When I asked our oldest child what she wanted for Thanksgiving dinner, she said, “Roast Beef” 😲. What you say?? Well, I honestly can’t blame her one bit. You see, a few weeks ago I made my “Perfect Roast Beef Recipe” and she has been begging me to make it again, ever since. She is a huge meat lover, and loves all meat, but this really takes the “roast”. Maybe you’ll understand better once you take a look at how good the roast beef looks…
{Don’t miss several more recipes at the end of this post that would pair perfectly with roast beef, or turkey!}
I am not a roast beef expert, but for some reason my roast beef really comes out like I am a roast beef expert. I guess that does make me a roast beef expert 🤔.
Not only is my roast beef savory, and juicy, it’s also very easy to make. You can even go do your Christmas shopping while you wait for it to cook. I am not joking with you. Let me explain.
The Secret to Cooking the Roast Beef
The secret to this “Perfect Roast Beef Recipe”, is the cooking method. Not to worry though, there are no special kitchen appliances to buy or figure out. Nope, all you need is a roast beef (I explain what “cut” below), a few spices, and a baking dish. Oh, and an oven of course.
The secret is that I cook it at a very high temperature for 5 minutes per pound, and then I turn the oven OFF. BOOM. LIGHTS OUT. OVEN GOES OFF. You heard that right. You turn the oven off, and you go relax, or do whatever you want, just don’t open that oven sister, until I tell you to below in the recipe.
I know, I know it sounds impossible that this would work. I mean how does the roast beef cook if you turn the oven off? Trust me, as long as you do not open that oven to peek 👀, it will cook, and it will cook perfectly. Just look at how gorgeous it turns out…
I should also mention that this is a savory recipe. The coating on the roast is a tad salty, so if you prefer different seasoning, go for it. I will tell you that we all think the salt, pepper, and garlic even each other out and pairs beautifully with lower sodium sides. This roast beef is perfect for roast beef sandwiches, too.
I’m posting this recipe 2 weeks before Thanksgiving because I think many folks actually do not enjoy turkey. It’s okay, we don’t have to all like turkey. Heck, I can’t get my son to eat turkey or roast beef. Trust me though, if you add on a roast beef to your traditional Thanksgiving turkey feast, don’t you think a few of the carnivores in your family will hug you???
What Cut of Roast Beef Should I Use?
I use “Beef Round Eye Round Roast” from Costco. They sell them with 2 roasts in one package (I freeze them separated). One of these roasts would feed a family of 6 easily, with probably leftovers. $11 is a great price for a roast beef in my opinion. There are more expensive, fattier cuts out there, but I started with this one, and I love how juicy and lean it is. When you slice this roast beef you need to cut it thin. This is not a thick slicing roast beef.
Perfect Roast Beef Recipe
Savory, juicy and tender roast beef every single time without much effort.
Preheat your oven to 500 degrees. Place roast beef in baking dish fat side up. Mix remaining ingredients in a small bowl and form a paste to spread all over roast with clean hands. Put roast in oven for 5 minutes for every pound, and then turn off your oven (so a 3 pound roast needs 15 minutes before you turn oven off). Do not check on the roast, and do not open the oven. I repeat, DO NOT OPEN OVEN. Allow the roast to cook and remain in the oven for 1.5 more hours after you have turned off the oven. After 1.5 hours take roast out of oven and using a meat thermometer make sure internal temperature has reached 145 degrees (if not put back in oven until it does). Allow to sit for 20 more minutes before slicing it very thin with a serrated knife.
Notes
TIP: If you don't know the weight of your roast beef, weigh yourself with and without the roast beef in your hand, and that should give you a rough idea.
Perfect Roast Beef Recipe
Before you go, my friend Jane from Cottage at the Crossroads is also here to share one of favorite traditional Thanksgiving side dishes using sweet potatoes! This would pair lovely with my roast beef…
It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.
If you don't have a meat thermometer, check your beef is roasted by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done.
The Chateaubriand beef tenderloin roast is heralded as one of the most tender beef roasts to enjoy. Find it below the backbone, an unexercised area of the cow that remains very tender and flavorful.
Cuts like a whole eye fillet (aka chateaubriand) are the quickest to cook and the most tender but a rolled scotch roast probably has the best combination of flavour and tenderness. A porterhouse roast is the next best thing.
I opt for basil, thyme, paprika, dried bay leaves, and black pepper. These add a lovely, almost Italian-inspired flavor to this pot roast recipe. Veggies. Including onions, garlic, carrots, and potatoes (all of which are also in my beef stew!).
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.
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.
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.
There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.
A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. 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.
If you're cooking your roast beef to well done, you may want to switch to a more marbled cut of meat. With most of the moisture cooked out of the meat, you need to keep more fat to preserve some tenderness. The better way is to not roast the beef past medium.
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.
Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price.
Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price. Top sirloin roast.
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
Incorporate herbs such as rosemary, thyme, or bay leaves, and spices like garlic powder, paprika, or a hint of cumin. These seasonings build layers of flavor that penetrate the meat during the slow-cooking process. Slow cooking is key to a mouth-watering pot roast.
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