Roast beef is a timeless classic that graces holiday tables and Sunday dinners. When seasoned properly, roast beef becomes the star of the meal – tender, juicy and bursting with flavor. The key to taking roast beef from bland to beautiful lies in learning the art of seasoning. With the right blend of aromatics herbs and spices, you can transform an ordinary cut of beef into a masterpiece worthy of any celebration. This article will guide you through choosing the perfect roast, crafting a flavorful seasoning rub and roasting techniques for serving juicy, perfectly seasoned roast beef every time.
Choosing the Right Cut of Beef
The first step in seasoning beef roast is selecting the right cut of meat Here are some top options
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Ribeye Roast – This well-marbled roast contains ribbons of fat running through the meat, resulting in supreme tenderness and beefy flavor. The rich marbling makes it ideal for simple herb rubs.
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Sirloin Tip Roast – Taken from the hip region, this leaner cut still provides great texture and taste. It benefits from bold, robust seasoning.
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Chuck Roast – With substantial marbling, the chuck roast excels at braising and long cooking times to become fall-apart tender. It loves deeply flavorful spice rubs.
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Round Roast – Extremely lean yet mildly flavored, round roast requires strong seasoning to liven it up. It’s a budget-friendly choice.
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Tenderloin Roast – The tenderest cut of all, taken from the tenderloin muscle. Elegant in flavor but benefits from an assertive seasoning mix.
No matter the cut, allow 1⁄4-1⁄2 pound per person. Larger roasts mean more seasoning fun!
Crafting the Perfect Roast Beef Rub
A flavorful spice rub lacquers the beef with taste and adds a gorgeous crust. Use about 1-2 tablespoons of each seasoning per pound of meat. Consider these aromatic ingredients:
Salt – Enhances natural flavor and tenderizes the meat. Use kosher or sea salt.
Pepper – Pair cracked black peppercorns with the beef’s richness.
Garlic & Onion – Garlic powder and onion powder provide a savory foundation.
Herbs – Rosemary, thyme, oregano add woodsy notes.
Spices – Smoked paprika, cumin, chili powder kick things up a notch.
Oil – Binds everything together. Olive, avocado or grapeseed oil work well.
Combine ingredients until thoroughly incorporated. Generously coat the entire roast, patting the mixture into the meat. Refrigerate for 30 minutes to let flavors meld before cooking.
Sear, Roast and Rest for Perfection
With your spice-rubbed masterpiece ready, it’s time to roast. Follow these simple steps:
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Sear – In a pan, sear all sides of the roast over high heat until nicely browned. This caramelizes the meat’s exterior and locks in juices.
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Roast Low and Slow – Place roast in a 300°F oven. Roast until it reaches an internal temperature of 120°F for rare or 130°F for medium-rare doneness, about 15-20 minutes per pound.
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Rest – Allow the roast to rest for 10-15 minutes before slicing. This crucial step allows juices to redistribute for maximum tenderness.
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Slice and Serve – Carve roast across the grain into thin slices. Sprinkle with extra salt and pepper just before serving.
Seasoning Sensations from Around the World
Think outside the salt and pepper box! Roast beef welcomes flavors from across the globe. Try these international spice combos:
Italian – rosemary, oregano, basil, fennel, garlic, lemon
Mexican – chili powder, cumin, garlic, oregano, coriander, lime
Moroccan – cumin, cinnamon, cayenne, paprika, coriander
Indian – coriander, cumin, turmeric, ginger, garam masala
French – thyme, shallots, garlic, mustard, peppercorn
Let your creativity run wild! The possibilities for infusing roast beef with global flavors are endless.
Handy Tips for Seasoning Success
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Pat roast dry so the rub adheres properly.
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Refrigerate seasoned roast overnight for maximum flavor penetration.
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Use fresh herbs and freshly ground spices for the liveliest taste.
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Add crushed peppercorns, citrus zest or chopped garlic right before roasting.
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Insert slivers of garlic into slits cut into the roast for bursts of flavor.
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Brush with oil or pan drippings during roasting to prevent drying out.
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Let roast rest at least 10-15 minutes post-oven for the juiciest results.
Simple Roast Beef Rub Recipe
This easy recipe provides a deliciously seasoned roast beef every home cook can master:
Ingredients:
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2 tbsp kosher salt
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1 tbsp cracked black pepper
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp dried thyme
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1 tbsp dried rosemary
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2 tbsp olive oil
Instructions:
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Combine all ingredients until well incorporated.
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Pat roast dry and coat all over with seasoning mixture.
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Refrigerate 30 minutes to allow flavors to meld.
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Sear roast on all sides, then roast at 300°F to desired doneness.
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Let rest 10 minutes before slicing against the grain.
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Garnish with extra salt, pepper and herbs before serving.
With the right techniques and a quality cut of meat, serving perfect roast beef is easier than you think. Thoughtfully chosen herbs and spices layered over a beef roast create a memorable meal that proves the whole is greater than the sum of its parts. Get creative with global spice combinations and soon you’ll be carving juicy, ridiculously flavorful roast beef like a seasoned pro.
How To Make Perfect Roast Beef
- Beef: Roast beef demands a cut that is large and lean and evenly shaped. My go-to is top round, which ticks all those boxes and is the most tender of all the cuts from the beef round (a region of the hind leg).
- Olive Oil: A little oil is necessary to turn the garlic and herbs into a paste we can slather over the roast. The oil also conducts heat, aiding crust formation.
- Garlic: Garlic and Mediterranean herbs just have chemistry. I love the way the garlic turns roasty in the oven.
- Herbs: I went with the classic combo of thyme and rosemary, but feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
- Salt: Large cuts of meat require a generous amount of salt. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
- Black Pepper: There’s just something about the sharp, woodsy kick of black pepper that makes beef taste beefier.
To get a great crust, it helps to let the surface of the beef dry out a bit before the roast hits the oven—it’ll brown much faster this way. To that end, I recommend placing the roast on a wire rack set inside a baking sheet and refrigerating it for at least 1 hour and up to overnight. Do not cover the roast—we need it exposed to the circulating air of the fridge. This step is optional, but I strongly recommend it.
Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!
Roasting time! If you’ve got a probe thermometer, now’s the time to use it—it makes it a breeze to monitor the internal temperature of the roast. Just make sure the probe is inserted into the center of the roast and no further—you can make sure of this by rehearsing the insertion depth with the probe pressed against one end of the roast. No probe thermometer? No problem. Any instant-read thermometer will get the job done. Roast the beef, still on the wire rack, for 15 minutes to kickstart browning. Reduce the oven temperature to 325° and continue to roast until the beef reaches an internal temperature of 130° to 135°, 1 1/2 to 1 3/4 hours. At this point it’s tempting to slice the beef and serve it fresh from the oven. Don’t do it—the juices will run right out of the roast. Instead, loosely tent the roast with foil and allow it to rest for 30 minutes to give the juices time to redistribute within the roast.
If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.
Full list of ingredients and directions can be found in the recipe below.
- The best cut of beef for roast beef: Theres no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If youre unsure, ask your butcher! Since the meat is slow-roasted, tougher, leaner cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
- How long should I cook my roast beef? That depends on two things: the size of your roast and your desired doneness. My 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours 15 minutes.
- Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and I swear itll come in handy more than just this once. Pro tip: For an accurate reading make sure youre inserting your thermometer deep enough to hit the center of the roast. For medium-rare, aim for an internal temperature of about 130°; for medium, aim for 145°. The internal temperature will continue to rise a bit as the roast rests.
- What to do with leftover roast beef: One of my favorite ways to use up roast beef leftovers is in the classic French dip sandwich. Other great options include beef stroganoff and steak au poivre soup.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months. Advertisement – Continue Reading Below
- 1 (4-lb.) round roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
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- Step 1 Recommended: Place roast on a wire rack set in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight.
- Step 2 Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
- Step 3 Place roast in roasting pan fitted with a roasting rack. Roast 15 minutes, then reduce oven temperature to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well.
- Step 4 Remove from oven and let rest 15 to 30 minutes before serving.
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.
This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches.
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How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
What to season my roast beef with?
Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes. Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides.
How do you season a roast before cooking?
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1. Choose your seasonings:Basic seasoning includes salt and pepper. You can also incorporate other spices like garlic powder, onion powder, smoked paprika, or dried herbs like thyme, rosemary, and oregano. Fresh herbs, like parsley, can also be added.
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2. Apply the seasonings:Rub the roast generously with salt and pepper, ensuring even coverage. If using other spices, you can mix them together and rub them on the roast as well.
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Certified Piedmontesehttps://www.piedmontese.com7 Steps to Make the Perfect Roast | Certified Piedmontese®The most basic seasoning is rubbing your roast liberally with kosher salt and pepper before setting it on a sheet tray or roasting pan in the fridge. Rubbing yo…
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3. Optional: Add oil or butter:If you want to increase the moisture and flavor, you can rub the roast with olive oil or melted butter before adding the seasonings.
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Certified Piedmontesehttps://www.piedmontese.com7 Steps to Make the Perfect Roast | Certified Piedmontese®The most basic seasoning is rubbing your roast liberally with kosher salt and pepper before setting it on a sheet tray or roasting pan in the fridge. Rubbing yo…
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Simply Recipeshttps://www.simplyrecipes.comClassic Roast Beef – Simply RecipesIf your roast doesn’t have any fat, you can rub the roast with butter or olive oil. … Salt the roast and let it come to room temp: … Open the wrapping, spri…
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4. Refrigerate (optional):Allow the roast to rest in the refrigerator, preferably uncovered, for at least 1 hour or even overnight. This helps the salt and seasonings penetrate the meat.
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Bon Appetithttps://www.bonappetit.com5 Common Mistakes When Roasting Huge Cuts of Meat – Bon AppetitDec 2, 2015 — Not only do you need to season the meat aggressively, you need to do so the night before you plan on cooking it. … Just rub the roast liberally wit…
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Delishhttps://www.delish.comBest Roast Beef Recipe – How To Cook Roast Beef In The OvenAug 15, 2024 — Directions * Step 1Recommended: Place roast on a wire rack set in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight. * Step …
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What do you season beef with?
- Salt and pepper: are the most basic and essential seasonings for beef.
- Garlic and onion powders: add depth and savory notes.
- Paprika: provides a touch of smoky sweetness.
- Cumin: adds an earthy and slightly spicy flavor.
- Chili powder: adds heat and complexity.
- Dried herbs like rosemary, thyme, and oregano: offer a fragrant and flavorful dimension.
- Fresh herbs: can also be used, and their flavors can be very strong.
- For a more complex flavor profile, consider using a mix of different spices and herbs.
What seasonings to put in a roast?
- Brown Sugar.
- Garlic Powder.
- Onion Powder.
- Dried Oregano.
- Dried Thyme.
- Dried Parsley.
- Coarse Salt.
- Pepper.