How to Cook a Giant Roast Beef in the Oven 250 Degrees

Roast beef might sound fancy and complicated to brand, but information technology'south actually quite simple! With a good slice of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind. Below, nosotros pause downwards what's most of import to know when preparing this classic dish.

The Cut

There'south no single cut of beefiness that is necessary to make roast beef. Some mutual cuts include:

- Top round roast

- Top sirloin roast

- Bottom round roast

- Eye of circular roast

Nosotros usually employ a top round roast, but a lesser round roast should work too. If you're unsure, ask your butcher! Since the meat is ho-hum roasted for a long corporeality of time, even tougher, more lean cuts of meat will be tender. Simply be aware that if y'all choose a particularly lean cut of meat, it should exist sliced relatively sparse to avoid being too chewy.

The Seasoning

This is where you can really get creative. We kept things simple in this recipe: just thyme, rosemary, common salt, and pepper. Feel complimentary to bandy in whatsoever of your favorite herbs (sage, parsley, oregano etc.) or utilize stale if you prefer. Spices like cumin or coriander seeds would exist delicious as well, do what feels right to you! Merely don't be shy on the flavorings, this is a large cut of meat and the more flavor, the ameliorate. We suggest 1 teaspoon salt per pound. Alliums like onions, garlic, and scallions would be delicious additions as well. I adopt to mix all my flavorings with olive oil to make a paste — information technology allows for more than even distribution and ensures your beef gets seasoned all the way around. (Don't forget the bottom!)

Oven Temperature

You might be wondering why y'all take to change the temperature of the oven fifteen minutes into cooking. I swear, there's a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a aureate, delicious crust. With something like a top round roast, searing can be side by side to incommunicable. (AKA it's Way likewise large and heavy to movement around in a skillet.) Starting with a hot oven gives the roast a chance to go that cute crust without bringing out a pan. After you've got a head start on that crust, you tin lower the temperature and the meat will start cooking from the inside out.

Dropping the temperature down to 325° lets the meat cook slowly and allows all of the tight muscle fibers to relax and will give you that tender slice of meat you're hoping for. A longer cook time for a cut like this volition give you better results. No need to rush things! If y'all are looking for something a niggling faster, effort our Instant Pot Pot Roast!

Meat Temperature Myth

Conventional wisdom says to bring pretty much whatsoever meat y'all're cooking to room temperature — especially large pieces of meat like turkey breasts, whole chickens, and roasts. The logic: Putting a roast in your oven direct from the fridge would cause the outside layers to be fully cooked (or overcooked) while the center remains undercooked. Just the truth is that letting meat sit at room temperature raises the temperature by only a negligible amount. If your goal is to get meat to room temperature by letting it sit out, you really shouldn't. A cut this large (east.g, roast beef) would take several hours to come to room temperature, which is non ideal.

Thermometer Fourth dimension!

Equally far equally postal service-cooking temperatures, we prefer a medium to medium-rare roast, with a little pink in the center. In our stance, the meat stays more tender and flavorful this way. If you adopt non to meet whatsoever pink, you lot can roast longer! One thing that'southward not optional, though, is a meat thermometer. It takes the guess work out of cooking big pieces of meat, and nosotros swear information technology'll come in handy more but this once. Pro tip: make certain y'all're inserting your thermometer far enough to hit the eye of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of near 130°F.* The temperature of the meat volition proceed to rising a fleck as it rests as well.

*Note: The USDA recommends cooking whole cuts of beef to 145°F, which will yield a medium pot roast.

Slicing Information technology

I know it's tempting to dig right in when your roast comes out of the oven. Resist! Transfer your meat to a cutting board and let information technology balance for 30 minutes to allow all the juices to redistribute throughout the musculus. If you cut it right away, all those flavorful juices will stop up on the cutting lath and your meat will exist dry and pitiful. 😢When it'south time, make sure to utilize your sharpest carving pocketknife or chef's knife to get nice thin slices.

Leftovers

Leftover cold roast beefiness is one of life's greatest pleasures. It'due south so versatile! Utilize it in French dip sliders, in a breakfast hash, or just common cold, straight from the fridge. We won't guess!

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