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Pot roast. Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique.
v. t. e. Top sirloin steak, topped with an onion ring. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).
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Season the beef with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.
Then place in a large roasting pan with olive oil, scatter tomatoes and thyme around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
v. t. e. Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1] In the US, the tri-tip is taken from NAMP cut 185C.
1 bulb garlic, broken into cloves and peeled. ... Drizzle with olive oil and place the roast on top. Place the roast in the oven and bake for about 15 minutes, then reduce the heat to 375 F (190 C ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...