How to Make a Beef Roast
Many people remember their mother making beef roast. Usually it was reserved for Sunday dinner and was always a big hit with the family. If only you could create the same delicious meal for your family. The truth is, you can create a delicious beef roast for your family. It's really not as complicated as your mother made it out to be. You just need to follow a few easy steps. Does this Spark an idea?
Things You'll Need
- 3 pound chuck roast
- 1/2 cup worcestershire sauce
- 1/2 cup soy sauce
- Fresh cracked pepper, to taste
- Meat injector
- Flour
- Vegetable oil
Instructions
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1
Create the marinade. Combine the worcestershire sauce and soy sauce in a tall measuring cup. Then stir in the fresh cracked pepper. The tall measuring cup will make it easier to fill the injector.
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2
Inject the marinade into the meat. Fill the meat injector with the marinade and insert the needle into several spots on the beef roast. This will ensure that the entire piece of meat is loaded with flavor.
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3
Refrigerate the meat. Because you used a meat injector, you won't have to refrigerate the meat for very long. Two hours is enough time for the marinade to penetrate every morsel of the meat.
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4
Take the chill off the meat. If you try to sear your beef roast straight from the refrigerator, you will shock the meat. Instead, take the beef roast out of the refrigerator 15 minutes before you plan to cook it.
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5
Coat the beef roast in flour. This will help a crust form when you sear the meat.
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6
Sear the outside of the meat. Heat enough vegetable oil to cover the bottom of a large skillet. Once the oil is hot, quickly sear all the edges of the meat until a crust forms. Searing the meat will ensure that the juices stay inside the beef roast as you cook it.
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7
Slow cook the roast. When you slow cook a beef roast, the meat gets nice and tender. If you have time, cook the beef roast on low for 8 to 10 hours. This ensures that the meat is so tender that it falls apart.
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Tips & Warnings
Place your beef roast in the slow cooker fat side up. This helps to ensure that the meat stays moist.
If you don't take the chill off the meat, it will tighten up and become tough.
