Which roast beef cut is best for an oven roast?
Choosing a cut of meat can seem confusing, but it doesn’t have to be.
With the low and slow method, most any cut can be roasted to tender perfection.
But here are a few options to look for at the grocery store:
- Rump Roast
- Chuck Shoulder Pot Roast
- Rib Roast
- Ribeye Roast
- Tenderloin Roast
- Top Sirloin Steak
- Tri-Tip Roast
- Round Tip Roast
- Bottom Round Roast
How long does it take to cook a roast beef in the oven?
Depending on the size of roast, plan to keep that meat snug in the oven for at least three hours (remember low and slooooow) for a 1.5kg roast.
Add about an hour per extra half a kilo on top of that.
But even better than watching the clock is using a meat thermometer.
Oven roast is ready when it’s 180°C inside, or when it easily pulls apart with a fork.
There are a few tricks to getting that buttery, melt-in-your-mouth roast beef.
Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting.
Start with the right pan or pot. A heavy duty roasting pan or a Dutch oven is ideal.
It needs to be able to transfer from stove top to oven.
Sear that meat! Using hot oil, sear all sides of your roast until there’s a nice brown crust.
This step will ensure all the delicious juices stay locked in and gives it a gorgeous colour.
Make sure your meat never roasts dry. Keep it covered in its natural juices and beef broth for maximum juicy tenderness.
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