3littlekeets Posted December 13, 2010 Share Posted December 13, 2010 roast beef that I can slice (not shred) and serve with heaps of potatoes and peas :bigear:. Top Roast, Center Cut Roast, Bottom Round, Eye Round...my head spins round :lol:, and all I want is a nice wintery roast beef! Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted December 13, 2010 Share Posted December 13, 2010 (edited) You need a rib eye roast and a bank loan LOL Seriously here is a good link http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf http://www.discusscooking.com/forums/f48/best-cut-for-roast-beef-1015.html HTH Lara Edited December 13, 2010 by Lara in Colo Quote Link to comment Share on other sites More sharing options...
justasque Posted December 13, 2010 Share Posted December 13, 2010 When I do a proper English Sunday Dinner, I use an eye roast. The key is not to over cook it. Remove it from the oven before it reaches the desired temp, "tent" with foil, let it continue to heat up until it gets to temp. Serve with Yorkshire Puddings, gravy, broccoli in cheese sauce, roast potatoes, and a trifle for dessert! Quote Link to comment Share on other sites More sharing options...
3littlekeets Posted December 13, 2010 Author Share Posted December 13, 2010 (edited) Thank you! Rib Eye Roast it is :D Edited December 13, 2010 by 3littlekeets Quote Link to comment Share on other sites More sharing options...
Rivka Posted December 13, 2010 Share Posted December 13, 2010 For classic roast beef, I get top round, bottom round, or rump roast. Yes, the range of cuts is confusing. And even more so with "steaks," given that my supermarket labels any flat piece of beef a "steak" even if it's not a normal steak cut. No, Safeway, there is simply no such thing as a "chuck steak." Quote Link to comment Share on other sites More sharing options...
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