athomechef, posts by tag: roast - LiveJournal

A friend on another website just asked me for a my pot roast recipe. She was looking for a super easy one, and mine fit the bill. Since I had to type it up anyway, I thought I should post it here.


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I've been AWOL for ages, but have been lurking the last few months just watching (and trying the occasional recipe!). Some of you may not remember me. I posted asking about the best way to roast a hunk of beef I had. Your suggestions were more than welcome, and I ended up using a combination of a few of them. And guess what? The roast was a total success! I tell you guys, it was the tenderest, tastiest roast beef I've ever had. Needless to say, the leftovers didn't last long! So finally, here's the recipe I used for it:

A friend has been asking me to make my famously yummy and delicous pulled pork for a while now, so I'm going to indulge tomorrow (D&D gaming day) and make some for everyone.. I promised I'd write down the recipe and figure out what I'm actually using measurement wise, so here it goes.
Tonight, I'm using a 6 lb boneless pork butt cut.
Here's the dry rub part:
1/2 cup light brown sugar
2 tbsp paprika
2 tbsp garlic powder (not garlic salt)
1 tbsp kosher salt
1 tbsp mustard seeds
1 tbsp white pepper
1 tbsp black pepper
1 tbsp cayenne pepper
1 tbsp cumin powder
1 tbsp red pepper flakes
combine everything until you have a nice, blended rub.
Pork prep:
wash your cut of meat and pat dry with a paper towel. Apply olive oil to the outside of the meat - about 1-2 tablespoons, and about 1-2 tablespoons of soy. throughly rub in the oil/soy sauce until the meat is coated. Now liberally apply the spice mix and allow it to soak up the liquid, forming a solid, damp coating all over (don't forget to turn it over) - you should use all of the mix, making sure to get into any crevases. Ideally, this should sit in the fridge, covered, overnight. Set the oven to 250 or 300 and allow to roast for 6-8 hours. The meat should pull apart when gently applied with a fork. This cut of meat has a lot of fat in it, so it will probably have to be transfered out of the roasting pan and onto a plate so the bottom pieces aren't still swimming in melted fat. Serve as you like, but I like with cole slaw and on rolls. I'd love to also try this with chipotle powder and/or smoked paprika sometime.

This one I created the weekend before last - I just didn't have time to post last week. This is my first ever oven roast (I usually make pot roast) and I was thrilled with the results! I really felt like trying out honey and red pepper flakes, crossing my fingers that it would be a good combination, and I think it turned out well.

Boyfriend Review - If it comes from a cow, Chris likes it. ;)

Hello all you home chefs!

I need some help, please. I have a 1.5kg beef roast thawing out in the fridge that I have no idea what to do with. I only have a small selection of herbs and spices at home, namely garlic, rosemary, thyme, sage and a couple others. I also have some lemon juice and some sauces lying around in the fridge like oyster sauce, bbq sauce and stuff.

Question is, with my limited pantry and fridge flavourings, what can I do with my beef? I want to cook a special meal for my husband :)

Help! :)