There was a time when I felt that cooking a beef roast in the oven was a bit intimidating. I thought it was complicated like 17 step complicated. I was so wrong.
And believe it or not – cooking a beef oven roast is super easy and straightforward! I want to share the secret to cook the perfect beef oven roast every time. You just a need a meat thermometer…ten minutes to give your cut a good oven sear then you can just set it and…forget it. It is seriously that easy.
Cook once, eat twice (or more!)
What I love most about making a beef oven roast is that it can be the star of a hearty family dinner and you can utilize the leftovers to make more great meals for the week. Recipes like the Beef with Baby Greens Salad and Horseradish Vinaigrette or Grab-And-Go Tortillas are great go-tos for quick and easy meals made with oven roast leftovers from dinner.
Armed with a trusty meat thermometer and oven rack, I now feel like master of the oven again. Check out the tips below that will guide you on how to cook the perfect oven roast every time.
How to perfectly cook a Beef Oven Roast — watch the video tutorial!
And, here’s the full recipe for you…
The Easiest Beef Oven Roast You’ll Ever Make – the recipe
The Easiest Beef Oven Roast You'll Ever Make
Seriously this recipe will make everyone think you are a chef-superstar! Watch out reality TV… move over Jamie Oliver… hello us! (Just don’t share how easy it really is)
PS – let me know what you think – drop me a tweet at @DaiManuel using the hashtag #BeefAdvantage
- 1 kg Beef Roast
- Season roast. Place in shallow roasting pan. Insert oven-safe meat thermometer into center of roast avoiding fat or bone.
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Oven-Sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
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**Reduce heat to 275°F (140°C); cook uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Bone-in roast can take 30 to 45 minutes less.)
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Cover with foil and let stand for at least 15 minutes before carving into thin slices.
Special Notes:
- **Not around to turn it down? Skip Step 2 and roast at a constant 275°F (140°C). This is especially good for less tender cuts and smaller roasts (less than 1 kg/2lb). Allow approximately 15% longer cook time.
Tips for the perfect roast
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A rack in the pan promotes even cooking.
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Roast without a lid for best browning.
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Use a thermometer to know when your Oven Roast is done the way you like it.
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Let roast stand at least 15 minutes after cooking to let juices settle.
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Carve Oven roasts in thin slices across the grain.
|
Average Cook Time (Hours) |
||
|
Weight (kg/lb) |
Medium Rare 145°F (63°C) |
Medium to Well Done 160°F (71°C) or Greater |
|
1 kg (2 lb) |
1-3/4 to 2-1/4 |
2 to 2-1/2 |
|
1.5 kg (3 lb) |
2 to 2-1/2 |
2-1/4 to 2-3/4 |
|
2 kg (4 lb) |
2-1/4 to 2-3/4 |
2-1/2 to 3 |
|
2.5 kg (5.5 lb) |
2-1/2 to 3 |
2-3 to 3-1/4 |
5 Quick Tips for the Perfect Roast
- A rack in the pan promotes even cooking.
- Roast without a lid for best browning.
- Use a thermometer to know when your Oven Roast is done the way you like it.
- Let roast stand at least 15 minutes after cooking to let juices settle.
- Carve Oven roasts in thin slices across the grain.
Be sure to also check out these other yummy recipes:
from Dai Manuel: The Moose is Loose http://ift.tt/2hM4oU2
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