From House & Home · Lauren Medeiros · · 1m 10s
Make Roast Beef the Star of Your Holiday Table
Transform an affordable roast into an impressive holiday centerpiece with the right cut, seasoning, and cooking technique.
In brief
Transform an affordable roast into an impressive holiday centerpiece with the right cut, seasoning, and cooking technique. You don't need an expensive cut of beef to create a restaurant-quality roast. The right prep, searing, low-and-slow cooking, and resting make all the difference. Originally reported by House &…
Choose the right beef cut
An Oven Roast is versatile and economical, while a Pot Roast works best braised slowly. Eye of round is a lean, budget-friendly option for feeding crowds.
“Each cut of beef has its own unique flavour and texture.”
Season generously before cooking
Use high-quality black pepper and flaky salt on every side. Don't hold back on seasoning to maximize flavour.
Stuff and roll for impact
Pack your roast with herbs, vegetables, and savoury ingredients before cooking. This transforms a humble cut into an impressive centerpiece.
“A humble roast is transformed into an impressive centerpiece.”
Sear high, then roast low
Start by searing at 450 degrees Fahrenheit to build a flavourful crust, then reduce heat to 275 degrees and roast until the internal temperature reaches 135 degrees.
Rest before carving
Tent your finished roast loosely in foil for at least 10 minutes. Resting makes it easier to slice and keeps it juicier.
“A properly rested roast is easier to slice and far juicier.”
The main idea
You don't need an expensive cut of beef to create a restaurant-quality roast. The right prep, searing, low-and-slow cooking, and resting make all the difference.
