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How to cook roast meat?

by (987)
Updated October 23, 2014 at 3:36 AM
Created April 20, 2012 at 6:25 PM

So, I've been making a big roast and eating it cold during the week. It's awesome and easy. Today I went to the store and bought 4 pounds of bottom roast - but for some reason the butcher sliced it into smaller pieces (which I didn't notice until it was too late). So, now I have 4 pounds of sliced roast meat. I know how to a cook a roast - but I have no idea how to cook it when it's presliced like this...

What is the easiest and quickest way to cook this? Could I just fry it up in a pan, slice by slice?

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6709 · June 19, 2012 at 4:13 AM

ohh hell yes, FTW

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987 · April 20, 2012 at 9:19 PM

Hmmm, I hadn't considered just tying it together and cooking it as normal... what the hell, I'm going to give this a shot... I'm trying to keep it as simple as possible... I'll let you guys know how it turns out tomorrow...

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5 Answers

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801 · April 20, 2012 at 6:49 PM

Just tie it back together! Experiment with different roasting & braising techniques: High temp/short duration; high temp start, then lower; long & slow temp. Find out what works for your palate and the kind of meat you're working with. Be your own recipe inventor...

6da7ce6a4a250c46a6e78b5b4e22da83
987 · April 20, 2012 at 9:19 PM

Hmmm, I hadn't considered just tying it together and cooking it as normal... what the hell, I'm going to give this a shot... I'm trying to keep it as simple as possible... I'll let you guys know how it turns out tomorrow...

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987 · April 21, 2012 at 1:03 PM

So, in case anyone is interested, I just put spices on each slice, and then stacked the slices and sort of squeezed them together, trying to form the original roast, and cooked it like I would a normal roast (175f at about 20 minutes a pound). Turned out pretty good; maybe a little dry (but bottom round is a really lean cut). In any event, totally edible. Thanks.

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11557 · April 20, 2012 at 8:14 PM

I'm a low-and-slow kind of gal, so I'd normally sear the meat (to get a good texture), then prepare it in any stew-like fashion. A slow cooked Caribbean-style dish with coconut milk, sesame beef made in stock, a classic stew with a splash of red wine and a rich stock (carrots, celery, and onion), a tomato-based dish with roasted fennel...very versatile!

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6709 · June 19, 2012 at 4:13 AM

ohh hell yes, FTW

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1794 · April 20, 2012 at 6:34 PM

You could still roast it in a crock pot or the oven or something, even though it's sliced. Probably turn out much more tender than pan frying it slice by slice, I would think.

Oven would be quicker.

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5135 · April 20, 2012 at 8:03 PM

Make a stew. Google paleo beef bourgignon. It's delicious.

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