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Preparing the Perfect Roast | Oak Barn Beef

February 16, 2024 1 Comment

Preparing the Perfect Roast | Oak Barn Beef

Preparing the perfect roast

The cold winter nights are settling in, bringing with them a certain longing for something equally as nostalgic as it is filling. There’s something inherently comforting about a perfectly cooked roast; it’s both hearty and satisfying while still being un-fussy and simple. If you’ve ever made a roast before, you know that there’s a fine line between preparing the perfect roast and serving a dried-out disaster. We’ve got tips to help you nail it every time. 

Choosing the right roast

A delicious roast begins with selecting the right cut of beef. Selecting a high-quality cut with plenty of fat marbling will ensure your roast is flavorful and moist. We know selecting a roast can be a little overwhelming, but we’ve got you covered! 

Arm roast

The arm roast comes from the shoulder area. This roast is tender and juicy, but often on the smaller side. Because it is one of the more tender roasts, it requires less cooking time. 

Chuck roast

The chuck roast comes from the upper shoulder/lower neck area. It is a fattier cut of beef, packing terrific flavor. It tends to be a bit tougher than arm roast, but when cooked properly, it can be delightfully tender.  

Rump roast

The rump comes from the hindquarters. Flavorful and lean, the rump roast falls somewhere between the arm and chuck roasts in terms of tenderness.

Sirloin tip roast

The sirloin tip roast (sometimes referred to as round tip roast), comes from the hindquarters, right next to the sirloin. This is another lean cut of meat, and although it has great flavor, it can be tough if it’s cooked too quickly.

Cooking the roast

Cooking a roast isn’t difficult, but it does require frequent checking. No matter which cut of beef you’ve selected, following these tried-and-true steps will result in a delicious roast.

Bring it to room temperature

If your roast is frozen, you’ll want to thaw it completely. Thawing time depends upon the size of your roast, so it’s best to plan ahead. Generally, a full day of thawing in the refrigerator is required for a roast up to five pounds. An hour before cooking, remove the roast from the refrigerator to bring it to room temperature. Bringing the roast to room temperature before cooking will allow for even cooking. 

Seasoning the roast

Aside from starting with a high-quality cut of beef, the seasoning is the next most important part. A great roast tastes good on its own, but with the right mix of spices, the flavor really comes to life. There are plenty of rubs and mixes on the market, but it’s not hard to do on your own! Plus, mixing up your own seasoning is a great way to personalize the flavor. The beauty of the roast is that it is such a receptive canvas to whatever you want to add. You can keep it nostalgic and traditional with the classics: salt, pepper, rosemary, thyme, garlic, and perhaps a bit of oregano. If you’re craving something a little outside of the box, you could try adding a dash of cinnamon, marinating with brewed coffee, or rubbing with brown sugar.

Sear in the flavor

Before your roast hits the oven, sear all sides of it in a hot pan to create a caramelized crust. Don’t skip this step! This is how you lock in the juices and create a rich flavor.

Roast it low and slow

The key to a juicy, tender roast is patience. Once it goes into the oven, the goal is to cook it low and slow. For a three-pound roast, set your oven to 300 degrees and plan to let it cook, covered, for at least three hours. If your roast is larger than three pounds, 40-60 minutes per additional pound. Don’t set it and forget it, though! To avoid overcooking, you’ll want to check the internal temperature regularly.

For all of our medium-rare steak lovers out there, we know it can be tempting to cook your roast to an internal temperature of 145 degrees and then call it quits, but we want to encourage you to keep going! A higher internal temperature allows the collagen to break down, bringing the tougher cuts of beef to the more tender side of the scale. This breakdown happens at around 190 degrees.


Once your roast has reached the desired internal temperature, you’ll need to let it rest. This allows the meat to reabsorb its juices, so don’t skip this step! As tempting as that roast might smell, wait to cut into it for 15-20 minutes.

Preparing a tender, mouth-watering roast is truly a labor of love. While it’s not difficult, it’s also not quick. There’s nothing about the process that should be rushed. If you take the time to do it right, don’t be surprised to be dishing up seconds (or thirds)!

(We should also add that roasts aren’t just for wintertime! When you’re ready to take your roasting skills outside, check out our recipe for grilled roast here!)

To learn more about our family-owned beef operation, you can visit us at or stop in and see us at 706 S. Lincoln St. in West Point, Nebraska.

1 Response

Linda Meyet
Linda Meyet

February 22, 2024

At Christmas my husband cook a sirloin roast and put fresh cranberries on top. It was so good. We’ve also put canned cranberries on another one too just not the jellied cranberry sauce.

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