Roast Beef

Guide Note

Most roast cuts of beef can be considered "roast beef." Though typically served as an entree, roast beef in the United States is often cooled, sliced thin and used on sandwiches as a deli meat.

Fast Facts

1. Cooking beef slower and longer means a juicier roast
2. A roast loses one-sixth of its weight during cooking
3. Acids and red wines work better as marinades than white wine
4. Preserve liquids in a tray to pour over the roast for extra juiciness
5. Gravy can be made from leftover liquids or with added wine

• 3 lbs of rump roast or sirloin
• Garlic, onions, carrots or other seasoning vegetables
• Olive oil and mustard
• Fresh herbs, most often rosemary

1. Cut fat off the beef and let reach room temperature
2. Sprinkle the meat with salt and pepper and lightly grill for a few minutes on all sides
3. Mix the mustard, olive oil, and herbs and rub on the meat
4. Place in a 450 degree oven for 15 minutes. Test with a meat thermometer for desired doneness. Make sure meat is cooked to at least 130 degrees for a rare roast.