STEP 1
CHOOSING YOUR PRIME PERFORMER
Already set on a specific roast? Our Roast Perfect app helps you choose the right size for your meal and cook it to perfection. It’s your trusty guide to mastering any roast you desire, from start to savory finish.
STEP 2
Freeze Right - Seal Tight
Buying your roast ahead of time allows you to keep your roast at its prime until showtime.
Pro Tip: Your goal when freezing is to keep an airtight seal. Set your freezer below 0°F. The faster food freezes = smaller ice crystals. This means your beef will have better texture after thawing!
Gentle Thawing
Defrost your roast in the fridge, ensure a safe and even thaw. No need to bring beef to room temperature beef before cooking. For safety, roast from fridge to oven.
Pro Tip: Keep package on tray or plate to catch any leaks. It's best to thaw on low shelf in your fridge.
STEP 3
A Little Effort, Big Taste
Sprinkle coarse kosher salt and cracked pepper generously to elevate natural flavor. The perfect ratio of salt to pepper is 2-to-1.
SEASONING IS EVERYTHING
Show off a little by adding fresh or dried herbs to your seasoning with flavors like...
Aromatics: garlic, onion, shallots.
Herbs: thyme, rosemary, parsley, sage, oregano.
Sweetness: brown sugar, honey, maple syrup.
Heat: peppers, horseradish, ginger, mustard.
STEP 4
SEAR AND ROAST
Searing is easy and seals in juices while creating a flavorful crust.
- Preheat oven to 450° F (use convection if available).
- Place seasoned roast on rack in roasting pan.
- Place roast in oven to sear for 15 minutes.
Do you have the right tool?
Check out this roasting gear to get on the right start.
Your Desired Doneness
- Reduce heat to 325° F and leave it be.
- Roast until you reach your temperature target.
- Remove roast, tent loosely with foil and let it rest.
Pro Tip: Use a thermometer! Insert it into meat’s center (not touching bone or fat). Remove the roast when thermometer reads 5-10° F BELOW targeted temperature.
STEP 5
Rest for Success
Once cooked, let the roast rest. This helps juices settle for ultimate flavor.
- Under 4 lbs: 10 minutes
- 4-10 lbs: 15 minutes
- Over 10 lbs: 20 minutes
Pro Tip: You can tent with foil, but big roasts retain heat well.
Time to Carve
- Snip tied twine, if used, before slicing. Bones will fall off, making carving easy.
- Find the grain direction for natural texture.
- Slice against the grain for tenderness and a better eating experience.
- Use smooth, long strokes. Choose thin or thick slices. No short sawing.
Pro Tip: Finding the grain direction is simple! Look at the lines in the meat. Cut across those lines for the best tenderness.
