I've got a big beef roast sitting in my freezer.
Any tips on how to roast it in an oven?
#foodstr #beefstr
Discussion
Keep us posted. Beef roast is too broad. Is it roast beef (rib eye) . How many lbs are we talking? 
It was a mistake to ask while away from my freezer for the weekend.
I've got one big one that I don't know the name of off the top of my head. It's about a foot long and 4 inches thick.
Then I've got a chuck roast, maybe 3-5 lbs? I think they're both boneless.
Oh, brisket. Thanks other replier for reminding me.
I've got a chuck roast and a brisket. Not huge. But at least a few pounds.
Salt and pepper low and slow you can’t go wrong.
🫡
So, generous salt pepper on the surface. Then maybe 275F in the oven for a few hours?
Poke it with a paring knife & jam a smashed clove of garlic & rosemary into the hole.
I like to sear mine in a cast iron pan first
Dan that’s next level. I’m a simpleton chef compared to you! I’d go even lower than 275 if you have time maybe 225 or 250
Lower & slower is best. I also salt it the day before & then just before it goes into the pan. Hys salt is my favourite
Awesome, I'll do that. Thanks a bunch 🤝
If it’s a prime rib / rib roast 🥩: roast hot then slow (medium-rare)
If it’s a chuck / brisket 🥩: low and slow with liquid (fall-apart tender)
But those are my preferences! 😅🤙
It's a brisket and a chuck. It'd be my first time doing it. Low and slow sounds easy enough.
What do you recommend in the way of seasoning and liquid to use?
Wrapping the brisket in foil/butcher paper after a couple hours will get you that fall apart texture. If I don't wrap all my briskets turn out pretty dry
Hm I see. So after a couple hours in the oven, wrap it for the rest of the time?
Yes. The dutch oven is also an option, there's a mainstream brisket dish that uses one but I've only done wrapped
Gotcha. I'm glad. I've gotten a lot of good advice in this thread. Thanks 😁