Beef Roast Recipes Archives - Clover Meadows Beef

Dr. Pepper Slow Cooker Pot Roast

Matt & Jessica @ Clover Meadows Beef — Fri, 06 Jun 2025 14:32:03 +0000

This flavorful Dr. Pepper Slow Cooker Beef Pot Roast has a unique blend of sweet and savory, and always turns out tender. The secret to making a tender beef roast is to take a tougher cut of meat and braise it in liquid so that it becomes tender. In this recipe, the acid in the Dr. Pepper helps break down the tough tissues of the roast, which makes it a delicious pot roast.

Knowing how to cook a beef roast is important for any home cook. On our site, we’ve shared many roast recipes, from the classic, easy crock pot roast to garlic roast beef. If you’re looking for a new, unique roast recipe, this Dr. Pepper Pot Roast is for you.

The backstory on this recipe is that sometimes I find recipes online that sound so different that I just have to try them. Did you know there are entire cookbooks featuring Dr. Pepper in recipes? It was new to me too, and I was very skeptical about cooking beef in Dr. Pepper, but I was wrong to question it. This Dr. Pepper Roast is an incredibly tender roast.

Why this is a great beef roast:

Quick and easy, one-pot meal
Extra tender, juicy beef
A crowd pleaser. Plus, everyone will be amazed you used Dr. Pepper in a recipe

Ingredients You Need and Why:

Chuck roast – I typically use a three to four-pound chuck roast. I have made this with other roasts, like arm roast, but my favorite is chuck because of the marbling throughout the meat.
Dr. Pepper – The acidity in the soda helps break down muscle fibers and tenderize the meat as well as caramelize the exterior. If you don’t have Dr. Pepper, Coca-Cola is a good subsitute.
Worcestershire sauce – Peppery, tangy, savory, and salty as well as sweet, spicy, and malty. This umami sauce has all the flavors needed to perk up any dish.
Beef broth – I recommend low-sodium beef broth to get the full flavor of beef without the extra salt. Or, you can also use homemade beef broth.
Dry onion soup mix – Adds flavor that stands out, but isn’t overpowering.

Beef Success Tips

Good beef roasts come from tougher cuts of beef. Period. The reason for this is because these areas have more marbling and connective tissue. Remember, marbling in beef equals tenderness AND flavor.

The tough cuts of beef come from the areas of the steer that move the most, like the chuck (shoulder area) and round (butt and legs area). These areas have lots of connective tissue that will only soften when cooked at a low temperature for a long period of time.

We’ve made this with a variety of cuts, ranging from arm roasts to chuck cut, but our favorite is chuck roast. Chuck roasts have wonderful marbling throughout the meat. When you give it enough time to cook, it becomes fork-tender and will literally melt-in-your-mouth. It’s typically a less expensive cut, and it’s from the shoulder.

If you’re planning to serve a large crowd with a Chuck Roast, keep in mind that Chuck roasts shrink more than any other roast during cooking.

Let’s Walk Through the Steps:

Step 1: Gather the ingredients

Step 2: Make the marinade. In a small bowl, mix Dr. Pepper, beef broth, dry onion soup mix, and Worchestershire sauce.

Step 3: Pat roast dry with paper towel, and season with salt and pepper. If time allows, prior to placing in the slow cooker, sear roast on both sides in a large skillet with oil over medium-heat. This step is optional, but it helps lock in the flavor of the beef.

Step 4: Pour braising liquid marinade over the roast. Cover with lid. Cook 6-8 hours on low, or 3-4 hours on high. The USDA recommends cooking roasts until temperature reaches at least 145°F for medium rare, as measured by an instant read meat thermometer, allowing to rest for three minutes.

Recipe FAQ’s:

How to know if the roast is done?

The only way to tell if beef is done is to use an instant read thermometer. The USDA recommends cooking roasts until temperature reaches at least 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.

Why is my roast tough?

Typically, roast is tough because it wasn’t cooked long enough. Remember, a tough cut of meat needs a long, slow cook time to break down the connective tissue and fat, creating deliciously soft and juicy meat. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish.

What’s the best cut of meat to use for this recipe?

Does chuck roast get more tender the longer you cook it?

Yes! If your roast is tough, it’s usually because the cooking time should be increased, or becasue of the amount of liquid in the slow cooker.

Can I cook this with root vegetables?

Because this roast is on the sweeter side, we typically make our vegetables on the side so that the beef is alone in the crockpot. However, if you like the marinade, you can easily add carrots or potatoes to the slow cooker, and they will take on the flavor of the Dr. Pepper marinade.

How long should the roast rest before serving?

Once the roast has reached your desired temperature, remove it from the slow cooker. Then, let it rest for 10 to 15 minutes before you cut and serve. Resting the meat lets the beef’s fibers relax and widen so that juices redistribute throughout the cut of beef.

Serving tips:

Because this roast is on the sweeter side, we prefer this roast to be cooked with only the beef. Then, we make baked potatoes and other vegetables to serve on the side. It is possible to make this a one-pot meal and add the root veggies — like carrots and potatoes — to the crockpot, but they will take on the flavor of the Dr. Pepper marinade.

Dr. Pepper Pot Roast is also great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.

How to store and freeze:

Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container. It can be refrigerated for up to 3 days. Dr. Pepper Pot Roast is great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.
Freeze: Cool completely and place in a freezer safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.

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Dr. Pepper Slow Cooker Pot Roast

Prep Time 20

Cook Time 4

Total Time 4 20

Servings 6 -8

Author Clover Meadows Beef

Ingredients

1 Chuck or Arm Beef Roast 3-5 lbs
2 cups Dr. Pepper
1 cup Beef Broth
3 tbsp Worchestershire sauce
1 pkg Dry Onion Soup Mix

Instructions

To prepare the roast, pat it dry with a paper towel. Then, season the meat with salt and pepper.
Sear on both sides in a large skillet with oil over medium-heat. This step is really important and helps lock in the flavor of the beef.
Place seared chuck into slow cooker.
Add remaining ingredients to the slow cooker, stir and cover with lid.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove roast from slow cooker and let rest for 10 minutes before serving.

Notes

- Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container. It can be refrigerated for up to 3 days. Dr. Pepper Pot Roast is great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.

- Freeze: Cool completely and place in a freezer safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.

Recipe Variations:

- Meat: Pork butt, pork roast or pork shoulder is a delicious alternative in this recipe.

- Seasonings: This recipe calls for store-bought Dry Onion seasoning becasue it’s easy, but you could also use homemade.

I originally published this recipe in 2015, and have since added new photos and tips.

Favorite kitchen tools:

Instant read thermometer (this one is our favorite)
Slow Cooker

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The Difference Between Corned Beef vs. Beef Roast

Matt & Jessica @ Clover Meadows Beef — Mon, 10 Mar 2025 18:50:22 +0000

March is here and St. Patrick’s Day is around the corner. That means it’s time to think about corned beef. Since many people may be thinking of making their own corned beef for the first time, this post specifically compares corned beef vs. beef roast so that you know the difference between the two.

What is Corned Beef?

Corned beef is commonly associated with St. Patrick’s Day, and it’s typically served with cabbage and potatoes. Leftover corned beef recipes are also featured in certain deli sandwiches, like the Reuben sandwich and the corned beef sandwich.

Corned beef is made from the Brisket Flat Half and it has been cured in a salt brine, with some pickling spices for added flavor. It has a distinctive flavor, and gets its name “corn” from an old English word for grain, which refers to the coarse and sizable kernels of salt used in the curing process. This preparation was historically used to preserve beef before modern refrigeration was common.

History of Corned Beef

Is corned beef Irish? Yes, but it’s a complicated history. Early on, people in Ireland used cattle for working in the field and for dairy production, more so than for beef to eat. By the 17th century, Ireland became a major producer of corned beef due to its high-quality cattle and abundant salt supply. Irish corned beef was exported across Europe, but in Ireland itself, corned beef was a luxury. The Irish population mainly ate pork and potatoes. It wasn’t until the Irish immigrants arrived in America in the 19th century that corned beef became a staple in their diet. Seeking an affordable meat option, they turned to the deli counter and butchers operated by Jewish immigrants who sold kosher brisket. This cut, when cured with salt and spices, closely resembled the corned beef they knew from Ireland.

What Cut of Meat is Corned Beef?

Corned beef is typically made from brisket, a tough and heavily exercised muscle from the lower chest of the cow. Because brisket contains a significant amount of connective tissue, it benefits from slow, moist cooking methods.

How to Prepare Corned Beef

Although it’s possible to purchase corned beef at the grocery store, the beauty of making your own is that you can make it distinctively yours. Just like having a special rub for BBQ, or a secret ingredient you put in a family cookie recipe. You can do the same thing with corned beef.

Corned beef is cured in a seasoned brine solution containing large grains of salt, sugar, and spice mix like bay leaves, cloves, and mustard seeds. The curing process can take anywhere from several days to a couple of weeks, allowing the meat to absorb the delicious flavor and develop its signature texture.

Once cured, corned beef is slow-cooked using one of the following methods:

Boiling: The traditional way to cook corned beef is by simmering it in water with vegetables like cabbage, carrots, and potatoes.
Slow cooking: Many people prefer to cook corned beef in a slow cooker to allow the flavors to fully develop over several hours.
Pressure cooking: A pressure cooker or Instant Pot can significantly reduce the cooking time while maintaining tender meat.

Why is corned beef pink?

The distinctive pink color in commercial corned beef comes from the use of sodium nitrite. This is the same substance that’s used for curing a variety of meats, including hot dogs, sausages, and bacon.

If you’re trying to cut down on the number of nitrites/nitrates you consume, you can make your own corned beef without adding sodium nitrite. The color will be very different and the texture will be a little bit different – but it will taste like the corned beef you’re familiar with.

If you want to make corned beef with the familiar pink color, you can buy “pink salt” (not Himalayan pink salt). It’s a small amount of sodium nitrite mixed with regular salt and dyed a bright pink so it won’t be mistaken for regular salt.

Corned Beef’s Texture and Flavor Profile

When comparing corned beef vs. beef roast, corned beef has a soft, tender, and sometimes stringy texture due to the long cooking process. The curing process gives it a distinctive salty, slightly tangy, and spiced flavor. Unlike roast beef, which retains a more natural beefy taste, corned beef has a more complex, briny, and pickled taste profile.

What is Roast Beef?

A basic definition of a roast is that it’s a large piece of beef that serves more than one person. You may have noticed there are different types of roasts, like Chuck Roast, Round Roast, and Arm Roast, just to name a few.

A roast’s name is a reference to the primal cut the beef comes from. Roasts are cut from the steer’s chuck (shoulder area); the rib and loin (center area); round (butt and leg area) and brisket (chest area). For example, a Chuck Roast is from the chuck section of beef.

Roast beef is a classic preparation of beef that a lot of people think of as a good Sunday roast. The beef is oven-roasted until tender, and is typically served with mashed potatoes, gravy, and roasted vegetables. Roast beef is also a popular option for deli-style sandwiches, like French Dip and Roast Beef Sandwiches. Unlike corned beef, roast beef is not cured or brined, so its flavor remains closer to that of fresh beef.

Different Cuts of Meat for Beef Roast

Roast beef can be made from many different cuts of meat. Common roast cuts of beef include:

Arm Roast:

An arm roast is a boneless cut that is found behind the shoulder area of a steer. It’s leaner than a chuck roast, and it’s a very inexpensive, budget cut that must be braised in liquid to bring out the flavor of the beef. It’s also known as a pot roast, clod roast or shoulder roast.

Bottom Round Roast:

A bottom round roast is a budget cut from the back leg of the steer. It should be braised low and slow to bring out its flavor and texture. Thinly slice before serving. Also known as rolled rump roast or round roast.

This is our favorite roast to cook. It has wonderful marbling throughout the meat. When you give it enough time to cook, it is so tender and melt-in-your-mouth delicious. It’s typically a less expensive cut, and it’s from the shoulder. If you’re planning to serve a large crowd with a Chuck Roast, keep in mind that Chuck roasts shrink more than any other roast during cooking. It’s also known as a pot roast and chuck roll.

Eye of Round Roast:

Another inexpensive roast that is lean with less flavor than other roasts. It has a distinctive circular, log-shape that makes slicing extremely easy, and it should be sliced thinly when serving.

Rib Roast:

This is the king of roasts due to its size and marbling. It’s also known as a standing rib roast and prime rib. Butchers usually cut Rib Roasts in half. The best half is the one that is closest to the loin, which is known as the “small end” or “first cut.” The other half is also good but it is closer to the chuck, and has slightly more fat, which will add flavor. When serving this at a dinner party, one rib for every two people is plenty.

Sirloin Tip Roast:

Sirloin Roasts are known for being lean and full of flavor. It’s usually an inexpensive roast, which makes it a favorite with home chefs. It’s also known as the knuckle, since it’s taken right off the knee.

Tenderloin Roast:

The Tenderloin Roast is the most tender roast of all, but it has almost no fat or flavor. It’s from the tenderloin section of beef, under the spine. It’s a very expensive cut, and sometimes difficult to find.

Top Sirloin Roast:

A Top Sirloin Roast is cut from the hip bone area. It is lean, but is still flavorful with some marbling. It is a medium-priced roast. It’s not as expensive as a tenderloin or prime rib, but it’s more expensive than a chuck roast.

Top Round Roast:

A Top Round Roast is one of the most inexpensive and lean roasts you can buy. It’s from the muscles in the middle of the leg which are used often, so the beef in this area can be tougher. Top Round Roasts are best roasted and thinly sliced or used for kabobs. It’s also known as inside round

Beef Roast Preparation

Unlike corned beef, roast beef is not brined or cured before cooking. Instead, it is simply seasoned and then roasted in an oven. The typical preparation process includes:

1. Seasoning: Roast beef is usually seasoned with salt, pepper, garlic, and herbs like rosemary and thyme. Some recipes include a spice rub or marinade for extra flavor.

2. Roasting: The beef is roasted in a large roasting pan in an oven at a moderate temperature (around 325°F to 375°F) until it reaches the desired doneness.

3. Resting and slicing: After roasting, the meat is allowed to rest before being sliced to retain its juices.

Beef Roast Texture and Flavor Profile

Beef roast can vary in texture depending on the cut of beef and cooking method used. It can result in tender and juicy pieces of meat, especially if cooked to medium-rare or medium doneness, or it can be firmer and chewier if cooked well-done. The flavor of roast beef is rich, meaty, especially if it’s roasted with seasonings and common herbs. Unlike corned beef, which has a strong brined taste, roast beef retains more of its natural beef flavor.

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Oven Baked Beef Brisket Recipe (Easy!)

Matt & Jessica @ Clover Meadows Beef — Wed, 19 Feb 2025 18:29:29 +0000

This oven baked beef brisket recipe is so easy and simply the best! Made with a simple dry rub, this no-fuss oven-roasted brisket recipe requires no oversight on the cook’s part and comes out tender and full of flavor every time.

Do you have a favorite cooked brisket recipe? This one is at the top of our family’s list for special occasions. Not only does this recipe result in the best flavor and tender slices of beef, but it also requires no fuss during the cooking process. This means the home chef can spend time with the guests, not in the kitchen.

Where is Beef Brisket From?

Brisket is one of the primal cuts of beef, and it’s from the breast section of the cow, between the steer’s shoulder and forelegs. When a cow stands or lies down, much of their body weight is on this area. Since this muscle is used often, it’s stronger and has lots of muscle fibers, collagen and connective tissue. This muscle gets a workout every day, and is a tougher cut of meat.

Brisket is made of two different muscles, which are separated by a thick layer of fat cap. The two cuts of brisket are the flat cut (a.k.a. first cut, the leaner end) and the point cut (a.k.a. second cut, the fat end).

A whole beef brisket can weigh anywhere from about 5 to 20 pounds. Usually, a grocery store will sell brisket as either the flat or point, not a whole brisket. If you want a whole beef brisket, you’ll need to go to a local butcher or a local farmer.

When cooking a whole brisket, remember that the flat and point cook differently — this is why cooking brisket can be so tricky! The flat is slightly leaner than the point and is easier to overcook. The point is very well-marbled and needs a longer cook time.

How Do you Make Brisket More Tender?

The secret to achieving a tender brisket is letting it cook on a lower temperature over a longer period of time. The phrase “low and slow” is what’s often used for brisket. By doing this, the connective tissues dissolve and the beef becomes fork tender. You can cook it slowly in a variety of ways — oven, slow cooker and even the grill.

If you want to cook it in a slow cooker, we recommend this barbecue beef brisket slow cooker recipe with homemade BBQ sauce.

Image courtesy of Beef Checkoff Program

Tips for Cooking the Perfect Brisket

One of the many reasons we like this recipe is because the brisket rub uses basic pantry ingredients: kosher salt, chili powder, garlic powder, onion powder, ground black pepper, sugar, dry mustard and bay leaf. Mix the ingredients in a small bowl and apply dry rub liberally to all sides of the brisket.
We typically use a large roasting pan for this oven-baked brisket recipe, but you could also use a disposable pan for easy clean-up.
This recipe calls for cooking the brisket uncovered AND covered. Be extra carefully when you remove the brisket from the oven and tightly wrap pan with aluminum foil. The pan will be very hot, so please be careful.
Always allow for carryover cooking. Watch the thermometer, and when the center of a brisket comes within 10 degrees of the target, it’s time to take it off the heat. The internal temperature will rise an additional 5-7° degrees as it rests after being removed from the oven.
Always let the brisket rest for 15-20 minutes before you cut it. This will allow the juices to redistribute evenly and lets the meat fibers relax for ultimate tenderness.

How Many Hours Does it Take to Cook a Beef Brisket?

Remember, patience is a must when cooking brisket! It needs to cook for about 40 minutes per pound of brisket. For best results, always use a digital meat thermometer (this is our favorite). The ideal temperature is between 180-200°F.

How Much Brisket Per Person?

The recommended serving size for brisket is 1/2 pound of uncooked meat per person. That said, brisket shrinks when it cooks more than any other cut of beef. So, our rule of thumb is 1 pound of meat per person we’re serving.

Rest & Serve

Like any good piece of meat, brisket must rest after cooking. Resting the meat lets the brisket’s fibers relax and widen so that juices redistribute throughout the cut of beef.

You absolutely must let the brisket rest for at least 20 minutes before slicing. If you do, you’ll have tender, juicy slices of flavorful brisket. If you hurry and slice it too soon, you’ll loose the juiciness on the cutting board and the beef will be dry. Let it rest!

Cutting Against the Grain

In beef, the grain of the meat is referring to the direction of the muscle fibers that run within the piece of meat. Cutting against the grain means to cut through the fibers and make them shorter. This makes all cuts of beef more tender and easier to chew, especially cuts like brisket, which is known to be a tough cut of meat.

How do you cut meat against the grain? First, look at your meat and find the grain. Next, place your knife perpendicular to the grain. Then, cut the meat into thin slices. That’s it!

How to Store and Reheat Brisket

We never have any leftover brisket when we make this recipe, but maybe you will!

To store: Place any leftover brisket and meat juices into an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months
To reheat: Place your refrigerated brisket and meat juices into a roasting pan or baking dish and heat in a 325°F oven until warmed to your liking.

Beef Brisket Recipe

Prep Time 20

Cook Time 4

Total Time 4 20

Author Clover Meadows Beef

Ingredients

4 pounds beef brisket trimmed
2 Tablespoons chili powder
2 Tablespoons kosher salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon ground black pepper
1 Tablespoon sugar
2 teaspoons dry mustard
1 bay leaf crushed
1 1/2 cups beef stock

Instructions

Preheat oven to 350
Trim the brisket (if you haven't already done so). Pat meat dry with a paper towel.
Make a dry rub by combining all of the dry ingredients in a small bowl, and season all sides of the brisket with the rub
Place brisket in a roasting pan uncovered, and roast for 1 hour at 350-degrees
Remove brisket from oven, add the beef stock so that there’s about 1/2 inch of liquid in the pan. If you have a big pan, you may need more than 1 1/2 cups of beef stock or you can also add water.
Lower oven to 300, remove brisket from oven and tightly wrap pan with aluminum foil. Place back in oven for an additional 3-hours or until fork tender.
Slice meat thinly across the grain. If desired, use the drippings from the pan to make an au jus sauce. Pour sauce over meat or potatoes, if desired.

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Best Dry Rub for Beef Roast – Easy Homemade Recipe

Matt & Jessica @ Clover Meadows Beef — Thu, 30 Jan 2025 17:48:16 +0000

Add a new flavor to a traditional beef roast with this delicious homemade dry rub recipe. This spice blend is one of our easiest pot roast recipes, and it’s a family favorite that tastes amazing. This dry rub recipe only has 5 basic pantry ingredients — Kosher Salt, Black Pepper, Garlic Powder, Cumin & Chili Powder.

One of our favorite kitchen tricks is to use different meat dry rubs to spice up every day meals. Yes, you could go to your local grocery store and buy a dry rub, but homemade rubs are so much better.

Most good rub beef recipes use very common ingredients found in any spice cabinet so they’re easy to throw together any time. You can make a delicious dry rub and use it the day-of, or make a large batch and store for a later date.

Beef dry rubs are a great way to add flavor to beef, but not any fat. One of the many reasons we like rubs is because they can create a savory crust on beef.

This is an easy pot roast seasoning recipe that works with any cut of roast. Our favorite beef cut to use this on is a chuck roast, but it’s also great on arm roast, sirloin roast, bottom round roast, eye of round roast — you name it! It’s a great all-purpose rub with amazing flavor that creates a savory crust on the beef, with a little kick.

What is a Dry Rub?

Meat rubs come in two basic varieties: wet and dry. We usually seem to use dry rubs, but we do have a few favorite wet rubs too.

Both dry rubs and wet rubs use herbs and spices. Wet rubs differ because they also use a wet ingredient like soy sauce or oil to form a paste.

A dry rub is a mixture of spices that you rub into a piece of meat.

What does a Dry Rub do?

A well-balanced dry rub does three things to a roast:

Enhances the beef’s natural flavor and beefiness without masking it
Forms a beautiful, flavorful crust through caramelization
Infuses every bite with a spices that can be savory, smoky or subtle sweetness.

If you have a cut of beef that you want to up the flavor on, try a dry rub. You’ll be amazed at how it can transform beef.

How Do You Make a Dry Rub?

Making this roast dry rub is super simple. We think the easiest way is to add all the ingredients to a small bowl and stir with a fork to combine. Or, you could also place all ingredients in a container with a lid and shake to combine.

Ingredients

This recipe only uses five-ingredients. We like it because of its simplicity, but it’s also a great foundation if you want to customize it with other ingredients. If so, think outside of the box and try adding a tsp onion powder, celery salt, sea salt, garlic powder, dark brown sugar, red pepper flakes, or other dry herbs to create your own spice blends.

Kosher Salt: Salt is the foundation of any good seasoning blend. It helps the meat’s natural flavors and with moisture retention. Kosher Salt is ideal because it has larger, coarse crystals that than regular table salt, which makes it easier to apply and it adheres to the meat better.

Black Pepper: Fresh ground black pepper adds a slightly spicy kick to the meat
Garlic Powder: This ingredient is an umami booster. Unlike fresh garlic, it won’t burn at high temperatures, which is why it’s ideal for roasting
Chili Powder: If you enjoy a bit of heat, the chili powder adds a touch of spice without overwhelming the other flavors.
Cumin: Cumin adds a slightly nutty and earthy flavor that works exceptionally well with beef.

How to Apply Dry Rub to Roast

You really can’t apply a rub incorrectly, but here are a few helpful hints:

Pat roast dry with a paper towel.
Sprinkle rub on beef.
Use 1-2 tablespoons of a dry rub for each pound of meat.
Apply the rub directly to the surface of the meat using your hands.
After applying, put it in a Ziploc bag or place roast in a shallow dish and cover. Then, place in the refrigerator for at least 30 minutes or up to 3 hours before cooking. This will give time for the flavors to be absorbed in the meat. The longer you let the beef sit with the rub, the more you’ll notice the rub’s flavors in the cooked beef.

How to Store Dry Rub

This recipe will make a big batch and is enough for several pot roasts. The best way to store a spice rub is in an airtight container on a shelf in a cool, dry place. Alternatively, you can also store in a ziploc bag in the freezer. It should remain fresh for four months. For storage, we really like these small mason jars, but any air-tight container will do.

What Pieces of Meat Are Best for This Roast Rub?

We like this rub best on beef cuts, like chuck roast. However, it is an all-purpose rub so you can try it on other pieces of meat. We have tried it on pork and chicken, and it was good.

How Do You Cook Beef Roast?

There are four main methods to cooking pot roast: stovetop in a heavy pot, oven in a roasting pan, slow cooker and pressure cooker. We’ve used all these methods, and are two favorite methods are either in the oven in a covered roasting pan or in a slow cooker.

The reason we would rather not cook a roast on the stove top is because it requires more attention; you can’t set-it-and-forget-it. The pressure cooker allows the roast cook faster, but in our opinion, the texture and taste are slightly different than cooking in an oven or slow cooker.

We’ve written a very detailed post on how to cook beef roast, and it includes one of our favorite classic beef roast recipes.

Dry Rub for Roast

Author Clover Meadows Beef

Ingredients

2 Tbsp Garlic Powder
2 Tbsp Kosher Salt
1 Tbsp Ground Black pepper
1/2 tsp Chili Powder
1/4 tsp Cumin

Instructions

Mix all of the ingredients together. Store in airtight container until ready to use. When ready, apply 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat.
Beef rub keeps for up to 4 months in an airtight container when stored in a cool, dry place.

Video

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Easy Slow Cooker Italian Beef Sandwich Recipe

Matt & Jessica @ Clover Meadows Beef — Fri, 15 Nov 2024 20:02:02 +0000

The Italian Beef Sandwich is a Chicago legend. You can easily create crock pot Italian beef sandwiches at home, and it all starts with a good beef roast.

What is Italian Beef

Italian Beef is a flavorful, drippy, cheesy, amazingly good sandwich that everyone needs to try! The main ingredient of an Italian beef is roasted beef, that is typically sirloin tip roast, chuck roast or top round roast. The beef is slow cooked for hours with a blend of herbs and spices until it literally falls apart. Next, the beef is piled high on hoagie buns or crusty rolls, and topped with pepperoncini, giardiniera (pickled Italian vegetables), and provolone cheese.

History of Italian Beef Sandwich

Before we dive into the juicy details of crafting the best Italian beef recipe, let’s explore the rich history behind this iconic Chicago delight. This beloved sandwich traces its roots back to the early 20th century when Italian immigrants, seeking economic opportunities in the United States, brought their culinary traditions with them to the windy city. As the story goes, Italian beef sandwiches originated in the Little Italy Italian-American communities of Chicago. In the 1920s, during the Great Depression, enterprising Italian immigrants began selling thinly sliced seasoned beef on rolls as a cost-effective way to feed hungry masses. This Chicago style sandwich was a huge hit and it quickly gained popularity. It became a staple in Chicago’s street food scene.

Ingredients

A great Italian beef sandwich starts with the right ingredients. Here’s a breakdown of what you’ll need for the recipe:

Beef: The choice of beef cut is crucial. For juicy beef with melt-in-your-mouth tenderness, choose a well-marbled roast. Our favorite cut for this recipe is a chuck roast, but a sirloin roast or top round roast will work too.

Bread: The ideal bread for an Italian beef sandwich is a hoagie roll, crusty Italian or French roll. The texture should be sturdy enough to hold the beef’s juices. However, any bun will do.

Seasonings: The key to the sandwich’s signature flavor is a blend of spices, including italian seasoning, garlic powder, onion powder, thyme, black pepper, and salt. You’ll also need beef broth and au jus to add moisture and enhance the overall taste. This recipe uses a homemade seasoning blend, but if you’re short on time, you can also use one packet of Italian dressing mix.

Toppings: Traditional Italian beef sandwiches often include sweet peppers or hot peppers, Chicago-style giardiniera (pickled vegetables), and slices of provolone cheese.

All about the beef

Obviously, beef is the star of the show in this sandwich. For that melt-in-your-mouth tenderness, choose a well-marbled roast. Our favorite cut for this recipe is a chuck roast, but a top sirloin roast or top round roast will work too.

To get the best beef sandwich, cut the roast into 2 or 3 large chunks. Then, heat vegetable oil or olive oil in a large skillet and sear the meat on all sides over medium-high heat. The reason to cut the beef prior to searing is so that the beef cooks slightly faster in the crockpot. Plus, more of the beef has a golden brown crust when seared and it adds a great flavor to the overall dish. Although this is a crock pot recipe and we all want it to be easy, the searing adds tremendous flavor to the beef. Don’t skip this step if you want a juicy roast beef sandwich.

It’s important to note that every roast (and slow cooker) is different, so the crockpot cook time will slightly vary. If after you’ve cooked it for 8+ hours you notice your roast isn’t falling apart with the touch of a fork, you need to cook it longer. Be patient, and be sure to wait until it’s fork tender beef.

What’s the difference between Italian Beef and French Dip?

Italian Beef and French Dip may seem similar, but they are different:

Italian Beef. Beef is slow-cooked until fall-apart tender in a blend of broth, Italian-inspired seasonings, and pickled vegetables. Then, it’s served on a hoagie bun with melted provolone cheese. It is a very flavorful sandwich, and the flavors can be adjusted based on the toppings. If you want a “sweet” Italian beef, you can top with roasted green and/or red bell peppers, while a “hot” Italian beef typically adds the giardiniera.
French Dip. French Dip is also thinly sliced roast beef, but it is served with a cup of beef broth as a dipping sauce. French Dip does not have the unique zing that Italian Beef has.

Leftovers

Storing: Italian Beef can be stored for up to 5 days in the refrigerator in an airtight container. Make sure to store the beef in its juices.
Freezing: Store the beef in some of its juices in a sealable heavy duty freezer bag. Squeeze out any extra air to prevent freezer burn. Keep for up to 3 months.
Reheat: You can reheat thawed meat in the microwave, stove top or back in the slow cooker.

Italian Beef Sandwich

Prep Time 20

Cook Time 9

Total Time 9 20

Servings 6 people

Author Clover Meadows Beef

Ingredients

3-4 lb chuck roast or round roast
1 tbsp vegetable oil
2 cups beef broth
8 oz pepperoncini pepper slices and juice
Hoagie Buns or Crusty Italian or French Roll
Provolone cheese slices

Homemade Italian Beef Seasoning (see note*)

1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp thyme
1/2 tsp kosher salt
1/2 tsp black pepper

Instructions

In a small bowl, stir together the Italian seasoning, garlic powder, onion powder, salt, black pepper and thyme. Set aside
Cut any large chunks of fat off the roast. Next, cut roast into 2 or 3 large chunks. Season beef with Kosher salt.
Heat the oil in a large skillet over medium high heat. Add the roast to the pan and sear meat on all sides until golden brown so it develops a nice crust.
Place beef in slow cooker. Sprinkle seasoning mixture on top of the beef
Add pepperoncini peppers and juice, giardiniera without juice, and beef broth.
Cover the slow cooker and cook on HIGH for 5-6 hours or LOW for 8-10 hours, or until meat shreds easily with a fork. Shred the beef. Keep shredded beef in the slow cooker and allow it to cook for 30 -45 minutes on low with all the juices.
To serve, split the hoagie buns in half and toast on a baking sheet in the oven at 350 degrees for 5 minutes (if desired). Fill the buns with shredded Italian beef. Top with provolone, pepperoncini and Giardiniera as desired. Serve hot.

Notes

This recipe uses a homemade seasoning. However, if you're tight on time, you may also use

KITCHEN PRODUCTS WE LOVE

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Easy Prime Rib with Garlic Herb Butter Recipe

Matt & Jessica @ Clover Meadows Beef — Fri, 15 Nov 2024 19:30:25 +0000

This Prime Rib Recipe with Garlic Herb Butter is the perfect meal for the holiday season that will “wow” friends and guests. It’s easy to make with a few simple tips.

For a special occasion like Christmas Dinner, it’s fun to serve the best. That’s when we cook this prime rib roast recipe.

We know that cooking prime rib may seem intimidating, especially since its an expensive cut of meat and you don’t want to ruin it. However, this easy prime rib recipe only uses pantry ingredients and fresh herbs. Anyone can be successful with this recipe and a few cooking tips!

Another reason this recipe is near-and-dear to us is because it’s the first recipe we ever tried from one of the short, mesmerizing Tasty food video. Although we’ve made the recipe exactly as they’ve indicated in the recipe and had great success, some of our readers haven’t had the same experience. Perhaps this is because all ovens cook differently. Because of this, we’ve modified the recipe slightly and provided exact temperatures so that the the meat is cooked to your desired doneness. All of that said, just as their video suggests, this recipe is very easy to make and it’s one of the best prime rib recipe we’ve ever made. If you decide to try it, your guests will give you rave accolades. Here’s the video that capitvated us:

In this post, we’ve included the original recipe video, but also some of our own photos. Since we’ve made this several times, you’ll notice different roasting pans being used — don’t let that confuse you!

Before we get to the recipe, let’s cover some basics about Prime Rib

What is a Prime Rib Roast?

Prime Rib Roast is a cut of meat also known as the Prime Rib, Ribeye Roast, Holiday Roast, Rib Roast, or Standing Rib Roast. It’s the king of roasts due to its size and marbling. It can be found with both boneless and bone-in options.

What Section of Beef Does the Rib Come From?

Prime Rib comes from the primal rib section of beef. The prime rib comes from the best part of the animal’s rib, between rib bones seven and 11. This area has a very thick cap of marble. This section of beef is known for its beefy flavor that everyone loves. It’s well-marbled throughout the meat, which is why it’s so rich, juice and tender.

The rib primal contains several other popular cuts of beef too — rib steak, ribeye steaks, and prime rib roast (also known as standing rib roast or rib roast). This rib primal is the smallest primal section and it is most often cut into steaks.

How Much Prime Rib Roast to Buy?

The general rule of thumb is 1 pound of prime rib per person. A bone-in standing rib roast will feed about 2 people per bone.

Another thing to consider is how many side dishes you plan to serve, like green beans and mashed potatoes. If you’re making this prime rib roast for the holidays, and have lots of other food, you could plan on ½ – ¾ pound prime rib per person.

Bone-in or Boneless Prime Rib Roast?

You can buy prime rib as bone-in rib roast or boneless prime rib roast. We’ve cooked both, and can’t really tell a difference. At our house, we typically lean toward boneless prime rib.

If you buy bone-in, the butcher at your local grocery store can cut the bone off and tie it to the roast for you. This way, you can cook the bones with the meat, but you can easily remove them before carving the roast.

If you cook a boneless prime rib, you will need to cook it on a rack (like this one).

Is Prime Rib Prime Grade Beef?

As you know, the USDA grades beef in three major categories — Prime, Choice and Select. Don’t let the name “Prime Rib” confuse you. Just because the label says “Prime Rib” doesn’t mean your getting USDA Prime beef, it refers to the cut of beef, not the quality. Prime Rib can come in Prime cuts or Choice cuts. Learn more about meat grades here.

If you want to make sure you have USDA Prime beef, be sure to ask about the grading of the beef before you purchase. Typically, grocery stores only carry Choice Prime Rib, so if you want Prime graded beef, plan to order ahead and go to a butcher shop.

How Long to Cook Prime Rib?

Cooking times for prime rib depends on how rare (or well-done) you want your meat. When we cook it, our end goal is to get a delicious crust on the outside with a pink medium-rare on the inside.

Start by cooking your prime rib at a high temperature — 500°F for 15 minutes and then lower the oven temperature to 325° F and cook until your desired temperature. Be sure to use an instant-read thermometer to check for temperature. Keep in mind that all ovens are different, but typically, this means you will cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib.

Please note, our cooking process in the recipe is slightly different than the Tasty video recommends. We’ve made it exactly as they’ve indicated before, but with our method and a thermometer, we’re sure to always get our desired doneness.

Tips for the Perfect Prime Rib with Garlic Butter

Prepare meat: Remove the beef roast from refrigerator about 1-2 hours before cooking. Sprinkle it with salt all over and let it sit, loosely wrapped in plastic wrap or butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.
Prepare rub: Combine the kosher salt, black pepper, fresh thyme, rosemary, and minced garlic cloves in a small bowl. Pat the roast with paper towels so that it’s dry. Then, spoon seasoning over prime rib and rub it all over the outside of the roast. Place a bone-in roast with the bones down, in a cast iron, roasting, or other oven safe pan. Place a boneless rib roast on top of a rack, and then in your pan. Be sure it is fat side up.
Don’t overcook! Use a meat thermometer! The most important piece of advice we can give you when cooking a prime rib roast is to use a good meat thermometer! You will have to go by the temperature, not the time when cooking this roast because the time will depend on many variables, like the size of the prime rib and your oven.
Remember carryover cooking! Always allow for carryover cooking. Watch the thermometer, and when the internal temperature reaches within 10 degrees of the target, it’s time to take it off the heat. The temperature will rise an additional 5-7° degrees as it rests after being removed from the oven.
Let it rest. Always, always, always allow time for beef to rest. Once it’s cooked, be sure to allow it to rest, tented by aluminum foil for 10-15 minutes before slicing. This will ensure the juices have a chance to settle before cutting into the roast. If you cut the meat too soon, the juices will run out and you will be left with a chewy prime rib roast.
Serve. Always slice thin, across the grain with slices 1/2-3/4 inch. Cutting the beef this way will break down and shorten the muscle fibers for more tender beef.

#1 Piece of Advice for Cooking Prime Rib Roast

The most important piece of advice we can give you when cooking a prime rib roast is to use a good meat thermometer! You will have to go by the temperature, not the time when cooking this roast because the time will depend on many variables, like the size of the prime rib and your oven.

We use this Chef Alarm by Thermoworks to ensure our prime rib is cooked to perfection. It tells us exactly what the temperature of the meat is without having to open the oven door. If you don’t have an oven-safe thermometer, you can also use a good instant read thermometer.

Check the roast about 1-hour before you think it should be done. For example, with a 10 pound roast, expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°)

Cooking Chart

In addition to a thermometer, we’ve also found this chart very helpful.

Chart Originally Published by BeefItsWhatsForDinner.com

Recommended equipment

Prime Rib with Garlic Herb Butter Recipe:

Prime Rib With Garlic Herb Butter

Prep Time 10

Cook Time 2

Total Time 2 10

Servings 6

Author Clover Meadows Beef

Ingredients

5-7 pound prime rib roast boneless or bone-in work for this recipe. We prefer boneless, but that's a personal preference.
1 cup butter softened
7 cloves garlic minced
2 tablespoons fresh rosemary finely chopped
2 tablespoons fresh thyme finely chopped
2 tablespoons salt
1 tablespoon pepper

Gravy

2 tablespoons flour
2 cups beef stock

Instructions

Remove your prime rib from the refrigerator 1-2 hours before cooking. Sprinkle it with salt all over and let it sit, loosely wrapped in plastic wrap or butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.
Preheat oven to 500°F/260°C.
Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
Pat the roast dry with paper towels. Then rub the entire outside of the prime rib with the herb butter mixture. Place roast fat side up in pan. A bone-in roast will have the bones down (the bones act as a rack), and a boneless roast should go on a rack.
Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone.
Bake prime rib at 500° for 15 minutes, then reduce the oven temperature to 325° and continue baking until desired doneness:
Rare: cook until thermometer reaches 120°F (about 10-12 min/pound)
Medium rare: Cook until thermometer reaches 130°F (about 13-14 min/pound)
Medium: Cook until thermometer reaches 140°F (about 14-15 min/pound)
Medium well – Cook until thermometer reaches 150°F
Be sure to go by temperature, not time, as the cooking time will depend on many variables like the size of your prime rib, your oven, how chilled the roast is when it goes in the oven, a flatter roast vs. thinner roast, etc. We can't emphasize this enough, use your meat thermometer and rely on it for the desired doneness!
If you have a remote thermometer, it can tell you when the roast has reached the desired doneness. If you don't, check the roast about 1-hour before you think it should be done.
For example, with a 10 pound roast, expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°)
Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

To Make the Gravy

Remove roast from pan. Pour fat from the roasting pan. Then, pour the drippings from the pan into a saucepan.
Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
Remove from heat and strain the sauce into a gravy dish.
Carve the roast into thick slices, 3/4 inch. Serve with the sauce as gravy.

One More Thing!

Here are a few other links you may like:

(Originally Published January 2017, Updated November 2024)

The post Easy Prime Rib with Garlic Herb Butter Recipe appeared first on Clover Meadows Beef.

Easy Beef Stew Recipe

Matt & Jessica @ Clover Meadows Beef — Fri, 27 Oct 2023 13:35:13 +0000

This easy beef stew recipe is full of flavor and comes together with stew meat or chuck roast, potatoes, onions and carrots. It’s the perfect fall meal.

Hello fall! It’s Beef Stew weather! There are certain foods that say “It’s Fall!” For some people, it’s pumpkin spice lattes. For us, it’s beef stew, and this is our favorite easy beef stew recipe.

This easy recipe isn’t fancy, but it’s a tried-and-true classic. The taste is amazing. We eat it several times a month at our house during the fall and winter — that’s how much we love it.

What cut of beef is best for beef stew?

Yes, there are packages of beef labeled stew meat. When you order beef from our farm, you get stew meat with a quarter, half or whole beef.

However, it’s important to note that their isn’t a beef cut labeled “stew meat.” It’s actually just trimmings of certain primal cuts of beef.

The best cuts for beef stew are from well-worked muscles, such as the chuck.

Why chuck? Because it gets more tender as it cooks. The reason for this is because the chuck is from the front shoulder and is a stronger, tougher cut of beef that is full of collagen-rich connective tissue. As the beef cooks low and slow, the collagen melts into the beef, and the meat will become more tender as it cooks. Plus, chuck is typically less expensive than other cuts.

If you don’t get your beef from our farm and can’t find stew meat for this recipe, look for a Chuck Roast and cut it into 1-inch chunks.

How do you make beef stew tender? Can you fix tough stew meat?

The secret to making beef stew tender is the cook time. As explained above, certain cuts, like chuck, get more tender as they cook. If you’re using chuck and the beef isn’t tender enough, simply keep cooking until it is tender.

It’s important to note that some beef cuts are quick-cooking cuts, like sirloin. If you use a quick-cooking cut of beef in the stew, it will get tough. Be sure to use the right cut!

What gives beef stew its flavor?

One of the easiest ways to enhance the flavor of beef stew is to brown the beef before cooking. Yes, this step takes a few extra minutes, but it adds key flavor. This is also true for browning the onion and garlic. It adds a richer flavor to the stew by browning in advance.

Additionally, homemade bone broth will give your stew an even more in-depth flavor. We always try to make beef stew with homemade bone broth, but when we’re in a pinch, we use low sodium canned beef stock.

What are the best vegetables for beef stew?

Almost any root vegetables work in this easy beef stew recipe. The most classic options are carrots, onions and potatoes, and that’s what we’ve typically do. Other great options are celery, parsnips and sweet potatoes. Here are a few tips on the veggies:

Potatoes: We like Yukon potatoes for this recipe. Cut into chunks.
Carrots: Carrots add some sweetness. Cut int 2″ chunks.
Celery: If you’d like to have bites of celery in the soup, cut in 1″ chunks.
Sweet Potatoes: Sweet Potatoes are a great substitute for carrots (not potatoes) because they have similar sweetness
Parsnips: Parsnips can be harder to find, but they’re a great addition to this stew. You can add them with the potatoes, carrots and onions.

What are good side dishes to serve with beef stew?

Beef stew is a one-pot meal. We like to serve it with crusty bread, and sometimes a small side-salad.

Can you freeze beef stew?

Yes! But, you may not have many leftovers because it’s so good. This stew freezes well. Once it’s cooled completely, transfer to airtight containers. Leave about 1/2″ at the top of the container for the stew to expand. This beef stew can last up to 3 months in the freezer.

Easy Beef Stew

Author Clover Meadows Beef

Ingredients

3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Beef Stew Meat or Chuck Roast Cut Into 1-Inch Chunks
Salt And Pepper
1 whole Medium Onion Diced
3 cloves Garlic Minced
1 can Tomato Paste 6 ounces
4 cups Beef Stock homemade, if possible (see notes), or low sodium store bought broth
Several Dashes Worcestershire
1/2 teaspoon Sugar
4 whole Carrots Peeled And Diced
2 whole Potatoes Peeled And Diced
2 Tablespoons Minced Fresh Parsley

Instructions

Salt and pepper the stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown some of the stew meat until the outside gets nice and brown. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 3 minutes per batch; add more oil as needed between batches. Remove the meat from the pot, and add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Add the onion and garlic to the pot. Stir and coat it with the brown bits on the bottom of the pot. Cook for two minutes.
Add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
After 1 1/2 to 2 hours, add the diced potatoes and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. Add beef broth as needed to reach desired consistency.
Add parsley just prior to serving. Salt and pepper as needed.

Notes

Recipe for Homemade Beef Bone Broth for the stovetop, slowcooker or pressure cooker – https://www.clovermeadowsbeef.com/bone-broth/

ONE MORE THING

Here are a few other links you may like:

Kitchen Products We Love When Making Beef Stew

Meat Thermometer

Stock Pot

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How to Cook Beef Roast (video)

Matt & Jessica @ Clover Meadows Beef — Thu, 06 Apr 2023 12:35:24 +0000

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

Let’s talk about cooking beef roast (a.k.a. pot roast).

It’s one of Matt’s all-time favorite diners because of the taste. It’s one of Jessica’s all-time favorite dinners because of the taste AND because it’s a one-pot-wonder.

Plus, there are some amazing meals you can make with the beef roast left-overs, assuming you have any.

We do have a favorite cut we use when we cook beef roast, but before we say “just get this cut” we want to explain the different beef roast cuts and why we have a favorite.

Jump to:

Garlic Roast Beef

Matt & Jessica @ Clover Meadows Beef — Fri, 09 Dec 2022 16:49:52 +0000

This easy to make garlic and rosemary crusted roast beef is a meal special enough for a Sunday dinner, Christmas or any other holiday.

If you love garlic, you’ll love this Garlic Roast Beef Recipe that is low-prep and full of flavor.

In my opinion, sometimes the most simple preparations of food can be the most delicious. You don’t need to add a lot to high quality beef to make it amazing. This garlic roast beef recipe has just a few ingredients, and takes minimal time to get in the oven.

What’s the difference between Roast Beef and Pot Roast

Before we dive into this recipe, it’s important to note this is for roast beef, not pot roast. Both roast beef and pot roast are great for special occassions, but they’re distinctly different — even though they both use cuts of beef labeled “roast.” Here’s a quick overview of three of the main differences:

Roast beef and pot roast use different cuts of beef: For Roast Beef, we recommend using Rib Roast, Rump Roast, Sirloin Roast or Round Roast (eye, top or bottom). For Pot Roast, we recommend using Chuck Roast.
Roast beef and pot roast use different cooking methods: Roast beef is cooked dry, and pot roast is braised and cooked in liquid.
Roast beef and pot roast look different when cooked: Roast beef has a beautiful dark brown, crispy, salty exterior crust, and the interior is uniformly cooked to a medium rare (or your desired cooking temperature). Comparitavely, pot roast is cooked at a higher temperature than roast beef so the collagen in the muscles break down, and the beef becomes melt-in-your-mouth tender. A good pot roast falls apart when cut. A good roast beef holds together when cut.

What cut of beef is best for garlic roast beef?

Sirloin Tip Roast: This boneless, lean cut is great value. Best when roasted and carved into thin slices.
Eye of Round Roast: A lean, flavorful cut often used for roast beef at local delis. Can be roasted or slow-cooked.
Bottom Round Roast: Great value and very lean. Best for roasting or slow-cooking and slicing thin.

Tips for cooking the perfect roast beef

Leave the beef out of the fridge to reach room temperature before cooking in the oven.
Salt the entire roast liberally with kosher salt and seasonings.
Cooking the roast lifted out of the pan on a roasting rack improves air flow and will result in more even browning.
Use an oven safe meat thermometer to ensure the roast is cooked to perfection. Make sure you insert the probe into the center of the cut.
Always allow for carryover cooking. Watch the thermometer, and when the center of a roast comes within 10 degrees of the target, it’s time to take it off the heat. The temperature will rise an additional 5-7° degrees as it rests after being removed from the oven.
Always let he roast rest for 15-20 minutes before you cut it. This will allow the juices to redistribute evenly and lets the meat fibers relax for ultimate tenderness.
Always slice thin, against the grain to break down and shorten the muscle fibers for more tender beef.

Temperature Guide

When you’re cooking an expensive roast, you want to get it to the table cooked just the way you like it. The secret to judging precisely when meat is done is to known the meat’s internal temperature by using an oven proof meat thermometer (this is our favorite). Plus, always take into account carryover cooking, which is the final doneness tempearture after the beef has rested.

Rare 120-130ºF
Medium-Rare 130-135ºF
Medium 135-140ºF
Medium-Well 145-155ºF
Well Done 155ºF and up

These temperatures are the final doneness temperatures. Beef should be pulled from heat 5 to 10ºF lower than these temperatures to allow for carryover cooking while the beef rests before carving and serving.

Garlic Roast Beef

Equipment

Digital meat thermometer
Roasting pan

Ingredients

2-3 lb Beef Roast eye of round, top sirloin or bottom round
4 cloves garlic cut into thin slices
1 tsp rosemary dried
olive oil
kosher salt, to taste
fresh crashed pepper, to taste

Instructions

Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in.
Lightly cover beef with olive oil and season generously with salt, pepper and rosemary.
Place an oven safe meat thermometer all the way into the center of the meat. Place the roast in a roasting pan with a rack (you can cook without a rack if you don't have one).
Preheat oven to 350° F. When the oven reaches 350° F, put roast in the oven.
Roast until the thermometer reads 130° for rare, 135° for medium rare, 140° for medium, and 155° for well done. Due to carryover cooking, when the center of a roast comes within 10 degrees of the target, it’s time to take it off the heat. The temperature will rise an additional 5-7° degrees as it rests after being removed from the oven.
Remove the roast from the oven and let it rest 15-20 minutes before you cut it so that the juices distributed evenly.

Kitchen products we love

One more thing!

Here are a few other links you may like:

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Easy Slow Cooker Pot Roast

Matt & Jessica @ Clover Meadows Beef — Fri, 08 Oct 2021 12:00:00 +0000

Classic pot roast served with carrots and potatoes is a hearty meal for the whole family. Cooked low and slow in a slow cooker, the beef becomes fall-apart tender with this easy crock pot pot roast recipe.

Do you have a go-to pot roast recipe? If not, today is your day. This easy, classic pot roast recipe is made in a crock pot, and is ideal when you have a busy day ahead.

Pot roast is a staple at our house, and we often have it on Sunday when we get home from church. We also have it at large family gatherings, and we will use multiple slow cookers, if needed. However, this roast shouldn’t be limited to Sunday or big family events. It’s great any day of the week.

One of the many reasons pot roast is in our regular meal rotation is because it guarantees leftovers that we can use in just about any recipe — from stew to roast beef sandwiches to fajitas.

What is a pot roast?

A basic definition of a roast is that it’s a large piece of beef that serves more than one person.

If you’ve ever stood at a meat counter, you know there are numerous roast cuts such as Chuck Roast, Round Roast, and Arm Roast, just to name a few. A roast’s name is a reference to area on the steer that the beef comes from, also known as the primal cut. For example, a Chuck Roast is from the chuck section of beef.

What’s the secret to a good pot roast?

There are two secrets to a good pot roast: cut of beef and ample cook time.

As mentioned above, a roast’s name is in reference to where the beef comes from on the steer. Roasts can be cut from the steer’s chuck (shoulder area); the rib and loin (center area); round (butt and leg area) and brisket (chest area). Each of these sections are hard-working muscle groups, which means the muscles have lots of marbling and connective tissue. The marbling will ultimately make the beef more flavorful and tender when it’s cooked low and slow.

In order to get a tender roast, you must braise a pot roast in liquid and cook the beef low and slow. The long cook time allows the fibers in the meat to relax, which creates tender, melt-in-your-mouth beef. If you don’t cook a pot roast long enough, it will be tough.

Different types of beef roasts

There are dozens of different types of roasts to choose from. Our favorite for a pot roast is a chuck roast. It has wonderful marbling throughout the meat. When you give it enough time to cook, it is so tender and melt-in-your-mouth delicious.

Here’s a quick overview of the most popular roast types:

Chuck Roast: Our favorite cut of beef to use when making a pot roast. It’s typically a less expensive cut, and it’s from the shoulder. If you’re planning to serve a large crowd with a Chuck Roast, keep in mind that Chuck roasts shrink more than any other roast during cooking.
Arm Roast: An arm roast is a boneless cut that is found behind the shoulder area of a steer. It’s leaner than a chuck roast, and it’s a very inexpensive, budget cut that must be braised in liquid to bring out the flavor of the beef.
Bottom Round Roast: A bottom round roast is a budget cut from the back leg of the steer. It should be braised low and slow to bring out its flavor and texture. Thinly slice before serving.
Eye of Round Roast: Another inexpensive roast that is lean with less flavor than other roasts. It has a distinctive circular, log-shape that makes slicing extremely easy, and it should be sliced thinly when serving.
Sirloin Tip Roast: Sirloin Roasts are known for being lea.n and full of flavor. It’s usually an inexpensive roast, which makes it a favorite with home chefs.

How do I make pot roast in a slow cooker?

When making pot roast in a slow cooker, you will prepare the roast by patting it dry with a paper towel. Then, season the meat with salt and pepper. Sear in oil in a skillet. This is an optional step, but browning the beef gives it a richer flavor and seals in the beef’s juices. Place the beef (seared or unseared) directly in a crock pot. Add the desired vegetables and broth, and cook on low for 8 hours.

Let the beef rest

When it’s done cooking, let the beef roast rest for about 20 minutes. The reason for this is because the moisture needs time to redistribute throughout the beef, which makes the beef tender and juicy. If you cut into it right away, liquid will pool out and the roast will become very dry.

Other beef roast recipes you may like

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Easy Slow Cooker Pot Roast

Course Main Course

Cuisine American

Keyword Roast

Prep Time 20

Cook Time 8

Total Time 4 20

Servings 6 -8

Author Clover Meadows Beef

Ingredients

1 Beef Roast (Chuck or Round) (3-5 pounds)
2 tsp Salt
1 tsp Black pepper
2 tbsp Vegetable oil
4 cups Beef broth
1/4 cup Worcestershire sauce
2 White onions, large. Cut into 2-inch chunks
6 cloves Garlic, minced
4-5 Carrots, cut into bit size chunks
1 lb Red potatoes, cut into bite size chunks
1 sprig Rosemary, fresh

Instructions

Season beef with salt and pepper.
Heat a large skillet over medium-high heat. Add vegetable oil. When the oil is hot, add roast to skillet and brown on all sides, about 2 minutes per side. (optional step that will boost roast's flavor)
Place roast directly into a crock pot. Add all remaining ingredients.
Cover and cook on low for 8-9 hours.

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