Beef Roast Recipe - TGIF - This Grandma is Fun (2024)

FAQs

How do I cook a beef roast without drying it out? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

The key to cooking the perfect roast beef is sealing your roast all over first. This locks in the flavour and gives it a nicer appearance. Pot roasting without sealing runs the risk of a joint reminiscent of school dinners. You also need to let it rest at the end of cooking to reabsorb moisture and firm up.

Sear and brown the surface of your roast.

If you're using a cast-iron skillet or pan, remember to be patient and make sure that it's HOT. For the average home stovetop, it might take up to 10 minutes for the heat to be high enough for the perfect sear. Add fat to the pan before the roast goes in.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Do you cover roast beef when cooking? You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.

Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.)

Add a bit of oil with a high smoking point. Sear the roast on all sides until it develops a rich brown crust, about 2-3 minutes per side, regardless of how thick the cut is. Transfer the roast to the preheated oven and roast until your desired level of doneness (use an easy-read meat thermometer to check).

Liberally seasoning your meat is a must. Place your meat in a zip top bag with flour, salt and pepper and shake to coat. The flour will create a crust on the top of the meat when you sear it and thicken the juices for a nice gravy-like consistency.

Do you season roast beef before cooking? ›

Pull the roast out of the refrigerator and let it sit at room temp. Prep the seasoning mixture with garlic, rosemary, salt, pepper, and oil. Put the beef with a meat probe in the oven when it's 500°F. Roast it 500F for 5 minutes per pound (15 minutes for a 3 lb roast).

If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done. But your cook time can vary widely based on the cut used.

Baste meat every 30 minutes while it cooks to keep it moist.

This should help keep it from drying out and make it more flavorful. This is especially helpful for larger selections of meat, like roasts, but you can also use it on steak, pork chops, or even a simple chicken breast.

That connective tissue will gelatinize under a slow roast and make the meat come out extremely juicy. The best way to do this is going to be a lot of low dry heat (like the kind you get in your oven thats set to about 200-250*F). You could also slow cook it, as in a crock pot, but only if you don't want slices.

Lightly Covered Beef That's Steadily Roasted Is Best

However, if you build a tent with aluminum foil for your plus-sized joint right in the middle of your roast time, it will retain all its moisture and flavor. The aluminum foil also provides additional benefits to your beef as it roasts.

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.