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How to Cook Roast Beef
Updated April 23, 2018.
If you are wondering how to cook roast beef, then you have come to the right place!
You will love this easy roast beef recipe; it takes a hunk of beef and turns it into a tasty main dish loaded with goodness.
Better yet, there is even a recipe included for roast beef gravy, everything you need to cook delicious roast beef meals and to keep enjoying leftovers for the days.
So, What is a "tough" or "tender" cut of beef?
When learning how to cook roast beef, it is important to know where the cut comes from on the beef in order to determine its tenderness or toughness.
Tough Roast Cuts
Muscles meats that get the most activity, such as walking or running, or have a high percentage of connective tissue lacing the muscle, are usually tough, such as the following cuts--rump roast, rolled rump roast, eye of round roast, bottom round roast, top round roast, tip roast, tri-tip roast, blade roast, chuck roast or cross rib roast.
Tough roast cuts are prized for their satisfying chew and robust “beefy” flavor.
When cooked right, an otherwise tough meat can be transformed into a tender dish, savory and scrumptious.
Tender Roast Cuts
Muscles meats that get the little activity, such as those used for supporting structure and NOT used for walking or running, are usually tender, such as the following cuts--rib roast, rib eye roast, standing rib roast, prime rib roast, tenderloin roast, or filet mignon roast.
These cuts of meat have little or no connective tissue and are typically marbled with fat, unlike their "tough" cut counterparts.
Tender meat cuts are prized for their wonderful “melt-in-your-mouth” chew and juiciness.
How to Cook Roast Beef Tips
Sear the meat on all sides in hot fat before roasting to help seal in the juices, develop rich meaty flavor and to make nice brown drippings.
Always place the meat fat side up in the pan.
As the fat melts during roasting, it self-bastes the meat adding a rich depth of flavor and helps hold flavorful juices inside the meat.
No two roasts are the same; each has a different shape, weight, density connective tissue and fat to meat ratio; some roasts have bones.
All these factors affect “doneness”.
Start by cooking a beef roast for about 18 minutes per pound (454 grams) in a preheated 325°F (160°C, Gas Mark 3) oven.
The only accurate test for desired “doneness” is to use a meat thermometer to check internal temperature upon removal of roast from oven.
140°F = rare
160°F = medium
170°F = well-done
60°C = rare
71°C = medium
77°C = well-done
When the roast reaches the 5°F to 10°F (3°C to 6°C) short of the desired temperature, remove it from the over and cover it with a lid or foil, and then let it rest for 15 minutes to 20 minutes.
During this time, the roast will continue cooking, the internal temperature rise about 5°F (3°C) as juices redistribute inside the meat, making the resulting product much moister and easier to carve.
Let Nothing Go to Waste!
Save the drippings to make au jus for French Dip sandwiches, rich gravy or freeze in an ice cube tray to be later added to broth for soups and stews.
If the roast is bone-in, save the bone and freeze it to be later used to make calcium rich soup stock.
Easily reheat leftovers and preserve wonderful flavor by wrapping roast in parchment paper or aluminum foil and place in a preheated oven at 325°F (160°C, Gas Mark 3), until internal temperature reaches 130°F (57°C).
Roast Beef Meal Ideas
For a meal filled with complete nutrition, serve roast beef and gravy with baked potatoes, roasted garlic toast, a tossed salad of dark leafy greens with your favorite Vinaigrette dressing, dill pickles, and fresh peaches and cream for dessert.
Use leftover roast beef and potatoes to make beef hash; serve spinach salad with Mustard Vinaigrette and carrot sticks on the side, and applesauce for dessert.
For a quick weeknight meal, make hot meat sandwiches; simply pour hot leftover gravy over reheated roast beef slices layered on buttered gluten-free toast, serve with a tomato juice appetizer, iceberg wedges with Buttermilk Dressing on the side and Apricot Ice Cream for dessert.
- 1 large onion, sliced thin
- boneless beef roast
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1/2 cup dry red wine
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 bay leaf
- 3 to 4 peppercorns
1. Preheat oven to 325°F.
2. Layer onion slices in bottom of a roaster.
3. In a large skillet or pot, heat oil over medium high heat.
4. To develop flavor, sear roast, browning it on all sides.
5. Place browned roast into roaster fat side up.
6. Add rest of ingredients.
7. Cover and cook for 18 minutes per pound or until meat thermometer inserted to middle of thickest part reaches 5°F to 10°F short of desired temperature, or until desired tenderness.
8. Remove from oven and let stand, covered, for 15 minutes before serving (meat will continue to cook while resting and will come to desired temperature).
9. Salt to taste.
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