dsi1 > wrote:

>On 1/2/2012 12:45 PM, Steve Pope wrote:

>> 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.

>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!

A number of authorities disagree with the high-temperature step.

I have never had the outside of a roast be "grey". When I do it
as I described above, I get a uniformaly rare roast until about 1/4
inch from the outside, which ends up somewhat brown. Obviously
not as brown as if one deliberately browns it.


Steve