Super Quick Video Tips: How To Make Roast Beef Like a Pro


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  1. Personally I prefer a roast with a nice slab of fat on one side for all it's juicy goodness. i also prefer cooking it in the crock pot. IMO putting a roast in the oven with no cover as they do here would lead to a very dry roast

  2. Searing the roast gets it to the desired internal temperature a bit faster than oven roasting alone. Using a wired oven thermometer, I take it out at 135F and cover it, which adds another 10F. A final internal temp of 145F produces an excellent medium rare roast that's not too raw and not too medium. A wired oven thermometer takes the guess work out of how long to roast per pound, no matter if you start out by searing or whatever. Wired oven thermometers are inexpensive these days.

  3. The Cook's Illustrated Cookbook recipes:
    French-Style Pot Roast: 4-5 pound eye round, SPLIT. Brown for 10 minutes. Braise at 300F for 2.5-3 hours covered. Turn every half hour.
    Classic Pot Roast: 3-4 pound eye round should, SPLIT, Braised at 300F for 3.5-4 hours covered. They say the browning step can be skipped in the recipe. Turn every half hour.
    Prime Rib: Brown in pan, then roast 30 minutes per pound at 200F (until 125F internal).

    The Cook's Country Cookbook recipes:
    Pot Roast: 3.5 pound chuck-eye round. Brown 10 minutes. Braised at 300F for 3.5-4 hours covered until until fork tender. Turn every half hour. Recommended internal temp of 210F.
    Roast Beef: 4 pound top sirloin roast browned (recipe does this in the oven 450F) then roast at 300F until 125F internal, about 50-70 minutes.

  4. Thanks a lot for the video, however I didn't understood the 1st lesson. I learned that salt does dehidratate, since you advice to let it rest for 1 hour room temp seasoned with salt, it will get less juicy, but we want the opossite, lots of juice. Anyhone is invited to clarify this to me. Thanks

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