In Part 1, we gave you the no-muss, no-fuss way to cook a roast and get it on the table. In Part 2, we broke down the relationship between the roast cut and the appropriate cooking technique so you could fly free in the roasting world.
A General Guide to Roasting Part 3:
5 factors you should consider when cooking grass fed beef roasts.
Roasting, transitive verb: to cook by exposing to dry heat (as in an oven or before a fire).
Of course a roast would be cooked by roasting, right? Not so fast, partner! While some lean, tender roasts do appreciate a fast cook at a high heat, other roasts need to be kinda wet (braised) or mucho wet (stewed) when cooked in order to reveal the most tender and delicious meals.
If your roast is tough as nails and lean, braise it for a yummy taste and an ideal texture. Braising is a two-step process. First you sear your roast over a medium-high or high heat on the stovetop to create a tasty brown crust. (Fun fact – scientists call this the Maillard Reaction). Then you add liquid and either cook it using the pot roast braise or stew braise method. Let’s look at both. The Pot Roast Braise, aka, the Slow-Cooker Method. Ideal for Chuck Roast, Arm Roast, Short Ribs, Brisket, Oxtail and Shank Preparation: Sear your roast over a medium-high or high heat until the exterior is browned. Place your roast in a Dutch oven, pan with a lid or slow cooker with a little liquid to prevent it from drying out, and cook low and slow.
- Liquid: Yes. Add a little broth, wine, or beer until 1/3-1/2 of the entire roast is submerged.
- Temperature: Low, 200 – 300º.
- Finish: Super Well Done, with an internal temperature of 170º or hotter. If it’s not fork-tender or falling off the bone, then keep on cookin’. You really can’t overcook a braised roast, plan on 6 to 8 hours, depending on roast size.
- Carve: Shred with two forks, or gently slice against the grain.
2. The Stew Braise
Ideal for Chuck Roasts and Arm Roasts Preparation: Cut your roast into 2 pieces, dust with flour, then sear them in a hot pan on the stove top until the pieces are a rich, golden brown color. Place your stew meat in a Dutch oven or other oven-safe heavy pot with a tight-fitting lid. Add liquid until the meat is completely submerged, cover, and bake in at low-heat.
1.) Liquid: Yes. Add broth, wine, or beer until all of the stew meat is completely submerged.
2.) Temperature: Low, 200 – 300º.
3.) Finish: Super Well Done, meaning 4 – 8+ hours, depending on the roast size.
4.) Carve: No need, your meat is already bite-sized!
Farmer Girl Says: Dusting your stew meat with flour helps the meat brown, and thickens your gravy without making it lumpy.
If your roast is Tender and Lean, or Super-lean, you can cook it without any extra liquid. Dry roasting is the easiest trick in the book. Just rub your roast with a little oil. Season it with salt, pepper, and maybe a fresh herb or two. Then toss it in the oven or on the grill and wait for the magic to happen.
Tip: Your roast will continue to cook while it’s resting, so pull it off the heat 5º – 10º before it reaches your desired finish.
4. The Low Oven Dry Roast.
Ideal for sirloin tip roast, tri-tip roast and eye of round roast.
Preparation: Coat meat with a little oil, some salt, pepper, and fresh herbs.
Bake, uncovered, in a low-heat oven. This method is ideal for firm, medium-collagen cuts from the rump and upper thigh area of the steer, like the Sirloin Tip Roast, Tri-Tip Roast, and Eye of Round Roast.
1) Liquid: No.
2) Temperature: Low, 275º – 350º.
3) Finish: Medium-Rare. Since you want your ending temperature to be around 135º to 145º, remove the roast when the thermometer reads “rare” or 125º – this could take 2 to 3 hours depending on the roast size, desired doneness and how your oven cooks. 4) Carve: Slice against the grain for maximum tenderness.
5. The High Oven Dry Roast
Ideal for Tenderloin and Rib Roast
Preparation: Coat meat with a little oil, some salt, pepper, and fresh herbs. Cook, uncovered, in a high-heat oven or grill. This method is only for no-collagen, super-lean cuts like the Tenderloin and Rib Roast. Cuts with any collagen (toughness) will turn to shoe leather if you cook them with high heat.
1) Liquid: No.
2) Temperature: High, 375º – 425º.
3) Finish: Rare to Medium-Rare. Since you want your ending temperature to be around 125º to 135º, remove your meat when the thermometer reads 120º – this could take 1-2 hours, depending on the roast size, desired doneness and how your oven cooks.
4) Carve: Slice against the grain for maximum tenderness.
Tip: Let all of your cooked roasts rest for 15-30 minutes before serving. This allows the meat juices to return to the center of the cut, making your roasts particularly tender and, well, juicy.
Farmer Girl Meats Roasts
Grass fed beef roasts are lower in fat and higher in protein and Omega 3s than conventionally raised grocery store meat. We never, ever add any yucky artificial juices, solutions, or fillers. Farmer Girl cattle, sheep, hogs and chickens are grass-fed and pasture-raised. They spend their days grazing on native prairie grasses, enjoying fresh air and exercise. This makes Farmer Girl meat much leaner than conventional meat, and sometime even leaner than other farms’ grass-fed cuts.