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Cooking a Beef Roast

FEATURED MEAT: Cooking a Beef Roast

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 at 300°F (approximately 6 hours for a 4-pound roast) or in a slow cooker with onions, carrots, garlic, beef broth, fresh thyme and dry red wine.

Try it in this simple 4-Ingredient Slow Cooker Roast recipe.

 

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!

Serve with barbecue sauce. Or make a sauce with balsamic vinegar, soy sauce (use tamari for gluten free!) and honey.

 

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.

Cook it using the “reverse sear” method. Add your choice of oil and vegetables, such as carrots, onions, potatoes and fresh herbs, to the pan with the roast. Roast uncovered at 225°F for approximately 2 hours (for a 4.5 pound roast). Take the roast out of the oven and tent it with foil. Then increase the temperature of the oven to 500°F and roast for another 10-15 minutes (internal temperature of 125°F for medium rare). Let the roast rest for 15 minutes, then slice and serve.

Try it in this Weekday Pot Roast recipe!

 

Semiboneless Rib Roast

Commonly called Prime Rib, this semiboneless rib roast is rich and juicy, with generous marbling throughout. For a 5-pound roast, preheat the oven to 450°F. Brush the roast with mustard and season with rosemary, salt and pepper. Put the roast in the oven for 20 minutes and then bring the oven temperature down to 325°F. Roast for approximately 20 minutes per pound for a rare roast, 25 minutes per pound for medium rare and 30 minutes per pound for well done. Serve the roast with peppercorn sauce.

 

Sirloin Strip Roast

This lean, tender and flavorful roast is fine-grained with a sturdy texture. Rub the roast with oil, salt and pepper and roast this cut in the oven at 450ºF for 15 minutes. Then reduce the temperature to 325ºF and cook for approximately 1 hour and 15 minutes for medium. Slice across the grain into strip steaks and serve.

Our meat associates are ready to help you select the beef roast that’s right for your dinner or party!