Silly question about Roast Beef

Question

How do I buy one? What are they called in the grocery store? See, I told you it was a silly question.

Answer 1

Hehe

You buy beef and roast it in the oven. Normally you buy a beef joint which most supermarkets pre-package in the meat section.

Or you can probably buy a ready cooked roast beef joint/roast beef dinner and certainly roast beef slices for sandwiches from a deli...

Answer 2

I don't think it's silly at all.

I use top sirloin butt. It is best to buy it from a local butcher if there is one in your area. It's usually less expensive than the grocery store.

You can also use ribeye roast or tenderloin roast.

Use the link below as a guide.

http://www.cooking-italian-food.com/meat...

If you are making pot roast it's fine to use a less expensive cut, but if you want real "Roast Beef" use the guidelines above.

Answer 3

I think you mean a roast. If you are looking for a roast to put in the crock pot or oven, go to the meat section of your grocery store and look for a chuck roast.

Answer 4

Look for it to say 'oven roast'.  If you mistake pot roast for an oven roast you will be very sad come serving time. I love a beatiful roast beef.

Answer 5

umm i think at the grocery store since its beef.. i gues you could just ask for it and say "roast beef" i dont think there is any other name for it.  

Answer 6

A rump roast is the best.=)

Answer 7

beef, it may have a sticker that says great for pot rost

Answer 8

You can use any kind of roast. Rump roast, chuck roast,

Below is a simple recipe to make a Roast Beef. Hope it helps.

Roast Beef Recipe

Ingredients

3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)

Olive oil

8 slivers of garlic

Salt and pepper

You will need a meat thermometer

For the gravy:

Red wine, water, and or beef stock

corn starch

Method

1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

To make the gravy:

Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some.