Roast beef is a classic main dish that can be the star of any meal. When done right, it yields incredibly tender, juicy and flavorful meat that your guests will rave about. But achieving that perfect roast beef texture and doneness can be tricky. Undercook it and the center will be raw and chewy. Overcook it and you’ll end up with dry, tough meat.
Luckily, there are some simple techniques you can use to nail tender roast beef each and every time you make it. In this comprehensive guide, we’ll walk through everything you need to know, from choosing the right cut of beef to roasting, slicing and serving. Follow these tips and you’ll be rewarded with mouthwatering roast beef the whole family will love.
Choosing the Right Cut of Beef
While most boneless beef roasts will work well, here are some of the best cuts to ask your butcher for:
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Chuck roast – This comes from the shoulder and contains great marbling which keeps the meat tender and adds flavor The chuck consists of parts of the neck, shoulder blade, and upper arm
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Rib roast – This is cut from the rib section and is one of the most expensive roasts It consists of ribs 6 through 12 With lots of marbling, it’s very tender and flavorful.
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Rump roast – This leaner roast comes from the back leg or rump of the cow. It’s more affordable but still makes a tasty roast beef.
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Top round roast – This extra lean cut comes from the back leg, Look for ones with some marbling for added moisture,
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Sirloin tip roast – Coming from the hip, this boneless roast is lean and budget-friendly.
For best results, look for a roast with generous marbling throughout. The fat bastes the meat from within, keeping it tender and adding beefy flavor. Excess fat can always be trimmed off before cooking.
Prepping the Roast Beef
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Take the roast out of the fridge and let it come closer to room temperature before cooking. This helps it cook more evenly. Leave it wrapped on the counter for 1-2 hours.
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Pat the roast dry with paper towels. Use a sharp knife to trim off any dried out edges or large hard pieces of fat.
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Truss or tie the roast with butcher’s twine to maintain an even shape. This promotes even cooking.
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Liberally season all over with salt and pepper or your favorite spice rub. The seasoning will form a flavorful crust.
Searing is Crucial
Taking the time to sear all sides of the roast beef before cooking is hands down the most important step. Browning the exterior builds tremendous flavor and helps the meat retain moisture.
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Use a heavy pan like cast iron or stainless steel over medium-high heat.
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Add just enough oil to lightly coat the bottom of the pan.
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Sear the roast for 2-3 minutes per side until a nice brown crust forms.
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Sear any fatty ends as well. The rendered fat will baste the meat.
Roast Low and Slow
Cooking “low and slow” is key for irresistibly tender meat. Follow these guidelines:
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Oven temperature – 250°F to 325°F
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Cook times – For a 3-4 lb roast, plan on 25-30 minutes per pound at 250°F after searing.
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For example, a 4 lb roast will take around 2 hours 15 minutes total.
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This gentler heat tenderizes the meat without drying it out.
Monitor Temperature Carefully
The only way to accurately determine doneness is with a meat thermometer. Insert it into the thickest part of the roast and target:
- 120°F-130°F for rare
- 130°F-140°F for medium rare
- 145°F for medium
Keep it Moist
A few tricks to prevent the roast beef from drying out while cooking:
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Baste with beef broth every so often
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Tent loosely with foil to retain moisture
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Add aromatic veggies like onions to the pan
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Cook fat side up so melted fat bastes the meat
Boost Flavor
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Smear roasted garlic, mustard or herbs under the surface to infuse flavor
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Sprinkle on your favorite spice blend or rub
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Add beef broth or red wine to the roasting pan
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Toss in fresh herbs, onions and garlic
Don’t Forget to Rest
Letting the roast beef rest after cooking is mandatory for juicy meat!
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Rest for at least 10-15 minutes up to 30 minutes.
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This allows juices to redistribute inward instead of spilling out when sliced.
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Make gravy with the juices during this time.
Mastering the Perfect Roast Beef Temp
Getting the doneness just right can seem daunting, but these tips will help:
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Use a leave-in meat thermometer – It takes the guesswork out of determining doneness. For roasts, a remote thermometer with a probe on a cord is very useful.
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Remove it sooner than you think – To allow for carryover cooking, take the roast out 5°F before your target temperature.
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Smaller roasts may need higher oven temp – For 1-2 lb roasts, cook at 250°F-275°F since they gain less residual heat.
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Location matters – Place meat toward the back of the oven where heat circulates better.
With the right technique, you’ll be rewarded with incredibly tender, juicy roast beef cooked to mouthwatering perfection.
Slicing and Serving Roast Beef
Once rested, it’s time to wow your guests with gorgeously sliced roast beef. Here are some tips:
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Use a long sharp knife to slice across the grain as thinly as possible. This makes it seem more tender.
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Lay slices out elegantly on a platter and pour over any pan juices.
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Garnish with fresh herbs like rosemary or parsley.
To round out the meal, roast beef pairs deliciously with:
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Mashed or roasted potatoes
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Sauteed vegetables like Brussels sprouts or asparagus
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A bright salad with vinaigrette
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Yorkshire pudding or popovers
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Horseradish cream sauce or gravy
With this foolproof technique, your roast beef will deliver incredible depth of flavor and the ultimate tender texture every single time. Your guests will be begging for seconds!
How to Cook Melt in Your Mouth Roast Beef
For best results you’re definitely going to want to use a meat thermometer. When you’re cooking a roast it’s just a guessing game if you don’t use a thermometer, so make sure you have one on hand to get it perfectly cooked.
You’re going to want to take the beef roast out right at 115ºF for medium-rare. During the resting time it will rise to about 130ºF, which will give you the perfect warm, red center without being overdone.
The serving temperature is 125ºF for rare and 130ºF for medium-rare. Since a beef roast is generally a leaner cut of meat, you don’t want to cook them over a medium-rare if you’re roasting them. However, you can slow cook top round and bottom round to make a nice pot roast or barbacoa! YUM!
What to Do with Leftover Roast Beef? Make Sandwiches and More!
Leftover roast is like money in the bank. You can make meals for the rest of the week!
Tender Beef Pot Roast & Gravy
FAQ
How to cook roast beef so it’s tender?
How to Make Tender Roast Beef: Go Low and Slow. She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef “slow and low” for a couple hours.
How do you make beef so soft and tender?
- Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.
- Toss with fingers, leave for 30 minutes.
- Rinse, pat off excess water.
- Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain.
How can I make my roast more tender?
8. Low and Slow is the Way to Go. Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you’ll always get the most tender and flavorful results if you use low temperatures over a long period of time.
How do you keep roast beef from getting tough?
Cook it on a lower heat for much, much longer. Baste frequently, or cover with tin foil so it bastes itself and the flavour is kept inside. I like to use a deep oven tray with a grate on the bottom so I can have stock and aromatics in the bottom but without touching the meat directly.
How do you make a tender roast beef?
There are just a few tricks to getting that buttery, melt-in-your-mouth roast beef you love: Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting. This will help create a tender roast beef. Start with the right pan or pot. A heavy duty roasting pan or a Dutch oven work best.
Is roast beef tender?
Your tender, juicy roast beef is ready to become the star of the dinner table. While roasting low and slow takes patience, the rewards of fork-tender meat and incredible flavor are so worth it. I hope these tips help you achieve roast beef perfection next time.
What can I cook with a large cut of beef?
Another yummy option for your large cut of beef is slow cooking a pot roast! Basically the difference between a roast beef and a melt in your mouth pot roast is that roast beef has a shorter cook time, is red in the center, and can be sliced like prime rib. Pot roast is fall-apart tender and cooked for a long time (a couple of hours).
How do you choose a tender roast beef?
Cuts of beef with a lot of connective tissue, such as collagen and tough muscle fibers, tend to be tougher and require longer cooking times to become tender. For a tender roast, you should select roast beef cuts that have less connective tissue and are known for their tenderness. Some common choices for tender roast beef include:
How do you cook a beef joint?
There are a few different ways to cook a beef joint. Another yummy option for your large cut of beef is slow cooking a pot roast! Basically the difference between a roast beef and a melt in your mouth pot roast is that roast beef has a shorter cook time, is red in the center, and can be sliced like prime rib.
How to cook melt in your mouth Tender Roast Beef?
If you’re trying to figure out how to cook melt in your mouth tender roast beef, you’ll notice that the oven temperature with stay fairly low at 275ºF. The only time we will be using a high temperature is during the searing process in the beginning.