Red wine reductions are so rich and delicious, and nothing goes better with it than a perfectly cooked roast beef tenderloin. When you nail this cut, it actually feels like the meat dissolves in your mouth. Anytime I have a chance to eat beef tenderloin, I take advantage of it. This recipe will guide you every step of the way so you can have the perfect night.
A good pot roast is one of my favorite meals. The way the strands of beef interplay with the fat and seasoning is amazing. Pair it with some nice vegetables like carrots, onions, and potatoes, and you have one of the best things to eat on a cozy winter night. This recipe nails it!
Imagine this: warm french bread and your homemade roast beef slices, topped with caramelized onions, provolone cheese, and just a bit of dijon mustard. Well, that dream can be yours. All you have to do is take the first step.
This well-marbled yet lean cut with a robust beefy flavor has been steadily gaining popularity over the years, but you may be more familiar with tri-tip as a steak than a roast. It has a unique triangular shape and is less common on the shelf at your grocery store because there are only two of these cuts per cow.
Chef Rose is a fan of using tri-tip for making roast beef because it has "great beef flavor at a fraction of the price" of many other cuts. He recommends cooking it between rare and medium temperatures, which is about 125 F to 135 F. Anything higher runs the risk of becoming dry or tough. While it can be roasted in an oven, Rose prefers to grill or smoke this cut, and he says it's critical to ensure you slice against the grain, as cutting it incorrectly can lead to toughness.
Bottom round rump is a traditional cut for making roast beef that benefits from a low-and-slow style of roasting. This cut hails from the cow's rear leg and, as such, is a leaner piece of meat. You'll see it labeled as London broil when it's cut into steaks, according to Butcher Box.
If you're not a fan of a pink or red center in your roast beef, you may want to give chuck roast a try. While it's not considered traditional roast beef, Chef Rose says it's an inexpensive cut that offers great beef flavor.
Chuck roast contains a large amount of connective tissue like collagen, which takes time to render but creates velvety-soft meat. It goes by several names, including chuck seven-bone pot roast and beef chuck arm. According to the USDA, it is also a fattier cut, with about 16 grams of fat in every three ounces of meat.
If you're looking for a lean cut for roast beef on the more inexpensive side, the cylindrical eye of round roast is a delicious choice. Like all round cuts, it comes from the round primal, which is cut from the well-exercised rump and rear leg muscles. It's a lean choice, too, since this cut contains just 3.2 grams of fat per three ounces of meat per BeefItsWhatsForDinner.com.
To make up for the intramuscular fat that this potential roast beef cut lacks, a punchy marinade or flavorful rub will help accent the lighter beef flavor characteristic of this cut. Another key to building flavor in an eye of round roast is browning all sides on the stovetop before oven-roasting it slowly at a lower temperature. How it's cut is also important. Slice the eye of round roast thinly against the grain to ensure it isn't chewy and tough.
Like other round cuts, the top round roast should be cooked low and slow and sliced across the grain. This cut of meat is best cooked to a medium-rare temperature and is regularly used to make the roast beef deli meat you're familiar with, per Masterclass.
Chef Rose says sirloin tip roast is a great and tasty budget cut with the intensely beefy flavor of a pricier tenderloin roast at a much lower cost. According to BeefItsWhatsForDinner.com, this delicious cut is named after the fact that it is next to the tip of the sirloin. Similar to other lean and inexpensive cuts like the top and bottom round roasts, the sirloin tip roast comes from the round primal.
While many roast beef recipes use a low-and-slow method of cooking, you can make a succulent prime rib roast by searing the meat on the stovetop or in an extremely hot oven and then cooking it for 20 minutes per pound at the higher-end temperature of 350 F, aiming to cook the roast to 115 F internally for a rare roast with a cool, red center all the way up to between 120 and 135 F for a medium-rare level of doneness with a pink center and tender bite.
While you may not have heard of a shoulder petite roast, this is a smaller cut of beef that makes extremely tender and flavorful roast beef. This relatively lean cut of meat, also known as the chuck shoulder tender, shoulder tender, and Teres major, comes from the shoulder area of the animal and has six grams of fat in three ounces of meat, according to BeefItsWhatsForDinner.com. According to Genesee Valley Ranch, it is also known as butcher's steak because it can be difficult to remove properly.
A chateaubriand beef tenderloin roast is one of the most expensive choices for making roast beef. Fancy name aside, this is a delicious roast cut from the same piece of meat as filet mignon steaks. While filet mignons are cut from the tapered end of the whole tenderloin, the chateaubriand is cut from the thicker, center portion of the tenderloin, and its even thickness can make it easier to cook this pricier meat evenly.
Pronounced "shah-tow-bree-and," this roast that only makes up about two to three percent of the cow also goes by a few other names you may be more familiar with, like beef tenderloin, tenderloin roast, and filet mignon roast, according to Omaha Steaks.
Chef Rose says this extremely tender cut makes great roast beef because it's moist, has a mild flavor, and is on the lean side. However, he says the lack of intramuscular fat means it will dry out if it's cooked past medium rare.
Chef Rose recommends the strip loin roast for anyone looking for a chateaubriand-like roast beef on a budget. Rose says this cut from the short loin offers a bold loin beef flavor and a good amount of tenderness. While it's not quite as tender as the chateaubriand, he says it's also not as expensive and makes a great budget-friendly substitute.
Brisket is a flavorful and delicious choice for making roast beef if you won't miss the more traditional rosy center many people associate with the meat. This cut of beef benefits from a slow and low roast or braise. According to Chef Rose, it has a juicy and intense beefy flavor. As brisket comes from a heavily-worked muscle within the chest of the cow, it contains a great deal of connective tissue. Rose explains that this is why it requires enough cooking time to prevent the meat from coming out dry and tough.
To prevent the roast from drying out, you will add liquid (such as beef stock, broth, or water) to the bottom of the dish holding the roast. To make it a complete meal, many people add chopped-up potatoes or vegetables to the dish, cooking it along with the roast.
The bottom round roast is typically used for roast beef but can make an excellent pot roast. This roast comes from the round primal or the rear part of the cow. It is leaner than either the brisket or chuck, so you may need to add some additional fat to prevent your pot roast from drying out.
Transfer your roast to a large casserole dish or Dutch oven. Add enough beef broth or water (or combination of the two) to cover half the roast. Place the lid on your dish, and place inside a preheated oven (your oven should be set to 250-300 F, depending upon the recipe).
Beef roasts vary in purpose. The prime rib roast is generally best for enjoying on its own, roasted on medium heat until it reaches your chosen doneness level. Chuck roast and top round roast are good choices for the slow cooker, which allows them to tenderize over time.
Many types of beef roasts are available for different uses. Some of the most well-known kinds include the chuck roast, prime rib roast, and top round roast. Bottom round roast, coulotte roast, and beef brisket are additional types of beef roasts.
Almost any beef roast works well in the slow cooker, especially tougher cuts that need lots of cooking time to tenderize. Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.
Strip loin roast. Also: top loin roast. A leaner roast from the same muscle as the rib roast, toward the animal's butt. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, "it's the next best thing to a standing rib roast," Gathy said.
Top round roast. Also: inside round. A humble cut from the inside of the animal's back leg, similar to the top sirloin in fat and flavor. This is what's typically used for deli roast beef.
British-reared breeds, such as Aberdeen Angus, Longhorn and Hereford have traditionally been considered to be among the best beef in the world, but the reputation of other premium breeds such as Wagyu, which originated in Japan, are increasingly on the rise.
Make sure beef doesn't touch any cooked foods or anything that will be eaten raw. Any cuts that are bought loose will keep for up to 2-4 days. Larger cuts for roasting will keep up to 4 days (check all use by dates). Minced beef should be eaten within a day of purchase or frozen. For vacuum-packed meat, follow the use-by date on the packaging.
My favorite cut and the one tested for this recipe is the eye of round roast. It is a lean, flavorful, and relatively inexpensive cut of beef. It requires a special roasting technique to cook it to tender perfection. But fear not! It is incredibly easy and foolproof if you follow the directions. My local Costco regularly carries a two-pack of prime eye of round roasts at a great price. This cut should be easy to find at most grocery store chains.
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