"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Roast One Recipe

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Le'Sann Corrie Oglethorpe


Roast One - Braised
3 - 5 pounds boneless roast (room temperature)
Olive oil
Salt and pepper
Garlic powder (optional)
Smoked paprika (optional)
1 cup red wine or 1 cup beef broth, or both
Gravy recipe with Roast Two & Three

Roast 1 Pan brased Roast
Don't remove all the fat from the roast, but if it has a thick or tough layer on one side, use a sharp knife to loosen it, then pull it off and discard.
Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius).Heat oil in a large dutch oven or frying pan. Place the roast in the pan and cook until it is brown on all sides.
Don't move the roast around in the pan until it is browned and ready to turn. Moving the meat will prevent it from browning thoroughly.
Do not overcook; remove the meat as soon as it is brown on all sides. The point is not to cook it through, but to bring out the flavors in preparation for roasting.
Place the roast in a dutch oven or roasting pan. You may use the same dutch oven you used to brown the roast. Pour the wine and/or broth over the meat. Season liberally with salt and pepper. Cover the roast with a lid or aluminum foil. Place in the oven and roast for 1 1/2 hours, or 30 minutes per pound.
Test the roast to make sure it's done. Remove the lid or foil from the pan and insert a meat thermometer into the roast.
Rare meat is done when its temperature has reached 125 degrees Fahrenheit(52 degrees Celsius).
Medium rare meat is done at 130 degrees Fahrenheit (54 degrees Celsius).
Medium well meat is done at 140 degrees Fahrenheit (60 degrees Celsius).
Well done meat is done at 160 degrees Fahrenheit (71 degrees Celsius).
Remove the roast from the oven and allow it to rest uncovered for 10 - 30 minutes.
Carve the meat with a sharp knife and serve sliced.

Personal Notes:
Personal Notes:
I always marinate any cut of beef for several hours or overnight. I put the meat in a large ziplock bag with 1 cup of coffee or tea, 1/4 cup Worcestershire Sauce, or 1/2 cup wine. You can take a ice pick and punch 5 or 6 holes in the thickest part of the roast. Add water to the bag to almost cover the meat. Turn the bag over several times to make sure all the roast gets soaked. The caffeine and acids in these liquids are natural tenderizers. It is most important that beef is room temperature before cooking it.
We prefer rump roast or a lean chuck roast. Shoulder roast seem to have stringy meat but is good cubed for stew or chili.

Roast 1 is the way mama cooked roast. She would dredge the roast in a little seasoned flour before braising. She cooked her roast with potatoes, carrots, celery and onion and made the best gravy in the world from the juices of the roast. Terry's mom cooked her roast more like Roast 2 but she wrapped her roast in foil and put it in a cast iron skillet and cooked it in the oven. We eat rice, and carrots or potatoes with our roast, along with some kind of green vegetable.




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