Cooking a roast beef dinner for a crowd can be daunting. The meat alone takes hours to cook properly. Doing all the prep and cooking in one day can be exhausting. Don’t wait until the last minute to do everything; there are easy ways to get a head start.
With a little planning, you can prep and even cook your roast beef 1-2 days before serving Here are tips for cooking roast beef in advance, storage, and reheating to serve a tasty, stress-free meal
Should You Cook Roast Beef Fully or Partially Ahead of Time?
There are two approaches when cooking roast beef in advance:
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Cook it completely, let cool, then reheat later.
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Partially cook meat chill overnight then finish cooking just before serving.
Fully cooking method
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Cook roast beef until just shy of your desired doneness. For medium-rare, cook to medium.
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Let roast cool completely, then refrigerate overnight.
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To reheat, slice meat and wrap pieces in foil with gravy. Heat at 325°F until warmed through, about 25-30 minutes.
Partial cooking method:
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Season and sear roast beef, but remove from oven before it reaches final doneness.
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Allow to cool to room temperature, then refrigerate overnight.
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The next day, return roast to oven and continue cooking until it reaches desired doneness.
The benefit of partial cooking is the meat stays juicier when cooked the day of serving. Fully cooked meat can dry out some when reheated. But par-cooking does require you to be home to finish roasting the day of the meal.
So weigh the benefits of each method for your situation. Both work well – just be sure to follow proper cooling procedures.
How to Cook Roast Beef Safely in Advance
To safely cook roast beef ahead of time:
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Season as desired up to 2 days in advance. Refrigerate uncovered to allow surface to dry out.
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Sear roast before roasting to develop flavor. Use a hot skillet to brown all sides.
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** Roast** at 275-325°F until it reaches the proper partial or full doneness. Use a meat thermometer to monitor.
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Cool roast within 2 hours to 70°F or below. Transfer to a large platter to cool quickly.
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Slice roasts over 4 pounds into smaller portions to speed cooling once meat reaches 140°F.
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Refrigerate overnight, spreading pieces out in coldest part of fridge.
Follow these guidelines and your roast will keep perfectly to finish cooking or reheat the next day.
Storing and Reheating Roast Beef
Once cooked and cooled properly, here are some tips for storing and reheating roast beef:
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Wrap tightly in plastic wrap or foil before refrigerating. This prevents drying out.
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Refrigerate cooked roast beef for up to 4 days. Freeze for up to 4 months.
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When reheating, plan for 15-20 minutes per pound at 300-325°F for oven roasting. Slice meat and wrap pieces with gravy in foil.
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Use sauce to keep reheated meat from drying out. Ladle gravy or au jus over meat before and after reheating.
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Bring meat up to safe minimum internal temperature of 145°F when reheating. Use a thermometer to verify.
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Let rest 5-10 minutes after reheating before slicing to allow juices redistribute.
Follow these tips and your pre-cooked roast beef will reheat beautifully to serve a fantastic meal with minimal effort the day of.
Step-by-Step Guide for Cooking Roast Beef Ahead
Here is a complete walkthrough for prepping roast beef in advance:
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Prep the roast – Trim excess fat and tie with twine for even thickness.
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Season the roast all over with salt, pepper, garlic, herbs etc. Refrigerate uncovered overnight.
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Sear roast in a hot skillet before roasting to develop flavor.
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Roast at 275-325°F to your desired doneness. For medium-rare, roast to 125°F and remove from oven. Use a meat thermometer.
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Allow to rest 10-15 minutes before slicing if doing partial cooking. If fully cooked, skip resting.
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Cool roast to 70°F within 2 hours. Transfer to a platter in a cool area. Slice large roasts to speed cooling.
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Wrap tightly in plastic wrap or foil. Refrigerate immediately.
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Refrigerate overnight or up to 4 days until ready to finish cooking or reheat.
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Reheat roast wrapped in foil with gravy at 300-325°F until hot throughout. Check temperature to ensure food safety.
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Let rest 5 minutes before serving. Slice across the grain and serve with extra gravy.
FAQs About Cooking Roast Beef in Advance
Got questions about prepping roast beef ahead of time? Here are answers to some common queries:
What’s the best roast for cooking in advance?
Go with top round, eye round, or bottom round cuts. Avoid very lean cuts like tenderloin.
Can I slice and refrigerate roast beef after cooking?
Yes, slicing ahead of time enables quick reheating. Keep slices separated in an airtight container.
How long does cooked roast beef last in the fridge?
Store for 3-4 days in the fridge. Freeze for up to 4 months for best quality.
Is roast beef better par-cooked or fully cooked in advance?
Par-cooking keeps the meat juicier. Fully cooking ahead enables easier reheating. Choose based on your timing.
Can I reheat roast beef in a slow cooker or Instant Pot?
Yes, slow cooker on low or pressure cooker on low pressure setting work well to gently reheat slices.
Can I cook roast beef from frozen?
Yes! Thaw overnight in the fridge then roast at 300°F until it reaches your desired doneness, monitoring with a thermometer. Add 20-30 minutes to the cooking time.
What’s the best way to reheat roast beef?
Oven roasting sliced meat loosely wrapped in foil with gravy at 300-325°F ensures even, gentle reheating.
Enjoy Perfectly Cooked Roast Beef Every Time
With proper prep and handling, you can easily cook roast beef ahead of the day you plan to serve it. Follow the guidelines above for safely storing and reheating, and your pre-cooked roast beef will be delicious.
Take advantage of the time savings while still enjoying scrumptious, melt-in-your-mouth roast beef any night of the week. Get creative with your seasonings, pair it with favorite sides, and relax knowing your cooking is already handled thanks to cooking your roast in advance.
