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Got an organic beef chuck roast this afternoon from Choices at 57th Ave in Vancouver. I'm planning to slow roast it tomorrow on low temperature.
After washing it, it was coated generously with olive oil. I made small cuts and stuffed it with whole cloves of garlic. Next came Montreal steak spice, black pepper, cinnamon and cumin. Lastly, added fresh mint. Its marinating in the fridge until morning. When I wake up, the plan is to pop it in the oven and start the first meal in the New Year with a nice beef roast.
I'll take pictures of the finished roast tomorrow and update the post.
UPDATE: January 1, 2011.
Woke up at 6:30 a.m. and put the roast in the oven at an indicated 185*F. Consumer ovens are notoriously inaccurate and the setting on the dial has no bearing on the actual cooking temperature in the oven. Basically, it was just warm, and I went back to sleep. Cooking a roast for many hours on low heat naturally preserves the tenderness in the meat without drying it out. It permits less expensive cuts of meat to taste succulent and have that melt-in-your-mouth type texture.
At 9:15 a.m., I turned up the heat indicated by the dial to 225*F. This is necessary to crisp the outside of the roast. The following pictures were taken at the stove top around 11a.m. when we started eating the meat.
The crispy outside was full of spices and had a great bite to it. The inside middle was tender, moist and succulent. Some parts of the roast had connective tissue which was too chewy. We left those aside.
Sliced chuck roast on a serving plate is shown in the picture above.
We dipped the beef into pan drippings before partaking of the organic roast. The beef melted in our mouths. It was a good Primal way to start the new year.
UPDATE: January 1, 2011.
Woke up at 6:30 a.m. and put the roast in the oven at an indicated 185*F. Consumer ovens are notoriously inaccurate and the setting on the dial has no bearing on the actual cooking temperature in the oven. Basically, it was just warm, and I went back to sleep. Cooking a roast for many hours on low heat naturally preserves the tenderness in the meat without drying it out. It permits less expensive cuts of meat to taste succulent and have that melt-in-your-mouth type texture.
At 9:15 a.m., I turned up the heat indicated by the dial to 225*F. This is necessary to crisp the outside of the roast. The following pictures were taken at the stove top around 11a.m. when we started eating the meat.
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Happy New Year!
Victor
What a great looking recipe! Can't wait to try it. Hope you guys continue to post recipes!
ReplyDeleteRecipes will be a regular part of FitAfter40.
ReplyDeleteCould you list amounts of each ingredient? Do you cover roast in oven?
ReplyDeleteHi RG, I did not use a cover for the roast. The amounts of ingredients was simply by eye.
ReplyDeleteVictor