Enjoying A Good Roast

Enjoying A Good Roast

I'm KayDee Gilkey and welcome to Open Range. Here's Greg with today's report.

Thanks KayDee. There can be some confusion when picking a beef roast to enjoy according to AgriBeef's Chef Alan Turner.

TURNER: If you ask your butcher for a round it doesn't really matter if it's a sirloin tip or an inside round or an outside round, all the rounds will perform the same way. Just be aware that the chuck roast is going to be a great pot roast in a liquid method. And then everything from the back of the animal, all the round and sirloin roasts will be a great roasting item.

When it comes to enjoying a good roast, keeping it simple is the key.

TURNER: Take it out of the refrigerator for 45 minutes or so. We want the outside of the roast to almost get room temperature so it gets nice and tacky. Take a paper town and pat it dry and then we're going to brush it with a little vegetable oil. Now we're going to salt and pepper it. Now I mean liberally. Don't be afraid of getting too much salt or pepper on the outside of your roast because most of that is going to fall off int he cooking process and that's going to give us that crust we love so much. Preheat the oven to about 325 degrees. Place your roast on a rack on a cookie sheet. Put it in the middle of the oven. It's going to take 25 to 30 minutes per pound.

Turner says it is important to take the roast out before it gets to the correct temp and let it rest. The temperature will continue to climb without over-cooking the roast. And enjoy!

I'm Greg Martin and that's today's AgriBeef Minute.

Thanks Greg. Don't forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I'm KayDee Gilkey.

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