Best Roast Beef Recipe – How to Cook Roast Beef in the Oven

Best Roast Beef Recipe – How to Cook Roast Beef in the Oven

Roast beef is a classic centerpiece on the holiday dinner table very Good reason. Tender and herbed, this piece of beef was prepared amazingly well. Although it may seem complicated to make, it is actually easy to prepare. With a good cut of meat and some simple herbs, you can have a roast beef that is more tender and flavorful than any store-bought kind. Here’s everything you need to know:

Best cuts of roast beef:
Not a single cut of beef is necessary to make roast beef; Some common cuts include top roast, top roast, bottom round roast, and eye of round roast. We usually use the top roasting method, but bottom roasting will also work. If you’re not sure, ask your butcher! Since the meat is slow roasted for a long period of time, firmer, leaner cuts of meat are ideal because they will remain tender. Just be aware that if you choose a lean cut of meat, it should be sliced ​​relatively thin to avoid it being too chewy.

The secret to preparing tender roast beef:
It’s all about low and slow cooking. With cuts of meat like this, a longer cooking time will give you better, more tender results. Ideally, all roasted meats will be seared on all sides in a hot pan to achieve a golden, flavorful crust. With something like a top round roast, searing can be next to impossible (AKA, it’s too big and heavy to move around in a pan). Starting with a hot oven gives the roast a chance to get that beautiful crust without taking out the pan. After you have that crust ready, you can lower the temperature to 325 degrees, and the meat will start cooking from the inside out.

How to make the best grilled meat:
spices. This is where you can get really creative. We’ve kept things simple in this recipe: just garlic, thyme, rosemary, salt, and pepper. Feel free to substitute any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer. Spices like cumin or coriander seeds would be delicious too, do whatever works best for you! Just don’t be shy about the flavors. This is a big cut of meat, and the more flavor the better. Tip: We suggest 1 teaspoon of salt per pound.
How long should I cook roast beef? It depends on two things: the size of the beef, and the desired doneness. We have 4 lbs. Roasting was medium after 2 hours. If you prefer them cooked medium well, roast them for 2 hours and 15 minutes.
Use a meat thermometer. Cooking large cuts of meat takes the guesswork out, and we swear it’ll be more rewarding than just this time. Pro Tip: Make sure you insert your thermometer far enough to reach the center of the grill to get an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F, and for medium roast 145°F. The temperature of the meat will continue to rise slightly while it is resting as well.
Chop your roast beef. I know it’s tempting to dig right in when you take your roast out of the oven, but resist! Transfer the meat to a cutting board and let rest for 30 minutes to allow all the juices to redistribute throughout the muscle.

Storing roast beef:
Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, do not cut off any uneaten parts of the roast before storing it. Cut portions from cold roasts before reheating. To freeze, wrap leftover roast in plastic wrap and store in a freezer-safe bag for up to 3 months.

One of our favorite ways to use our leftover roast beef is in a classic French sauce sandwich, but you can also incorporate it into beef stroganoff or steak soup.

Did you make this recipe? Rate it and leave a comment below!

    (tags for translation)Roast beef

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