This marks the first in a new series of Love It! reviews about things I bought and really love. Not only does it share a little bit more about me and who I am, but maybe, just maybe, you’ll find these reviews to help you find helpful items as well.
So let me tell you all about my new Rival RO180 18-Quart Roaster Oven.
For those that have followed my site you know that I’ve become very energy conscious over the past year, including installing solar panels on my house. I’ve managed to cut my electric bill from $330 a month to $50. A penny saved is a penny I don’t have to earn and I like that.
One of the biggest suckers of electricity in the house is the oven. When that puppy is on it can pull 3,000 to 5,000 kWh and that gets expensive over the course of a month.
Pam actually stumbled across this Rival oven roaster first at Target and latter she showed it to me on a subsequent visit. Wow, the minute I saw it it made great sense.
The oven roaster is small, does not pull massive amounts of power to operate and does a damn fine job of cooking the juiciest chickens and roasts. We even made a huge batch of chili in it and froze it smaller containers for future deliciousness.
Our big batch of tasty chili.
Now, I’m going to share my secret with you how to use this oven to turn a $9 chuck roast, that will feed four, into the best tasting fake prime rib you’ve ever had. We got the roast at Target. It weighs about 2.5 pounds.
This one we bought at Target.
Recipe:
- Take one cheap chuck roast.
- Rub it all over with olive oil.
- Coat liberally with Canadian steak seasoning. You can get it at your local store.
- Sear on all sides in a hot pan.
- Place on the rack in the cold rival roaster oven.
- Cook as described below.
Cooking Time: About 2.5 hours. The thermometer will tell you when it is done.
Use a small meat thermometer with a cord and insert it all the way in the side of the roast. This way you can monitor the temperature of the roast while it cooks without opening the lid. Very important, opening the lid only slows down cooking time. Trust me, you’ll be able to smell how good it is with the lid closed.
The importance of putting it in the room temperature roaster is that you want the roast to cook low and slow and that will make it oh so tender. I like my meat medium rare so I set the roaster on 150F and let it cook till it meat reaches 140F. I then take the roast out and let it rest for at least 20 minutes so all the juices don’e run out when I cut it. Don’t pull out thermometer probe until it has fully rested and is ready to cut.
The roaster oven is inexpensive, it is inexpensive to use, and the chuck roast is inexpensive but even though the end product tastes very expensive. It just isn’t.
Post your comments and let me know if you get this and try it.
Enjoy.
