You can discover the best techniques for roasting beef in the oven. You won’t want to cook roast beef in the oven in any other way after using this straightforward method to make it flavorful, juicy, and tender. For any special occasion or Sunday dinner, you’ll have roast beef prepared to perfection.
Video: How to Cook Roast Beef 1:52
Years ago, I recall going with her to our neighborhood corner butcher, who is no longer there. Behind the meat counter, the butcher had these enormous illustrations of beef, pork, and lamb showing what parts of the animal the various cuts came from. It was evident that a chuck roast originated from the shoulder and a rump roast originated from the rump.
Nowadays, the majority of consumers purchase their meat at supermarkets already packaged in plastic. You must search for a butcher in your area if you want to speak with one.
Back to the roast. Whenever my mother makes roast beef, she typically uses a rump roast. She uses this technique to maximize the value of this (relatively) cheaper cut. (For this recipe, you can also use a round roast or a sirloin tip.) ).
How to Make Tender Roast Beef: Go Low and Slow
She heats the oven to a high setting to begin the roast’s flavorful browning, then turns it down to a low setting to cook the beef for a few hours.
Tougher cuts of beef benefit from this low-heat slow roasting technique because it keeps the gristle from becoming overly tough. This method of making roast beef is simple, reasonably priced (in comparison to other cuts of beef), and yields delicious leftovers for roast beef sandwiches.
Choosing the Best Cut for Roast Beef
The roast beef cut you choose will depend on how you plan to use it, your budget, and your personal preferences. Choose a more expensive cut if you want a tender cut for a special occasion or to serve to guests:
- Prime rib
- Beef tenderloin
You can still enjoy the delicious flavor of roast beef for smaller meals without having to pay a hefty price tag.
- Petite shoulder
- Sirloin tip
- Rump roast
- Bottom round
To get a better flavor, choose a cut that has some fat and is clearly marbled.
For even cooking, a tied roast provides a more uniform shape. Ask your butcher to tie the roast for you if you have one. Or you can tie it yourself with some kitchen twine.
Tips for The Best Roast Beef
- Every oven is different, so the timing will vary. To determine your roast’s level of doneness and determine the most accurate cooking time, use a meat thermometer. Ensure that the internal temperature of the meat reaches 135°F for medium rare, 145°F for medium, or 150°F for medium well.
- The amount of time required to cook a roast depends on its size and shape. After the initial browning (for a medium rare), cook your roast at 225°F for roughly 30 minutes per pound. But to be sure, make sure to check at least 30 minutes before it should be finished.
- Because the bone can act as an insulator, you might need to cook a bone-in roast for a little longer than a boneless roast.
- Rub the roast with butter or olive oil if your roast is fat-free. Alternately, add some bacon slices to the roast’s top to add some fat. If you use butter, it will brown more quickly, so keep an eye on it and reduce the initial browning time.
How to Store Roasted Beef
- Wrapped in plastic or foil, refrigerate leftover roast beef for three to five days.
- Although we advise freezing the roast whole, cutting it into portions for later use is also an option. Squeeze out as much air as possible before sealing in a zip-top bag after allowing to cool to room temperature and being double-wrapped in plastic or foil.
- To thaw, defrost in the refrigerator overnight. Reheat for 10–15 minutes in an oven set to 350°F.
What to Do with Leftover Roast Beef? Make Sandwiches and More!
Leftover roast is like money in the bank. You can make meals for the rest of the week!.
The Best Sides to Serve With Roast Beef
Butcher’s twine is used to tie the roast in our recipe. Although it’s not required, a tied roast cooks more evenly. You can tie it yourself or ask your butcher to.
Every oven is different, so the timing will vary. To determine your roast’s level of doneness and determine the most accurate cooking time, use a meat thermometer.
- 3 to 3 1/2 pounds(1. 3 to 1. 6 kg) boneless rump roast (if possible, choose an end cut with a layer of fat)
- 1 tablespoon extra virgin olive oil
- 8–10 garlic slivers (3–4 halved or cut into thirds cloves)
- Salt and pepper
For the gravy:
- Red wine, water, and/or beef stock
- 1 tablespoon cornstarch
- Before beginning to roast the beef, bring it as close to room temperature as you can in order to ensure more even cooking. Salt the roast and allow it to come to room temperature. Before cooking, take it out of the refrigerator at least one hour in advance, preferably two. Remove the packaging, salt it on all sides, and then re-wrap it.
- Preheat the oven to 375°F: (190°C). Place one rack underneath the other after transferring one to the center of the oven.
- Garlic slivers should be added to the roast after it has been thoroughly dried with paper towels. Around the roast, make 8 to 10 small slits with the tip of a sharp knife. Put a sliver of garlic into each cut. Ciara Kehoe .
- Olive oil should be used to season the roast after it has been rubbed with it. Sprinkle it all around with salt and pepper. Ciara Kehoe .
- Place the roast on the middle oven rack with a pan underneath to catch the drippings: Place the roast directly on the middle oven rack, fatty side up. A convection-type environment is created in the oven by placing the roast directly on the rack in this manner with a pan on the rack below. This eliminates the need to turn the roast as it cooks because the hot air can more easily circulate around it. Place the roast fat-side up so that as the fat melts, it will flavor the entire roast. Ciara Kehoe .
- Heat the roast for the first 30 minutes at 375°F (190°C) to brown it, then reduce the heat to 225°F. Then lower the heat to 225°F (107°C). The roast should continue to cook for an additional 1 1/2 to 2 1/2 hours. The shape of the roast will affect the cooking time. Keep an eye on your roast because it may take less time to cook if it has a long, narrow shape as opposed to a more rounded one. Ciara Kehoe .
- When the roast’s juices begin to run out and it becomes browned on the outside, it is ready to be cooked to an internal temperature of 135°F to 140°F. When the internal temperature of the roast reaches 135°F to 140°F (for medium-rare meat), remove it from the oven.
- Place the roast on a cutting board and cover it with aluminum foil to keep it warm while you prepare the gravy. Let it rest for 20 to 30 minutes before cutting. (Resting the cooked roast is important. The roast will lose more of its juices if you cut into it before it’s fully cooked. (To prepare the gravy, take the dripping pan out of the oven and set it over medium heat. Be aware that you might not have a lot of drippings if you remove the roast early for rare or medium-rare levels of doneness. Hopefully you will have some. If not, you might want to cook the roast for a little longer at a lower temperature—175°F—to encourage the release of more drippings. To deglaze (remove the drippings from the pan) the drippings, add some water, red wine, or beef stock. Add a tablespoon of cornstarch, dissolved in a little water, to the drip pan. Stir quickly while the gravy thickens to avoid lumping. If the drippings don’t contain a lot of fat, you can add some butter. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some. Ciara Kehoe How to Make Gravy Ciara Kehoe Ciara Kehoe Ciara Kehoe READ MORE:
- Slice and serve: To serve, thinly slice the roast after it has had a chance to rest and reabsorb its juices. (A sturdy long bread knife works well for slicing roasts. (Add the gravy to the slices or serve it separately. Ciara Kehoe .
|Nutrition Facts (per serving)
|Servings: 4 to 6
|Amount per serving
|% Daily Value*
|Total Fat 28g
|Saturated Fat 10g
|Total Carbohydrate 2g
|Dietary Fiber 0g
|Total Sugars 0g
|Vitamin C 0mg
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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How to Cook Perfect Roast Beef | Jamie Oliver
How do I cook a beef roast without drying it out?
Keep a roast in the oven uncovered until it reaches the desired degree of doneness. Tent with foil and let stand for 15 minutes after removing from the oven before carving. By allowing the juices to redistribute, you can prevent the meat from being dry and disappointing by stopping the juices from draining out during carving.
Should roast beef be cooked fast or slow?
You’ll love this tender roast beef recipe that is made with tougher cuts of meat by slow-roasting it on low heat.
What makes the best roast beef?
Best Beef Cuts for Oven RoastingTenderloin Roast. the most succulent, lean, and tender roast of beef available Tri-Tip Roast. Boneless and fairly tender with full flavor. Top Sirloin Petite Roast. Bottom Round Roast. Eye of Round Roast. Sirloin Tip Roast. Top Round Roast. Ribeye Roast.
What is the best way to get a tender roast?
You’ll always get the most tender and flavorful results if you use low temperatures for an extended period of time when cooking your pot roast, regardless of whether you use a stovetop, oven, slow cooker, or pressure cooker.