📋Homemade Roast Beef
Homemade roast beef is such an easy dish to make, and you can choose how well cooked you want the meat. Whether you like it well done, medium rare, or rare, with the help of a cooking thermometer, you can get it just right every time.
Servings 8 people
Optional for Cognac gravy
In a dutch oven heat up 3 tbsp of olive oil over a stove top
Season the sirloin with salt and pepper
Sear the sirloin until becomes brown on each side
Cover with the lid and cook in the oven for 30 minutes at 430 F - 220 C
Remove the pot from the oven and check the internal temperature of the beef
For rare reach the temperature of 50 C -120 F
For medium-rare reach the temperature of 60 C - 140 F
For well-done reach the temperature of 68 C - 154 F
Once the beef is cooked at the desired internal temperature, remove from the oven
Place on a cutting board and let it rest for 10 minutes covered with aluminum foil
Cut it in thin slices
Lay on a tray and pour over the juices left in the dutch oven over the roast beef
- The best cut of beef for a roast beef are:
- The absolute best cut to use is the Sirloin, situated above the rear end of the filet it is lean and has light marbling. The best cut is between the 5th and the 9th rib.
- You can also use the Top Sirloin, the round central piece of the leg
- Or the Rump Steak, a very tender cut of beef, located at the top of the leg just before the tail.
- As a cheaper alternative, you can also use the Round but the meat will be chewy as it has more connective tissues than the choices above.
- generally, 2 lb - 1 kg of beef needs 30 minutes cooking and 10 minutes more for each additional 2 lb - 1 kg
Calories: 276kcal | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 97mg | Potassium: 582mg | Calcium: 48mg | Iron: 3mg