Perfect Roast Beef

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Serving a juicy, tender roast beef dinner doesn’t have to break the bank. With a couple of simple methods, an economical cut of beef can be turned into roast fit for a holiday meal.

Serving a juicy, tender roast beef dinner doesn’t have to break the bank. With a couple of simple methods, an economical cut of beef can be turned into roast fit for a holiday meal.

Prime rib roast was always served during the holidays at our house. But sometimes this cut just doesn’t fit the holiday budget. I can hear you say, “but the more economical roasts allows turn out tough and dry.”

Well, I have a couple simple, little tricks that can turn a very lean cut of beef into a juicy, tender roast fit for your holiday table.

We’ll start by applying a dry brine to the roast. Dry brining is simply salting a piece of meat and allowing it to rest before cooking. This has two purposes. The first is to add flavor to the roast and the second is to help break down the proteins in the meat to create that tender texture we’re after.

The next step is to sear the meat on all sides. This creates a beautifully browned exterior. After all, we eat with our eyes first. It also adds flavor and texture to the roast.

The oven is where the magic happens thanks to a little bit of science. Here’s the science part. During cooking, enzymes are activated. These enzymes break down the connective tissues and tenderize the meat. BUT, this process stops when the meat reaches 122˚ F. So, the goal is to keep the meat at 122˚ F for as long as possible. Lucky for us, it is pretty easy to accomplish.

Cooking the roast at a low temperature until it reaches 115˚ F, then turning the oven off while keeping the meat in the oven until it reaches 130˚ F ensures the meat will be tender and juicy. And yes, it is safe.

So, let’s get started.

First, choose a roast. I like the Eye of Round because it has a uniform shape, but this method will also work for Top Round or a Sirloin Tip. The Beef, It’s What’s for Dinner site is a great resource to help you choose the roast.

Next is the size of the roast. Figure 1/2 pound per person. So:

4 people = 2 pounds

6 people = 3 pounds

12 people = 6 pounds

STEP 1: You will need 1/2 teaspoon of kosher salt per pound of meat for the dry brine.  Sprinkle the salt on all sides of the meat and pat into the surface.

STEP 2: Wrap the roast in plastic wrap and refrigerator for 18 to 24 hours.

STEP 3: Remove the roast from the refrigerator and pat dry with paper towels. Rub 1 tablespoon olive oil on the roast and season all sides with pepper.

STEP 4: Heat the remaining olive oil over medium-high heat in a skillet until smoking. Sear each side of the meat until brown, 3 – 4 minutes per side.

STEP 5: Transfer the roast to a rack placed in a baking sheet. Insert a probe thermometer from the one end of the meat until it reaches the center of the roast. Place in the oven heated to 225˚F. Cook until meat reaches 115˚F. Turn the heat off, keeping meat in the oven until it reaches 130˚F for medium-rare.

STEP 6: Remove the roast from oven and allow to rest for 10 – 15 minutes. Carve and serve with your favorite or sides. One of my favorites is popovers. Don’t forget to whip up my favorite gravy to top it with, too.

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Perfect Roast Beef


  • Author: Allie McDonald
  • Prep Time: 15 minutes - 24 hours to brine
  • Cook Time: 40-60 minutes
  • Total Time: 10 minute
  • Yield: 4

Description

Serving a juicy, tender roast beef dinner doesn’t have to break the bank.  With a couple of simple methods, an economical cut of beef can be turned into roast fit for a holiday meal.


Ingredients

  • 35 lb. eye of round
  • 1/2 tsp. coarse Kosher salt per pound of meat
  • 2 Tbsp. olive oil
  • 2 Tbsp. pepper

Instructions

  1. Rub all sides of the roast with salt. Calculate 1/2 teaspoon of salt per pound of meat.
  2. Wrap the roast in plastic wrap and refrigerate for 18 to 24 hours.
  3. Remove the roast from the refrigerator after 18 to 24 hours, unwrap and pat dry with a paper towel.
  4. Heat oven to 225˚ F.
  5. Rub 1 tablespoon of olive oil on the roast and season with the pepper.
  6. On medium-high heat, heat remaining oil in a skillet until smoking. Sear roast on all sides until golden brown, about 3 – 4 minutes per side.
  7. Transfer the roast to a rack placed in a baking sheet.
  8. Insert the probe of the thermometer through one end so that it reaches the middle of the roast.
  9. Place in oven and cook until the internal temperature reaches 115˚F.
  10. Turn the oven off and allow the roast to cook until the internal temperature reaches 130˚F.
  11. Remove from the oven and allow the roast to rest for 10 – 15 minutes.
  12. Carve and serve.
Don\'t want to break the bank this holiday? Serving a juicy, tender roast beef dinner doesn’t have to be expensive. With a couple of simple methods, an economical cut of beef can be turned into roast fit for a holiday meal. #beef #dinner #christmasdinner #holidaydinner #easyrecipe #homemaderecipe

2 Responses to “Perfect Roast Beef”

  1. Jill — February 24, 2019 @ 5:33 pm (#)

    Is there a roast time/pound estimate? I know the thermometer will be in the meat the entire roasting time, but it would help to plan for sides and when it could be served. 

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