Roast Beef

I love Chinese food and tangy fruity tastes. My husband eats German style meat pork bread potatoes not too open to being adventurous. My son has multiple allergies so can’t do dairy fish eggs most nuts kiwi or melon. So I find finding compatible foods hard. Hoping this app will help. I like the idea of vegan because it simplifies what we can all eat. But adding chicken or beef for us all or fish shellfish for me.

subheading: Oven Temperature:

You might be wondering why you have to change the temperature of the oven 15 minutes into cooking. I swear, there's a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top round roast, searing can be next to impossible. (AKA it's WAY too big and heavy to move around in a skillet.) Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you've got a head start on that crust, you can lower the temperature and the meat will start cooking from the inside out. You might be wondering why you have to change the temperature of the oven 15 minutes into cooking. I swear, there's a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top round roast, searing can be next to impossible. (AKA it's WAY too big and heavy to move around in a skillet.) Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you've got a head start on that crust, you can lower the temperature and the meat will start cooking from the inside out.

subheading: Meat Temperature:

We prefer a medium to medium-rare roast, with a little pink in the center. In our opinion, the meat stays more tender and flavorful this way. If you prefer not to see any pink, you can roast longer! One thing that's not optional, though, is a meat thermometer. It takes the guess work out of cooking big pieces of meat, and we swear it'll come in handy more than just this once. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F. The temperature of the meat will continue to rise a bit as it rests as well. We prefer a medium to medium-rare roast, with a little pink in the center. In our opinion, the meat stays more tender and flavorful this way. If you prefer not to see any pink, you can roast longer! One thing that's not optional, though, is a meat thermometer. It takes the guess work out of cooking big pieces of meat, and we swear it'll come in handy more than just this once. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F. The temperature of the meat will continue to rise a bit as it rests as well.

subheading: Slicing It:

I know it's tempting to dig right in when your roast comes out of the oven. Resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle. If you cut it right away, all those flavorful juices will end up on the cutting board and your meat will be dry and sad. When it's time, make sure to use your sharpest carving knife or chef's knife to get nice thin slices. I know it's tempting to dig right in when your roast comes out of the oven. Resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle. If you cut it right away, all those flavorful juices will end up on the cutting board and your meat will be dry and sad. When it's time, make sure to use your sharpest carving knife or chef's knife to get nice thin slices.

subheading: Leftovers:

Leftover cold roast beef is one of life's greatest pleasures. It's so versatile! Use it in French dip sliders, in a breakfast hash, or just cold, straight from the fridge. We won't judge!

Directions at delish.com

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