It’s no surprise I thoroughly enjoy beef. It must shine through because I’ve been fortunate to go on two culinary trips because of it. The most recent one being at Certified Angus Beef® brand’s headquarters in Wooster, OH. It was a big weekend filled with learning, food, and fun. I was inspired by many things. Now I’m passing on some beef roasting tips and sharing a recipe for Sriracha Herb Roast.
Roasting beef really is quite simple. Put some meat in a hot oven and a little while later it is done. Yes, I know, there are factors involved to achieving the perfect roast. You want it done how you like it. You want it to taste great. You want your family to be happy with the meal. So how to begin? Here goes…
Wait, a couple of disclosures first. Links to products are Amazon Affiliate links. I figured going ahead and stating it now would be better than noting it beside each one. Also, I was under no obligation to write this post because of the trip. I’m simply sharing some knowledge gained and a recipe created because of it. Now on to the tips…
Start with premium beef. You want the best roast for your money. The higher the quality the more likely it is to be what you desire in beef: excellent flavor. Why do most people eat beef? Because they like the way it tastes.
Where to find the best beef? It’s easy. Use the Certified Angus Beef® brand locator to find retail stores and restaurants. I can get it at two of my favorite places to shop in Metro Atlanta; Dekalb Farmers Market and Buford Highway Farmers Market.
You need the right equipment. One is an instant-read thermometer. It will be your very best friend. Temperature is the only way to tell when a roast is cooked to your desired degree of doneness. Always check the internal temperature at least 15 minutes before the recommended cooking time of recipe. Check it again every 10 minutes or so. You can roast it longer if needed. Oh, you can get fancy remote thermometers that sync with an iPhone like the iDevices Kitchen Thermometer.
A rack makes for even roasting. Air circulating around the roast will keep one side from cooking more than the rest. Guess what? A rimmed cookie baking sheet and wire rack will do nicely. You can also go upscale with a Le Creuset Roasting Pan Set. Which do I use? Both. In this case I used the baking sheet and wire rack:
Rubs add flavor. It’s incredible how spices on the outside can make every bite of a roast so much better. And, oh heavenly drippings. You know the puddle of goodness on the tray that accumulates under a sliced roast? Well, the puddle from Sriracha Herb Roast is divine. I’d soak up every drop with some crusty bread.
Technology helps too. Just go ahead and download Certified Angus Beef® brand’s Roast Perfect app to your smartphone. It will guide you through the whole process. Check out the timer, recipes, tips, and more. I’ve used it and obviously recommend it highly.
A little resting goes a long way. Always, always, always, let your roast rest for a minimum of 10 minutes before slicing. 15 to 20 minutes is how long I usually wait. You want to keep as much of the juices in the roast as possible. The time it sits before slicing is when the juices settle into the meat. It is worth the wait.
How is Sriracha Herb Roast? It’s something to make if you enjoy spicy food. The two teaspoons of sriracha seasoning puts in a real kick of heat. I’d give it a medium-high rating on a heat level. You can use less to make it have spicy. Have fun roasting and remember it’s really quite easy. Go for it! Oh, and scroll down to find more roast recipes too.
Sriracha Herb Roast
- 1 tablespoon dried oregano
- 1 tablespoon dried crushed rosemary
- 1 tablespoon dried thyme
- 2 teaspoons kosher salt
- 2 teaspoons sriracha seasoning not sauce
- 3 pound eye of round roast Certified Angus Beef® brand recommended
Preheat oven to 450°F. Position a rack in a roasting pan or wire rack in rimmed baking sheet.
Combine oregano, rosemary, thyme, salt, and sriracha seasoning.
Trim roast to remove any silver skin or fat. Rub spice mixture evenly on roast.
Place roast on rack and roast for 15 minutes.
Reduce oven temperature to 325°F.
Roast until desired doneness is reached. Use an instant-read thermometer to check internal temperature.
Take roast out of oven when it reaches 10 degrees below finished doneness temperature. For medium-rare it will take approximately 45 minutes.
Tent loosely with foil and allow to rest for 10 to 15 minutes before slicing.
Use 1 teaspoon of sriracha seasoning for less spicy heat level.
Recipe adapted from Certified Angus Beef® brand Savory Herb Eye of Round Roast recipe found on the Roast Perfect app.
How about some more roast recipes? Oh yes! Look at these by my fellow Sunday Supper tastemakers:
- Apple Cider Dijon Marinated Tip Roast by Cupcakes & Kale Chips
- Beef Pot Roast by Peanut Butter and Peppers
- Beef Roast and Cabbage by Cindy’s Recipes and Writings
- Boliche (Cuban Stuffed Roast) by Magnolia Days
- Boneless Rib Roast with Roasted Garlic and Herbs by Bobbi’s Kozy Kitchen
- Sirloin Roast with Red Wine Onion Gravy by Grumpy’s Honeybunch
- Coffee Rubbed Roast Beef by Eat Picks
- Fennel and Herb Crusted Beef Tenderloin by Casa de Crews
- Garlic and Herb Crusted Ribeye Roast with Red Wine Sauce by Hezzi-D’s Books and Cooks
- Herb & Garlic Crusted Roast by The Melrose Family
- Garlic Roast Beef by Life Tastes Good
- Herbed Rotisserie Rib Roast with Portobello Mushroom Gravy by The Educators’ Spin On It
- Holiday Ribeye Roast by Family Foodie
- Miso Glazed Standing Rib Roast au Jus by kimchi MOM
- Mustard Crusted Roast Beef by Curious Cuisiniere
- Peppercorn Crusted Standing Rib Roast with Red Wine Au Jus by Food Done Light
- Petite Sirloin Roast Chasseur (Hunter’s Style) by Palatable Pastime
- Pomegranate Balsamic Glazed Prime Rib by I’m Not the Nanny
- Ribeye Roast with Harissa by Shockingly Delicious
- Roasted Beef Tenderloin with Fresh Herb Crust and Horseradish Cream by Midlife Road Trip
Plus Selecting the Perfect Roast by Sunday Supper Movement
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