What is the easiest and most simple way to cook roast beef?
If your cut of beef is meant for roast beef, remove it from the fridge at least 30 minutes before cooking, so it come up to room temperature. You can season the meat with garlic powder, salt and pepper when you remove it from the fridge or before you put it in the oven. Preheat your oven to 400 degrees F (204 degrees C). If your piece of beef is more the size of thick steak, sear (brown) it in an ovenproof skillet on both sides, then place it in the oven to finish cooking. It will probably take about 20 minutes for medium rare. If the piece of meat is larger than a good size steak, sear and season as above, place in the preheated oven for 20 minutes, then turn the heat down 350 F (177 C) and roast for an additional 15 minutes per pound of meat.
Allow the beef to roast at 450°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer. Continue roasting the meat until the internal temperature has reached 5 or 10 degrees below the desired doneness. The total roasting time depends on the type of beef cut that is roasted, the weight of the beef cut, the level of doneness desired, and the accuracy of the oven. Generally, the roasting time may range from 15 to 30 minutes per pound. The 2½ pound, bottom round roast pictured on the right, required 55 minutes cooking time to reach the desired doneness, which in this case is medium rare to medium.
Rather than garlic powder, some people stab the roast and stick cloves of garlic right into it… Anyway, the most delicious way to cook a large chunk of meat like that is low and slow. Basically, you would cook it between 250-325, depending on how long you would allow it to cook. To get it well done, you’d want the center to be almost 170 degrees. It could take a while, but if you cook it at too high of a heat, the outside will be dry and the inside will be raw. After you take it out, let it sit for a good little while so that the remaining liquid can redistribute and also make it easier to cut. Some popular seasonings with beef are rosemary, oregano, basil, thyme, pepper, and ESPECIALLY salt! If you choose the slow-cooker method, I’d even suggest adding bay leaves to the liquid, as they give it a surprising boost to flavor! Personally, I typically find rosemary my favorite seasoning herb for beef and/or potatoes.
Alright, the first thing you need to do is make sure the roast beef is at room temp (that means taking it out of the fridge and letting it defrost). After that you need to preheat the oven to about 375 degrees. Put the roast directly into the oven, don’t put it onto anything. Just stick that guy in there and put a dripping rack underneath it (like a cookie sheet, it honestly doesn’t matter what you use to catch the juices from falling, just as long as it’s oven-safe). Needs to be put in with the fat layer up. Just wait until it turns brown then check the temperature of it if you have a meet thermometer (it should be like 140) if you don’t then use your best judgment. There’s nothing wrong with slicing the roast in half to check the inside (this IS only for you so it doesn’t need to look beautiful). Of course the roast is going to be bland so make sure you sprinkle some spices on it afterwords like garlic, Rosemary, salt and pepper. Or you could eat it bland, doesn’t matter.
