How Long to Bake Two Punds of Beef

Roast beefiness might sound fancy and complicated to make, simply it'south really quite simple! With a good piece of meat and some simple herbs, y'all can have roast beefiness that'southward style more tender and flavorful than the store-bought kind. Beneath, nosotros break down what'southward almost of import to know when preparing this archetype dish.

The Cutting

There'south no unmarried cut of beefiness that is necessary to brand roast beef. Some common cuts include:

- Tiptop circular roast

- Acme sirloin roast

- Bottom circular roast

- Eye of round roast

We usually use a summit circular roast, but a bottom round roast should piece of work besides. If y'all're unsure, ask your butcher! Since the meat is wearisome roasted for a long corporeality of fourth dimension, even tougher, more lean cuts of meat will be tender. Just be enlightened that if yous choose a especially lean cut of meat, it should be sliced relatively thin to avoid beingness too chewy.

The Seasoning

This is where yous can really get creative. Nosotros kept things unproblematic in this recipe: just thyme, rosemary, salt, and pepper. Feel gratuitous to bandy in whatsoever of your favorite herbs (sage, parsley, oregano etc.) or use stale if you lot prefer. Spices like cumin or coriander seeds would be succulent as well, practice what feels right to you lot! Just don't exist shy on the flavorings, this is a large cutting of meat and the more flavor, the better. Nosotros suggest 1 teaspoon salt per pound. Alliums like onions, garlic, and scallions would be delicious additions also. I adopt to mix all my flavorings with olive oil to make a paste — it allows for more even distribution and ensures your beef gets seasoned all the mode around. (Don't forget the bottom!)

Oven Temperature

You lot might exist wondering why y'all have to change the temperature of the oven 15 minutes into cooking. I swear, there's a skillful reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a gold, delicious crust. With something like a top circular roast, searing can be adjacent to incommunicable. (AKA it's Manner too big and heavy to movement around in a skillet.) Starting with a hot oven gives the roast a hazard to get that cute chaff without bringing out a pan. Subsequently you've got a caput start on that crust, you can lower the temperature and the meat volition start cooking from the inside out.

Dropping the temperature down to 325° lets the meat cook slowly and allows all of the tight muscle fibers to relax and will give you lot that tender slice of meat you're hoping for. A longer melt fourth dimension for a cutting like this will requite you better results. No need to rush things! If you are looking for something a niggling faster, try our Instant Pot Pot Roast!

Meat Temperature Myth

Conventional wisdom says to bring pretty much whatever meat you're cooking to room temperature — especially big pieces of meat similar turkey breasts, whole chickens, and roasts. The logic: Putting a roast in your oven direct from the fridge would cause the outside layers to be fully cooked (or overcooked) while the center remains undercooked. But the truth is that letting meat sit down at room temperature raises the temperature by only a negligible amount. If your goal is to become meat to room temperature past letting information technology sit out, you really shouldn't. A cut this big (e.g, roast beef) would have several hours to come to room temperature, which is non ideal.

Thermometer Time!

As far as postal service-cooking temperatures, we adopt a medium to medium-rare roast, with a piffling pinkish in the center. In our opinion, the meat stays more tender and flavorful this fashion. If you lot prefer non to see any pink, you can roast longer! One thing that's not optional, though, is a meat thermometer. It takes the estimate work out of cooking large pieces of meat, and we swear it'll come up in handy more than just this once. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of nigh 130°F.* The temperature of the meat will go along to rise a flake equally it rests equally well.

*Note: The USDA recommends cooking whole cuts of beef to 145°F, which will yield a medium pot roast.

Slicing It

I know information technology'due south tempting to dig right in when your roast comes out of the oven. Resist! Transfer your meat to a cutting board and permit it rest for 30 minutes to let all the juices to redistribute throughout the muscle. If you cut it correct away, all those flavorful juices will terminate up on the cutting lath and your meat will be dry and sad. 😢When information technology's fourth dimension, make sure to use your sharpest etching pocketknife or chef'southward knife to get nice thin slices.

Leftovers

Leftover cold roast beef is ane of life'due south greatest pleasures. It's and then versatile! Utilize information technology in French dip sliders, in a breakfast hash, or but common cold, straight from the fridge. We won't judge!

Have yous made this recipe? Rate it and leave a comment beneath!