Video: How to Cook Roast Beef
I remember accompanying her to our local corner butcher (now long gone) years ago. The butcher had these huge graphics of beef, pork, lamb on the wall behind the meat counter showing what part of the animal the various cuts came from. It was easy to see that a chuck roast came from the shoulder, and that a rump roast came from, well, the rump. These days most people buy their meat already packed in plastic at the supermarket. If you want to talk to a butcher, you have to work to find one in your area. Back to the roast. My mother typically uses a rump roast when making roast beef. This is her method for getting the most out of this (relatively) less expensive cut. (You can also use a round roast or a sirloin tip for this recipe.)
How to Make Tender Roast Beef: Go Low and Slow
She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef “slow and low” for a couple hours. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches.
Prime rib Ribeye Beef tenderloin
For meals that aren’t big affairs, you can still get that wonderful roast beef flavor, but without the high price tag.
Petite shoulderSirloin tipRump roastBottom round
Whatever cut you decide on, look for one with some fat and visible marbling for better flavor. A tied roast gives a more uniform shape for even cooking. If you have a butcher, ask them to tie the roast for you. 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. For the most accurate cooking time, use a meat thermometer to test the doneness of your roast. Bring the internal temperature to 135°F (for medium rare meat), 145°F (for medium meat), or 150°F (for medium well).The size and shape of your roast makes a difference in cooking time. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare). But be sure to check at least 30 minutes before it should be done, just to make sure.You may need to cook bone-in roast a bit longer than boneless roasts, because the bone can act like an insulator. If your roast doesn’t have any fat, you can rub the roast with butter or olive oil. Or top the roast with some slices of bacon to add some fat. If using butter, it’ll brown faster, so keep an eye on it and shorten the browning time at the beginning.
How to Store Roasted Beef
Refrigerate leftover roast beef, wrapped in plastic or foil, about 3 to 5 days.To freeze, we recommend slicing it into portions for easier use later, but you can simply put the entire roast in the freezer. Cool to room temperature and double-wrap in plastic or foil, then, seal in a zip-top bag, squeezing out as much air as you can.To thaw, defrost in the refrigerator overnight. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.
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!
Slice the roast thinly for roast beef sandwiches or Philly Cheesesteaks. Cut the beef into cubes and use it for Beef Stroganoff. Use in place of chicken in a pot pie. Make Roast Beef Hash. Toss leftovers into a salad, like this Thai Noodle Salad with Peanut Sauce. Make Beef Pho.
The Best Sides to Serve With Roast Beef
Garlic Mashed Potatoes Creamy Baked Mac and Cheese Green Beans With Bacon Creamed Corn Perfect Mashed Potatoes
Every oven is different, so the timing will vary. For the most accurate cooking time, use a meat thermometer to test the doneness of your roast.
Red wine, water, and/or beef stock
1 tablespoon cornstarch
Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don’t have to turn the roast as it cooks. Place the roast, fat-side up so that as the fat bathes the entire roast in flavor as it melts. The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it. To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some. Pour the gravy over the slices or serve on the side.
