Premium Beef Oven Roasts

(Tenderloin, prime rib, ribeye, striploin roasts)

1. Season roast with desired herbs, salt and pepper. Place fat side up on a rack in roasting pan.
2. Roast in oven at 325F to desired doneness, about 25 minutes per pound for medium well. Remove roast to cutting board, tent with foil for 10-15 minutes to allow temperature too rise an additional 5F. Carve across the grain.
3. To make easy gravy, heat roast drippings in pan over medium heat, adding 2 cups beef broth or stock. Stir up any browned bits from bottom of pan, skim fat from surface.
4. Serve without thickening (au jus) or thicken with cornstarch by mixing equal parts cold water and cornstarch and adding gradually to pan juices.
5. Heat and stir until boiling and thickened. Season and serve.

Beef Oven Roasts

(Eye of Round, sirloin tip, round roasts)

1. Season roast and place fat side up on rack in roasting pan.
2. Add ½ inch water to the pan. Cook uncovered at 325-350F until thermometer inserted into the center of the meat reads 160F.
3. Remove roast to cutting board, tent with foil for 10-15 minutes to allow temperature to rise 5F. Carve into thin slices across the grain.
4. Cook's Note: oven roasts are best cooked only to medium.
5. To season beef roasts, simply cut slits all over roast and insert garlic slivers into slits. Rub all over with Worcestershire sauce, fresh ground pepper, coarse salt and some Dijon mustard.

Beef Pot Roasts

(Brisket, cross rib, blade roasts)

1. Season roast. In lightly oiled Dutch oven or stock pot, brown roast using medium high heat.
2. Add 1-2 cups liquid such as red wine, broth, canned tomatoes or soup.
3. Simmer, covered on stovetop or in 325 F oven for about 3 hours or until fork tender. Add chunks of vegetables for final 45 minutes if desired.
4. Cook's Note: Cook a pot roast on Sunday to enjoy during the week.
5. To store, slice meat, pour some juice over top and refrigerate. To reheat, place sliced meat in oven safe pan covered with foil and reheat.