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Gen's Roast Recipe
I am posting this here so folks can fave and look it up on their own when they want to try it out. Note that the cheaper cut of meat you get, the more you will need to tenderize it. I do not claim this is a superior way of making roast, but it is fast and good enough for me.
What you will need:
1. A large roast-like chunk of meat. I never pick a specific type, I just look for an economical cut that has some fat in it.
2. A meat tenderizer like this: http://amzn.to/1CqJcFK
3. Kosher salt (It coats better than table salt)
4. (Optional) Tex-Joy seasoning http://amzn.to/2nRn2fk I say optional but honestly I believe this is what makes my roast taste good, so GO GET SOME! You can also get it from the source at http://www.texjoy.com/
5. A Roasting pan of some sort.
6. Aluminium foil is probably good too....
First, take the roast out of the refrigerator and let it get to room temperature, or at least don't let it be completely cold when you start. You need to take note of the roast's weight as it will get fifteen minutes of cooking time per pound of weight. A two pound roast will cook for half an hour, a three pound roast will get forty five minutes, and so on.
Preheat your oven to 500f (or 260c) when you're ready to start (You will turn the temperature down later. If you don;t read this whole thing properly and burn your house down don't come crying to me!). Get some foil and put it over the bottom of your roasting pan.
Coat the roast in the Tex-joy seasoning and then STAB THE CRAP OUT OF IT with the tenderizer. This kind of pushes the seasoning into the meat as well as turns a tougher and cheaper cut of roast into something a little more tender. Stab all sides until your arms hurt. Then stab it a little more. The more you stab it the more tender it will be. Did I mention you should stab the living crap out of that roast? (I probably like this step a little too much...)
Once the stabbing is done, put the roast into the pan coat all sides of the roast in the kosher salt and pop it into the preheated oven. Don't cover it. Just tuck it in there.
Here's the big trick, after fifteen minutes, turn the oven temp down to 350f (Or about 175c). The first fifteen minutes counted for the first pound of weight. So every pound over cook for an additional fifteen minutes at 350.
Once it's done, pop the roast out of the oven and 'tent' it with some foil so it'll soak up some of the juices. After about ten minutes of this, go visit nomtown, population you. And make sure there are no Foxes nearby or they will totally nom that roast for you.
<3
Gen's Roast:What you will need:
1. A large roast-like chunk of meat. I never pick a specific type, I just look for an economical cut that has some fat in it.
2. A meat tenderizer like this: http://amzn.to/1CqJcFK
3. Kosher salt (It coats better than table salt)
4. (Optional) Tex-Joy seasoning http://amzn.to/2nRn2fk I say optional but honestly I believe this is what makes my roast taste good, so GO GET SOME! You can also get it from the source at http://www.texjoy.com/
5. A Roasting pan of some sort.
6. Aluminium foil is probably good too....
First, take the roast out of the refrigerator and let it get to room temperature, or at least don't let it be completely cold when you start. You need to take note of the roast's weight as it will get fifteen minutes of cooking time per pound of weight. A two pound roast will cook for half an hour, a three pound roast will get forty five minutes, and so on.
Preheat your oven to 500f (or 260c) when you're ready to start (You will turn the temperature down later. If you don;t read this whole thing properly and burn your house down don't come crying to me!). Get some foil and put it over the bottom of your roasting pan.
Coat the roast in the Tex-joy seasoning and then STAB THE CRAP OUT OF IT with the tenderizer. This kind of pushes the seasoning into the meat as well as turns a tougher and cheaper cut of roast into something a little more tender. Stab all sides until your arms hurt. Then stab it a little more. The more you stab it the more tender it will be. Did I mention you should stab the living crap out of that roast? (I probably like this step a little too much...)
Once the stabbing is done, put the roast into the pan coat all sides of the roast in the kosher salt and pop it into the preheated oven. Don't cover it. Just tuck it in there.
Here's the big trick, after fifteen minutes, turn the oven temp down to 350f (Or about 175c). The first fifteen minutes counted for the first pound of weight. So every pound over cook for an additional fifteen minutes at 350.
Once it's done, pop the roast out of the oven and 'tent' it with some foil so it'll soak up some of the juices. After about ten minutes of this, go visit nomtown, population you. And make sure there are no Foxes nearby or they will totally nom that roast for you.
<3
Category Photography / Tutorials
Species Cow
Size 800 x 1200px
File Size 861.1 kB
Nooooo, mah noms!
(There's actually a little left in the fridge, although you'll have to fight
foxenawolf for it.)
(There's actually a little left in the fridge, although you'll have to fight
foxenawolf for it.) 
Actually, a good bit of fat on a piece of meat ie (cheaper cut) lends for more flavor and the tin/aluminum foil helps if you don't have an oven safe Dutch oven for moisture. Whatcha do with the fat that stuck to the foil? Cause that's gravy flavor right there
Overlorde fox? *rubs chin* you'll have to forgive my statement about the cut of meat (I barely passed butchery) which if I wasn't so squeamish about the blood, at the time. I'd have probably had a better grade.
I looked up the cut, thats what I use for stews. Still im glad you did well, and it was a good meal
I looked up the cut, thats what I use for stews. Still im glad you did well, and it was a good meal
I cook my roasts in a crock pot. I put a layer of cubed potatoes on the bottom, flop the roast in. Then I surround and cover it with a mixture of carrots mushrooms white onion and canned sauerkraut. Once its all in i turn it on high for 2hrs then low for 6 to 8hrs. Then I devour it, I do have a step that involves stabing buts its after when I stab the hands of anyone trying to take my food. The sauerkraut seals in all the juices while its cooking and if you use the canned stuff instead of the jar stuff it doest get as much of the sauerkraut flavor. I prefer the jars but my wife wont eat it if i use them.
My brother gave me his recipe for crock pot pork chops. He cooks 'em in kraut, and they literally fall off the bone. The acid in the sauerkraut starts the cooking process (why fish cooked with lemon or vinegar doesn't need as much time) and speeds the 'done-ness' without drying it out.
yummy *faves just to keep recipe*
we had something similar for Xmas
http://www.furaffinity.net/view/15314309/
we had something similar for Xmas
http://www.furaffinity.net/view/15314309/
Cheap eats is good eats, and cheap, good eats is a little slice of Heaven. My parents, products of the Depression as they were, would approve. Both would applaud the price, and my Dad would love the "Stab the crap out of it" element. Mom knew from cheap cuts and had the first heavy-duty "Where's me mallet?" meat tenderizer I ever saw. I never knew about the stabby kind until a girlfriend's mother showed me hers. And Ellie said Mom's meat hammer was cruel & unusual! My craving just now is for a nice Cornered Beast brisket, and I have no intention of waiting until Saint Paddy's day for it.
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