Life tends to get a little (okay, a lot) more hectic during the holiday season. That being said, there’s no reason to add unnecessary stress to the mix! Instead of experimenting with different roast techniques, we’ve done all of the work for you. This helpful guide will make your holiday roasting experience a breeze.
Step 1: Choose Your Roast
Did you know that each roast needs to be prepared and cooked differently? And, each cut yields a unique flavour and texture? Here are a few of our favourite beef roasts, and some tips and pointers on how they’re unique:
Brisket is cut from the lower chest area of the cow. Because brisket is high in connective tissue, we recommend that it is slow cooked on low for several hours. The smoky, meaty flavour that results is absolutely delicious!
Tip roast is cut from the back and hind legs, making it a leaner cut of boneless beef that’s less tender. Tip roast tastes best when dry rubbed, roasted, and sliced thin.
Round roast is also cut from the back and hind legs. This lean, flavourful cut tastes best when roasted or slow cooked.
Blade roast is a juicy and tender cut from the shoulder. It produces a rich, beefy flavour and tastes dynamite when slow cooked or thrown on the grill as a steak!
Step 2: Consider Number of Guests
It’s always better to overestimate when ordering beef for your holiday dinner. We promise no one will ever complain about having delicious grass fed beef leftover! As a general rule, assume that guests will eat 1/3 lb of meat per person. But, if you’re expecting a hungry crew, estimate ½ lb to 3/4 lbs of meat per person.
Step 3: Preparation
Order your roast early, and make sure to estimate the weight range you’ll need.
Don’t wait until Christmas morning to choose your recipe. We’ve selected a couple to get you started!
Pre-season your roast the night before. Rub your roast all over with olive oil (or marinade of your choosing). Sprinkle on a delicious seasoning blend.
Place the roast uncovered in the refrigerator to marinate overnight. Then, allow it to come to room temperature the following morning for 2 hours before cooking in the oven.
Step 4: Roasting
Step 5: Serving
Let roast rest for 10-15 minutes after cooking. This helps the meat retain juices.
Slice against the grain using a sharp knife.
Only slice as much meat as needed. Let the rest remain intact for tasty leftovers.
Transfer to a serving platter, and enjoy!