Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Let it come up to room temperature. Cook it low-and-slow.
Hit the right internal temperature. Rest your meat. Slice against the grain. The best cuts for roasting beef and tips on how to cook it Fore ribs. One of the prime roasting cuts because the main lean muscle is nicely marbled and the whole joint is covered with a natural layer of fat. Topside, silverside and top rump. Roast for about minutes per pound for rare, minutes for medium, and for cooked through. Note: Start with meat at refrigerated temperature.
Remember, use the roast cook times in this chart as a guide only. The oven temperatures and roast cook times listed here are accurate enough to provide you with good results; however, it is important to keep in mind that a number of variables can make a difference when using these guidelines to cook your roast.
You must consider the differences in ovens, whether or not the roast is placed into the oven directly from the refrigerator, the use of an oven cooking bag, and even the altitude of where you live—all of these can change the cook times for a beef roast by a significant margin.
Note: See the article, " Beef Cooking Times ," for additional cook times and temperatures for a variety of other beef roasts, steaks, and ground products. My Recipe Box. Join Now Sign In. Roast Beef Cook Time. How To's. Cooking Temperature and Time. Ingredient Equivalents. Read Reviews 6. Provided By RecipeTips. The type of beef roast The size of the beef roast The beef roast cook times The roasting temperature First, let's consider the type of beef cut to use for your roast. Rib-eye Roast Another beef roast that is most often oven roasted is the top loin roast.
The tenderloin roast is also known by the following names: Whole Filet Roast Filet Mignon Roast Tenderloin Tip Roast Both the top loin roast and the tenderloin roast are often cooked quickly at high heat, which seals in the juices. Tenderloin Roast Of course, the size of the beef roast is very important in determining the length of time required to cook the roast.
Roast Beef Cook Time Reviews. Average of 3. Rate It! Add A Review Now! Comment on this. Comment By Mr. I like to cook it with the fat side up at for 35 minutes a pound. Slice it thin when it is done. My family loves when I cook this. Reviewed By IrishRedRose. WHY is it not in here? Is there another name for Chuck Roast that I am not aware of?
I am trying to find out how to cook a 16 pound chuck roast and the information is just not out there. I didn't realize that the type of roast makes such a difference in how it turns out.
Please don't pass this up because of reviews saying cooking this way will result in a tough dinner - they surely didn't try it. As others have suggested, make sure your oven temp is accurate, a meat thermometer is a plus and the REAL secret is allowing the meat to rest, covered, for 15 or so minutes while you prepare the rest of your meal. You will not get a fall apart shreddy kind of roast - this will be a nice moist firm roast that slices nicely, and there is no waste.
Stick to the recipe, use the right cut of meat and follow the directions and you won't be disappointed. And you'll have flavorful juice all over your cutting board to moisten the meat after you cut it. I added a bit of thyme to the seasoning mix, as my family loves beef with thyme, but i would not suggest any liquids be added.
This is a very simple and good recipe. For those who say you must cook moist, or that this is dry, then I feel sorry that you have never experienced real roast beef. Ladies and gentlemen, there are at a minimum two distinctly different ways of cooking a beef roast and surprise!
First, "Roast Beef" this recipe and second "Pot Roast. This is what you are served at the buffet where the chef cuts thin slices for you, plates, and ladles on some juice. This is what you need to make Roast Beef Manhattan. This is what you need for a French Dip. This, with more seasonings and a few post-roasting steps is the start of "Italian Beef 'sangwich'.
The pot may be in the oven, on the stove, or a slow cooker. Vegetables, typically carrots and potatoes, frequently some onion, are cooked in water, broth, or tomato sauce. This produces a "one pot meal" and is often passed on a platter. Each diner takes vegetables and a chunk of coarsely cut meat. The moist heat causes the meat to be very tender yet because of large cut may be fibrous , pieces may be pulled off with the fork and a knife is often not needed.
Rating: 1 stars. This is an awful way to cook a roast. The seasonings are fine, but this rapid cooking without any liquid produces a tough, dry result.
Liquid and slower cooking are essential if people are actually going to enjoy this. I was making roast beef fot the first time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special order from my butcher but it was worth it.
It's a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5. I quickly lowered the heat to , then , and still it was done much earlier than I expected, the entire cooking time was under 90 mins. Throw out your timer, watch the temp instead. Take your roast out of the oven when it's 10 degrees cooler than your desired final temp.
Let it rest for 20 minutes before cutting it, it will cook that last 10 degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, or even , cook it slow and low. But the cut and seasonings in this recipe are great. I don't think any liquid is needed, just use a roasting pan with a rack so the meat is raised over the pan. Helpful hint--Most likely everybody is getting a different temp reading after the same cooking time because of how cold the roast was when you put it in the oven.
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