type of beef roast

Types of Beef Roasts

Beef is great for the dinner table, besides being good for health. And trust us there are several ways to do the cooking and some of them are even easier than the one you are accustomed to. Do you mind what is the best beef roast for you?

Imagine a thick cut of beef that is either griller, pot cooked, or cooked in the oven. Since it is 2 inches thick, it takes a good time to cook and in any case, you must be ready to commit to that kind of patience. 

In this article, we are going to discuss the different types of beef roasts and the best beef roasts cut for that preparation. And needless to say, we shall dedicate a section to the different ways of cooking. So let’s find your perfect one!

What Are the Most Common Beef Roasts?

Different cut demands a different way of cooking as the muscles are not equally worked in the body of an animal and thus the tenderness will vary. The labels in the butcher’s shop could be really confusing and that is precisely why this article is gonna be of utmost help to you. Read on to find out the most common types of beef roasts.

Chuck Roast

This cut is derived from the cow’s shoulder. Since the shoulder has been exercised quite a lot in the cow’s lifetime, the muscles over here are bound to be tough but also juicy. They have a layer of generous fat and that makes this cut best for a hamburger. Besides that, it is suitable for pot roast and stew. Boston cut and cross-cut are other roast cuts from the chuck  

Eye of Round Roast

This one is cut from the front leg of a heifer or steer. It looks like tenderloin but it is tough and lean because it is cut from a well-exercised muscle. Often people ask is eye round roast a good cut of beef. Well, if cooked well, this cut is capable of retaining lip-smacking flavors. 

Rib Roast

As the name suggests, it is cut from the rib area. Rolled rib roast and standing rib roast are the most common ones. They are used in all restaurants and banquets. 

Top Round Roast

Cut from the upper thigh of the cow, the top round roast cut makes what is the most tender roast you can ask for. It is the softest cut and is also very flavorful and can be cooked in several ways.

Rump Roast

This cut is lean and flavourful at the same time, it can be really tough to chew if not cooked well. And thus, cooking it on low temperature will yield the best results. 

Sirloin Tip Roast

Sirloin is another cut that is lean and tough and must be cooked in a proper way to bring out all the flavor along with making it soft enough. 

A Comprehensive Summary Chart

Roast cutProperties Best way to cook
Chuck roastFlavorful with some connective tissuesDry-roast; pot-roasting.
Eye of round roastTough and lean meatDry-roast
Rib roast Flavorful and lean meatPot-roast or dry roast to medium-rare
Top round roastUniform grain and no or very less connective tissues. Very lean cutBest for pot roast or grill
Rump roastLean and flavourful. Best to cook in a deep bottomed pot for a long time on low heat.
Sirloin tip roast Flavorful but not very tenderOn low heat

Beef Roasts Explained

Dry Roasting

Dry roasting refers to the process of cooking which involves using moist or dry heat. These tender cuts come off really great when dry-roasted. Complimenting high and low temperatures bring out the best results in dry roasting. 

Tips for Dry Roasting

  • The temperature plays an immensely important role in dry-roasting the best beef roast. For rare settle with 135 degrees F for rare, 145 for medium-rare and 155 is you want a medium. 
  • Searing is the key to bring out the flavors.
  • Let the juices incorporate after cooked. 

Pot Roasting

Pot roasting is geat for rump and chuck cuts. It is also suitable for cuts that have fat in them as braising is easier in a pot and that adds the heavenly flavor to the beef. Pots are best for slow cooking the tough meat as you can put everything in a pot and leave it till dinner. 

Tips for Pot Roasting

  • Maintain low temperature (250 F)
  • Tightly cover the pot
  • The pot should not be absolutely dry at any point.

Grilling 

Eye of round and top sirloin make the best meats to smoke. Grilling is one of the most sumptuous ways to cook beef. However, it can be a little challenging for beginner but with practice, anyone can master the art. 

Tips for Grilling

  • Brush oil before roasting
  • Use tongs
  • Marinate if you are using less tender cuts
  • Sear on all sides

Final Words

All the above-mentioned types of roasts taste out of the world when done right. The right beef roast recipes should be your next hunt to perfect your chef game. Do not stick to the only kind of cooking you are used to. Exploring around the periphery of your comfort zone can sometimes satisfy you like nothing else. And what about perfectly cooked meat for you? Share your culinary tips below in the comments.

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