How Long Do I Cook Roast Beef Per Pound

Roast beef might sound fancy and complicated to brand, but it's really quite uncomplicated! With a skillful piece of meat and some elementary herbs, you tin take roast beef that's way more tender and flavorful than the store-bought kind. Below, we break down what's about important to know when preparing this archetype dish.

The Cut

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

- Top round roast

- Peak sirloin roast

- Bottom round roast

- Eye of circular roast

Nosotros usually utilise a summit circular roast, but a bottom round roast should piece of work too. If y'all're unsure, ask your butcher! Since the meat is slow roasted for a long amount of fourth dimension, even tougher, more lean cuts of meat volition be tender. Just be aware that if you cull a particularly lean cutting of meat, it should be sliced relatively thin to avert being too chewy.

The Seasoning

This is where you can really get creative. Nosotros kept things simple in this recipe: just thyme, rosemary, salt, and pepper. Feel free to swap in any of your favorite herbs (sage, parsley, oregano etc.) or use stale if you prefer. Spices like cumin or coriander seeds would be delicious also, do what feels right to you! But don't be shy on the flavorings, this is a big cutting of meat and the more than flavour, the amend. We advise 1 teaspoon table salt per pound. Alliums like onions, garlic, and scallions would exist succulent additions besides. I prefer to mix all my flavorings with olive oil to make a paste — information technology allows for more than even distribution and ensures your beefiness gets seasoned all the way around. (Don't forget the bottom!)

Oven Temperature

You might be wondering why yous have to change the temperature of the oven 15 minutes into cooking. I swear, there'southward a skilful reason! Ideally, all roasted meats would exist seared on all sides in a hot skillet to develop a golden, delicious chaff. With something like a acme round roast, searing tin be adjacent to incommunicable. (AKA it'due south Way besides big and heavy to movement around in a skillet.) Starting with a hot oven gives the roast a chance to get that beautiful chaff without bringing out a pan. After yous've got a head start on that crust, y'all can lower the temperature and the meat volition commencement cooking from the inside out.

Dropping the temperature down to 325° lets the meat cook slowly and allows all of the tight musculus fibers to relax and will give you that tender slice of meat you're hoping for. A longer cook fourth dimension for a cut like this will requite you better results. No demand to blitz things! If yous are looking for something a fiddling faster, try our Instant Pot Pot Roast!

Meat Temperature Myth

Conventional wisdom says to bring pretty much whatsoever meat you're cooking to room temperature — especially big pieces of meat similar turkey breasts, whole chickens, and roasts. The logic: Putting a roast in your oven straight from the refrigerator would cause the exterior layers to exist fully cooked (or overcooked) while the eye remains undercooked. But the truth is that letting meat sit at room temperature raises the temperature past merely a negligible amount. If your goal is to get meat to room temperature by letting it sit down out, yous really shouldn't. A cut this large (e.thousand, roast beef) would have several hours to come to room temperature, which is not ideal.

Thermometer Time!

As far equally post-cooking temperatures, we prefer a medium to medium-rare roast, with a niggling pink in the middle. In our stance, the meat stays more tender and flavorful this manner. If you adopt not to see any pink, yous can roast longer! One thing that'south not optional, though, is a meat thermometer. It takes the judge work out of cooking big pieces of meat, and nosotros swear it'll come up in handy more but this once. Pro tip: make sure yous're inserting your thermometer far enough to hitting the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F.* The temperature of the meat will continue to ascension a chip as it rests also.

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

Slicing It

I know information technology's tempting to dig right in when your roast comes out of the oven. Resist! Transfer your meat to a cutting lath and let it rest for 30 minutes to permit all the juices to redistribute throughout the muscle. If you cut it right away, all those flavorful juices will end upwardly on the cutting board and your meat will be dry and sad. 😢When it's time, make sure to use your sharpest carving knife or chef's pocketknife to get nice thin slices.

Leftovers

Leftover cold roast beef is 1 of life's greatest pleasures. Information technology'south so versatile! Utilize it in French dip sliders, in a breakfast hash, or simply common cold, directly from the fridge. Nosotros won't guess!

Have you made this recipe? Charge per unit it and leave a comment beneath!