No-Fail Grassfed Beef Oven Roast
Roasts recommended for this recipe include the very high quality tenderloin and rib roast (prime rib), as well as economical roasts such as tri tip, sirloin tip, and rump roast.
For best results, use an oven-proof meat thermometer. An oven roast should never be over-cooked, and a meat thermometer is the best way to tell when the roast is finished.
The secret to a great oven-roasted grassfed beef roast is the 3-step process:
1. Initial roasting at high heat to brown and seal the surface,
2. Finishing at low heat to gently warm and cook the interior,
3. And finally a rest period BEFORE carving into slices to allow juices to settle within the meat fibers.
Be sure to follow temperature directions carefully, and never rush the rest period.
Please Note: do NOT cook chuck roast or brisket using this recipe. The fibers of chuck roast and brisket become melt-in-your-mouth tender only by the slow, moist cooking method utilized in the No-Fail Pot Roast recipe.
Meadow Maid® Foods grassfed beef roast:
tenderloin roast, rib roast, tri tip
1-2 Tbsp. good quality olive oil
1/2 tsp. thyme (optional)
1/2 tsp. rosemary (optional)
mashed clove of garlic (optional)
fresh ground black pepper
Preheat oven to 425 degrees.
Combine olive oil, herbs, garlic, salt and pepper. Rub oil mixture all over roast. Place roast in a heavy roasting pan. Insert meat thermometer so that the tip of the thermometer is in the center of roast, and not touching any bones (if there are any bones).
Place roasting pan in pre-heated oven.
If roast is less than 3 pounds: roast meat at 425 degrees for 20 minutes.
If the roast is 3 pounds or larger: roast at 425 degrees for 30 minutes.
(If a roast is very small - 1.5 pounds - it may be finished now - check the meat thermometer.)
Without opening oven, reduce heat to 300 degrees. Continue cooking until the meat thermometer reads the desired temperature, about 145 degrees for medium, or 140 degrees for medium rare. Be aware that the internal temperature of the meat will rise slightly - about 5 degrees - after the roast is removed from the oven. Do not overcook the roast. It takes about an hour at 300 degrees for a 4 pound roast to finish to medium, 40 minutes for a 2.5 pound roast.
When the desired temperature is reached, remove the roast from the oven, cover loosely, and allow to rest for 10-15 minutes while finishing the rest of dinner. Carve into slices after the rest period, and serve with plenty of horseradish!
Leftover Roast is a GREAT starting point for other recipes. Make:
Roast Beef Sandwiches, cold or hot
Beef Tacos, Burritos, or Enchiladas
Beef Vegetable Soup
Thai Beef Salad
and Much More!
“Steak Sandwiches”: Slice cooked roast beef thinly across grain. Saute onions and mushrooms. Add beef to pan when vegetables are almost ready, and cook and stir just until beef is warm. Spoon beef and vegetables onto open face sandwich rolls. Top with provolone cheese and broil or microwave just until cheese melts. Quick and delicious!