A note about your meat: make sure you get rump roast, round roast, or sirloin - one of the cheaper cuts. Using the slow roasting method for prime cuts of beef doesn’t work as well, since prime cuts are more tender. If you want to cook a prime cut of beef, see How to Cook a Prime Rib Roast. Make sure the beef you get is boneless, and check for a dark pink, springy surface and plenty of marbling. Depending on the cut you get, it might have a cap of fat on top.
Seasoning all sides will ensure even cooking and flavoring in the final product when you roast red meat. Seasoning all over will also help seal in the meat’s juices.
Seasoning all sides will ensure even cooking and flavoring in the final product when you roast red meat. Seasoning all over will also help seal in the meat’s juices.
Choose seasonally appropriate vegetables to cook with your roast beef, like carrots, onions, and potatoes.
If you’re not using vegetables, simply place the beef in the roasting tray and arrange the garlic cloves around it. In place of a roasting tray, you can use a roasting pan with higher sides and a roasting rack inside it when cooking beef roasts. The rack holds the meat away from accumulating juices in the bottom of the pan, allowing it to cook more evenly on all sides, because heat can circulate evenly throughout the pan and around the beef.
If you like your beef on the slightly rarer side, you can take it out when the temperature reaches 135°F (57°C).
