How is it we are entering the last month of the year already? December is always the busiest month of the year for me, for both work and personal. I find myself going to quite a few holiday parties and entertaining quite a bit during the month of December. I wanted to share my go-to recipe for roast beef this month.
I feel like roast beef is one of those recipes that everyone should know how to make. It’s super simple, and with the right equipment – roasting pan with roasting rack, leave-in thermometer, and a carving knife – you can cook a perfect mouth-watering roast. I keep the seasoning very simple. I use Montreal Steak Seasoning. I feel like it has all the spices you need and cuts down on having to make a mix. You can use salt, pepper and garlic powder if you don’t have any of the steak seasoning on hand. I’ve found that works just as well.
A few roast tips:
The key to cooking thicker cuts of meat like round eye or even a prime rib is to cook at a high temperature first, and then lower the heat for the remaining portion of cooking. This will ensure you get a nice, juicy center. You’ll also want to pull the piece of beef out when the internal temperature reaches 135 degrees and let it rest for 10 minutes. The longer you let it rest, the more it will continue to cook. When you let it rest for 10 minutes, it typically will get to 145 degrees Fahrenheit, which will give you that perfect pink center.
Keep the digital thermometer in the roast at all times. This will ensure you have an accurate internal temperature reading and will leave out the guessing game. Part of cooking the perfect roast is knowing the internal temperature.
Cuts of Beef:
For roast beef, I like to use round roast – and I like to use the fattier cut so that I get all those glorious drippings to make delicious gravy with (or save those to caramelize vegetables for a versatile, quick and easy vegetable beef soup). If you can’t find a round roast or are unsure about what cut to buy, you can always ask the butcher in the meat department. I find they are always happy to help.
Make sure you always slice against the grain. If you slice with the grain of the beef you are going to experience a very tough and chewy piece of beef. If I can’t automatically tell on the outside which way I should cut, I will cut the roast in half. Then I can tell exactly which way the grain is going and begin to slice. Remember, always slice against the grain of the beef.
Whether you’re entertaining for the holidays or even looking to host a traditional Sunday dinner, this recipe for roast beef is a classic that you should always keep in your “back pocket.”
Wishing everyone a very happy holiday season!
Roast Beef Recipe
Prep Time: 35 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 5 minutes
- 5 lb. round roast
- 1 tablespoon grapeseed oil
- ¼ cup Montreal Steak Seasoning, divided
- 1 cup water
- Pull the roast out of the refrigerator, sprinkle ¼ of the Montreal seasoning on the non-fatty side. Re-wrap and let rest for a half hour outside of the refrigerator.
- Preheat the oven to 375 degrees Fahrenheit.
- While the oven preheats, place the roast fat side up in a roasting pan fitted with roasting racks. Drizzle with grapeseed oil and rub the roast with all the remaining Montreal Steak seasoning. Make sure the seasoning is coated on all sides of the roast.
- Pour the water in the bottom of the roasting pan.
- Place the roast in the oven and cook for 1 hour, 10 minutes. *Place an oven-safe thermometer in the roast to ensure internal cooking temperature.
- Then, reduce the heat to 250 degrees Fahrenheit and cook for an additional 20-30 minutes, or until the internal temperature reaches 135 degrees Fahrenheit.
- Remove from the oven and let rest for 10 minutes until internal temperature reaches 145 degrees. Slice against the grain and serve immediately.
Note: Make sure you don’t open the oven during roasting. This will add additional cooking time. No need to baste – just let the beef be and roast.