Easy Roast Beef (Dry Method)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | - |
| Energy (kCal) | - |
| Carbohydrates (g) | - |
| Total fats (g) | - |
-
Cuisine
Latin American >> South American >> Argentine
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef — such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice. | 2. Preheat oven to 375 degrees. | 3. Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious. | 4. Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference. | 5. Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8. | 6. At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN. | 7. About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too! | 8. Carve and enjoy! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| beef roast | 3 -10 | 0.0 | 0.0 | 0.0 | 0.0 | ||
| garlic salt | - | - | - | - | |||
| black pepper | - | - | - | - | |||
| carrot | - | - | - | - | |||
| onion | - | - | - | - | |||
| potato | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.