Roast Beef:

A Versatile Culinary Champion ~

Roast beef is one of those incredibly versatile cuts of meat that shines whether it's the star of a hearty dinner or the heart of a delicious sandwich. Let's break down the pros and cons of each:

Roast Beef Dinner

• Pros:

  • Impresses guests with a classic, elegant meal.

  • Can be served with a variety of flavorful accompaniments (yorkshire pudding, roasted potatoes, gravy, etc.).

  • Leftovers can be repurposed for sandwiches.

• Cons:

  • Requires more time and effort to prepare.

  • Can be a larger commitment for smaller households.

Roast Beef Sandwiches

• Pros:

  • Quick and easy meal option.

  • Endless possibilities for toppings and bread.

  • Perfect for leftovers.

• Cons:

  • Less formal than a dinner.

  • Might not be as satisfying as a full meal for some.

    
    

The Best of Both Worlds

Why not enjoy the best of both? Roast a beef for dinner, savor the delicious meal, and then transform the leftovers into incredible sandwiches for lunch or a casual dinner. It's a win-win!

What are your thoughts on roast beef? Do you prefer it as a dinner or a sandwich? Share your favorite recipes or toppings! We'd love to hear about the recipe you use for tender roast beef:)

CinD's Roast Beef Recipe:

1. Use a Roaster Pan with a rack.

2. I also use the cheapest Roast that is on sale. While the most expensive brands can be more tender with a shorter amount of cooking time. I've found, however that a slower, longer cooking process can still bring about a tender cut of meat. If you use a more expensive brand that is lean, you may want to drizzle a Tablespoon or two of olive oil over the roast

3. I use Sea Salt, Pepper, and Baking Soda on the meat for seasoning. At times, I've added other meat flavorings.

   • (I know, strange on the baking soda. But restaurants use it to help

     tenderize the muscles in the meat.)

4. Cook in oven on Broil for 10 minutes each side. It should be brown enough that it forms a crust.

5. Next, turn the oven down to 180-200 * Use a meat themometer to test for doneness. (See temperature chart below)

6. I like to place 5 cups of Au Ju Mix liquid into the pan but not on the meat itself.

7. There is no need to cover the meat as it cooks. The braising process you start with in broiling it, helps to seal in the meat juices for a moist beef.

Chart for Doneness (Please note that it does depend on the size of roast you are cooking.)

Rare: 120-130 degrees Medium Rare: 130-135 degrees Medium: 135-145 Medium-Well: 145-155 Well-Done: 155 and above

Reminder, for larger roasts it can take a few to several more hours. Be patient, as you don't want it chewy but tender and flavorful.

We have the roast for dinner and save the other slices for roast beef sandwiches:). Enjoy!