Roasting is simply cooking something in an oven or over a fire. Many of us have different conceptions of what roast beef is. For some of us, it may be a rich, filling pot roast. For others, it may be the deli slices at the local sandwich shop that we love.
The English roast beef came to prominence during the reign of King Henry VII in 1485. The British then used to consume a considerable amount of meat. In 1871, William Kitchener, a famous author, said that eating 6 pounds of meat a week is recommended as part of a healthy diet.
What is the best cut of meat for roast beef?
There are different kinds of cuts that are actually good for making roast beef and it all falls down to a person's preferences. The list below might give you an idea of what cut to use when making roast beef.
The best melt in your mouth cuts:
The best roast beef for weeknights:
Shoulder petite tender
Bottom round steak
Should Roast w/ Garlic & Herbs
2 cups chopped fresh herbs (rosemary, parsley, basil, thyme)
2 head garlic, mashed
½ cup olive oil
1 teaspoon salt
1 tbsp. freshly ground black pepper
4-7 lb. beef shoulder roast
Pan sauce -
Reserved garlic/herbs mixture from roast
½ cup red wine
1 tablespoon cornstarch
¼ cup warm water
1-2 cups beef broth, vegetable broth, or water
Mix all Garlic Herb Rub ingredients together and rub all over the shoulder roast. Refrigerate for 4-6 hours.
When you are ready to cook, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside.
Preheat oven to 250°F.
Heat 2-3 tablespoons olive oil in a large skillet or Dutch oven. Place the roast in the pan and cook, undisturbed, for for3-4 minutes. Rotate until all sides of the roast are nicely browned (you can do this in a 450°F degree oven, but the sear is much better on the stovetop.) Transfer the roast to a roasting pan and put it in the oven.
Allow 20 minutes per pound, or cook until roast is medium-rare.
Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving.
Remove roast from the Dutch oven and transfer to the stovetop. Add more olive oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. It’s ok if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn.
Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers.
Mix cornstarch with warm water until dissolved. Add to wine, along with broth/water. Bring to a boil, then reduce heat. Return garlic and herb bits to the pan and simmer to reduce to desired thickness.
Slice roast and serve with pan sauce.