How is roast beef made

This was perfect. Do you think it would work if I put potatoes and carrots in the bottom of the roasting pan to cook at the same time?

This was incredibly simple and absolutely delicious!! I bought a 1. Made tonight. I actually saw a recipe where someone used fresh herbs, garlic, and butter to coat a prime rib, so I did that for fun… I just need to invest in a sharper knife. This sounds amazing!!! Have you ever tried it on the grill?? Hi Lacey, Thank you for your easy recipe. I have just spent the past two hours turning a chunk of topside into a wonderful roast beef.

Must confess, I tweaked your recipe slightly… instead of regular black pepper I used cayenne, and instead of garlic cloves I used ready-made store bought crushed garlic.

Instead of a cooking rack in the pan, I placed it on a bed of potatoes and slices of onions, which further added to the overall success of the dish. I followed your timing structure, and it came out a little too red, but another 15 minutes on F sorted that out. I let it rest a further 15 minutes before carving it into thin slices. I will definitely try more of your recipes in the future. Hi Simon! Easy and delicious. My first roast beef. Everybody loved it! The stuffed garlic is a magnificent idea!

My problem: not abe to get thin slices. Were you using a chef knife? I made this for my husband, son and mother. I made it about a month ago and every weekend my husband keeps asking if we are having roast on Sunday! It did take longer to cook. Good things come to those that wait.

I reduced the heat and did not open the oven at all until my thermometer read Having company up this coming weekend and will surprise my husband with a roast dinner!!! Seasonings were great, cook time not so. Took longer than your recommended time.

Turned out tough. Used a sirloin tip roast. Should have left the temp high for longer. Two hours and a crabby spouse later. Liked the seasoning. Thank you, thank you for sharing!!!

THank you very much. Great recipe. We are actually cooking it right now, have to add more time because we purchased a thicker one. Because we like it a bit more on the medium-well side, I remove it at the time you suggest but then slice it up and return it to the oven for a quick broil.

My question — My family prefers beef cooked to medium-well. Is there a way I can make it a little browner without it drying out?

I have to make this for 50 people. Suprise B day party. Anyway I can make it the night before without over cooking or drying it? So simple and it comes out tasting like expensive restaurant food. Thank you for demystifying a perfect juicy roast beef! It helps it cook evenly and roast instead of braise in the juices — you could potentially place it on top of something else that is oven safe? Had a similar issue, Tightly twist 3 — 4 small sheets of tinfoil into skinny pencil like rolls.

Sit your roast on top of these on your tray to allow it to cook evenly! LOVE that idea, Derek!! My husband gets excited when he sees a roast on sale, he knows roast beef will soon be on the table. Quite by accident we found a second meal for the left overs. The next day I heated up the au jus and put the meat in the pan just long enough to heat it up.

I had never cooked a roast beef before, but have wanted to try it for some time. I used your recipe and it turned out great. The family loved it!! Thank you from an Austin Texas girl who lives in Va. I currently have my third attempt at making this delicious beauty in the oven as I type. Seriously, this roast is crazy easy and has the most delicious flavor.

We love it! Have you tried using an internal thermometer to know exactly when to remove it? I know. I need to get one. In the meantime, I brown in the skillet. I made this today with a beef roast I had in the deep freeze and holy cow, it was spectacular!! So deceptively easy, right? I purchased a Sirloin Tip Roast that is 4lb. Can you advise on the cooking times for the extra weight of this roast? This is absolutely delicious.

This has to be the best roast beef I have ever made. It will definitely be my go-to roast beef recipe from now on. Very flavorful and juicy. It made a nice gravy. I served it with baked potatoes and Yorkshire pudding. Very very tender indeed. Well impressed. So good, right?!?! I used your recipe for roast beef to make french dip sandwiches and it turned out fantastic.

I should also mention that the cut of meat I used was a top round roast from Costco. I liked this cut because it is a longer narrower piece rather than a big round piece. It cooked quicker than I though it would and it was a consistent pink throughout. So glad this all turned out for you! I will try this roast beef recipe for our Buena noche tonight. Sounds delicious. Sounds delicious! Hi Lacey. Will you please tell me what cut of beef is shown in your pictures here? Is it a sirloin tip?

Rump roast or sirloin tip? Hi Nina! Both cuts would work well — the one pictured is a round. Sirloin and top round are often cut into roasts. Cooked this tonight and it was awesome! My husband loved it. Perfectly pink roast beef, yum! Thanks for your input. Hi Tami! Thanks so much for saying hello. Thanks so much for sharing how it went. Feel free to share how the recipe turns out for other cuts, too!

I just wanted to say thank you for sharing this incredible recipe. I made this tonight for a different spin on Easter dinner I am not exactly a fan of ham. It was a huge hit with our little family! I look forward to trying many more of your recipes! You are so very welcome. Vegan Onion Dip Yossy Arefi. Muffuletta The New York Times. Beer Brats Melissa Clark. Paloma Rosie Schaap.

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Develop and improve products. List of Partners vendors. Featured Video. Choosing the Best Cut for Roast Beef 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: Prime rib Ribeye Beef tenderloin For meals that aren't big affairs, you can still get that wonderful roast beef flavor, but without the high price tag. Petite shoulder Sirloin tip Rump roast Bottom round Whatever cut you decide on, look for one with some fat and visible marbling for better flavor.

The size and shape of your roast makes a difference in cooking time. But be sure to check at least 30 minutes before it should be done, just to make sure. You may need to cook bone-in roast a bit longer than boneless roasts , because the bone can act like an insulator.

If your roast doesn't have any fat, you can rub the roast with butter or olive oil. Or top the roast with some slices of bacon to add some fat. If using butter, it'll brown faster, so keep an eye on it and shorten the browning time at the beginning. How to Store Roasted Beef Refrigerate leftover roast beef, wrapped in plastic or foil, about 3 to 5 days. To freeze , we recommend slicing it into portions for easier use later, but you can simply put the entire roast in the freezer.

Cool to room temperature and double-wrap in plastic or foil, then, seal in a zip-top bag, squeezing out as much air as you can. To thaw , defrost in the refrigerator overnight. What to Do with Leftover Roast Beef? Make Sandwiches and More! Slice the roast thinly for roast beef sandwiches or Philly Cheesesteaks.

Cut the beef into cubes and use it for Beef Stroganoff. Use in place of chicken in a pot pie. Make Roast Beef Hash. Make Beef Pho. Save It Print. Prep Time 8 mins. So happy you enjoyed it!

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Join 2, other followers. All Rights Reserved. Instagram Working my way through our overstuffed freezer. Used up some ingredients for sancocho earlier this week and also made some homemade beef pho recipe searchable on the blog. Sancocho Latin American beef stew! That one demo is still paying off! Used up some ingredients for sancocho earlier this week and also m… twitter.