On 1/2/2012 12:45 PM, Steve Pope wrote:
> On 2 Jan 2012 21:43:30 GMT, notbob wrote:
>
>> I used to wonder how those old hof braus would cook a huge beef roast
>> so they would turn out uniformly pink, throughout, from crust to
>> crust. Perfect for slicing off perfectly pink thin rare slices for
>> sandwiches and hot plates. I finally discovered the secret and did
>> it, myself. It calls for an initial roast for a few mins at a high
>> temp, then finishing long and slow at 225F. The roast comes out
>> perfect!
>
> In my experience one will get a beef roast to come out a uniform pink
> (as opposed to browner on the outside and pinker in the center) if
> one does two things: start out with the meat at room temperature, rather
> than refrigerator temperature; and set the oven at a steady temperature
> no higher than 325 F (that is, do not start off with a hotter oven than
> turn it down).
>
> I have not roasted extremely large pieces of beef, so maybe one
> need to go lower than 325 for those.
>
> I'm not sure where the practice of starting out in a hotter over
> got started. It seems unlikely that hof-brau restaurants who are
> roasting beef continuously are doing this.
>
> Steve

The purpose of the high temperature is to brown the outside of the beef.
I don't do this but instead, brown the roast on the stovetop using high
temperature. If you don't do this step, the roast comes out a pale grey.
Yummy!