She knows all of the cuts and the best way to prepare them. Perhaps it's because she came of cooking age during a time when most neighborhoods still had local butchers who prepared the cuts themselves and freely shared information with customers about what to do with them. 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. 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.
The cut you buy will depend on what you're using the roast beef for, your budget, your personal preferences. If you're looking for a tender cut for a special occasion or to serve to guests, go for a more expensive cut:. For meals that aren't big affairs, you can still get that wonderful roast beef flavor, but without the high price tag. 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.
Leftover roast is like money in the bank. You can make meals for the rest of the week! A tied roast cooks more evenly, but it's not necessary for it to be tied. You can tie it yourself or ask your butcher to. 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. The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
Move a rack to the center of the oven, and place the other one underneath. Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut. Rub olive oil all over the roast. Sprinkle it all around with salt and pepper. Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
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.
Before it's time to dig in, plan on preparing some make-ahead side dishes or simmer some in your slow cooker for less stress. By Katlyn Moncada Updated November 08, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More. Roast Beef with Beets and Chicories. Credit: Blaine Moats. Boneless tri-tip roast bottom sirloin Eye round roast Ribeye roast Rib roast chine bone removed Round tip roast Tenderloin roast Top round roast.
Credit: Kritsada Panichgul. Comments 2 Add Comment. View Comments. November 10, Some choose to make roast like this, and can do it, but I find you are more likely to end up with dry meat if you don't add any broth or stock to your pan. Also, covering it keeps all that flavor recirculating around your roast, which is actually from the name of the cut, not the method of cooking.
I use 4 cups beef broth and red or white wine 1 cup of the latter, 3 cups of broth and the carrots, potatoes, and especially the meat come out so tender every time. August 17, Where do I find the chart of cooking times mentioned in this article? Back to story Comment on this project.
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