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beef roast

post #1 of 6
5/19/08 at 5:15pm
Thread Starter 
hello, i was wondering when i'm cooking a roast i always put a dry rub on it, but it never seems to get a crust on it, i'm wondering if this is from my parents putting the juices that its cooking in, on top of it ever hour? so if i stop them basteing it, will it get that nice crust?

thank you
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post #2 of 6
5/19/08 at 6:48pm
how hot? fire it up, then turn down to complete.
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post #3 of 6
5/19/08 at 6:55pm
It's like pouring water on bread while trying to toast it.

Rub your meat with your spices,

Put it in an extremely hot oven and brown,

Turn the heat down and roast until a beautiful medium rare,

Enjoy.
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post #4 of 6
5/19/08 at 7:02pm
If I baste meat as it's roasting, it's an oil or butter based baste so that it doesn't cool off the meat.
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post #5 of 6
5/19/08 at 8:03pm
We usually do it in reverse. Room temperature roast goes into a super low (250 degrees) oven until the meat reaches an internal temp of about 120, then rest the meat covered until temp rises to about 128. While the meat is resting, we crank up the oven to 475, and put it back in to finish for about 10 minutes. Serve immediately, and the meat should be rare to medium rare all the way through, and have a good crust on the outside.
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post #6 of 6
5/20/08 at 3:32am
Rub, leave for 20 minutes at room temp., sear on the cook top in a little oil, then put in oven. Make sure you turn the smoke alarm off when searing :) then roast long and slow, meat thermometer in the roast, cook it until its how you want it with internal temp., let rest outside oven, tented loosely under foil for 15 minutes before carving. Crusty and juicy. yum.
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