Beef Roast

I always keep a vacuum-sealed beef roast in the freezer. (Usually there's a pork roast right next to it.) With two hours notice I can have it on the table. Sure, it's better fresh, but it's an easy thing to keep for emergencies. As soon as as you decide you're going to make it, put it in the sink -- still in the vacuum pack -- and fill the sink with hot water. Don't worry that you'll cook it. The center will be so cold that the outside will barely get soft. For a really large roast you might … [Read more...]