Making my first roast. Help, please!

I HIGHLY recommend roasting the potatoes in goose fat!  They come out crispy on the outside yet creamy inside.  I love them that way. 

June

My mom (an excellent cook) always embedded slivers of garlic in her roast beef. It was always spot on.

I HIGHLY recommend roasting the potatoes in goose fat!  They come out crispy on the outside yet creamy inside.  I love them that way. 

There's nothing in the world like potatoes cooked in goose fat! Here's Nigella's fabulous recipe:
http://gloriousfoodandwinerecipes.blogspot.com/2006/12/nigellas-roast-potatoes.html

Thanks everyone! I'm so nervous, I just want it to go right!

I think that the roast we got has a little less fat than would be ideal, but that's all they had for roasting beef at the store.

I didn't think green beans could be roasted, but thought I would ask. I tried to look for parsnips at the store, since that's what DB's mom has made with her roast when I was in England, but I didn't see any. Otherwise I would have done those instead of green beans.

I love roasted potatoes with the crunchy skins! My dad always cooks them that way and I hope mine turn out well like that!  I did buy the red potatoes, but I'm not sure if that's what my dad always uses or not.

Where could I get the extra fat like people have mentioned? Would that just have to been saved from other roasts? What about adding some beef broth to the pan to get more drippings since my meat is lower fat than ideal? Would that work?

I've never heard of ghee butter. I'll have to try that some time!

I just realized I don't have a roasting pan!  I'll have to run out to get one! I think that for my first roast I'll cook it in the oven and maybe try the crock pot another time.

I'll have to look up Delia Smith.

You know, I don't remember even seeing parsnips all that often in the US!

The extra fat we get - we go to a butcher shop (not supermarket) & they usually just throw some extra in if we want it.  If there's actually a butcher on site at your supermarket, they should be able to give you some.  I don't about in the US, but you can buy a small jar of goose fat over here.

chary gave you the link for Delia online, if you go back to her post.

i have roasted green beans in the past... but they need just a quick blast so i might be tempted to put them inthe oven, in a seperate pan just 15 mins b/f you're ready.   although my favorite is green beans, steamed, with olive oil & almonds.

I am fixing a big roast pork made with strong expresso...and it is smelling lovely!!!!!

You may have a hard time finding a supermarket with an actual butcher or even finding the goose fat, but if you have any local butcher shops they'd be your best bet. I've rarely seen parsnips here either. The only time i've found them was the farmers market.

I usually do a roast in the crock pot and pop the carrots, onions and potatoes in with pouch of onion soup mix. The broth left over makes a great gravy.

My mom (an excellent cook) always embedded slivers of garlic in her roast beef. It was always spot on.

I do that too, it gives such good flavor.

Ok, so I wasn't just blind being unable to find parsnips! Too bad, I really liked those.

I don't know where a regular butchers is...but DB is going to be working in the meat department of a local supermarket part time coming up soon, so after this he may be able to get some. I think that since I don't have much fat on the meat, I'll try just using a cup of beef broth with it for the flavor and tenderness.

The recipe I have didn't call for garlic, but that sounds yummy and DB and I both like garlic so I think I'll pick up some garlic and try that. I have garlic powder, but I'll do the real thing since it's not quite the same. 

I didn't pick up on the link for Delia in Chary's post the first time. Thanks! I did look at that and it seems helpful. 

All the tips sound delicious! I'll definitely give them each a try (although not all today, that would make for an interesting roast). 

You may have a hard time finding a supermarket with an actual butcher or even finding the goose fat, but if you have any local butcher shops they'd be your best bet. I've rarely seen parsnips here either. The only time i've found them was the farmers market.

I always see goose fat in the supermarket! It's in little plastic tubs.

And parsnips should be readily available, too ... for those who like them. 

(We are talking about in the UK, aren't we?)

Scarlett, try to take a deep breath and not worry about it so much. After all, it's your first time making roast beef, so no one will hold it against you if it isn't perfect, unless they're a-holes. Be easy on yourself, and just experiment.

Scarlett, try to take a deep breath and not worry about it so much. After all, it's your first time making roast beef, so no one will hold it against you if it isn't perfect

Good advice. As long as it's cooked through, everyone will be happy! 

(We are talking about in the UK, aren't we?)

No, I think scarlett is in the US - hence the difficulties she's having finding a real butcher & parsnips.

No, I think scarlett is in the US - hence the difficulties she's having finding a real butcher & parsnips.

Ah, that explains it. Sorry!