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Trick to a good Roast Beef?

missmar79 Feb 2, 2011 06:08 AM

What is the trick to a good roast beef?

Type of Cut?

I made my first roast beef- I had a 2.5 lb angus top sirloin

I braised it in a dutch oven then roasted at 375 for 40 mins

I took it out and let it sit for 15 mins.

It was tough..as in.... my new knives could hardly get through it!
My jaw is still sore from all that chewing.
What did I do wrong?

Any tips?


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  1. f
    fourunder RE: missmar79 Feb 2, 2011 06:14 AM

    Regardless of cut, slow roasting at a low temperature of 200-250* is best for tender meat. My preferred setting is 225*




    2 Replies
    1. re: fourunder
      steakrules85 RE: fourunder Dec 14, 2011 12:30 PM

      Just curious, if you are cooking at 225 how long would it take for a 5 pound roast to hit 115 internal temp?

      Usually its 12-15 min per pound when roasting at 350. So I would assume 20-25 min per pound at 225?

      1. re: steakrules85
        fourunder RE: steakrules85 Dec 14, 2011 04:52 PM

        20 for rare.....25 for medium-rare......but you have to factor in, or consider the shape and thickness depending on what cut of beef you are roasting and whether it has bones or not. Think Rib-Eye as opposed to a Strip Loin

    2. r
      redfish62 RE: missmar79 Feb 2, 2011 06:15 AM

      I usually cook mine at 200 degrees until it gets to 120 degrees on the meat thermometer and then finish it at very high heat until it gets to 135. 375 seems to me like a high temperature to cook roast beef.

      2 Replies
      1. re: redfish62
        missmar79 RE: redfish62 Feb 2, 2011 06:26 AM

        I found Giada's recipe for roast beef with Pasrley tomato sauce...and when I saw 40 mins @ 375 i got excited and went for it as an after work meal (i had always remembered roast beef taking a long while to cook...so when I saw 40 mins i thought that sounded fast..but went for it)

        I guess I need to jump on the slow roasting bandwagon and save that puppy for a weekend when i have more time..

        1. re: missmar79
          c oliver RE: missmar79 Mar 9, 2011 11:54 AM

          I think you might want to jump on the meat thermometer bandwagon :)

      2. coll RE: missmar79 Feb 2, 2011 06:31 AM

        I always use top round (same as top sirloin?) but braising would ruin it. Simply, put a thick layer of salt and seasonings on top, put it in at high heat, turn down to 350 and cook 15 minutes per lb. This results in the old kind of deli style roast beef that drips blood, the way we like it here. I usually don't get smaller than 3 lbs though, 2.5 sounds sort of small if you like your meat on the rare side.

        1 Reply
        1. re: coll
          mcel215 RE: coll Dec 15, 2011 09:40 AM

          This is the same cut and technique that I have been taught and still do, forty odd years later.

          The only thing I do differently than what my mother taught me, is that instead of a rack, I place carrots and celery as the rack for the roast beef. It helps make tasty gravy. :)

        2. c
          CDouglas RE: missmar79 Feb 2, 2011 06:43 AM

          Sear the roast on all sides in a cast iron pan. Season with salt and pepper and put it on a rack in a roasting pan and place in a 200 degree oven. Slow cook until the interior temp is 110 degrees. Crank oven up to 500 and brush the roast with garlic butter. Put back in oven for 10-15 minutes more or enough time to brown all sides to your liking while attaining a finishing internal temp of 130.

          The outside should be nicely caramelized goodness and the inside should be medium rare from edge to edge.

          A rib-eye roast is tops in my book.

          1 Reply
          1. re: CDouglas
            msv RE: CDouglas Feb 2, 2011 06:49 AM

            I like this method, too. I use top round, eye round and rib-eye. It comes out tender and juicy. Be sure you let the meat sit for 20-30 minutes before slicing. Make gravy in the searing pan. Yum.

          2. g
            greenish RE: missmar79 Feb 2, 2011 07:01 AM

            I've had really good luck with dry aging the roast for a few days in the fridge before cooking. It intensifies the flavor. I'll also second the slow roasting for most of the cooking time and just finishing it off in a hot oven.

            1. GretchenS RE: missmar79 Feb 2, 2011 07:35 AM

              And do look at the thread linked down at the bottom of this one called Results -- Eye of Round Roast from Cooks Illustrated Recipe for more details on the low and slow method. It's a winner.

              1 Reply
              1. re: GretchenS
                pikawicca RE: GretchenS Feb 2, 2011 01:33 PM

                Made this again for dinner last night -- killer. Slice it very thin and you will have an extremely flavorful piece of meat, but do not expect the tenderness of a standing rib roast.

              2. funklight RE: missmar79 Feb 2, 2011 07:49 AM

                Just last weekend I seasoned an eye of round with s&p and a little garlic and onion powders, seared it, and roasted at 250 until a probe registered 125. I also threw a halved onion, a carrot, celery stalk and a couple bay leaves in the pan over the searing fond. The beef came out perfectly rare and tender, and i made a killer jus from the fond and drippings with a little wine and broth. I was very satisfied with it.

                1. f
                  fourunder RE: missmar79 Feb 2, 2011 08:08 AM

                  I do not profess to have better tastes than any one else.....but Eye Round is not a cut of beef that I personally like. It's simply too dry. It makes for nice sandwiches if you can slice it very thin, but sliced any more than a quarter inch and it's tough and chewy. Considering the average cost for the cut when not on sale is approximately 5 dollars, it really does not offer any value. Usually when on sale, it's approximately 3 dollars per pound, but the following cuts are all usually lower and a better choice for me for tenderness and more beef flavor:

                  Top Butt Sirloin
                  Tri Tip
                  Chuck Roast

                  1. Uncle Bob RE: missmar79 Feb 2, 2011 08:29 AM

                    My "trick" begins sometimes a day or two or three in advance... at the grocery store/market in search of an excellent example of the type of roast I'm looking for....If you don't know how to select a excellent piece of beef.. ask for help until you can educate yourself. If you want a "good roast beef" you first must buy/start with a "good roast beef' ~~ You can't make a silk purse out of a sow's ear....


                    1. missmar79 RE: missmar79 Feb 2, 2011 01:28 PM

                      great help thank you so much....

                      1. e
                        escondido123 RE: missmar79 Feb 2, 2011 01:33 PM

                        Between a beef roast cooked rare to medium rare and a pot roast braised until beautifully tender, I'm totally in favor of the latter. We had a gorgeous Standing Rib Roast for Christmas, and I kept wishing it was a pot roast!

                        1. drewb123 RE: missmar79 Mar 9, 2011 03:58 PM

                          make Emerills Sunday Roast Beef it was incredible!

                          2 Replies
                          1. re: drewb123
                            c oliver RE: drewb123 Mar 9, 2011 04:21 PM


                            1. re: c oliver
                              drewb123 RE: c oliver Mar 10, 2011 08:15 AM


                          2. toodie jane RE: missmar79 Mar 10, 2011 09:10 AM

                            One of my favorite cuts for a low-and-slow roast beef is shoulder clod or rump. Both are very flavorful, and when roasted for 1/2 hour (or seared first) at 350, then dropped to 200, it roasts beautifully and yields moist and tender roast perfect for thick or thin slicing hot or cold. THE best sandwiches!

                            1. h
                              hto44 RE: missmar79 Dec 14, 2011 12:49 PM

                              I love top rounds. I bring to room temp. about an hour before cooking. I season generously with salt and pepper and roast at a steady temp. of 325 degrees. Every oven varies but I have perfected mine at 26 minutes per pound for medium rare.

                              1. Perilagu Khan RE: missmar79 Dec 15, 2011 08:35 AM

                                Roast Beef is the only beef dish that I prefer well done.

                                3 Replies
                                1. re: Perilagu Khan
                                  fourunder RE: Perilagu Khan Dec 15, 2011 08:46 AM

                                  Not a pot roast fan?

                                  : )

                                  1. re: fourunder
                                    Perilagu Khan RE: fourunder Dec 15, 2011 09:26 AM

                                    That I am, so belay my previous post. I also prefer my awl-beef franks well done. ;)

                                    1. re: Perilagu Khan
                                      fourunder RE: Perilagu Khan Dec 15, 2011 09:29 AM

                                      End Cuts are a favorite of many...

                                2. s
                                  SeanRich RE: missmar79 Dec 15, 2011 09:51 AM

                                  quick a great discussion, thanks EVERYONE!

                                  1. l
                                    LingerOn1 RE: missmar79 Feb 1, 2012 05:55 PM

                                    I had just gotten my husband and I a new electric smoker for Christmas, and we decided to try a beef brisket. It's a tougher, cheaper cut of meat. The smoker was a cabinet style with the water and the chips, so it was a wet heat rather than a dry heat. I got a 12 lb brisket for $3.49 a lb from my local meat market. We cut it in half and used a rub on it, "Lawhorn's" was what we used. We weren't too heavy with it. Brisket's have a thinner and a thicker half, so we put the thinner half on the top rack. We preheated the smoker to 300 and put the meat in and brought it back up to 300...at which time we brought the heat back down. We smoked that sucker for 7 hours at a temperature of 225, cooking half on 2 of the 3 racks. It had a great bark on it, and we loved it, but we had a ton of it. We refrigerated it over night and we have a meat slicer. We then cut the cold meat on the slicer at it's thinnest setting. I took some to work and was offered 8 bucks a pound for it. It was excellent. And everyone referred to it as roast beef...some of the best they had every had. Oh, we used Mesquite Chips.

                                    1 Reply
                                    1. re: LingerOn1
                                      madeliner RE: LingerOn1 Mar 24, 2012 04:03 PM

                                      I am going to try the CI recipe for roast beef which is @ 250 for approx and hour then raise temp to 500 until it reaches 130 degrees-the recipe calls for browning the oven roast first-is that really necessary?


                                    2. l
                                      latindancer RE: missmar79 Mar 24, 2012 04:22 PM

                                      For my Prime Rib I salt encrust it and roast @425 degrees and it's a shorter roasting time.

                                      For other roasts: rib eye, rump, I slow roast it @ 200-225 degrees which takes much longer, around 4 hours depending on the size. This method evenly roasts the meat.
                                      Don't forget to use the drippings for a wonderfully dark, rich gravy :).

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