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…
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 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.
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.
They use the meat's color as a guideline to determine the food's freshness. But, many meat manufacturers actually inject the food with carbon monoxide to give it that fresh, reddish-pink look.
This red meat is possible because of “modified air packaging”, or MAP, a packaging technique that has been around for decades. In the packaging process, food manufacturers remove the natural air from packaging and replace it with a mix of gases like nitrogen, oxygen, carbon dioxide, and carbon monoxide.
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.
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.
"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.
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.
While you're waiting, preheat your oven to the recommended temperature. You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.
There is the risk of drying the meat, so watch your temperatures and cook times. Cooking covered would allow moisture to baste the roast, and is probably more forgiving if you overcook but will not allow for much browning. If you want to cook a roast covered, you might as well use a slow cooker.
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).
It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.
Myoglobin breaks down during cooking and causes meat to be brownish in color when cooked to well done (170+ F). Meat at lower degrees of doneness such as rare (140 F) and medium rare (145 F) has not fully denatured and still provides some red or pinkish red color to the cooked meat.
Use an oven temperature of 240°C for 20 minutes, then turn the oven down to 180°C for the rest of the cooking time you worked out. 3. To ensure it's done but still retains its pink colour inside, you can pierce the joint with a skewer and check out the juices.
On cut day, skilled butchers break down the whole carcass into retail cuts that are immediately bagged, vacuum sealed, labeled and frozen. With limited exposure to air when cut and vacuum packaging to remove and seal out all oxygen, the myoglobin retains a burgundy color.
Beef is called a red meat because it contains more myoglobin than chicken or fish. Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat.
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