How to Make an Easy, Moist, Flavorful Roast
One of the most economical ways to eat beef is to buy a full roast. For most families, it will last several meals. But if you haven’t had roast beef since your mother’s dry, stringy version, take heart. Roast beef doesn’t have to be that way! In fact, by following a few simple steps, it can be moist, tender, and flavorful.
Begin by choosing the right cut of meat.
Chuck roast, which is usually the most frugal choice, comes from the shoulder and neck of the cow, and while it has tough connective tissue, it’s quite flavorful. When cooked properly, the connective tissue breaks down and tenderizes and moistens the meat.
Rump roast comes from the back (or “rump”) of the animal. The best for roasting are marked “prime” or “choice,” but even lesser quality rumps are good if cooked properly.
There are other choices, but one of these is usually best. The meat should also have marbling – that is, strips of fat throughout the meat that add flavor and tenderness.
One of the keys to successful roast beef is to sear the meat before you do anything else. To begin, remove the meat from the refrigerator and allow it to sit at room temperature for 15 or 20 minutes. This relaxes the meat, allowing the naturally present moisture to go into the muscle. Generously season the meat with salt and pepper or Montreal steak seasoning.
Pour a little oil in a heavy skillet and warm it over medium high heat. Once it’s hot and rippling, add the meat, fattiest side down. Brown well on every side. This step helps retain flavor and moisture.
Preheat the oven to 275 degrees F. Place the seared roast in a roasting pan.
Go back to your searing pan and add a little beef stock to it. Cook over medium heat, scraping the bottom of the pan to get up all those little bits of food stuck there. Add this liquid to the roasting pan.
If desired, add vegetables to the roasting pan; just be sure to keep them all about the same size so they will cooked evenly. Good choices include carrots, parsnips, potatoes, onions, butternut squash, and sweet potatoes. It’s a great idea to sear the veggies in a pan before roasting them.
If the liquid in the roasting pan doesn’t cover the meat about halfway, add more stock until it does. Now add a sprig of fresh rosemary and thyme to the pan and cover it.
Once the oven is fully heated, add the roasting pan and cook for about 1 hour per pound, or until a meat thermometer reaches 160 degrees F. For best results, don’t open the lid of the pan; use a digital thermometer with a probe that stays in the meat for the entire cooking time.
And viola! You have moist, tender meat every meat lover will crave!