Danish Roast Beef Recipe - Food.com (2024)

1

Submitted by diner524

"A recipe I found on Christian's Danish Recipes, which has 600 Danish recipes. This sounds very similar to what I do with roast beef. If you don't have black peppercorns, can sub ground black pepper. Posting for ZWT6. I know different cuts of meat are called different things in different countries"

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Danish Roast Beef Recipe - Food.com (2) Danish Roast Beef Recipe - Food.com (3)

photo by Nimz_ Danish Roast Beef Recipe - Food.com (4)

Ready In:
1hr 35mins

Ingredients:
4
Serves:

12

ingredients

  • 4 lbs beef blade roast (would recommend an eye of round)
  • 4 garlic cloves (crushed)
  • 1 tablespoon peppercorn (cracked)
  • 1 teaspoon kosher salt

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directions

  • Rub roast with garlic; press pepper and salt into surface. Place meat on center of buttered foil. Wrap roast. Place on rack in roasting pan. Roast in preheated 375ºF over for 45 minutes for rare or 1 hour for medium rare. Remove foil. Pour meat drippings into a small saucepan. Replace roast on rack. Roast for 10 to 15 minutes at 400ºF (until browned). Boil drippings until reduced to a shiny glaze. Pour glaze over roast before serving. Let roast stand for 20 minutes for easier slicing.
  • NOTES : Cook time leaves roast extremely rare. We prefer ours medium - medium well so I cook ours a lot longer. I also then make a slurry of flour, water, salt and pepper and add to the drippings to make a gravy.

Questions & Replies

Danish Roast Beef Recipe - Food.com (5)

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Reviews

  1. Well this was interesting as I have never made a recipe like this. I cooked my 3 1/2 pound roast for 2 hours and it was way overcooked and a little on the dry side. Most of my juices leaked out into my dutch oven and caramelized. I missed the onions I usually cook with my roast as well as additional veggies, but we enjoyed it and the juices I did have left were very good. Served with recipe #425645 on the side for a nice change. Made for ZWT #6 :)

    Nimz_

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RECIPE SUBMITTED BY

diner524

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Danish Roast Beef Recipe  - Food.com (2024)

FAQs

How long should roast beef be cooked for? ›

Regardless of the size of your roast, aim to cook at 375 degrees F (190 degrees C) for 20 minutes per pound. After resting for 15 to 20 minutes, your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.

What makes a better roast beef? ›

An eye of round roast is a type of rump roast, and many rump roast options create excellent roast beef. These cuts have a very beefy flavor, which is one of the reasons they're so popular. For the best outcome, slow cooking or slow roasting is best to help the meat break down and become tender.

How do you make roast more tender? ›

Use salt.

We season meat with salt for more than just flavor — with tougher cuts, like choice steaks and roasts, it helps break down the proteins for a more tender texture. Instead of seasoning meat just before cooking, give it a generous coating of salt about an hour before you're ready to get started.

Should you cover beef with foil when roasting? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

What temperature is best for roasting beef? ›

Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it. Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.

Does beef roast get more tender the longer it cooks? ›

The secret of roasting red beef and veal is very simple

This in combination with the fact that the longer it roasts the more tender it will become.

What is the secret to a perfect roast? ›

Roasting to Perfection

A general rule is to roast at a high temperature for the first 20 minutes. This seals in the juices. Then, lower the heat to cook the meat thoroughly. Using a meat thermometer ensures your roast reaches the perfect internal temperature without the guesswork.

What can I add to my roast to make it taste better? ›

I opt for basil, thyme, paprika, dried bay leaves, and black pepper. These add a lovely, almost Italian-inspired flavor to this pot roast recipe. Veggies. Including onions, garlic, carrots, and potatoes (all of which are also in my beef stew!).

Is it better to roast beef fast or slow? ›

This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches.

What is the best tenderizer for beef roast? ›

Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef. And naturally-occuring enzymes like papain in papayas and bromelain in pineapples can likewise help soften your steak.

Why is my roast still tough after 8 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

How to make beef fall apart? ›

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

Do you put water in the pan when cooking roast beef? ›

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

What spices are good with beef? ›

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.

Do you cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

How long to cook a 2 lb roast at 350 degrees? ›

ROAST
  1. Preheat oven to 350°F.
  2. Lightly brush roast with olive oil and season with salt and pepper.
  3. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

Why is my roast still tough after 4 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

How long does it take to cook a 3 lb roast? ›

Common Names
Approx weightRare (125 °F)Medium (145 °F)
2 lb31 min42 min
3 lb45 min55 min
4 lb1 hr1 hr 10 min

Do you cover roast beef when resting? ›

How to rest the meat. Take it from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil. If you cover it tightly with the foil or wrap it in foil, you will make the hot meat sweat and lose the valuable moisture you are trying to keep in the meat.

References

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