Generally served as the main course, roast beef is most often served at Sunday lunch or dinner. Roast beef holds great importance in England’s culture.
It sounds like a fancy meal that is complicated to make, but it is quite simple actually. After trying out this recipe you will forget about the store-bought roast. With right seasoning and roasting you will get tender, flavorful, melt in the mouth roast and the best one you will ever have.
For beef roast you can choose any cut from top round, top sirloin, striploin, bottom round, chuck roast or eye of round roast. Slow roasting on low heat works like magic for tougher meat cuts. It will provide you tender roast beef that you will want to die for.
For best results using a meat thermometer to check the doneness of your roast is recommended for the most accurate cooking time. The internal temperature of 135F means medium rare, 145F means medium and 150F for medium well. You will also need to cook bone-in roast a bit longer than boneless roasts. Try out this incredible crowd pleasing roast beef recipe. This roast beef can be served with some best sides such as mashed potatoes, green beans or mac and cheese.
Preparation time: 20 minutes cooking: 2 hours total time: 2hrs 20 minutes
Ingredients:
- 3lb striploin roast
- ½ cup chicken stock
- Salt
- Pepper
Instructions:
- Season the roast with salt and ground pepper a couple of hours before cooking.
- Preheat your oven to 235F.
- Place the roast in roasting dish, not too big, that could also fit your stovetop.
- For about an hour slow-roast the beef. Then start checking the internal temperature. When the roast reaches at 118F it means it is rare, at 123F it is medium rare and at 128F it is medium. At this point remove the roast from the oven.
- Let it sit while you heat up the oven up to 475F for final sear.
- After 30 minutes put the roast in the oven again and cook for about 5 minutes so it turns nice
brown. - Remove the roast from the oven and take it out of the roasting pan and tent with foil.
- Place the pan on stove over medium heat and add chicken stock in it.
- Strain the stock through fine mesh strained.
- Slice the roast according to your preference and serve it with drizzle of strained stock.
Note: To store leftovers, wrap the roast in plastic or foil and refrigerate for three to five days. In order to freeze, cool the roast to room temperature and wrap properly in plastic or foil then seal in freezer bag. When ready to eat, thaw in the refrigerator overnight then reheat in oven that is preheated at 350F for 10-15 minutes. You can use the leftovers to prepare whole new meals for yourself. The roast can be used to make asandwich or cut it into cubes and use to make beef stroganoff or a pot pie. There are lots of options out there.