What are the necessary components of a roasting pan? We do not have anything specifically made to be such, but if a roasting pan is simply made such that the meat is held off the bottom so as not to sit in its own juices, we could easily jury-rig one from my 9x13 pan and one of the smaller metal racks.
If we put it in the oven vs. a crockpot, we just put it in a big pan. Mom uses those baking bags because it makes the meat more moist. We put salt and pepper on it and throw in potatoes, onions, a little celery and some carrots. It's pretty good.
Roasting meat tends to generate a lot of juices, so the desideratum is something thats deep enough that the drippings won't overflow into the bottom of the oven (I expect that you know what the consequences of that would be).
An inexpensive roast will come from the rump; look for a piece of beef with "rump" in the name. It probably will be fairly large -- 3-6 pounds, in all likelihood -- but there are lots of things that can be done with the leftovers.
The basic way to roast beef is to salt and pepper it, and cook it uncovered in a pre-heated 300°F oven for 35-40 minutes/pound, plus an additional (total) time of 15-30 minutes to take off the chill of the refrigerator.
As jessity says, you can put just about any kind of starchy or aromatic vegetable in with it (not for the whole cooking time, but for an hour or so). If you do, add a little liquid to prevent them burning before the meat juices start to flow. The liquid should not be more than a quarter-inch deep. You can also cook Yorkshire pudding in the drippings, if you like it.
Pretty much. It depends on what you're trying on accomplish. A roast on a rack (which isn't part of a roaster, in the sense that a roaster won't have guides or slots or whatnot to attach one) will be much more subtly flavored by the drippings and whatever vegetables, herbs, etc. you put in with it, and be drier, but firmer and less messy.
You can put a rack in a roaster, but you don't need. I generally didn't. YMMV.
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An inexpensive roast will come from the rump; look for a piece of beef with "rump" in the name. It probably will be fairly large -- 3-6 pounds, in all likelihood -- but there are lots of things that can be done with the leftovers.
The basic way to roast beef is to salt and pepper it, and cook it uncovered in a pre-heated 300°F oven for 35-40 minutes/pound, plus an additional (total) time of 15-30 minutes to take off the chill of the refrigerator.
As jessity says, you can put just about any kind of starchy or aromatic vegetable in with it (not for the whole cooking time, but for an hour or so). If you do, add a little liquid to prevent them burning before the meat juices start to flow. The liquid should not be more than a quarter-inch deep. You can also cook Yorkshire pudding in the drippings, if you like it.
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You can put a rack in a roaster, but you don't need. I generally didn't. YMMV.