Roast Recipes

Roasts

Beef roasts are an easy and efficient meal, easy to prepare and suitable for many different occasions. Different types of roasts include:

• Premium roasts (rib, ribeye, tenderloin): these are more costly cuts rich with fat to add flavor and tenderness to the meat.
• Oven roasts (tri-tip, bottom, round, rump): these roasts are leaner and more affordable.
• Pot roasts (chuck, round): these are the least expensive, typically from the fore- and hindquarters of the animal. They may be less tender and juicy than other cuts, depending on their preparation.

All roasts are thick (typically more than two inches) and may be cooked in a roasting pan, crock pot, or rotisserie. These cuts of meat may also be broiled, braised, stewed, and stir-fried depending on the recipe. Bone-in and boneless varieties are available.

Cooking Tips

When buying a roast, choose meat with a bright color that is firm to the touch. Before cooking, spray the roasting pan with non-stick cooking spray or olive oil for faster cleanup, or consider lining it with aluminum foil. Use the correct size pan – too large a pan will alter the cooking time. For leaner meals, use an interior rack to lift the meat out of the juices, but consider saving them to make a rich, compatible gravy. Excess fat may be trimmed after roasting to preserve juiciness during the cooking process.

Marinades and rubs are often used to add flavor in roast recipes. A marinade is a liquid spice mixture the meat soaks in prior to roasting – discard the remaining liquid after use. A rub is a combination of dry or paste-type seasonings pressed onto the surface of the meat. Rubs can be applied several hours before roasting for enhanced flavors, and popular rub ingredients include horseradish, garlic, salt, mustard, soy sauce, and onion soup mix. Many rubs will form a flavorful crust while roasting.

Beef roast recipes should be cooked to a minimum of 150 degrees Fahrenheit for safety (up to 170 for well-done roasts). Use a meat thermometer in the thickest part of the roast to check for doneness, and let the roast stand for 10-20 minutes before slicing to firm up.