It's possible to make a delicious roast beef dinner out of a less expensive cut of meat like baron of beef. Whether you prefer to slow-cook roast beef in the oven or in a slow cooker, the long cooking time at a low temperature results in tender, flavorful meat.
To prepare baron of beef in the oven, apply a dry rub and then brown it on all sides. Start it cooking in the oven at 250 degrees Fahrenheit and finish it at 550 F.
About Baron of Beef
Other names for baron of beef include top sirloin, top butt and center-cut roast. Steamship round, which comes from the rump, also falls into this category. While baron of beef is flavorful and tender, it's not as tender or as expensive as cuts of meat from the rib or loin areas.
Prime rib refers to sliced portions from a ribeye or a beef rib roast after it's cooked, says the University of Nebraska-Lincoln. The term "prime" also denotes a grade of beef from young, well-fed cattle. It's costly and is richly marbled with fat.
While prime rib is normally sold in restaurants, it isn't needed to make a delicious roast. Cuts of meat for roasting that are typically found in supermarkets are "choice grades," which are very tasty.
Less-expensive cuts of meat, such as baron of beef, can be dry roasted in the oven at lower temperatures and for longer periods than rib roasts. They may also be roasted using a moist-heat method, which involves browning, and then cooking with added liquid, in a tightly covered pot in the oven, or on the stove.
Slow Cook Baron of Beef
In the first step, Benes recommends aging the beef. To do this, put the roast on a wire rack on a sheet pan and allow it to sit in the refrigerator, uncovered, for four days.
"Prepare a dry rub, using onion powder, garlic powder, chili powder, paprika for color and a good amount of brown sugar. This will help build a crust on the roast," he says. For a 5-pound roast, use 2 to 3 tablespoons of each ingredient.
Next, sear the roast in a pan with a little oil. Brown all sides to build a layer of flavor. "I consider this step essential to a flavorful result when cooking in a dry environment such as the oven," Benes notes.
Preheat the oven to 250 F. "This might seem low, but it will help get a tender result. Most of these cuts have limited intramuscular fat called marbling, so it's best to be patient with the cooking," he explains.
Put the roast on a wire rack on a sheet pan and place it on the oven's middle rack. The fat side should be on top. "Once the roast reaches an internal temperature of no more than 110 F, turn up the oven temperature to 550 F. This will help reinforce the exterior of the meat's crust. Cook until you reach the desired internal temperature," Benes advises. Generally, the roast will take 20 minutes per pound to cook.
"You can certainly build a gravy from the pan drippings, but I like some good horseradish or mustard with this recipe," he adds.
An alternative to cooking roast in the oven is to prepare it in a slow cooker. To make slow-cooker roast beef, use chunks of meat instead of large cuts, notes Iowa State University Extension and Outreach. Put the heat on high for an hour, and then cook on low until done. Only use recipes that call for some kind of liquid such as bone broth. Make sure the internal temperature of the meat reaches 140 F. Don't use a slow cooker to reheat the roast.
Healthy Roast Cooking Tips
When shopping for a roast, choose cuts labeled either "choice" or "select" rather than "prime," which contains more fat, recommends the Mayo Clinic. Also look for cuts with the lowest amount of visible fat.
Once you bring the roast home, store it in the coldest part of the refrigerator at a minimum of 40 F. Use it within three to four days, advises the University of Nebraska.
Thaw a frozen roast in the refrigerator with a container to catch any drippings. Allow three to five hours per pound for a small roast, and four to seven hours per pound for a large roast.
Read more: How to Cook a Chuck Roast Perfectly
When preparing a roast, first trim off the solid fat. Once the roast is cooked, chill the juices in the refrigerator, so you can skim off the hardened fat. Afterward, use the juices to make gravy or to flavor stews and soups. Eat no more than 5 1/2 to 6 ounces of meat per day, says the Mayo Clinic.
Refrigerate leftovers within two hours after serving. Eat them within three or four days.