Countrified Hicks: How to Cook the Perfect Roast Beef Every Time

Sunday, April 3, 2022

How to Cook the Perfect Roast Beef Every Time

I love ordering roast beef from a restaurant on the few occasions we have gone out. I have always wanted to serve roast beef for a holiday dinner but have never tried it up until now. I wanted to do a test run first and it was a huge success. I have made this 3 other times now and it turns out beautifully each time. It is fork tender, well-seasoned and super moist and flavorful.

To me, roast beef sounds fancy and elegant but it is not that complicated to make. It’s actually pretty easy and I will teach you step-by-step how to make it turn out great for you too. It would be a perfect addition to your Easter meal.

First, roast beef is not just one cut of meat. You just need to buy a high quality of meat. It can be eye of round roast, top round roast, bottom round roast, rib roast, or even top sirloin roast. I always buy a high quality top round roast when preparing roast beef. It’s your choice which one you want to buy and use.

For the Roast Beef:

· 3 lb. roast (as previously stated, I buy a top round roast)

· 3 c. beef broth

· 1 ½ c. water

· 1 med. onion, chopped

· 2 T. extra-virgin olive oil

· 1 T. minced garlic

· 1 T. rosemary

· 1 ½ tsp. basil

· 1 tsp. thyme

· 1 tsp. salt

· 1 tsp. pepper

· ½ tsp. sage

For the gravy:

· ¼ c. all-purpose flour

· ¼ c. cold water

Set out a large roasting pan with a roasting rack inserted.

You will see many recipes telling you to set your meat out on the counter for 45 minutes and some say leave out on the counter for 1 ½ hours. I do NOT do that. First, I would worry about it setting out that long for health reasons. Secondly, it does not need to be done. A three pound roast would take a long time (several hours) to come to room temperature) and that is not ideal. Setting it out for any time less than that would only raise the temperature of the meat a negligible amount so I just don’t do it and my roast beef turns out great.

In a small bowl, mix together the olive oil, garlic and all the spices and herbs. I make a paste out of this mixture and then using this “paste” coat your roast beef on all sides. Make sure the entire thing is well seasoned. Many people will also tie their roast. I do not but if you decide to do it, just use kitchen twine and tie the roast with the twine in 3” intervals. Tying the roast helps to hold the meat together. Place the roast into the refrigerator for at least 30 minutes or even overnight to give the spices a chance to infuse their flavors. Once the meat has had a chance to be refrigerated, preheat your oven to 450 degrees.

Once the oven has heated up, place the roast into the roasting pan on top of the roasting rack. Pour the onions in and around the meat. Pour in the beef broth and water around the meat and not directly on top of the meat. You don’t want to wash off all the seasoning. Insert an oven-safe thermometer into the center part of the roast. Place into the oven and bake for 15 minutes and then turn the oven down to 325 degrees.

It is important to start off with a high temperature in the oven and then turning it down after 15 minutes. It is a necessary step. Normally, one would sear the meat on all sides in a skillet and then move it to a pan to bake. This cut of meat is too large and heavy to do this part so starting it off in a high temp oven first will get you the beautiful crust one is looking for without searing it first.

Bake for 1 ½ hours-2 hours or until the meat thermometer reads 135 degrees. The roast will continue cooking after it is removed from the oven and will rise at least 5-10 more degrees. Loosely “tent” the roast beef with aluminum foil and leave alone for 30 minutes to redistribute the juices. The USDA recommends cooking a whole cut of beef like this roast beef to 145 degrees, which will yield a “medium” roast beef. Removing the meat from the oven at 135 will ensure it will reach that temperature and will not overcook the meat.

Carve the roast into slices using a sharp carving knife.

Make a “gravy” by taking the flour and water and whisking them together until it is smooth. Pour the juices from the roasting pan into a sauce pan. Whisk in the flour mixture and bring to a boil, stirring constantly. Cook for 1-2 minutes or until the gravy has thickened some. Pour over the roast beef and serve.