Best 3 Easy Roast Beef Dry Method Recipes

Unleash your inner chef and embark on a culinary journey with our exquisite Roast Beef Dry Method. This delectable dish tantalizes taste buds with its tender, juicy interior and an irresistibly crispy crust. Prepared using a simple yet effective technique, our Roast Beef Dry Method showcases the natural flavors of premium beef, carefully seasoned to perfection. Accompanied by a trio of tantalizing sauces, including a classic au jus, a rich red wine sauce, and a zesty horseradish cream, this dish promises a delightful symphony of flavors. Whether you're hosting a special occasion dinner or seeking a hearty meal to warm up a chilly evening, our Roast Beef Dry Method is sure to impress. So gather your ingredients, preheat your oven, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC ROAST BEEF

Classic Roast Beef image

Here's a timeless roast beef recipe that can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef recipe you'll love!

Provided by Elise Bauer

Categories Dinner Budget Beef Beef Roast

Time 5h8m

Yield 6

Number Of Ingredients 7

Ingredients

3 to 3 1/2 pounds (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
1 tablespoon extra virgin olive oil
8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
Salt and pepper
For the gravy:
Red wine, water, and or beef stock
Cornstarch

Steps:

Salt the roast and let it come to room temp: The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 188 mg, Fiber 0 g, Protein 59 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 0 g, Fat 28 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

ALL AMERICAN ROAST BEEF

All American Roast Beef image

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4

Ingredients

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

EASY ROAST BEEF

Easy roast beef image

This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare

Provided by James Martin

Categories Dinner, Main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 tsp plain flour
1 tsp mustard powder
950g beef top rump joint (see tip below)
1 onion, cut into 8 wedges
500g carrots, halved lengthways
1 tbsp plain flour
250ml beef stock

Steps:

Heat oven to 240C/220C fan/gas 9.
Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
For the gravy, put the tin with all the meat juices and onions back onto the hob.
Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium

Tips:

Choose the Right Roast: Select a roast that is well-marbled with fat, as this will help keep the meat moist and flavorful during roasting.
Dry Brining: Dry brining the roast overnight or for up to 24 hours helps enhance its flavor and moisture content. This technique also helps create a crispy outer crust.
Proper Seasoning: Generously season the roast with salt, pepper, and other desired seasonings before roasting. This will help develop a flavorful crust and enhance the overall taste of the meat.
High Temperature Sear: Sear the roast in a hot skillet or roasting pan before roasting. This creates a flavorful crust and locks in the juices.
Low and Slow Roasting: Roast the beef at a low temperature (225-250°F) for a longer period of time. This helps render the fat and connective tissues, resulting in tender and juicy meat.
Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the roast to accurately monitor its internal temperature. This ensures that the meat reaches the desired doneness without overcooking.
Resting the Roast: Once the roast is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.

Conclusion:

Mastering the art of roasting beef using the dry method requires patience, attention to detail, and a few simple techniques. By following these tips and carefully monitoring the cooking process, you can achieve perfectly cooked roast beef that is tender, juicy, and bursting with flavor. Whether you prefer rare, medium-rare, or well-done, the dry-method roasting technique ensures consistent results every time. So, fire up your oven, gather your ingredients, and embark on a culinary journey that will leave your taste buds delighted and craving more.