If you were lucky enough to get a holiday roast then you are one step ahead of some of the shoppers I met at the market yesterday. Our grocer ran out of premium roasts so I am making do with a cheaper cut.
Regardless of whether you are preparing a choice cut or a more economical cut such as round tip, top sirloin or eye round there are a few tips you should keep in mind.
When seasoning your roast add the salt after cooking. Every cook knows it’s easier to add more than to eliminate excess.
It’s also a good idea to use a meat thermometer to check for doneness.
If you are worried you might overcook your roast and end up with a tough piece of meat remove the beef from the oven when the meat thermometer reads 10 degrees below the desired doneness. Then, cover it with aluminum foil and let it stand for about 15 to 20 minutes. During that time the temperature of the meat will rise to the desired doneness.
For example, if you like your meat medium rare (145 degrees), remove your roast from the oven when the meat thermometer registers 135 degrees. Likewise, if you prefer your meat to be medium (160 degrees) then remove the roast from the oven when thermometer reads 150 degrees.
It’s also important to not cover or add water to your roast while it’s in the oven.
Once the roast is done and you remove it from the oven let it sit for a few minutes to allow the juices to redistribute. This will make carving easier.
As far as carving is concerned I recommend using the sharpest knife you have. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker you will be able to slice individual pieces. Rib, ribeye and tenderloin roasts can be sliced 1/2 to 3/4 inch thick. While, round tip, top sirloin, eye round and tri-tip should be 1/4 inch thick or less.
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