Big Beef Roast Food

BIG BEEF ROAST

Steps:

• In a slow-cooker:.
• Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
• Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
• Pour broth around the roast, taking care not to pour it over the spiced roast.
• Peel and thinly slice onion.
• Separate slices into rings and add to the pot.
• Cover the slow cooker and cook on low 8 to 10 hours.
• Working carefully, use 2 forks to shred the beef.
• Stir the shredded beef well to mix it with the liquid in the pot.
• In a conventional oven:.
• {rejeat pvem tp 350 degrees.
• Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
• Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
• Pour broth around the roast, taking care not to pour it over the spiced roast.
• Peel and thinly slice the onion.
• Separate the slices into rings and add them to the pot.
• Cover roast with aluminum foil.
• Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
• You may baste the meat several times, if desired.
• Remove the beef to a plate or shallow bowl.
• Working carefully, use 2 forks to shred the beef.
• Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.

STANDING RIB ROAST OF BEEF

Steps:

• Preheat the oven to 425 degrees.
• Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes.
• At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container.
• Remove the roast from the oven and allow to stand for 20 minutes before carving.
• After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices.