Wednesday, October 10, 2012

{The SORT OF 30 Minute Roast}

Well, I was chatting to my neighbor recently and she is a BIG reader. She was reading a vampire novel. Whilst I don't share her love for vampire fiction, we do share a love for food. In this book someone cooked a roast in a peculiar way. It entailed putting your oven on the hottest setting with your roast in it for 30 minutes. then, WITHOUT OPENING the oven, leave it inside to rest for 3 hours. 

My next door neighbor raved about how it actually worked. I was definitely intrigued to say the least. So, with baked beans and toast on hand in case it didn't turn out. Yes, I was skeptical. 

So I used a Santa Maria Beef Roast from Aldi. We have used this marinated beef before and have loved it. I also chopped up 3 potatoes and put it in the dish also.
I put it in at 1:45pm, turned oven off at 2:10 (had to leave for school pickup). Then I got out at 5:15 to reveal this. 

Pro's : 
* It was cooked perfectly (there wasn't any pink in it so it was probably considered medium/well). You could take it earlier if you like it less well done.
*Only 30 minutes of cooking time saves cost and makes it easy to have done on a busy school night.
 * The potatoes were also cooked well

* My tray was slightly liquidy in the bottom, this could be remedied by actually using a proper roasting tray  with a rack in the bottom.
*It was warm but not HOT, perhaps i could have taken it out a little earlier.
*It was VERY hard to not open the oven once its turned off. I gave into temptation and this may have affected the end temperature.

Lauren x

1 comment:

  1. Oh my! Must give this one a go! Do you think it would work with any other kind of roasting meat?



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