What To Know
- Learning how to roast outside round is a culinary journey that rewards you with a tender, flavorful, and budget-friendly cut of beef.
- A 3-4 pound roast is ideal for a small gathering, while a larger roast (5-6 pounds) is better for a bigger crowd.
- Marinate the roast for several hours or overnight in a flavorful marinade to infuse it with additional depth.
Learning how to roast outside round is a culinary journey that rewards you with a tender, flavorful, and budget-friendly cut of beef. This versatile cut, also known as bottom round, is a great option for roasting, slow cooking, or even grilling. While it can be a bit tougher than other cuts, with the right techniques, you can transform it into a delicious centerpiece for any meal.
Understanding Outside Round
Outside round is a lean cut of beef, sourced from the hind leg of the animal. It’s a relatively inexpensive option compared to more tender cuts like ribeye or tenderloin. While it has less marbling, it’s full of flavor and can be incredibly tender when cooked properly.
Choosing the Right Outside Round
The key to a successful roast lies in selecting the right piece of meat. Here’s what to look for:
- Size: Choose a roast that’s large enough to feed your guests. A 3-4 pound roast is ideal for a small gathering, while a larger roast (5-6 pounds) is better for a bigger crowd.
- Color: The meat should be a deep red, with a good amount of marbling. Avoid any cuts that are pale or have a grayish hue.
- Fat: A thin layer of fat on the outside of the roast will help keep the meat moist during cooking.
Prepping the Roast
Before you start roasting, you need to prepare the outside round for optimal flavor and tenderness.
- Trim Excess Fat: Trim away any excess fat, leaving a thin layer to help keep the meat moist.
- Seasoning: Season the roast generously with salt, pepper, and other herbs and spices of your choice. You can also use a dry rub for a more complex flavor profile.
- Tie the Roast: If your roast is large and has a thick middle, tie it with kitchen twine to ensure even cooking.
Roasting Methods
There are two main methods for roasting outside round:
1. Oven Roasting:
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Roast: Place the seasoned roast in a roasting pan, fat side up. Roast for 15-20 minutes per pound for medium-rare, or longer for a more well-done roast.
- Basting: Baste the roast with pan juices every 30 minutes to keep it moist.
- Rest: Once the roast reaches your desired internal temperature, remove it from the oven and let it rest for 15-20 minutes before carving.
2. Slow Roasting:
- Slow Cooker: Place the seasoned roast in a slow cooker, fat side up. Add 1-2 cups of liquid, such as broth or wine, to the bottom of the cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
- Dutch Oven: Preheat your oven to 300°F (150°C). Place the seasoned roast in a Dutch oven, fat side up. Add 1-2 cups of liquid, such as broth or wine, to the bottom of the oven. Cook for 3-4 hours, or until the meat is tender.
Checking for Doneness
Use a meat thermometer to ensure your outside round is cooked to your desired level of doneness. Here are some general guidelines:
- Rare: 125°F (52°C)
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-Well: 155°F (68°C)
- Well-Done: 160°F (71°C)
Carving and Serving
Once the roast is cooked and rested, it’s time to carve it. Use a sharp knife to cut the roast against the grain, creating thin, even slices. Serve the roasted outside round with your favorite sides, such as roasted vegetables, mashed potatoes, or gravy.
Beyond the Roast: Utilizing Leftovers
Roasted outside round is incredibly versatile. Leftovers can be used for:
- Sandwiches: Slice the roast thinly and use it in sandwiches with your favorite toppings.
- Salads: Add sliced or diced roast to salads for a hearty protein boost.
- Soups and Stews: Shred the roast and add it to soups and stews for a flavorful and filling meal.
- Pasta Dishes: Combine shredded or diced roast with pasta and your favorite sauce for a delicious and satisfying dish.
The Final Touch: A Symphony of Flavors
To elevate your roasted outside round, consider these flavor-enhancing tips:
- Marinade: Marinate the roast for several hours or overnight in a flavorful marinade to infuse it with additional depth.
- Herb Butter: Enhance the flavor profile by rubbing the roast with a flavorful herb butter before cooking.
- Glaze: Add a sweet and savory glaze to the roast during the last 30 minutes of cooking for a beautiful finish.
The Grand Finale: A Feast for the Senses
Roasting outside round is an art form that combines culinary precision with creative flair. By mastering the techniques and embracing the versatility of this budget-friendly cut, you can create a delicious and memorable dining experience.
Answers to Your Most Common Questions
Q: Can I freeze outside round before roasting?
A: Yes, you can freeze outside round for up to 3-4 months. Thaw it in the refrigerator for 2-3 days before roasting.
Q: What are some good marinade ideas for outside round?
A: Some popular marinade options include:
- Italian: Olive oil, red wine vinegar, garlic, oregano, basil, and salt and pepper.
- Asian-Inspired: Soy sauce, ginger, garlic, sesame oil, and honey.
- Citrus: Orange or lemon juice, olive oil, herbs, and spices.
Q: How do I make gravy from the pan drippings?
A: After roasting, deglaze the pan with wine or broth. Whisk in flour to thicken the sauce. Add additional liquid as needed to achieve your desired consistency.
Q: Can I roast outside round in a slow cooker?
A: Yes, you can roast outside round in a slow cooker. Use a low setting and cook for 6-8 hours.
Q: What are some good side dishes to serve with roasted outside round?
A: Some classic side dishes include:
- Roasted Vegetables: Carrots, potatoes, Brussels sprouts, or asparagus.
- Mashed Potatoes: Creamy and comforting.
- Green Beans: Steamed or sauteed.
- Gravy: A rich and flavorful sauce.
