How To Make Medium Rare Roast Beef

Why does my roast beef turn out tough?

Roast beef can turn out tough if it’s undercooked or overcooked. Again, make sure to use a meat thermometer to get the perfect result!

What are some other ingredient variations I can use for this melt in the mouth roast beef?

  • Lemon juice
  • Bay leaf
  • Chicken broth
  • Olive oil
  • Worcestershire sauce
  • Garlic powder
  • Red potatoes
  • Baby carrots
  • Other fresh herbs
  • Garlic salt
  • Onion soup mix (to avoid unhealthy ingredients, I recommend using a homemade mix or this one from Primal Palate)
  • Cream of mushroom soup (I suggest this healthy brand)
  • Soy sauce, tamari, or coconut aminos—I especially like to use the latter since it’s gluten-free, paleo, and typically available at your neighborhood grocery store. You can also place an order for it here.

Which Cuts Of Beef Can I Use?

For this recipe, I used round roast, but you’ll find different options at different stores. Tenderloin, sirloin, top rump, rib, and rolled cuts will all work in this recipe.

If you use a different cut of beef, it’ll help you quite a lot to use an instant-read digital thermometer to check for the roast’s doneness.

How To Make Medium Rare Roast Beef

Choosing the Best Cut for Roast Beef

The cut you purchase will rely on how you intend to use the roast beef, how much you want to spend, and your own tastes. Choose a more costly cut if you’re looking for a tender cut to serve to guests or for a special occasion:

  • Prime rib
  • Ribeye
  • Beef tenderloin

You can still get that delicious roast beef flavor for smaller meals without having to pay a premium price.

  • Petite shoulder
  • Sirloin tip
  • Rump roast
  • Bottom round

For optimal flavor, choose a cut that has some fat and noticeable marbling.

For even cooking, a tied roast provides a more uniform shape. Ask your butcher to tie the roast if you have one. Or you can tie it yourself with some kitchen twine.