Strain the beef broth left behind in the slow cooker into a medium stock pot. There should be at least 1 cup of liquid.

Step 1 Combine the oil, lemon juice and zest, thyme, garlic, salt, and pepper in a large zip-top bag. Place the roast in the bag. Massage the marinade into the roast. Seal and refrigerate, turning ...

One 6-pound sirloin tip roast, preferably grass-fed, tied. 1/2 cup prepared horseradish. 2 tablespoons kosher salt. 2 tablespoons Dijon mustard. 2 tablespoons finely chopped parsley ...

1 Tablespoon vegetable oil. The night before or the morning of the day you plan to cook this roast, sprinkle the roast all over with 1 teaspoon kosher salt.

Grocery stores carry a variety of beef roasts. Two common options include rump roasts and chuck roasts. They have a lot of ...

Ribeye, rib and tenderloin are popular beef roasts at holiday time, according to the association. Leaner cuts, such as round tip eye round and tri-tip, are more economical choices.

Roasting beef means to oven-cook it, uncovered, in a shallow pan until gloriously browned on the exterior but still juicy inside. Because larger, thicker cuts benefit most from this hands-off ...

Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium ...