How to Cook Melt In The Mouth Roast Beef - Recipes Junkie (2024)

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How to Cook Melt In The Mouth Roast Beef - Recipes Junkie (2)

Roast beef can be cooked in many different ways and every culture has its own way of cooking roast beef. But, still the traditional and old-fashioned method of cooking the surprisingly easy roast beef recipe is still very popular and millions of people want to know how to cook roast beef.

The aroma of roast beef is just mouth watering and irresistible. This tempting aroma takes your thoughts back to those days when roast beef was cooked in a traditional way in most households by their grannies.

This surprisingly easy roast beef is worth the wait. It may not be one of those recipes that can be made within 30 minutes, but takes some time for the flavors to get absorbed into the meat.

So, if you are expecting a fast food, then you will be disappointed. You have to be patient with this recipe, but the wait is worth it.

Even though this recipe involves slow cooking, it still doesn’t need a crock pot. All that is required to make this recipe is your oven and a meat thermometer to ensure you have a great tasting roast beef at hand.

You can serve the roast beef with potatoes or with anything and still it will taste delicious. You can serve this meat with rice and it is a perfect combination at most homes.

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Table of Contents

How to select the meat

When choosing meat for roast, choose the end cut that has a layer of fat if possible for a juicy and flavorful meal. Make sure the beef is in room temperature one hour before you begin the cooking.

Keep the beef out of the refrigerator one hour before the actual cooking for better results. Before cutting, make sure you allow the roast beef to rest for about 20 minutes before you begin cutting. The wait time may be tough, but it is worth.

How do I cook a beef roast without drying it out?

How to Cook Melt In The Mouth Roast Beef - Recipes Junkie (3)

Any cook knows that one of the most difficult things to master is cooking a beef roast. If you cook it too long, it will be dry and tough. But if you don’t cook it long enough, it will be bloody and underdone.

So how do you strike the perfect balance? The key is to cook the roast uncovered until it is almost done, then remove it from the oven and tent with foil. Let it stand for 20-30 minutes before carving.

This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat. With this simple technique, you can enjoy a perfectly cooked beef roast every time.

What to serve with roast beef?

Roast beef is a classic dish that is perfect for any occasion. Whether you are hosting a dinner party or just want to enjoy a delicious meal with your family, roast beef is a great choice. But what should you serve with roast beef? Here are some ideas:

Roasted Potatoes

Roasted potatoes are a classic side dish that pairs perfectly with roast beef. They are easy to make and add a delicious crunch to your meal. To make roasted potatoes, simply chop up some potatoes into small pieces, drizzle them with olive oil, and season with salt and pepper. Roast in the oven for 30-40 minutes until crispy and golden brown.

Green Beans

Green beans are another classic side dish that pairs well with roast beef. They are healthy, flavorful, and easy to make. To make green beans, simply blanch them in boiling water for a few minutes, then sauté them in a pan with some garlic and butter. Season with salt and pepper to taste.

Yorkshire Pudding

Yorkshire pudding is a traditional side dish that is perfect for serving with roast beef. It is a savory pastry that is similar to a popover or a muffin. To make Yorkshire pudding, simply whisk together some flour, eggs, and milk, then pour the batter into a hot baking dish. Bake in the oven for 20-25 minutes until puffed up and golden brown.

Conclusion

Roast beef is a classic dish that is perfect for any occasion. With a little patience and the right technique, you can easily cook melt-in-the-mouth roast beef that will leave your guests asking for more. Whether you serve it with roasted potatoes, green beans, or Yorkshire pudding, roast beef is sure to be a hit. So why not try this surprisingly easy recipe today and impress your family and friends with your culinary skills?

How to Cook Melt In The Mouth Roast Beef - Recipes Junkie (4)

How to Cook Melt In The Mouth Roast Beef

3.83 from 139 votes

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Servings 4 people

Ingredients

For Roast Beef

  • 3 to 3 ½ lbs (1.3 to 1.6kg) of boneless rump roast (go for an end cut with a layer of fat if possible
  • 1 tbsp Bertolli olive oil
  • 8-10 slivers garlic ( 3-4 cloves sliced into half)
  • Salt and Pepper

For Gravy

  • Red wine, water or beef stock
  • Corn starch

Instructions

How to make roast beef

  • Rub salt on the roast and allow it to absorb well for sometime in room temperature. The beef should be kept at room temperature before you begin the roast for even cooking. So if the beef was kept in the refrigerator, remove it at least an hour before or 2 before you begin cooking.

  • Open the wrapping and apply salt all over and wrap it up again.

  • Preheat the oven to 375 degrees F (190 degree C)

  • Pat the roast dry with paper towels.Rub olive oil and sprinkle salt and pepper, garlic all over the roast.

  • Place the roast on a rack with the fat side facing upwards. Catch the pan drippings below.Placing the roast directly on the rack with a pan on the rack below creates a convection environment in the oven. This allows the hot air to easily circulate around the roast, which means you don’t need to turn the roast as it cooks.

  • Place the roast fat side facing upwards so that as the fat melts it covers the entire roast with its wonderful flavors. Initially roast at 375 degrees F, then lower the heat to 225 degrees F.

  • Cook the roast first at 375 degrees F and 30 minutes to brown it, then decrease the heat to 225 degrees.The roast will take about 1 ½ hours to 2 ½ hours additionally to cook. The cooking time will also depend on the shape of the roast. If your roast is long and narrow, then it will take less time to cook instead of the round shape. So keep that in mind while cooking.

  • Remove the roast when the internal temperature reaches 135 degrees F to 140 degree F. You will notice the juices starting to drip from the roast and it starts getting brown from the outside. Check the temperature with a meat thermometer. When the internal temperature reaches 135 to 140 degree F, remove the roast from the oven after checking with the thermometer.

  • Cover the roast with foil and allow it to rest before cutting to keep it warm. Let it stay for 20 to 30 minutes before cutting the roast beef. Resting is important because if you cut them immediately, it will tend to lose all its juices.

  • Thinly slice the roast to serve.

How to make gravy

  • Remove the dripping pan from the oven and place it on the stove at medium heat. If you have pulled the meat for medium rare or rare level of texture, then you may not find a lot of drippings.

  • If you don’t have any dripping, then you may have to leave the roast a little bit longer at lower heat, 175 degree F to take out some more dripping out of it.

  • Add some water, red wine or beef stock to the dripping to deglaze (to loosen the dripping from the pan)

  • Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly allowing the gravy to thicken and to prevent lumping.

  • Butter can be added if there is less fat in the drippings.

  • Add salt and pepper to taste.

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How to Cook Melt In The Mouth Roast Beef - Recipes Junkie (2024)

FAQs

How to cook a tough beef roast and make it tender? ›

A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.

What is the cooking time and temperature for roast beef? ›

Cooking Times
CutPreheat Oven to…Roast For…
Premium oven roast (prime rib, sirloin, tenderloin)425°F (220°C)30 min.; reduce heat to 300°F (150°C) and cook 2-2 ½ hours.
Oven roast (inside round, outside round, sirloin tip, cross rib)425°F (220°C)40-50 min. (20 min per lb)

How do you make meat melt in your mouth? ›

So what is the secret to that melt-in-your-mouth beef that won't cost you a fortune? Well, there are a number of ways to tenderise meat, you can soak in a brine, use a salt and spice rub and air it out in the fridge, or simply massage it with bi-carb soda. For a stir-fry I prefer using bi-carb soda.

What is the secret to a perfect roast? ›

The secret to making tender roast beef:

It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.

How do I make my beef tender and not chewy? ›

Add Some Fruit. In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too long—it will make the meat soft. You can blend fruit to create a marinade.

How do you make beef so soft and tender? ›

There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Toss with fingers, leave for 30 minutes. Rinse, pat off excess water.

Is it better to cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Do you put water in the pan when cooking roast beef? ›

Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. Test Kitchen Tip: A roasting pan is a shallow pan specifically designed for roasting.

How long will it take to cook a roast at 250 degrees? ›

We like to sear roasts first in a Dutch oven with a little olive oil, add spices, sauces and vegetables, a little water, and bake tightly covered in a slow oven (225-250 degrees F) for 4-6 hours.

How do you make steak so tender that it melts in your mouth? ›

Place thawed steak in a casserole dish fit to size of steaks. Sprinkle desired amount of meat tenderizer on one side of each steak and then, using a fork, fork the meat tenderizer into the steak very thoroughly (you cannot overdo it, the more the better!) Flip each steak over and repeat step 2 on other side of steak.

What cut of beef melts in your mouth? ›

The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.

What does rubbing salt on meat do? ›

Adding salt to the exterior of a piece of steak draws out the moisture in the steak. The salt then dissolves in this moisture, creating a brine that is then re-absorbed back into the steak. In this process, the lean muscle proteins in the meat are broken down, made juicier and more tender. All thanks to salt!

What makes the most tender roast? ›

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price. Top sirloin roast.

Does roast get more tender the longer you cook it? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Do you cover roast beef when roasting? ›

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.

How to soften a tough roast? ›

Cook it low and slow with some liquid.

When it comes right down to it, it's the time spent simmering in that liquid that really matters. Simmering helps break down the connective tissue. Connective tissue breaks down to collagen. Collagen tenderizes, and adds flavor and juiciness to the roast.

Does roast beef get softer the longer you cook it? ›

The secret of roasting red beef and veal is very simple

This in combination with the fact that the longer it roasts the more tender it will become. So you should roast at as low a temperature as you have the time for, and make sure that the internal temperature of the meat never gets above 60°C (140°F).

Why is my roast still tough after 6 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

What is the secret ingredient to tenderize meat? ›

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

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