The Idiot’s Guide to Roast Beef

by | May 18, 2009 | Uncategorized

I have cremated more pot roasts than you can shake a potholder at, but through trial and error and ritual sacrifice I have finally learned how to consistently produce a roast that is not only edible but delicious. Now you can benefit from my experience and skip all the failures.

First, you must buy a meat thermometer. No, really. Second, never cook the roast in a crockpot*. It will overcook every time. Third, marinate the roast before you cook it. Overnight is best, an hour before cooking is okay, even pouring the marinade on before you put it in the oven will help. But whatever you do, marinate.

A very simple marinade: salt and pepper the roast and then cover with your favorite Italian dressing. I like olive oil balsamic vinaigrette. Or you can make your own oil and vinegar dressing with your favorite herbs. It’s a good time to experiment with vinegars that give different flavors. If you don’t feel confident enough to mix your own marinade, buy one in a bottle that appeals. Dump the roast and the marinade into the pan you’ll roast it in and cover and refrigerate until ready to cook.

Now you have your marinated roast and your oven thermometer. You put the roast in the pan with the fat side up and slide the thermometer into the center, being careful not to put it into fat; you won’t get an accurate reading if it’s not solidly in the meat. A general rule of thumb is 25-30 minutes per pound with your oven at 325 degrees F. Preheat oven and put the roast in, setting the timer to the rule of thumb for weight.

As you get closer to the estimated cooking time, check the meat thermometer. You want to stop cooking when it reads somewhere between rare and medium for beef, about 140-150 degrees. The roast will continue to cook after you pull it out of the oven, so really, watch that thermometer. Don’t overcook. Also keep in mind that if you reheat/recook the roast into other dishes, there’s additional cooking, so if you start off on the rare side you’re much better off.

The traditional Sunday pot roast served a good purpose in providing pre-cooked meat to use in casseroles, salads, and sandwiches through the week. For busy people, cooking a roast or turkey can be a big time-saver as well as an excellent dollar value, so consider bringing back the tradition of cooking up meat you can use all week on the weekends.

*It is possible that pan-searing the roast first would seal in the juices enough to keep the crockpot from drying it out, but I haven’t wanted to risk ruining another roast to test that theory.

Set ’em up, knock ’em down

by | May 16, 2009 | Uncategorized

I spent the time between turning in Claimed by the Wolf and revising same setting up a lot of work that I can knock out quickly. I wrote synopsis after synopsis, I inventoried story files for ready-to-go ideas, I got proposals together, and I worked on some novellas. I also thought through how to rewrite a book I love and want to take another run at, doing many things differently.

All of which means I’ve been setting them up and now I’m knocking them down. There are many projects I’m excited about and looking forward to finishing.

I’m also getting outside to enjoy the weather; we may do some more geocaching today. And I’m planning meals ahead so things can be thrown together quickly. Knock ’em down mode requires physical activity and solid nutrition to keep the writer in word-fighting form.

Much mulling and cogitating in the background

by | May 14, 2009 | Uncategorized

Yes, I’m alive. I had to figure out some story issues, and I have (hooray) and I am now working to get stuff out the door.

Also having much fun with end of school year; since the kid finished all her classes early, there’s extra time to investigate whatever she wants. Art, archeology, whatever she wants to do, we do. And due to her fascination with the food chain I can now tell you that zooplankton eat bacteria while most plankton photosynthesize. Aren’t you glad I shared?

Black bean chicken chili

by | May 13, 2009 | Uncategorized

I tweeted about what I was making for dinner yesterday, and since I can’t put a recipe in 140 characters, here it is for the world.

In large crockpot:
1 bag black beans, soaked overnight, rinsed and drained
1 lg can diced tomatoes
1 sm can chiles
4 cubes chicken bouillion
chopped onion, carrots, green pepper
1-2 cups frozen corn
Chicken pieces
Water to cover (plus a bit more for the beans to absorb)
1 tsp tex-mex seasoning
Quantity of chicken and vegetables can be adjusted to taste and size of crockpot. I like lots of veggies.

Next time I make this, I’d add cumin, too, maybe 1/2 tsp. I made it mild for kids; it’s easy to add tabasco, cayenne, etc. to individual bowls if you want more spice.

I cooked it on low all day, and it was delicious. Served with grated cheese on top and corn chips (zero trans fats) on the side. I’ll add whole grain rice to the mix and roll it up in tortillas to bake topped with salsa and grated cheese probably tonight.

Black bean chicken chili, low fat, high fiber, good protein, lots of veggies, and full of NOM! It took maybe 15 minutes to assemble in crockpot at breakfast time.