How to Cut and Carve Beef Roast
Carving against (or across) the grain is the secret to getting tender slices of meat. The grain in meat looks similar to the grain in wood. By carving against the grain, you shorten the muscle fibres (the longer the fibres, the harder they are to chew). In some cuts of meat, the grain direction is not consistent, so keep an eye on it and change the direction of slicing accordingly.
Leftover drippings are just what you need for making savoury, delicious gravy. Regardless of how much you have left, scrape up any browned bits in the bottom of your roasting pan. Add broth or wine and simmer in the roasting pan (if it’s stovetop-safe) over medium-high heat. Whisk until mixture thickens, or add flour till the desired consistency is reached. Turn the flavour up even more by stirring in a splash of red wine, balsamic vinegar or cream; sautéed mushrooms or shallots; or a few dabs of your favourite jam or jelly.
Roast beef looks elegant and hearty presented on a warmed platter and sliced for easy serving. If you’ve also roasted vegetables, place them around the meat. Roasted carrots, turnips or potatoes add colour and texture. Garnish with a few fresh sprigs of whatever herbs you used for seasoning. Serve gravy or sauce in a separate dish or gravy boat so people can serve themselves the amount they prefer.
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
How to make the best roast beef: — Seasoning. This is where you can really get creative. We kept things simple in this recipe: just garlic, thyme, rosemary, salt, and pepper. Feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer. Spices like cumin or coriander seeds would be delicious as well, do what feels right to you! Just dont be shy about the flavorings; this is a big cut of meat, and the more flavor, the better. Tip: We suggest 1 teaspoon of salt per pound. — How long should I cook my roast beef? That depends on two things: the size of your beef, and your desired doneness. Our 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours and 15 minutes. — Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and we swear itll come in handy more than just this once. Pro tip: make sure youre inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F, for medium aim for 145°F. The temperature of the meat will continue to rise a bit as it rests as well. — Slicing your roast beef. I know its tempting to dig right in when your roast comes out of the oven, but resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.
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. We 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 for a long amount of time, tougher, lean 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.
The secret to making tender roast beef: Its all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible (AKA, its WAY too big and heavy to move around in a skillet). Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After youve got a head start on that crust, you can lower the temperature to 325°, and the meat will start cooking from the inside out.
Storing roast beef: Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, dont slice any uneaten parts of the roast before storing. Slice servings from the cold roast before reheating. To freeze, wrap the remaining roast in plastic wrap and store it in a freezer-safe bag for up to 3 months.
How to Roast Beef Like a Pro
Don’t crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don’t add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it’s done – without opening the oven door.
Tent your roast with foil and let it rest before carving, so the juices have time to moisten the meat.
Carve against the grain (usually in the same direction that the roast was tied) to get tender cuts of meat. Create uniform slices by holding the knife at the same angle with each cut.
Keep your countertop clean by placing the cutting board inside a rimmed baking sheet, which will collect any juices that run out when you carve the meat.
Meat drying out in the oven? Add one inch (2.5 centimetres) of water or broth to the bottom of the roasting pan and replenish every 30 minutes. No time to defrost? You can cook a beef roast from frozen – simply add 50 per cent more cooking time.
Roast too rare for some dinner guests? Make a few more well-done pieces by slipping them into a pan of simmering gravy, broth or sauce for up to two minutes.
Short on time? If you’re making prime rib, look for a roast that has the bones pre-cut and tied back on to the meat. When the roast is all cooked, simply cut and remove the twine to save time on carving.
The amount of time it takes to perfect a roast will vary depending on the thickness of the cut and your desired doneness, so using an instant-read thermometer is essential. Make sure the tip of the thermometer is inserted into the thickest part of the meat. Don’t let it touch any bone, because you could get a false reading. Refer to our handy chart below for common temperatures and cooking times.
|Preheat Oven to…
|Cook until internal temp is…
|Let rest for…
|Premium oven roast (prime rib, sirloin, tenderloin)
|30 min.; reduce heat to 300°F (150°C) and cook 2-2 ½ hours.
|145°F (63°C) medium-rare; 160°F (71°C) medium; 170°F (77°C) well done
|Oven roast (inside round, outside round, sirloin tip, cross rib)
|40-50 min. (20 min per lb)
|145°F (63°C) medium-rare; 160°F (71°C) medium; 170°F (77°C) well done
Cooking Times ; Premium oven roast (prime rib, sirloin, tenderloin), 425°F (220°C), 30 min.; reduce heat to 300°F (150°C) and cook 2-2 ½ hours. ; Oven roast (
What temperature should a beef roast be cooked to?
Do you cook a roast at 325 or 350?
How long does it take to cook a roast beef in the oven at 350?
Type of roast
Top sirloin roast Whole
12-15 mins / lb
Top sirloin roast Half
17-20 mins / lb
Stuffed roast Lamb, pork, beef, veal
20-25 mins / lb
Rack of lamb
At what temperature does roast become tender?