How To Cook Beef Roasts

Beef Percentage - How To Cook Beef Roasts

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Beef is one of the most favorite foods here in the U.S. And while steaks are a great option, roasts are even better. There's nothing like the smell of a pot roast to make your mouth water and your house smell great!

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Beef Percentage

Here's my guide for how to cook a beef roast - something I know well as I've done it many, many times.

First, let's talk about the most favorite kinds of beef roasts ready - lowest round, top round, chuck, and tenderloin. There are others ready but these are the ones I've used most often - my go-to cuts. The 4 listed are also some of the most ordinarily found.

You'll find that most beef you'll want to roast is a tougher, less expensive cut. This is not a bad thing. As a matter of fact, this is the only type of beef you should roast. Tougher cuts lend themselves to roasting because they need long cooking times to come to be tender. Braising (cooking in a liquid) is regularly used on these cuts because this formula will make them juicier.

Braise roasts whether by...

1. Rub outside with a spice rub, brown roast in hot oil in frying pan to sear outside, place roast in a slow cooker along with a small number of water and varied vegetables such as onions, potatoes, carrots, etc. And cook on low for 6-8 hours. Juicier cuts such as chuck or brisket will make their own juices for gravy. For leaner cuts, add 1 can of beef broth at the beginning.

2. Use above formula but instead of cooking in a slow cooker, place meat and vegetables in roasting pan and roast in the oven on 300 degrees F for almost 2 hours.

Types Of Beef Roasts:

Bottom And Top Round - both of these roasts come from the hind quarters of the cow, and are known to be a tougher cut of meat. They are also leaner than other cuts. After cooking both can be sliced in pieces or thin slices of roast beef. lowest round is ordinarily the tougher of the 2 cuts.

Chuck Roast - This is by far my favorite roast due to its plenty of fat and tenderness after cooking. This type of roast also does best by braising, but comes out a lot juicier than the round roasts, manufacture for a wonderful, flavorful meal. This cut cannot be sliced, as it pulls apart in strings, similar to pulled pork. It can be roasted in the oven or cooked in a slow cooker and makes its own juice for appetizing gravy.

Beef Brisket - This type of roast comes from the front chest part of the cow. It's other tougher cut of meat and contains lots of fatty tissue which makes it very juicy. Brisket regularly requires long cooking times and braising for best results.

However, other tasteless formula is slow roasting or smoking on an outdoor smoker. Plainly rub the meet with a spice rub, and smoke or cook under Low heat for several hours. If cooking at 200-250F, it's not uncommon to cook this meat for 6-8 hours or even more. When it falls apart and melts in your mouth - it's done!

Tenderloin - One of the most tender and therefore, expensive roasts, it comes from the cow loin and is the tenderest part of any steak. Consideration this part the next time you're eating steak. Although this cut is lean, it's also super tender, so it comes out delicious. This cut should Not be cooked for long periods of time and should Not be braised.

The best way to cook a tenderloin is to think of it as a steak - grill it, or broil it in the oven. Cook until it's done to your liking. Check the temperature using an instant read meat thermometer.

Rare = 120F / Medium Rare = 135F / Medium 145F / Medium Well 165F / Well Done 165F or more

With any of the cuts mentioned above, get creative, season to your liking, and you'll have a fantastic meal.

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