And of course, you can turn your roasting venture into a one-pan meal by adding vegetables, such as carrots, onions and potatoes, into the mix. As a matter of fact, it is best to raise the rolled beef roast off the bottom of the tray by placing it on chopped vegetables to ensure even cooking and roasting.
It’s always a good idea to take your roast out of the fridge an hour before you plan on cooking it to reach room temperature. This ensures that the fibres in the meat “relax” and is key to a tender and juicy end result.
One of the most important steps of cooking any rolled roast beef is to allow it to “rest” after you remove it from the oven. The beef juices during cooking, congregate in the middle of the joint. Resting time will allow the juices to diffuse back out and soak into the whole of the joint. Cover the roast with aluminium foil and let it rest for 15 minutes.
Melissa Jacobs is a Catering Chef Specialist that learned to cook growing up in a large family and perfected her skills to make food for a large family of her own, weddings and all kinds of small to large events. Melissa Jacobs Muck Rack Profile, Melissa Jacobs on Flipboard