There’s just something special about pulling a beautiful roast out of the oven on a Sunday evening in the fall or winter. And roasts taste pretty good in spring and summer, too. At Butcher’s Best, we start selling a lot of pork roasts, racks of lamb, stew meats, and roast beef around this time of the year, particularly as the holidays come around. The roast beef is probably one of the most popular, and for good reason — it’s a classic that usually satisfies the whole family. Here are some essential tips for cooking the perfect roast beef.


Choosing the Cut
The first thing to consider is the source of the beef. Ideally the meat should be all natural. Truly natural beef typically comes from small farms where the cattle are raised without hormones or antibiotics. Natural beef also comes from animals that are fed a healthy diet and raised in a humane manner.

The next thing to consider is the quality of the meat. Grocery stores typically stock select, and sometimes standard, grades of beef. Butcher’s Best carries high- and premium-grade beef. The difference is in the way the animals are raised, the quality of the marbling, and the color and texture of the meat. Higher-quality meat leads to better flavor and tenderness. In addition, our butcher shop employs old-world butchering techniques. This helps to ensure that you’ll have a perfect roast for your Sunday dinner.

There are several cuts to choose from. The rib or loin sections of the steer are typically more tender. Rib-eye, top sirloin, strip loin, and tenderloin roasts are excellent choices. Cuts from the round are a little tougher, and are typically less expensive for this reason. The most tender of these options would be the eye of round and top round.

Seasoning a roast beef can be a fairly simple process. A good-quality roast will be flavorful on its own. For this reason, a weeknight roast beef can be surprisingly good with just salt and pepper. For a little more flavor, consider making a spice rub or paste to season the meat. Seasoning bases start with salt and pepper, and sometimes sugar. The sugar helps caramelize the meat. From there you can use any variety of spices, including garlic, onion powder, thyme, and rosemary.

Another seasoning option is a spice rub. Mixing the spices with oil, butter, or mustard will create a flavorful paste that will be a bit easier to apply.

Start by letting the meat rest until it reaches room temperature. This will help it cook more evenly. Apply the seasoning and set the meat in a roasting pan. Cook at 500°F for the first 20 minutes and then cook 10 minutes per pound at 275°F for rare or 12 minutes per pound for medium. Your meat thermometer should read 115 to 120°F for rare and 130°F for medium. Resting the meat for 30 minutes after cooking will help the fibers relax, resulting in a tenderer roast. The internal temperature of the roast will climb another 10 to 15°F while the meat is resting.