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
- 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.
- 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
- raised with no antibiotics and no supplemental growth hormones
- with no animal byproducts in their feed
- raised on pasture or range for at least 2/3 of the animal’s life
- certified to meet Global Animal Partnership’s 5-Step™ Animal Welfare Rating
- 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.