This article was published on November 17th, 2018
If there was usually a day of the week while growing up that you tended to have a big family dinner, chances are it was Sunday. Whether Sunday was when you also went to church or visited relatives, it is usually the day that most people would do a big dinner to celebrate everyone being home before ending the old week and starting a new one.
Since most people would not work on Sundays being that it was the day of the church, traditionally a large family dinner would follow. Of all the big feasts that one might have, good chance that a roast beef would be one. Since roasts can feed many people and typically not cost a lot, it would be the ideal meal. And who doesn’t like leftovers the following day? Traditionally, roast beef leftovers would be turned into sandwiches, much like the cold cuts that you could get at a delicatessen. Speaking of tradition, while serving roast beef for dinner, a Yorkshire pudding would be served on the side.
Roast beef is a national dish that holds great meaning dating back to 1731 in England. It was six years later that cooks in the north of England would find a use for the grease dripping of roasts, and then Yorkshire pudding was created. At first this side dish was called “a dripping pudding”. Over the years, many cultures have developed and adopted this dish. But Yorkshire pudding is a recipe for another day.
There are so many ways to cook a roast beef. Which is the best way though? What cooking method works best for your traditional Sunday dinner? Apart from the way you cook this meal, what type of roast beef should you use? That’s right! There are quite a few different types of roast beef. If you are someone who enjoys being in the kitchen while trying to better your cooking skills, then why not over time try different methods and types of beef.
Typically for roasts, the best types of beef that you will want to look for include rib roast, sirloin, and tenderloin. This is not to say that the other types of beef aren’t good. These three types are just typically a better cut of the cow. Whichever type you get, you can make a delicious meal out of it. The below recipe will help create a general and delicious way to cook your roast beef.
What You Need:
- Rib, sirloin, or tenderloin roast
- 1 Sliced White Onion
- 1 Sliced Red Onion
- 4 Garlic Cloves whole or chopped
- Fresh Rosemary
- Fresh Thyme
- Cubed Potatoes
- Sliced Carrots
- Salt and Pepper
- Steak Spice (optional)
Whether you cook your roast in the oven or in a slow cooker, it is your choice. Either way works great. You may cook your roast the traditional way with carrots and potatoes, but don’t think you have to. Cooking the vegetables with the beef only offers extra flavour, while making it easy to cook the whole meal at once. It is recommended that if you opt out of cooking them together, on the bottom of the pan or slow cooker that you place the sliced onions. Place the roast on top of the onions so they offer flavour as well as create juice for moisture.
Without using a lot, add the salt and pepper, steak spice optional, rubbed on the roast. For quick cooking, sear the roast in a pan before cooking in the oven. Yes, the oven will cook faster than in a slow cooker. Searing the roast first will offer a cooked outer layer that will hold in moisture and flavour while cooking. Instead of searing, you may start your oven really hot, about 450-500 degrees which will do the same thing as searing.
After about 10-15 minutes, turn the oven down to 300 degrees, cover, and let cook. Depending on how you want your beef, a bit of pink inside or fully cooked through, will determine how long you cook it for. Two hours in the oven tends to be the general lotted time. If you use a slow cooker, recommended time is six hours on low temperature.
If you know the way you prefer your beef to be cooked, rare, medium rare, well done, etc, you may take your roast out a bit before it reaches that desired cook as while sitting, it will continue to cook a bit. For instance, if you prefer a medium cook, after checking on the centre, its recommended that when it’s medium rare, you take it out and let it sit. Letting the beef sit will not only allow it to cook a bit more, but this will also let the juices flow through it.
When your meat is ready to be eaten, don’t forget the gravy! The juices from the roast offers great flavour to create a gravy. Whether you use a gravy packet or make your own, make a use for the juices.