THE BEST OVEN ROAST BEEF
This Best Oven Roast Beef is tender, flavorful and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 3h10m
Number Of Ingredients 5
Steps:
- Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
- In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
- Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
- Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
- Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!
Nutrition Facts : Calories 236 kcal, Carbohydrate 1 g, Protein 34 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 215 mg, Sugar 1 g, ServingSize 1 serving
CLASSIC ROAST BEEF
Here's a timeless roast beef recipe that can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef recipe you'll love!
Provided by Elise Bauer
Categories Dinner Budget Beef Beef Roast
Time 5h8m
Yield 6
Number Of Ingredients 7
Steps:
- Salt the roast and let it come to room temp: 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.
- Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
- Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).
Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 188 mg, Fiber 0 g, Protein 59 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 0 g, Fat 28 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
ALL AMERICAN POT ROAST
Make and share this All American Pot Roast recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Roast Beef
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
- Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid; let stand 10 minutes before slicing.
- Cook vegetables separately just until tender. Strain cooking liquid from beef into pan.
- Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. Arrange beef and vegetables on platter. Spoon gravy over beef; Serve remaining gravy in sauceboat.
Nutrition Facts : Calories 797.3, Fat 45.5, SaturatedFat 18.1, Cholesterol 156.7, Sodium 565.6, Carbohydrate 48.4, Fiber 9.3, Sugar 7.5, Protein 48.8
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HOW TO MAKE ROAST BEEF IN THE OVEN WITHOUT DRYING IT OUT
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- Choose Your Roast. There are many cuts of beef that work well for roasting (most have the word "roast" right in their name). When purchasing, look for meat that has good color and appears moist but not wet.
- Prepare the Meat for Roasting. Preheat the oven to the temperature dictated by your beef cut (be sure to check our roasting chart); unless the chart specifies otherwise, roast at 325°F.
- Cook Roast Beef in the Oven. How long to cook roast beef depends on which roast (and size of the roast) you're cooking. You can expect a 1½-pound roast to cook as quickly as 30 minutes for medium-rare (135ºF), while an 8-pound roast can take up to 3½ hours to reach medium (150ºF) doneness.
- Carve and Serve the Roast. Time for the best part! Transfer the roast to a carving board ($87, Food52), ideally one with a well around the edges to catch any juices.
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