Tuesday, April 29, 2014

One Hour Beef Roast

Many of you know that we purchased and had butchered a cow last December. One of the great and sometimes not so great things about purchasing or raising your own animals for meat is that you have a variety of cuts. One cut that many people are used are roasts. The othr day I pulled a chuck roast out of the freezer and did a quick search for recipes. I had been craving roast beef so I really wanted something simple. I had read before about searing the meat and cooking it slow so that I could have a medium roast beef, however I had never tried it. Then I clicked on Tommy J's Kitchen's Perfect Roast Beef and I knew I needn't look further.

Roast Beef
1 beef roast
seasoning (no salt)*

Pre-heat oven to 500 °F.
Place seasoned roast in pan and position in oven on the center rack.
Cook for at least 15 minutes and up to 20 minutes. (This will determine how pink your roast is. I cooked it for 18 minutes the first time but only 16 minutes the second for a pinker center than the one pictured.)After the 15-20 minutes, turn the oven down to 325 °F and cook for the remainder of the one hour total. (So if you cook it for 15 minutes on 500 °F, cook for 45 at 325 °F.)
Remove the roast from the oven after an hour and let stand for 15 minutes.

*Salting prior to cooking can dry the roast out. Instead, add the salt at the table, right before eating. I cooked one roast with salt and one without. I can attest to the fact that the roast without salt was moister.

The verdict? Incredibly moist roast beef. I have cooked almost every roast cut I have and they have turned out perfect every time.

This article was shared at Tilly's Nest, The HomeAcre Hop, The Mind to Homestead,The Chicken Chick, The Prairie Homestead,

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