We suggest planning 30 additional minutes. The roast should be seared at 450 °F for about 15 minutes before roasting, and it should rest for about 15 minutes before serving. 325 °F is the ideal roasting temperature (after searing). For details on the precise timing for your roast cut, consult the Roast Perfect App.
Roast Beef and Vegetables with Au Jus
How to Choose the Best Beef
When making roast beef, this recipe works well for the majority of beef cuts. The majority of boneless roast cuts, including rib-eye, rump, sirloin, top round, and even eye of round roasts, can be used. All of these cuts taste quite good.
My decision is frequently influenced by what is offered or on sale. It so happened that ribeye roasts were on sale this past week. When the bone is still present in the roast, these are also referred to as standing rib roasts.
Chuck roast is the only beef cut I do not advise roasting. To make church roasts tender, they must be cooked for a longer period of time. You should braise a chuck roast.
Although a bottom-round roast would also work, we typically use top-round roasts. Tougher, leaner cuts of meat are ideal because they will still come out tender since the meat is slow-roasted for a long period of time (if you’re unsure, ask your butcher). Most top-round roasts will have light to medium marbling. Just remember that a particularly lean cut of meat should be sliced relatively thinly to prevent becoming overly chewy.
You can get the tender slice of meat you want by lowering the temperature to 325°, which will allow the meat to cook slowly and cause all of the tight muscle fibers to relax. For a cut like this, a longer cook time will produce better results. If you want something a little quicker, try our Instant Pot Pot Roast, but don’t rush things!
I am aware that when your roast comes out of the oven, it is tempting to start eating. To prevent this, move your meat to a cutting board and let it rest for 30 minutes so that the juices can be evenly distributed throughout the muscle. All those flavorful juices will end up on the cutting board if you cut it right away, leaving your meat dry and depressing. Use your sharpest carving or chefs knife when the time comes for nice, thin slices.
For three to four days, leftover roast beef can be kept in the refrigerator in an airtight container. Avoid slicing any leftover roast before storing it to help the meat retain moisture. Slice servings from the cold roast before reheating. The remaining roast can be frozen for up to three months by being wrapped in plastic and placed in a freezer-safe ziptop bag.
We prefer a medium to medium-rare roast with some pink in the center for post-cooking temperatures. We believe that doing this keeps the meat incredibly tender and flavorful. A meat thermometer, however, is a necessity, even if you prefer not to see any pink and can therefore roast the food for longer. It eliminates the guesswork involved in cooking large pieces of meat, and we promise that it will be useful again and again. For an accurate reading, make sure to insert your thermometer far enough into the roast to hit the center. Approximately 130°F should be the internal temperature for a medium-rare pot roast. * As the meat rests, its temperature will also increase slightly.