. This goes for anything from burgers to roasts. Personally, I rub in liquids first, but I suppose it doesn't matter much either way.

My personal favorite roast OR steak OR burger fixin's:

Rei's Rub:

Mix in a small dish -

Three parts garlic powder

One part black pepper

One part onion powder

One half a part crushed red pepper

A dash (use your best guess to determine "dash" from the amount of rub you are making:

Marjoram

Rosemary

One well-crushed, dried juniper berry.

If cooking steak, and the steak seems to be particularly tough, add one part papaya powder or unflavored meat tenderizer powder to the above mix.

If making burgers from scratch, dump all this into the ground beef and mix it well right into the meat before forming into patties. Also, optionaly add a tablespoon per pound of regular Ranch salad dressing. Also add the soy and worchestire sauce at the same time.

If making a roast, you want a generous layer of this. I also find dicing up a clove of garlic and enbedding it in knife-tip pockets allo around the outside of the roast works wonders.

I think this recipe is just an excuse for you to talk about rubbing your meat. Personally, I am disgusted and offended!

At the same time I am oddly curious. I am going to go out and buy a roast this weekend purely for research.

I'm hungry now. *looks for some cheese*

and Neehai... eeeeeeewwwwwwwww

Depending on the meat, in that case, I would STRONLGY reccomend at the very least leaving off the red pepper... I believe it would not be condusive an enjoyable experience.

Tastes may vary, however...

Mmmm..I love Crock Pot roasts...though I just add carrots, potatos, salt, pepper and a little water. I'm a simple kinda guy...

Rei, that's an interesting blending of flavors, I'm sure! Quite the gourmet rub by the time you get to the berry.

As for soy and worcestershire sauces, both contain decent chunks of acid in their chemical composition. I dunno for sure, but I suspect their power as marinades comes from the acidic vinegar that would break down small pockets of the meat, allowing the rich flavor to be deposited within.

Yay, science.

OK I am now wanting to make my Pot-roast. So I will at least let you all see my Recipe.

JD Marinade
Pot-roast
Can Mix Vegetables
Can of Potatoes

Put in the slow Cooker the night before. Put out in the next morning and plug in and turn to low. When I get home I put it to high for one hour.


JD Marinade
1/2 cup Pineapple juice
3-Tablespoon Soy Souse
1 1/2 teaspoon Ginger
1-Tablespoon Garlic Powder
1/2 Cup Whisky (JD)

Combine and mix.
I make up as much as I need.

That marinade sounds delicious! I can't quite bring myself to use canned veggies, though. Much better to use fresh, in terms of flavor and texture after cooking.

I AGREE!! The reason I use canned for this is really a simple one.
For the potatoes they care just cut up and I use them for mash, the can that is used in the post is only about 1/4 of what I use to make the mash.
The Vegetables I throw away. They are there for flavor of the roste, they soak up to much of the JD taste.

by the way the JD Marinade is good!! I have used it more many things. Stakes, burgers, and much much more. mmmmmmmmmmmmmmmm