What's for Dinner Tonight? The Perfect Roast!

I have been cooking since I was old enough to stand!

When I was about 2, I would help my grandmother with dinner.

Especially Sunday dinner! 

She would make macaroni (she never called it pasta).

My job was to lay out the macaroni after she rolled it and cut it!

As I got older, my duties and skills advanced.

I learned, from her, how to make the perfect roast.

Her technique can be used on any roast.

I use the same “coating” on beef, pork, lamb, chicken or any meat of choice!

In a bowl or plate, mix all purpose flour, kosher/coarse salt, pepper and garlic powder. Mix well.

How much do you use?

It depends on the size of meat.

I made a 3.5 pound roast.

I started with approximately 1/4 cup all purpose flour, approximately 2 teaspoons of Kosher/coarse salt, 1/2 teaspoon of black pepper and 1 teaspoon garlic powder.

Wash and dry meat. Roll or “dip” meat into flour mixture.

Line a pan with heavy duty aluminum foil (I purchase mine from Walmart. I have found they have the best quality at the best price).  Spray with spray oil. Then put coated meat onto oiled pan.

If you do not have a meat thermometer, you should invest in one. I could tell you just put it in and you can judge by its’ look or by pressing on it or cutting into it, but it is so much easier with a digital thermometer.  

Depending on how you like your meat- rare to well, that is how you set the thermometer. I set this roast to 122 degrees. This makes it slightly less than rare in the center and slightly less than medium rare are on the ends. The ends are my favorite! 

Place the thermometer in the center of the roast and push the thermometer until it is in the center section of the roast.

Set the thermometer to alert you when done. 

Before placing in a 375 degree pre-heated oven, spray the top of the roast, lightly, with spray oil. My grandmother used small pats of butter. That works too, but I found that you will need to add more butter while cooking. The butter melts too quickly and ends up in the bottom of the pan instead of on top of the roast. She would add more butter ½ through the cooking time. This is to “crisp” the outside of the meat.

I watch chefs put the meat on high for 10-15 minutes than turn it down to cook the meat all the way through. My grandmother never did that and we always had the perfect roast. 

Once the alarm goes off, remove from oven and immediately remove the meat and place meat on a plate.  This will stop it from continuing to cook.

Let the meat sit for approximately 10 minutes before slicing.

Reason?

It will cut better and you will not lose all those fantastic tasting juices.

If you cut it too quickly, it falls apart and you lose the juices.

Again, learned this from my grandmother.

This is what it looked like as soon as I took it out of the oven.

After it sat for 10 minutes

MY end cut!

All this is all that was left! 

They loved it!

Thanks Grammy! 💖💖💖