COOKING TIPS:

DONENESS:
For best results, cook beef top round roast to medium rare
(145 degrees) doneness. Do not overcook.
 >> Use ovenproof or instant read thermometer. Insert
thermometer so that the tip is centered in thickest part of
roast. Ovenproof thermometers are inserted before roasting
and remain in place during the entire roasting process.
Instant read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested cooking time.
 >> Prevent overcooking by removing top round roast from oven when internal temperature is 10 degrees below desired doneness.

 >> Tent roast loosely with aluminum foil after removing from oven.
 >> Let roast stand 15 to 20 minutes. The internal temperature rises 10 degrees to finish cooking and the juices firm up, making carving easier

GARLIC-HERB CRUSTED BEEF ROAST

1 boneless Beef Round Rump or Beef Bottom Round Roast (3 to 4 pounds)
Salt and ground black pepper
FOR THE GARLIC-HERB RUB:
2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed

Heat oven to 325 degrees

 >> Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
 >> Roast in 325 degrees oven 1 1/2 to 2 hours for medium rare doneness.
 >> Remove roast when meat thermometer registers 135 degrees for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare.)
 >> Carve roast into thin slices; season with salt and black pepper, as desired.

Servings: 6-8
Not your MOM's Roast
BEEF TOP ROUND ROAST
"This economical boneless cut with no waste is lean, full-flavored and has an excellent nutrition profile. For best eating quality, cook only to medium rare doneness and carve into thin slices. A relatively large roast, ideal for planned leftovers for quick weeknight meals."

OVEN ROASTING - BEEF TOP ROUND ROAST
Heat oven to 325 degrees. Place roast on rack in shallow roasting pan. Do not add water or cover. Remove roast when meat thermometer registers 135 degrees for medium rare. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 degrees to reach 145 degrees for medium rare.)
 >> 6 to 8 pounds
Medium rare: 2-1/2 to 3 hours
 >> 8 to 10 pounds (Tent loosely with aluminum foil halfway through roasting time to prevent roast from becoming too dark.)
Medium rare: 3 to 3-3/4 hours
TENDER POT-ROASTED BEEF

2 pounds bottom round or rump roast, trimmed
Juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled and quartered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 teaspoon dry mustard
1 teaspoon dried thyme
2 cups tomato juice

Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast.

WHEN READY TO COOK:
Preheat oven to 325 degrees.

Place beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions, carrots, and potatoes around beef. Top with celery and bell pepper. Sprinkle beef with garlic, mustard, and thyme. Pour tomato juice around beef in cooking bag.

Seal bag; cut slits. Roast for 1 hour or until very tender.

Remove beef from oven cooking bag. Let stand, covered
for about 5 minutes; cut into slices. Arrange vegetables
around beef on a serving platter.

Servings: 4
intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

Blade (Chuck) Roast
an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a rib-eye steak, with meat above and below the bone excellent for stir-fry dishes

Rib
Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.

Rib Roast
known as a 'standing rib roast' (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do. Many butchers will cut a roast to order for you

Short Loin
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled. NO ROAST FROM THIS AREA

Sirloin
"The back bone's connected to the … hip bone"—not a song, but a sirloin. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

Sirloin Tip Roast
excellent when dry roasted or marinated

Flank
This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs.
NO ROAST FROM THIS AREA

Short Plate
This section is best used for stew meat, where its rich, beefy flavor can be appreciated.

Round
The round consists of lean meat well-suited to long, moist cooking methods.

Top Round
this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes

Rump Roast
a very popular cut for pot roast, but can also be roasted at low temperatures

Shank/Brisket
Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.

Brisket First Cut
a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast

Brisket Front Cut
fork tender and succulent, a Certified Angus Beef ® pot roast made with this cut is truly mouthwatering
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BEEF ROASTS, what thay are and where they come from?

Chuck
Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat
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