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RAFOOLPROOF roast beef recipe — I call this my budget roast bc we buy 1/2 cow from a local farmer and get a bunch of round roasts which are generally tough. But when cooked properly and sliced thin it makes for the most perfect sandwich meat. **In this video is a top / inside round, one of my favs to use for this recipe!**
Put on sandwiches, serve with eggs in the morning, make steak wraps, add to salad, mix in a stir fry… you can use the meat in so many ways once roasted. It will save you so much cooking time during the week!!!
MEAT CUTS 101:
1) premium (most marbled, juicy, tender) = prime rib, tenderloin roast, ribeye roast
2) medium (slightly leaner but still good flavor) = chuck roast, sirloin roast
3) budget (tougher, less fat, slice thinly against the grain and cook at most to medium rare to retain juices) = bottom / outside round, top / inside round, eye of round
METHOD:
- A generous amount of salt on the outside is all you need
- preheat oven to 450f and roast uncovered on a rack for 15mins
- reduce heat to 325f and cook for another 45-60 mins depending on size of roast
**if you want this to be foolproof get an oven safe thermometer and roast with it in the middle of the thickest part of the beef. start checking around 45mins and take out the roast when the temp just reaches 125f for rare or 130f for medium rare. Let rest for 15-20 mins, it will continue to raise in temp while resting.
***For the budget cuts, cooking any longer than this will yield a really tough roast. To keep in the fridge and slice thinly for sandwiches you want a nice pink juicy center. If using a premium cut you can cook to medium if preferred as the fat marbling helps to keep it tender.
I hope that’s helpful!! Let me know if you try it!! 🖤
#dinnerrecipes #roastbeef #dinnerinspo #dinnerplans #roastdinner #easydinnerideas #easydinners #roastdinner
@raisingwellkids
