There’s nothing like providing a room of hungry people with a meat roast. However, the value of bigger pieces of beef may soon add up, with top roasts frequently blowing the budget. I wanted to choose a roast that would appeal to a large group of people without breaking the bank.
The greatest cuts for roast beef are those from the tenderloin. These cuts are taken from the back along the spine of the cow and don’t require much effort from the cow, resulting in more soft meat. The following are some of the cuts:
The rump roast, round roast, or sirloin roast all can be used in this classic roast beef recipe. Over harder pieces of meat, slow-roasting on low heat works wonders, resulting in a soft meal you’ll enjoy!
How to Make Tender Roast Beef: Go Low and Slow
I start by browning the roast at a high temp for flavor, then lower the oven temperature and roast the beef “slow and low” for a couple of hours.
This low-heat slow roasting method is ideal for tougher chunks of beef because it avoids the gristle from becoming too rough. This method of prep is simple, affordable (in comparison to other types of beef), and yields excellent leftovers for roast beef sandwiches.
How to store leftover
If you believe you’ll have leftovers, I recommend chopping pieces off the roast as you serve it to keep the leftovers intact. In this method, small slices of roast beef may be sliced off for leftover roast beef sandwiches!
Use an airtight container or a big sealable freezer bag to store any leftover roast meat. It’ll last three to four days. You may eat the roast beef cold if you don’t want to overcook your leftovers.
Preheat the oven to 250° F (120° C) to reheat the roast beef. Place the roast on a baking pan and wrap it tightly with foil. Turn off the oven after it has hit the temperature. Place the roast in the oven for 10-15 minutes to finish cooking.
Can I freeze?
Ensure the roast meat has completely cooled to room temperature before freezing. I recommend wrapping it tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to two months.
To reheat the roast, store it in the refrigerator and allow it to defrost slowly. This might take 1-2 days, depending on how much you have leftover. After the roast has thawed, reheat it according to the instructions in the section above.
- Meat Thermometer
- Oven Thermometer
- Baking Sheets
- 4 lb round roast
- 4 tbsp olive oil
- 6 garlic cloves chopped
- 4 cloves garlic cut into slivers
- 1 tbsp raw basil chopped
- 1 tbsp raw rosemary chopped
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- Preheat the oven to the maximum range.
- Rub the olive oil, salt, and pepper into the meat.
- Place a heavy-bottomed roasting tray on the stovetop and add the meat once it's heated.
- To color and crisp the outside of the meat, sear it rapidly on all sides.
- Transfer the meat to the oven right away and bake for 20 minutes at the highest setting (about 240C/460F/Gas 8).
- Reduce heat to 190C/375F/Gas 5 and roast for half an hour per kg for rare, ten minutes for medium-rare, 20 minutes for medium, and 30 minutes for well done.
- Take off the meat from the oven and set it foil-wrapped on a carving board. It rests for 30 minutes in a warm room.
- Mix the eggs, flour, and a touch of salt in a mixing bowl for the Yorkshire pudding.
- Gently mix in the milk until you have a runny batter.
- Let for up to 12 hours of resting time in the refrigerator, covered.
- Place 1cm/12 in of beef fat in the bottom of each pudding mold, or 1cm/12 in of beef fat on the bottom of a rectangle roasting tray.
- Heat the dripping in the oven for about ten minutes (at 240C/460F/Gas 8) until it is super hot.
- Return the roasting tray to the oven after removing it from the oven and pouring into the batter. Bake for 25 minutes, or until golden brown and crispy, keeping the oven door closed for the first 20 minutes.
- Serve with the cut roast meat right away.
Nutrition Value: Servings Per Recipe: 10 Calories: 231 kcal | | Calcium: 16 mg | Potassium: 678 mg | Sodium: 311 mg | Vitamin A: 39 IU Iron: 4 mg | Vitamin C: 1 mg | Protein: 36 g | Carbohydrates: 1 g | Fat: 9 g | Saturated Fat: 2 g | Fiber: 1 g | Sugar: 1 g
The nutritional information is for a single serving and is simply a close estimate. The nutritional information for any recipe on this site is not guaranteed to be accurate.