How to Make Perfectly Tender Roast Beef Every Time

Roast beef is a classic Sunday dinner staple, perfect for feeding a crowd or having delicious leftovers during the week. However, roast beef has a reputation for sometimes turning out dry and tough. Follow this guide to learn how to make tender, juicy roast beef that melts in your mouth every time.

Choosing the Right Roast

While most cuts of beef can be roasted, some are naturally more tender than others. Here are good options to look for:

Ribeye roast – This boneless roast comes from the rib section and is very tender and flavorful.
Tenderloin – Extremely tender since this muscle does little work. An excellent though pricier choice.
Sirloin tip – Less expensive but still tender, especially when roasted slowly.
Top round – Affordable and lean yet tenderizes well when roasted slowly.
Chuck roast – Contains more connective tissue so benefits from slow roasting to break down and tenderize.
Rump roast – Similar to chuck roast, this tougher cut gets tender with slow moist cooking.

Proper Seasoning

Seasoning is key for flavorful, juicy roast beef. Be generous with:

Kosher salt – Sprinkle over entire roast at least 40 minutes before cooking.
Freshly ground black pepper – Coats the entire roast along with salt.
Granulated garlic – Provides a punch of flavor (use instead of raw garlic which can burn).
Dried herbs – Rosemary, thyme and oregano all enhance beef’s flavor.
Spice rubs – Cumin, chili powder, paprika and more can liven up the seasoning.

Low and Slow Cooking

The key to tender roast beef is cooking it slowly at a low temperature, ideally between 250-275°F. This gives the meat time to break down tough connective tissues and collagen into moisture-locking gelatin.

Cook to an internal temperature of 125°F for rare or 130°F for medium-rare doneness.
Allow the roast to rest afterwards – the temperature will continue rising 5-10 degrees.
Check temperature periodically with a meat thermometer for accuracy.

Maintaining Moisture

Roasting low and slow helps prevent drying out, but moisture must also be maintained.

Sear the roast first to seal in juices before roasting.
Roast in a heavy roasting pan or Dutch oven to retain moisture.
Add aromatics like onions, garlic, carrots to release extra moisture.
Pour beef broth or wine in the bottom of the pan to keep the roast from drying as it cooks.

Resting and Slicing Against the Grain

After roasting, always allow the meat to rest before slicing – at least 10-15 minutes, up to 30 minutes. As it rests, juices are reabsorbed back into the meat.

When slicing, cut against the grain of the meat fibers. This shortens the muscle fibers so bites are more tender.

Gravy from Pan Drippings

Don’t discard those flavorful pan drippings after roasting your beef! Turn them into rich homemade gravy by:

Pouring drippings into a saucepan and skimming off excess fat.
Whisking in flour to thicken, and broth or wine for flavor.
Simmering until desired thickness is reached.
Seasoning with salt, pepper and any herbs.

Follow these simple steps for roasting beef, and your family will be amazed at the fork-tender roast beef you can make right at home. Low heat and ample seasoning are all you need to achieve perfect results every time.

How to Cook Perfect Roast Beef | Jamie Oliver

FAQ

How do you cook beef so it’s tender?

Cook It Slowly This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

What makes the most tender roast beef?

Generally, fattier roasts come from the animal’s forequarter, or front end, Gathy said. Or think of it this way: The most tender—and expensive—roasts come from the parts that move the least (think rib roast and tenderloin).

How do you keep roast beef from getting tough?

If it’s a tender cut, make sure not to overcook it. Drying it out with overcooking will make it tough. If it’s a really tough cut, eg, brisket, braise it and don’t overcook it. If it’s tough and fatty, like ribs or brisket, you can BBQ it low and slow to melt the connecting tissue without drying the meat out.

Does roast get more tender the longer you cook it?

There are a few reasons why your pot roast might turn out tough when cooked in the oven: Insufficient cooking time: If your pot roast is tough, it likely needs to be cooked longer in order to bread down the connective tissues and tenderize the meat. Even 30-60 minutes can make a world of difference!