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 This classic roast beef recipe can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef recipe you’ll love!

How to Make Tender Roast Beef: Go Low and Slow

She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef "slow and low" for a couple hours.

This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches.

Choosing the Best Cut for Roast Beef

The cut you buy will depend on what you're using the roast beef for, your budget, your personal preferences. If you're looking for a tender cut for a special occasion or to serve to guests, go for a more expensive cut:

• Prime rib
• Ribeye
• Beef tenderloin

For meals that aren't big affairs, you can still get that wonderful roast beef flavor, but without the high price tag.

• Petite shoulder
• Sirloin tip
• Rump roast
• Bottom round

Whatever cut you decide on, look for one with some fat and visible marbling for better flavor.

A tied roast gives a more uniform shape for even cooking. If you have a butcher, ask them to tie the roast for you. Or you can tie it yourself with some kitchen twine.

Tips for The Best Roast Beef

• Every oven is different, so the timing will vary. For the most accurate cooking time, use a meat thermometer to test the doneness of your roast. Bring the internal temperature to 135°F (for medium rare meat), 145°F (for medium meat), or 150°F (for medium well).
• The size and shape of your roast makes a difference in cooking time. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare). But be sure to check at least 30 minutes before it should be done, just to make sure.
• You may need to cook bone-in roast a bit longer than boneless roasts, because the bone can act like an insulator.
• If your roast doesn't have any fat, you can rub the roast with butter or olive oil. Or top the roast with some slices of bacon to add some fat. If using butter, it'll brown faster, so keep an eye on it and shorten the browning time at the beginning.

How to Store Roasted Beef

• Refrigerate leftover roast beef, wrapped in plastic or foil, about 3 to 5 days.
• To freeze, we recommend slicing it into portions for easier use later, but you can simply put the entire roast in the freezer. Cool to room temperature and double-wrap in plastic or foil, then, seal in a zip-top bag, squeezing out as much air as you can.
• To thaw, defrost in the refrigerator overnight. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.

The beef on weck sandwich is a tradition in western New York dating back to the early 1800s. Roast beef is sometimes served with horseradish or horseradish sauce. In Denmark, it is mostly used in open sandwiches, called smørrebrød.

Ingredients

·               1.5 kg topside of beef

·                 2 medium onions

·                 2 carrots

·                  2 sticks celery

·                 1 bulb of garlic

·                1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage

·                 olive oil

Method 

     1 . Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.

       2.    Preheat the oven to 240°C/475°F/ gas 9.

       3.    Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.

       4.    Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.

      5.    Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.

    6.    Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

      7.    If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.     

     8.   Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.

     When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

 Check Beef Stroganoff.

Try out "What is the best Mongolian beef recipe?". 
Have a wonderful Breakfast!