how do you make a tender beef roast

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 is the most tender roast beef recipe you’ve ever had. And so easy to make! I know cooking a whole roast beef can sound intimidating, but trust me, it couldn’t be easier! I’ll walk you through all of the steps to make it as simple as possible. This recipe on how to cook melt in the mouth roast beef is gluten free, dairy free, low carb, and can be made Whole30-friendly by subbing extra beef broth for the red wine.

I love a good roast beef dinner for Sunday family dinner or when we are feeding a crowd! It’s even perfect for a special occasion!

A 4 pound roast can stretch a long way. I’d say it’s probably enough for 10 good servings. And if you’re feeding a smaller family, the leftovers are amazing!! Leftover roast beef sandwiches, anyone?? Or dice it up for some delicious steak tacos!

How to Make Beef Gravy from Beef Drippings

Don’t forget about the show-stopper topper: gravy! Those delectable drippings from the pan make the richest, creamiest gravy you’ve ever had. It’s delicious over roast, mashed potatoes, veggies, rice, just about anything. Just use our simple tips for How to Make the Best Beef Gravy. It’s easy, fool-proof, and oh so yummy.

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 three pound roast. Then, add about an hour per extra pound on top of that.

But, even better than watching a clock is using a meat thermometer. Oven roast is ready when it’s 160-165 degrees inside for a well done roast, or when it easily pulls apart with a fork. For medium-rare, internal temperature should reach 125-130 degrees. For medium, internal temp should reach 140-150 degrees.

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!

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 cook beef so it stays tender?

Cook It Slowly This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

What makes the most tender roast beef?

What is this? The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.

How do restaurants make roast beef so tender?

It it is a large volume carvery the meat was almost certianly cooked over night in a meat oven that then kept everything warm and due to the fact these types of oven are sealed shut the meat would also haver been immersed in stock = really tender+amazing gravy.

Does roast get more tender the longer you cook it?

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

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