It’s Comfort Food Season
And what could be cozier than a delectable pot roast or braised beef dish? Roasts are easy to make, whether in your oven or slow cooker, and the whole family will enjoy them (as well as the leftovers!)
How big of a roast do I need?
When buying a roast, plan on a pound for every two guests, and a half-pound per every two children. Then, add an extra pound “just in case,” and because leftover roast makes for easy future meals.
For example: Six adults (3 lbs.) plus four kids (1 lb.) = 3 lbs. for adults, 1 lb. for kids, plus 1 lb. extra = purchase a 5-lb. roast
Choose an ideal cut for roasting
We all have our favorite cuts of beef, but there are several that are ideal for special occasions, and others that make everyday favorites due to size and cost.
For special occasions like holidays, a few of our favorites are: Tenderloin (chateaubriand) Rib Roast (prime rib, boneless rib roast, bone-in rib roast or standing rib roast) Strip Roast (NY strip roast, Kansas City strip roast, top loin roast or split strip roast)
For everyday dinners, we recommend:
Tri-Tip Roast (bottom sirloin roast, triangle roast)
Top Round Roast (top round pot roast, top round London broil)
The amount of marbling, the little white “flavor flecks” within the lean beef, plays a huge role in the tenderness, juiciness and flavor of a beef roast. Those little flecks of fat melt during cooking, and in the process, they baste the beef on the inside. No matter which cut you choose, look for a roast with lots of white flecks.
It’s also good to have some fat on the outside of the roast. It conducts heat as it cooks, and also helps to develop a wonderful crust while basting the roast with flavor. An 1/8-inch to 1/4-inch fat cover is ideal. You and/or your guests may choose to remove it from the slices before serving, but your roast will be more flavorful for having been cooked with the fat on.
Season it simply
It doesn’t take much to enhance the naturally delicious flavor of a premium beef roast: just some kosher salt and freshly cracked black pepper. Rub oil all over the roast, especially if it’s a lean cut with little fat cover (think tenderloin roast). The oil helps to develop that great crust, and it also helps your seasonings adhere to the beef.
A simple temperature two-step
“High heat creates a crunchy, flavorful brown crust on the outside of the roast. The contrast of a crisp exterior to a tender, mouthwatering interior is what our palates crave,” says Certified Angus Beef ® brand Chef Michael Ollier.
Looking for something a little more specific? Try one of the delicious roasts in our recipe collection! Or, for more recipes, cooking tips and an interactive timer, download our free Roast Perfect app.