Roast beef is a timeless dish perfect for any occasion. This simple 40-minute recipe creates a juicy, flavorful roast that will impress everyone. Learn how to cook it, get cooking time guidance, and discover creative ways to use leftovers.
Roast Beef, a culinary classic that never goes out of style! This straightforward recipe brings out the best in the eye of round roast, resulting in a juicy and flavorful centerpiece for any occasion. The garlic seasoning adds a delightful depth, enhancing the natural richness of the beef. A true crowd-pleaser that will have everyone asking for seconds.
What Is Roast Beef?
Roast beef is a classic dish that is made from beef that is roasted in the oven. It is known for its tender, juicy texture and rich, savory flavor. The origins of roast beef can be traced all the way back to medieval England, where it was often prepared as the centerpiece of large feasts and banquets. Over time, it became a popular dish in many other countries. Today, it is enjoyed all over the world.
Roast beef can be made from various cuts of beef, including eye of round, bottom round roast, top round roast, top sirloin roast, and bone-in rib roast. Among these, the most cost-effective and recommended option for this recipe is the eye of round roast due to its rich flavors when cooked slowly.
Ingredients for Roast Beef
- Wet-aged beef tenderloin: This cut of beef is known for its tenderness and juiciness, which makes it ideal for roasting. Wet-aging further tenderizes the meat and enhances its flavor.
- Medium Hot Mustard: Mustard complements the richness of the beef and adds depth of flavor with a tangy, slightly spicy flavor.
- Soy Sauce: Soy sauce adds savory umami notes and a hint of saltiness to enhance the overall flavor of the roast beef.
- Worcestershire Sauce: This condiment adds complexity with its blend of savory, tangy, and sweet flavors that enhance the flavor of the beef.
- Maple Syrup: Maple syrup provides sweetness and caramelization during the roasting process.
- Thyme and Rosemary: These aromatic herbs add earthy, woodsy flavors that pair well with beef and bring out the natural richness of the beef.
- Garlic: Garlic adds a pungent and slightly sweet flavor to beef that complements the other ingredients and adds depth to the overall flavor.
- Smoked Paprika: Smoked paprika adds a smoky and slightly spicy flavor that adds complexity and depth to the roast beef.
- Coriander: Ground coriander seeds provide citrus and floral notes that enhance the overall flavor profile of the beef.
- Ginger: Complementing the other flavors, fresh ginger adds a subtle warmth and spiciness to the beef.
How to Cook a Roast Beef?
- First, trim the tenderloin of excess fat and film and cut off the weight required for cooking (1 kg).
- Then, slice the garlic and dice the ginger.
- Place the meat on the parchment and brush both sides with mustard.
- Then, sprinkle both sides of the meat with smoked paprika, coriander, garlic, and ginger.
- Heat a frying pan to a high temperature and add oil. Brown the meat on all 4 sides for 1 minute.
- Transfer the meat to a baking sheet lined with foil and parchment paper. Pour over the Worcestershire, soy sauce, and wedge syrup. Season with salt and pepper.
- Wrap the meat in foil. Preheat the oven to 365 degrees F (180 degrees C) and bake for 10 minutes.
- Remove the meat from the oven, and let it rest for 15 minutes. Then slice it, pour over the sauce that formed during the baking, and season with coarse salt.
Chef Recipe Tips:
- If you don’t like your meat medium rare, cook the roast beef in the oven for 15 to 18 minutes. It will be fully cooked, but the meat will be drier.
- Roasted roast beef can be stored in the refrigerator for 2-3 days.
How Long to Cook the Roast Beef in the oven
Preheat your oven to 365 degrees F (180 degrees C). Wrap the meat in foil. Roast for 10 mins. After removing the roast beef from the oven, transfer it to a cutting board and let it rest for at least 15 minutes before slicing. This will result in juicy and garlicky roast beef that can be enjoyed in a variety of dishes.
The best beef tenderloin for roast beef:
For a number of reasons, wet-aged beef tenderloin is often considered the best choice for roast beef. Wet-aging is a process in which beef is vacuum-sealed in plastic and aged in its own juices in a refrigerated environment. This typically takes place over a period of several weeks. During wet-aging, enzymes naturally present in the meat break down connective tissue, resulting in a more tender texture.
What to Do with Leftover Roast Beef
- Sandwiches. For a classic roast beef sandwich, thinly slice roast beef and top with toppings such as lettuce, tomato, cheese, and condiments on your favorite bread.
- Beef Stew. Cut roast beef into small pieces and add it to a pot of simmering broth with vegetables such as carrots, potatoes, and onions. This makes a hearty beef stew.
- Beef tacos or burritos. Grind up roast beef and use it as a taco or burrito filling, along with toppings such as salsa, avocado, cheese, and sour cream.
- Beef Stir-Fry. Thinly slice and stir-fry with vegetables such as bell peppers, broccoli, and snow peas in a flavorful sauce for a quick and easy meal.
- Beef Salad. For a lighter option, slice the roast beef and toss with your favorite salad toppings and dressing over a bed of mixed greens.
How to Store Roasted Beef?
To refrigerate leftover roast beef: After cooking a roast, it’s best to store it in the refrigerator for no more than 3-4 days. Wrap the meat in either foil or plastic wrap, making sure to remove any excess air to extend shelf life.
To freeze leftovers: Cut roast beef into portions for easier later use, or simply place the entire roast in the freezer. Allow to cool to room temperature and double-wrap in plastic or foil, then seal in a zip-top bag, squeezing out as much air as possible.
To reheat the roast: If you want to reheat roast beef without drying it out, it’s best to break up any large chunks and add some liquid, such as broth or water, before reheating the leftovers in the microwave or oven.
FAQs
What kind of beef is used for roast beef?
Beef tenderloin is already one of the most tender cuts of beef, and the wet aging process further enhances its tenderness.
How many servings are in a roast beef?
A 35-ounce (1 kg) roast serves between 3-4 people.
Should I cover beef with foil when roasting?
Cover the roast with foil before placing it into an oven. The foil helps trap moisture within the meat, preventing it from evaporating too quickly during the cooking process. This helps to keep the meat juicy and tender, especially for lean cuts that are prone to drying out.
The perfect dish for your lunch. Nothing extra: just fresh meat and spices. Moreover, it will suit you with almost any diet system (except for vegetarian and vegan, of course). If you follow the classic Mediterranean diet and consume carbohydrates, complement the roast beef with a light side of vegetables and potatoes. In the case of a keto diet, serve the roast beef with a green vegetable salad. It is also an excellent dish for those looking to build muscle: a large amount of protein per serving will certainly accelerate the growth of your muscles (especially if you eat it after an intense strength workout).
Trim the tenderloin of excess fat and film and cut off the weight required for cooking (1 kg).
Slice the garlic and dice the ginger.
Place the meat on the parchment and brush both sides with mustard.
Sprinkle both sides of the meat with smoked paprika, coriander, garlic, and ginger.
Heat a frying pan to a high temperature and add oil. Brown the meat on all 4 sides for 1 minute.
Transfer the meat to a baking sheet lined with foil and parchment paper. Pour over the Worcestershire, soy sauce, and wedge syrup. Season with salt and pepper.
Wrap the meat in foil. Preheat the oven to 365 degrees F (180 degrees C) and bake for 10 minutes.
Remove the meat from the oven, let it rest for 15 minutes, then slice, pour over the sauce that formed during the baking, and season with coarse salt.
To intensify the flavors, consider marinating the roast in the garlic seasoning for a few hours or even overnight before cooking. This allows the meat to absorb the flavors more deeply, creating an even more succulent and aromatic roast. Also, invest in a reliable meat thermometer to ensure precision in reaching your desired level of doneness. And don't rush the resting process – those crucial 15-20 minutes are the secret to a perfectly juicy roast. Happy cooking!
