Try this. Worked great for me. I watched for Eye of Round on sale, but Sirloin tip would work well, too.
High Temperature Eye-of-Round Roast Recipe - Allrecipes.com
Recently I've started roasting chickens every Sunday and I'm continually amazing by the whole process.
Of course I could get fancy, but at minimum all I have to do is salt and pepper the chicken, put it in the oven, and a mere 2 hours later it is nearly shreddable and juicy. AMAZING. We can eat it as it. Dice it for chicken salads. Shred it for bbq. I mean really, how amazing is that? (not to mention the succulent bone broth that comes next...)
Anyway. I could this multiple times a week, but my husband isn't such a HUGE fan of chicken. Any other meats that this works well with? I'm always scared of getting tough meat, so I've strayed away from roasting other cuts.
Other cuts of meat that work well with this simple of roasting?
If you have a crockpot, you can't get much easier than an eye-of-round roast or a beef veggie stew.
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A loin roast (pork or lamb) would work quite well with two hours (or less) in the oven. A rib roast would be almost as good.
"Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen
If you butterfly the chicken you can decrease the roasting time to 35 minutes in a 450F oven
Roasted chicken is super easy, which is why I always cringe when people "roast" whole chickens in the Crock Pot. I like to roast pork loin, it's as simple as chicken. I think almost anything is good roasted.
Roast chicken simplified:
buy Gold n'Plump Bake It Easy Lemon Pepper Rotisserie Chicken.
Take home. Remove from outer display bag. Cook.
yeah, I'm a hoser :P
Thanks for your suggestions everyone! I can see how two hours might be "long" for some, but it works because that's approximately how long we're gone for church on Sundays and when we come home lunch of ready Also, the chicken is perfectly moist and tender, so I'm not messing with success.
Also, Dr. Bork Bork, I don't want those nasty oils from a rotisserie chicken and I like the crispy skin from the oven
Roast duck? Slash the skin in parallel cuts about an inch apart (down to the flesh without cutting it), season and roast. I find it easier than chicken because it's almost impossible to overcook.