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Sunday, August 8, 2010

Super Sunday Supper - Slow Oven Roasted Top Round London Broil

Well, I am getting work done after being so lazy yesterday.  In the meantime dinner is getting ready to go in the oven.  Today we are having Slow oven roasted London Broil served with salad, dinner rolls, and fresh green beans with small new potatoes.  I have included the recipe for the London Broil.  Have a great Sunday!

Slow Oven Roasted Top Round London Broil

Ingredients:

London Broil
salt
pepper
Other spices and herbs (use your favorites)
2 tsp vegetable oil
1 - 2 cups beef broth
Dutch Oven
meat thermometer

Directions:
  • Preheat your oven to 300 degrees Fahrenheit. Season the beef with salt and pepper. You may also use herbs and spices of you choosing.  I like Rosemary and Thyme, with a little garlic powder.  I also use just a little salt prior to cooking because it can dry it out.  I will usually salt it after comes out of the oven while it is resting.
  • Heat up the vegetable oil in the bottom of a Dutch oven over medium heat. Place the beef roast in the pot and brown it on all sides.  This sears the outside of the roast helping to keep the beef moist on the inside while it roasts.
  • After you have browned all sides, drain off the drippings. (You can reserve the dripping to combine with the juices after roasting to make gravy)  Place roast fat side up.  This will allow it to baste itself while roasting.  Pour 1/2 cup of beef broth into the Dutch oven. Cover with lid and place in preheated oven.
  • Check adding more beef broth if necessary so the roast doesn't get too  dry. Cook until done. Usually 30 minutes per pound.  Or, if you like it rarer about 20 minutes per pound.
  • Check with meat thermometer for desired doneness.  Once done, remove from oven and let rest for 15-20 minutes before slicing.
























































  • Step 2
    Heat up a couple teaspoons of vegetable oil in the bottom of a Dutch oven over medium heat. Place the beef roast in the pot and brown it on all sides. Finally, place the roast so it's fat side is up. That way, it will baste itself as it cooks.


































  • Step 3
    Drain off the drippings from the beef round London. Pour 1/2 cup of beef broth into the Dutch oven. Cover the roast with a tight-fitting lid.


































  • Step 4
    Braise the beef in the oven. Check it periodically and add more beef broth if necessary so the roast doesn't run dry. Cook the beef roast until it's done to your liking. The length of time it will take to cook the beef round London depends on its size. You can roughly calculate 20 minutes per pound for rare beef; 30 minutes per pound to cook it done.


































  • Step 5
    Remove the roast from the oven and check it with an instant-read meat thermometer about 30 minutes before it should be cooked. Place the thermometer in the thickest part of the roast to check its temperature. 145 degrees Fahrenheit is medium rare, 160 degrees is medium, and 170 degrees is well done.


































  • Step 6
    Remove the beef round London from the oven when it's cooked to your liking. Allow it to sit for 15 to 20 minutes before you slice it.
































  • 2 Of Your Wonderful Comments:

    WinItMama said...

    Hi! Just stopping by to thank you for following my blog. I'm now following yours too! Enjoy your weekend.

    WinItMama WINS
    http://winitmama.blogspot.com

    Melanie said...

    I Love London Broil!!
    Thanks for stopping by my blog :) Here to follow you!
    ~Melanie

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