There’s nothing like the holiday season for putting your home kitchen skills to the test. Whether it’s a house full of hungry out-of-town guests, family and friends dining at your place for a special meal or a crazy busy schedule of holiday events that leaves you little time to cook weeknight meals, beef roasts may be just what saves your sanity this season. From a show-stopping prime rib to a fabulous one-dish pot roast meal, here’s the scoop on how to get the most from a roast.
Our Best Tips
Our Best Cuts
- Oven roasting produces a well-browned, flavorful exterior and moist interior.
- Slow cooking by roasting or braising (cooking in a covered vessel with some liquid) turns tougher cuts (like the shoulder or rump) and less common or value-priced beef cuts (like chuck roasts and round roasts) into something truly feast-worthy.
- Tender cuts with little connective tissue like rib roasts and tenderloin respond well to roasting or dry-heat cooking. You can do this by roasting meat uncovered in the oven.
- A general rule is to roast for about 20 minutes per pound at 350°F for medium.
Our Best Standards
- Chuck Roasts are from the shoulder and first ribs and generally need to be braised to become tender. Cuts: Boneless Chuck Shoulder Roast, Boneless Chuck Roast
- Loin & Sirloin Roasts are from the back and hip and are fairly tender so they can be roasted with dry heat. Cuts: New York Strip Roast (aka Strip Loin Roast), Top Sirloin Roast (aka Top Butt or Spoon Roast), Sirloin Tri Tip Roast
- Round Roasts are from the rump and leg. Round roasts are less tender than loin and sirloin cuts but still hold up well to roasting. You can also try braising these for even more tenderness. Cuts: Top Round Roast, Bottom Round Rump Roast, Eye-Round Roast, Sirloin Tip Roasts
Like all of the beef we sell, our roasts come from cattle raised to our standards:
Roast Recipes for Everyday and Holidays
Beef Pot Roast
is one of those basic recipes every home cook should know. It’s much easier to prepare than you might think and makes a fabulous one-dish dinner…and even better leftovers. After a few minutes of browning and sautéing, you can do other things while dinners roasts in the oven. Easy!
It’s simple to customize a pot roast by using different seasonings, liquid and vegetables. Here are a few suggestions:
The cost per serving is based on a recipe that serves 6. We do our best to estimate the cost of ingredients used in each recipe, but slight market variations are entirely possible.
- Go Classic with a beefy broth and hearty potatoes and carrots for about $3.22 per serving.
- For an Italian version, the roast and root veggies are simmered along with bell peppers in tomato and wine seasoned with oregano and basil for about $3.91 per serving.
- Add Indian flavor with the addition of cauliflower along with ginger and cumin to spice up the broth for about $3.40 per serving.
- For some German oomph, add a splash of apple cider along with some cabbage and apples for about $3.38 per serving.
- Make your life even easier with this Slow Cooker Classic Pot Roast for about $2.40 per serving.
And, of course, you can go beyond the simple one-pot meals with some of these favorite roast recipes:
Do you have a favorite way to prepare roast for your family or holiday guests? Please share your recipes too.