Generally for all higher quality roasts, use a meat thermometer and a 350 degree over. Bake until the internal temperature of the roast gets to 135 degrees. Pull the roast out of the oven and let it sit for 10-15 minutes. Slice it thin and except for the exterior slices, each slice should be rare and very juicy inside. We do not recommend cooking a roast beyond an internal temperature of 140 degrees. Every degree above that dries out the meat and makes it tougher.
Eye of Round, Rump, Sirloin-Tip, Pike’s Peak, or Top Round Roasts are nice-sized boneless roasts for roasting in the oven. These roasts should be prepared with a meat thermometer and cooked to no more than the medium rare point (internal temperature of 140 degrees) for optimum enjoyment. They should be thin sliced for serving adn the slices should be red and juicy in the middle. When cooked in a crock pot these roasts can turn out to be like dehydrated presto logs. But some people like them that way. A good roasting temperature is 170 degrees. Expect this method to take a few hours or more to get the internal temperature up to 150 degrees.
If you’re using a crock pot, make sure the lid has a good seal. I’m not referring to an absolute seal like with a pressure cooker. A seal that doesn’t readily allow the steam to escape will keep your roast nice and juicy, whereas a roast cooking in a dry crock pot will turn out tougher than a boot.
Chuck Roast is an easy to prepare flat-lying pot roast. Put it in the crock pot or a covered pot i9n the oven at a maximum temperature of 180 degrees. A little lower is better! Keep covered and cook for 10 hours or more. Always make sure during the entire cooking period that there is ample juic3e in the bottom of the pot. The roast can be turned over at the halfway mark. About 2-3 hours before the roast is finished, add a touch of garlic and maybe a little onion for incredible flavor! Some people cut little slits in the roasts before they cook and put garlic slices in the cuts. Wow!
Briskets have long been a barbeque favorite. They can be marinated overnight and then cooled low and slow the next day. Once again 180 degrees works wonders. When served the meat should be thinly sliced across the grain at an angle. Briskets are also the cut of choice for making “corned beef.” Simply put this means the brisket is soaked in a salt water brine for up to a week. Some folks add bay leaves, cloves, mace, peppercorns, garlic, allspice, and honey to the brine. After soaking, wash the meat thoroughly to remove the surface brine. Then cook low and slow for at least five hours in a crock pot with a little fresh water, cabbage, onions, and herbs. Serve hot or cold.