LOUS MESCLATS BSV

Hi everyone,
I hope I'm posting in the right section!
I'm looking for some advice on perfecting my Sunday roast recipe. I've been following a pretty standard method, but I'm not quite getting the tenderness and flavor I want. Here's a quick rundown of my process:
I season the meat (usually beef) with salt, pepper, and some herbs. Sear it on all sides before placing it in the oven. Roast at 350°F (175°C) for about 1.5 to 2 hours, depending on the size. It turns out okay, but I feel like it could be better. Does anyone have tips or tricks for ensuring the meat is tender and flavorful? Maybe a different seasoning blend or cooking technique?
Thanks in advance for your help!
Cheers,

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Dernière modification le mercredi 10 Juillet 2024 à 04:37:15

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