Cooking a beef roast isn’t as difficult as you might imagine, and it makes a beautiful presentation in the center of your table. In our meat department, find Certified Angus Beef roasts, known for superior marbling, firmness and tenderness.
Here is our primer on types of beef roasts and how to make them at home:
Beef Chuck Boneless Roast
This roast is available in large, flat-shaped pieces, typically cut 2 to 2 1/2 -inch thick. This robust, beefy roast requires moist heat cooking to soften and tenderize. It’s a cut used to make pot roast. Braise it slowly on the stove, in the oven or in a slow cooker with onions, carrots, garlic, beef broth, fresh thyme and dry red wine.
Eye of Round Roast
An economical cut that can be slightly tough and dry, it becomes more tender and flavorful when cooked in the slow cooker or braised. Another roasting method calls for cooking the eye of round in a high-heat, 500-degree oven. Rub the meat with your spices of choice, plus olive oil and salt and pepper to taste. Roast for five minutes per pound and then turn off the oven, but leave the meat inside for another 2-2 1/2 hours until tender!
Bottom Round Roast
This economical and flavorful cut is great for autumn and winter comfort food dishes in the slow cooker or braised in the oven. Try it with barbecue sauce, and add onions, carrots, potatoes and fresh herbs. Or make a sauce with balsamic vinegar, soy sauce (use tamari for gluten free!) and honey.
Semiboneless Rib Roast
Commonly called Prime Rib, this semiboneless rib roast is rich and juicy, with generous marbling throughout. Encrust it with peppercorns and serve with the pan juices reduced into a sauce.
Sirloin Strip Roast
This lean, tender and flavorful roast is fine-grained with a sturdy texture. Roast this cut in the oven, rubbed with oil, salt and pepper, and slice it into strip steaks to serve.
Our meat associates are ready to help you select the beef roast that’s right for your dinner or party!