Fall is here, and it is my favorite season of the year. I really enjoy the different colors and different aroma in the air when you walk outside in the morning. The changing colors of the trees and the farmers harvesting their fields means that winter is just around the corner. With that said, our cooking goes from the grill to the oven. The smell of comfort food cooking in the Kitchen on a cool fall day after working in the yard, collecting leaves, is another favorite aroma. Walking in the front door and that aroma of a Hearty Pot Roast that has been slowly cooking while I was working in the yard is hard to beat.
How to Buy Beef Roast
Now the hundred-dollar question, “What roast do I buy”? Well the choices are easy when you know what you want. When it comes to the roast, I choose the cooking method that I am using, and the type of meal that I am serving. If it is a special occasion, or if the amount of time is a factor, this will decide which Roast I choose
Beef Roast Cooked in the Slow Cooker or Oven
If I am cooking a Beef Roast in the Slow Cooker or in the oven and have the time to do this, I choose a roast that is from the front quarter usually the Chuck Roast or Arm Roast. These roasts are usually the best value in the Meat Case. These roasts work well with an onion, baby carrots, a stalk or two of celery, and enough potatoes to feed our crew. I season the roast and place it in the cooking vessel, add a cup or two of water or broth, add the vegetables and slow roast it so the meat is tender and flavorful when done. Adding the cup or two of water or broth should give you enough liquid to make a hearty gravy when the roast is done for the potatoes. These roasts will need the extra cooking time to break down the connective tissue that they have, and will give you the great eating experience.
Beef Roast Cooked Quick
If you are looking for a roast that can be cooked a bit quicker and will give you a good eating experience and still produce that Great Aroma. I choose a roast that originates from the hind quarter. The Rump Roast, Top Sirloin Roast, Sirloin Tip Roast, Tri Tip, Top Round and Eye of Round roast are a few choices that are proven winners. These roasts are cooked in an oven at a little bit higher heat and a shorter cooking time frame. I use a dry heat method and normally do not cover these when cooking.
I always use a meat thermometer when cooking this type of roast. I will remove the roast from the oven about five degrees before my desired doneness, and let the roast rest for ten to fifteen minutes before carving and serving. These roasts are great for a middle of the week treat when you don’t have the time to spend in the kitchen. I normally allow 25-30 minutes per pound of meat when cooking these roasts. A 3-4 lb roast should tale about 2 hours to complete. A baked potato or a favorite squash is a great side to serve with these roasts.
Beef Roasts for Special Occasion
Now a few of my special occasion Roasts that will keep them coming back for more!! These Roasts are proven winners and are always a hit with my family and guests. Our “Holiday Dreams” Boneless Ribeye Roast, Boneless Top Loin “Manhattan Roast” and Beef Tenderloin are roasts that are normally cooked at higher temperatures, 325-350 degree oven, and allow about 18-25 minutes per pound. These roasts also use the dry heat cooking method uncovered. I always use a meat thermometer when cooking these roasts and again remove them from the oven 5 degrees before my desired doneness, let them rest for another ten minutes and then serve. These Roasts are the Best of the Best and will always be a hit. Make sure to buy extra, second helpings are always asked for with these Roasts.
So, the next time that you plan a beef roast, our Meat Team will be ready to assist you with your selection. We will suggest options for you to choose. Be confident and try new seasonings on your selections. As with anything, the more that you become familiar with each cooking method, the easier and more rewarding the results will be.
Merchandising Specialist Team Manager for Meat and Seafood
Click Here for more blogs by Kevin C.