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…
The center of the beef roast would be pink, and considered rare. Beef roasts cooked to 160 ºF will generally have very little pinkness to the meat, and the juices will not be pink or red.
I have had a caribou roast in the freezer for almost 2 years, and it's still ruby red upon defrosting. To achieve this you must apply the double wrap method. First, pat your meat dry, wrap tightly in plastic wrap, and then go in with the wax-lined butcher paper.
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (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.
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.
After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. After beef has been refrigerated for about five days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content.
While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices – this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent.
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.
Bring roast to room temperature one hour prior to cooking. Preheat oven a half hour before putting the roast into the oven. Use the time chart as a general guide. Check the roast before the minimum time recommendation because each oven is different, and times will vary.
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.
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.
Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan.
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.
So, the best way to avoid tough, dry, chewy roast beef is to watch the cooking temperature. If it's a tender cut, make sure not to overcook it. Drying it out with overcooking will make it tough.
To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color.
BEEF ROAST 145ºF: A beef roast cooked to 145 ºF in the center can be considered safe since the exterior of the roast would have reached a temperature high enough to destroy bacteria. The center of the beef roast would be pink, and considered rare.
Obvious signs of spoilage, like mold, are clear indicators that you'll be tossing that cut and buying a new one. Other tell-tale signs of spoilage include meat that looks slimy, shiny, crusty, and/or off color. Raw beef should ideally be a beautiful red or even purplish hue and look moist but not wet.
Given that meat has a fairly high percentage of water in the lean portions (muscle tissue), the amount of reddish watery discharge from the meat, called the “purge,” could be affected by the ratio of lean to fat, the coarseness of the grind, whether the meat was dry aged or not, the temperature and humidity at which it ...
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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