Roasting is a versatile cooking technique involving dry, consistent, and direct heat transfer to a liquid or dry surface. It is usually done in an oven. With a bit of supervision, this technique is easy to master.
Preheat the Oven
Preheat the oven to 475°F.
Prep the Cut
Roasting is great for large cuts of beef from the chuck, round, or even brisket. Fattier, more marbled roasts come from the front end — brisket, chuck, and loin primals. Leaner roasts from the round primal require a more moist approach.
Any inconsistent-in-shape cuts should be trussed (tied with butcher's string) for even cooking and support during carving.
Sear the Cut
After the cut has come up to room temperature, brush it with oil and season liberally with salt or a rub. High heat develops flavor: using a Dutch oven, sear the cut to a deep golden-brown finish. Reserve the cut.
Saute some rough-chopped onions, leeks, and shallots for a few minutes and deglaze.
Begin Roasting
Place the cut back on top of the vegetables (or on a roasting rack to keep it out of the drippings) and put it into the oven, uncovered, for 45 minutes to 1½ hours depending on size. The high temperature will continue to darken the cut.
Once a crust has formed, add 4 cups of water (6 cups for leaner roasts) to the Dutch oven and cover with a lid or foil. Reduce the heat to 325°F.
Low heat preserves moisture. The juices and rendered fats rise and cook the meat more gradually, especially in a slightly steamed pot.
Supervise the Roast
Roast 20–30 minutes per pound. Average roasting duration is approximately 2 hours.
Check the internal temperature with a thermometer every pound-duration. Using tongs, flip the roast to even out heat distribution if needed. This is also a good gauge for when to add more vegetables partway through.
Rest the Meat
A beef cooked to rare should reach an internal temperature of 125–130°F. Medium rare: 130–135°F.
Take the meat out 5°F before the desired doneness. Let it rest covered for at least 10 minutes — carry-over cooking will occur and juices will redistribute.
Carve the meat against the grain to aid tenderization.
