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what is a good beef for medium rare roast beef?

My boyfriend wants a roast. I am not sure which to buy. I don't want a rib roast because of the cost. Something like the ones you get at a carving station. I have a meat probe with an alarm so that part I have covered. Just not sure what is tasty and tender. I have shed away from these as I hate to spend all that money and pick the wrong cut

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  1. A eye of round roast is fine for this. It's great seared and then roasted mid-rare, using the browning drippings as your fond for a jus with the drippings. You can always use a little meat tenderizer if you're worried, but if you buy really nice beef that shouldn't be a problem.

    9 Replies
    1. re: mamachef

      If you are doing eye of round, this Cooks Illustrated method is fool-proof. http://foodiewife-kitchen.blogspot.co... And if you have the patience, here is a long thread about just how great this method is. http://chowhound.chow.com/topics/608907

      1. re: GretchenS

        I am going by the foodiewife recipe but I am using a top round because it was on sale where I am for 3.79 a pound. Seasoned it last night and cooking it tonight. Thanks for the link and I will keep you posted on the results. Still a bit nervous.

        1. re: suzigirl

          Roast is in the oven and bf's mom served roasted potatoes. I am experimenting this evening. I put a large cubed Idaho seasoned in rosemary, salt pepper and evoo in with it. I am going to see if they turn out cooking low and slow like the roast. While the meat is resting I am gonna crank the heat and brown 'em up but good. We'll see if it works. If not, taters are cheap and we eat more creamed spinach. :-)

        2. re: GretchenS

          Never posted the results. The roast was AH-MAY-ZING!!!!! It was perfect. Really. Thank you all for posting and being so helpful. P.S. Skip the potatoes.in with the roast. I thought for sure that cubed up they would be done in an hour and a half. Wrong! Never hurts to try. Taters are cheap

          1. re: suzigirl

            suzigirl...

            I'm curious, what region of the country do you reside? Top Round for $3.79/lb is not what I would consider to be a very good sale price. In my area of NY/NJ, the normal price would be 3.99-4-99....on sale, it would be under 2 bucks. This past week, Prime Rib/Rib Eye was on sale for 4.99/lb. That's usually the going price in most all of the larger supermarkets at any holiday time. I would opine it's worth the extra five dollars for a better cut of meat next time(2-3 Ribs).

            1. re: fourunder

              I live in Sarasota, Florida. It is a touristy beach area about an hour south of Tampa. I am told by visitors that it is pricey but it is what it is. And I love a good prime rib but I was going for a roast that was likened to what my bf grew up eating. He is British and prime rib wasn't it. And around here it is 7.99 to 12.99 depending on the time of year. It goes on better sales near the holidays. The top round made him very happy. So if he got a memory of childhood without breaking me I say win/ win.

              1. re: fourunder

                Afterthought... where are you that you can get it so cheap you lucky ducky?

                1. re: suzigirl

                  Sarasota...i used to teach tennis there many moons ago @ The Colony Beach and Tennis Club.

                  I live in Bergen County, New Jersey.....which is right outside of Manhattan. The George Washington Bridge is 15 minutes from my home.

                  with regards to British Roast Beef Cuts....and input from the other side of the pond..... The New York Strip(as we know it) is the preferred Holiday Cut. The more affordable cut is known as the Spoon Roast, aka Top Butt Sirloin...in the States it's known as the Poor Man's Prime Rib Roast.

                  http://chowhound.chow.com/topics/675978

                  1. re: fourunder

                    Thank you for the thread. I just read it. I am going to try and source one out and try it. Do you miss Sarasota? I love it here and can't imagine living anywhere else. If it has been many moons you wouldn't even recognize the town. It has changed tremendously.

        3. Almost every one I see is a Top Round roast. The key is to cook it low and slow like acgold7 says and then slice it thinly as possible.

          The Philly Cheesesteak joints use Ribeye, but cost there will be higher. Top Round won't let you down one bit.

          1. I'd go with a chuck roast and one with a bit of fat on it. Chuck is usually well marbled, too, so you get fat flavoring it as it cooks.I get a 2-3 pound roast and tie it up with butcher's twine so it cooks evenly. That also makes it easier to get nice uniform slices. I guild the lily by rubbing it with bacon grease (I always save the grease when I make bacon and keep it in the fridge--it keeps well for days) and and kosher salt, pepper and garlic powder. Then I brown it in a dutch oven with a few tablespoons of vegetable oil, 2-4 minutes per side should give you a nice crust on the outside. Then it goes uncovered into a low oven (225 f) for around an hour or until it has an internal temp of 110. Then I turn up the oven to 450 and continue roasting until the temp is about 135. Let it stand covered for 20 minutes or so before carving. This yields a roast that is deep pink all through and really tasty hot or cold.

            1. I agree with the Chuck Eye Roast as a nice piece of beef to roast for medium rare roast beef. I find it much more flavorful than Eye Round....I also do not care for Top Round, Bottom Round or Rump Roast/

              Other cuts which make good rare -medium rare roast beef if roasted low and slow are:

              Whole Top Butt Sirloin
              Top Blade Roast
              Tri-Tip Sirloin

              http://chowhound.chow.com/topics/757268

              1. At this time of year look for NY roasts, basically the piece of meat they cut NY steaks from, just not cut into steaks. At one local store it's $4.99 per pound on special for Easter vs. $4.29 per pound for eye of round.

                Any time a store has NY steaks on sale, they'll usually sell the meat to you as a roast as well at the same price or less. Just ask if you don't see any out. The nice layer of fat on top seeps down into and over the meat as it roasts.

                Roast beef. Mmm. Good choice.

                1. The CI recipe stated here is good, but really the sort of thing for sandwiches. IMO not the fancy roast beef that you get at a carving station. You need a more expensive piece of meat.

                  I'd try and do a braise instead. Cheaper and much more likely to give you tasty result.