Roast

[MJ]

I'm new to this section! I normally call the MIL and ask her but just wondering how long you cook a roast for?

Yum ...

[Niki]

i usually cook mine for about 4hrs, yumm now i want to cook one hehe

[MJ]

4 hours ... do I just out the oven on low?

[mm85]

how many kilos is it beef lamb chicken????

[sueliz]

Depends on what sort of roast it is. Usually put the roast in the oven on pretty high for about 20 mins and then tunr down to 180 and cook planning on half an hour for every 500grams or so, or until the juices run out clear when you stick a skewer in.
Another good way to check if it is ready is to stick a sharp knife right into the roast and leave there for about 5 second. Pull the knife out and if it is really hot to touch near the point then the middle is cooked.

Edit - I have some great recipes for roast meats, veges and gravy - let me know if you want any of them!!

[MJ]

um ... (just had to go look!)

1 kilo - beef

[mm85]

well i was always told to go by 40 per 500gms roughly with the oven on 180-200 degrees but just test it to see if the juices run clear

[sueliz]

Here you go - straight from the 'Australian Beef' website!!

Roasting Tips
Follow these easy steps for the perfect roast:

Heat oven to recommended temperature and weigh meat to estimate cooking time. Suggested Roasting Times per pound (500 grams)


Oven Temp - 390°F (200°C)
Rare - 15-20 minutes
Medium - 20-25 minutes
Well Done - 25-30 minutes


Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning in pan during cooking.
If you have a meat thermometer insert it into the thickest part of the roast.
Cook for estimated time, basting with pan juices throughout cooking. As the water evaporates, add more to the pan.
Test to see if the roast is cooked to your liking by squeezing with tongs: rare feels soft; medium has a little resistance; well-done feels quite firm. It's best not to insert a skewer when testing to see if meat is done as it allows the juices, which keep meat tender and tasty, to escape.
Alternatively, check the internal temperature of the roast on the meat thermometer. The roast is cooked to rare when the temperature reaches 115-125°F (45-50°C); medium when the temperature reaches 140-150°F (60-65°C); and well-done at 160-170°F (70-75°C).
Remove roast from pan and cover loosely with foil. Allow to rest for about 15-20 minutes before carving. This allows the juices to settle. Well-rested meat won't lose any juices onto the plate.
For the tenderest slices of meat, carve the roast across the grain. Holding the roast with tongs rather than a fork will prevent the juices escaping.

[MJ]

Yah thanks!

I always forget that last part about letting it sit - does it really taste better!?

[sueliz]

Yah thanks!

I always forget that last part about letting it sit - does it really taste better!?


I personally have found it makes a HUGE difference to the taste if you let it sit. It just helps the juices keep the meat really tender.

Drrroooolll - I am so hungry now! I think I will have to change what I was going to have for dinner to a roast!!

[MJ]

Ha ha ha ... I told DH I'd make one ages ago so thought one tonight would be nice ...

Im going to pre-boil the potatoes and then squash them a tiny bit so they break and put olive oil and salt on them and pop em in the oven!

YUMO!

[sueliz]

Smashed roast potatoes!! My fave way of doing them!!!
Do you leave the skin on too??

There is a great Roast Vegetable Salt in the spices section of supermarket that has salt and dried herbs that is YUMMY on these potatoes!

[mum2bubba]

We put ours in the George Foreman thingy and it takes about 2 hours.

[Karizma]

I have been told I make the BEST roast potatos and pumpkin :yes: :laughing:
I put them in the tray with a layer of oil that covers the bottom of the tray, then all i add is french powdered soup mix. and you just pour the power over potatos and pumpkin and put them in the oven and turn them every now and again, not sure how long you cook them for I just cook them until they are really toasty, YUMMMM...........!