To keep roast beef from being chewy, there are several essential steps you can follow:
Select the right cut: Choose a well-marbled cut of beef for roasting, as marbling (intramuscular fat) helps keep the meat moist and tender during cooking. Some excellent options for roasting include ribeye, tenderloin, sirloin, and top round.
Bring the meat to room temperature: Take the roast beef out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows the meat to cook more evenly throughout.
Season and marinate: Season the roast beef liberally with salt, pepper, and any other desired herbs or spices. You can also marinate the meat for a few hours or overnight to enhance the flavor and tenderness. Acidic marinades with ingredients like vinegar or citrus can help break down connective tissues, further tenderizing the meat.
Use proper cooking techniques: There are a few different methods for cooking roast beef, such as roasting, grilling, or slow-cooking. The method you choose will depend on the cut of beef and your preference. Whichever method you use, make sure not to overcook the meat. Overcooking can result in a chewy and dry roast. Invest in a meat thermometer and cook the roast to the desired internal temperature for your preferred level of doneness.
Rest the meat: After cooking, allow the roast beef to rest for at least 10 to 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, making it juicier and more tender.
Slice against the grain: When you're ready to slice the roast, cut it against the grain. This means slicing perpendicular to the muscle fibers. Cutting against the grain shortens the muscle fibers, making the meat easier to chew.
By following these tips, you can ensure that your roast beef turns out tender, juicy, and delicious, rather than chewy and tough.