Roast beef is a classic main meat dish. Be sure to ask your butcher to help you choose a high quality roast, and use this simple cooking technique for a melt-in-your mouth roast with very little prep time or ingredients.
- Skill level:
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Things you need
- 0.907kg. to 1.36kg. roast, frozen
- 1 large onion
- 1 gallon of water
- Large roasting pan
- 1 tbsp vegetable oil
Slice the onion into 1/2-inch thick slices and place it in the skillet with the vegetable oil. This will be all the seasoning your roast beef needs.
Place the frozen roast beef on top of the onions, fatty side down.
Stir the onions occasionally so they don't stick to the pan as they're cooking. The goal is dark brownish onions to provide flavouring for your frozen roast beef.
Turn the meat over occasionally so that an almost burnt layer builds up on the outsides of the frozen roast beef.
Transfer to a roasting pan when the onions are caramelised and the roast is dark brown all the way around. At this point, the inside will still be frozen. Add enough water to cover the roast and cook for three to four hours at 176 degrees C.
Use a meat thermometer to ensure that your roast beef is finished. You might want to turn it over in the juices halfway through the cook time.
Tips and warnings
- You can eat this roast as is or shred it to combine with your favourite sauce.
- Always cook beef products to an internal temperature of 71.1 degrees C.
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