Tender Roast Beef from Cheaper Cuts
Learn how to roast budget-friendly cuts like chuck, sirloin, or round to perfection. With this simple yet precise method, you can enjoy a tender, juicy roast without breaking the bank.
Servings: 8 servings
Calories: 455kcal
Cost: $15-$20
Equipment
- Rimmed baking sheet with wire rack
- Meat thermometer (probe-style)
- Oven thermometer
- Cooking twine
- Large skillet
Ingredients
- 1 boneless beef chuck sirloin, or round roast (3 to 4.5 lbs)
- 4 tsp kosher salt or 2 tsp table salt, adjust for roast size
- 2 tsp + 2 tbsp vegetable oil divided
- 2 tsp ground black pepper
Instructions
- Tie the roast: Use cooking twine to tie the roast at 1.5-inch intervals. This helps it cook evenly.
- Season the roast: Pat dry with paper towels, rub with 2 tsp of oil, and generously season with salt and pepper.
- Refrigerate: Wrap the roast tightly in plastic wrap and refrigerate for at least 24 hours to allow the meat to tenderize and absorb the flavors.
- Preheat the oven: Set your oven to 250°F and position a rack in the middle.
- Sear the roast: Heat 1 tbsp of oil in a large skillet over medium-high heat until it smokes. Sear the roast on all sides (about 3-4 minutes per side).
- Roast it: Place the roast on a wire rack inside a rimmed baking sheet. Insert a meat thermometer into the thickest part of the roast. Roast uncovered at 250°F until the internal temperature reaches 115°F for rare or 130°F for medium (about 2-2¼ hours for a 3-4.5 lb roast).
- Turn the oven off: Without opening the door, turn off the oven and let the roast continue cooking until it reaches 130°F for rare or 145°F for medium.
- Rest and slice: After 30 minutes, remove the roast and let it rest for 15 minutes before slicing.
Notes
Temperature is key! Use both an oven thermometer and a meat thermometer to ensure accuracy.
Don’t skip the sear: This adds essential flavor and texture to the roast.
Resting the meat after cooking allows the juices to redistribute, making the roast tender and juicy.
Nutrition
Calories: 455kcal | Carbohydrates: 0.3g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1347mg | Potassium: 760mg | Fiber: 0.1g | Sugar: 0.004g | Vitamin A: 32IU | Calcium: 41mg | Iron: 5mg
