to clearly not know how to cook?

[StealthPolarBear]

How do you roast a joint of meat without fat spitting everywhere and the kitchen filling with smoke?
Please tell me as I feel u must be missing something. Everyone else clearly manages it.
another meal to the tune of the smoke detector :(

Ironically I perseverance as it's one of the few meals the whole family enjoys

Slow cooker roast beef...softer, moister, melts in the mouth and no messes to clean up...I'd highly recommend it!

Hmm this is my year of having less stuff. And I don't think we'd get much use out of a slow cooker.

Another vote for the slow cooker.

Or an electric pressure cooker. I just did a tender beef roast in 35 minutes and it tasted much better than it does in the slow cooker.

Brand new instant pot convert

Slow cookers are wonderful, honestly. You can make a lovely beef stew in one.

I'm really not a stew person. Im desperately trying not to buy more atuff

Brown beef in pan. Put beef in oven covered in foil ( it's already browned from pan). In oven timings according to size of meat.

Roast potatoes - par boil in pan. Drain. Shake with some polenta to give crispy outside. Add a little oil or fat in oven dish. 45mins at 200

But the potatoes still spit everywhere, that's the problem. I rill dry them next time, see if that helps

Will do that then, I always assumed the potatoes had to be hot so chucked them straight in. I'll report back :)
Meat was from butchet

I think roast potatoes are best when the spuds are parboiled the day before. They seem to be crunchier. I'm only ever that organised at Christmas though.

The food was actually all lovely. It's just a shame I was a gibbering wreck.

I did actually but the audience of Mastercard complained

Chef not card

Has the op of thay thread got sorted?

Coveted roasting dishes are good for no mess tender meat. Put seasoned beef in with a splash of red wine/stock, a carrot, onion, couple of cloves of garlic and a stick of celery. Give it 20 mins on 220, then turn it down to 120 and forget for 3, 4 hours whatever. Remove meat and wrap in foil while you get the oven back up to 200 to cook roasties. Sieve the veg and use with juices to make gravy.

I don't bother par-boiling roasties, just peel, chop, DRY and throw them in hot oil in a roasting tray - always perfect.

Will do that then, I always assumed the potatoes had to be hot so chucked them straight in. I'll report back smile
Meat was from butchet

What? Did youu par boil them? - don't bother peel and put in hot fat

Yes par boiling was a revelation (probably from an mn thread!). Went from awful potatoes to lovely potatoes :)

On a separate note; in my kitchen I don't have a smoke detector, but a heat detector that is linked to the smoke detectors in the halls. This means that the smoke that is inevitable when searing meat or putting potatoes/Yorkshires into sizzling hot fat does not set the alarms off. We do not have such refinements in our second home in Ireland where cooking the same dishes involves opening all the doors and windows and stationing my husband and family by the smoke alarms pre-armed with tea towels! But it is a price we are all prepared to pay for a good roast dinner.