This oven pot roast is a great family dish ideal for Sunday roast using the traditional Housekeepers Cut.
Use the melted suet to brown the meat on all sides. As the meat browns, sprinkle it with 1 teaspoon of salt and black pepper. Place on rack in casserole or roaster with tight-fitting lid. Pour in water. Roast in preheated slow oven, 325 degrees until meat is tender, 2-2 ½ hours. Pare parsnips and add with remaining ½ teaspoon salt 45 minutes before cooking time is up. Place meat on warm platter, surround with parsnips and garnish with fresh parsley while preparing gravy.
Measure the fat from the pan and mix 1 ½ tablespoons of flour with 1 ½ tablespoons of water until you have a smooth paste. Return to roasting pan. Add salt and ground pepper to taste. Stir and cook until of desired thickness for gravy.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a cook book author and the fifth generation butcher. He runs James Whelan Butchers, which has stores in Clonmel, the Avoca Handweavers in Rathcoole and Kilmacanogue, and Dunnes Stores in Cornelscourt, Rathmines, and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers.
The housekeeper’s cut, also known as a top rib roast is a flavorful and economical cut from the forequarter of the cow. When roasted low and slow, this lean yet remarkably tender cut becomes a mouthwatering centerpiece, perfect for Sunday supper or special occasions.
Follow this simple, foolproof method to cook housekeeper’s cut roast beef to juicy, melt-in-your-mouth perfection every time. We’ll cover choosing the right cut, prep, seasoning, roasting, doneness, resting, slicing, and serving this impressive roast.
Selecting the Best Housekeeper’s Cut
For optimal flavor and tenderness, visit a butcher shop rather than the grocery store meat department. Look for a roast between 3 to 5 pounds to serve 4 to 6 people. The cut should have a smooth texture with a thin layer of exterior fat caps. Avoid cuts with an overly thick fat cap or large pockets of fat throughout. The meat should be bright red with white fat streaks rather than brown or gray.
Prepping the Roast for the Oven
Proper prep is key for even cooking and maximum flavor penetration. Here are a few tips:
- Thaw frozen roasts thoroughly in the fridge overnight before cooking.
- Pat the roast dry with paper towels for better browning.
- Trim off any excess hard fat, but leave a thin layer for basting.
- Use a sharp knife to lightly score the fat cap in a diamond pattern.
- Generously season all over with salt, pepper, and herbs.
Herbs like thyme, rosemary, and garlic complement the beefy flavor beautifully. Ground mustard and Worcestershire sauce also make excellent rubs.
Choosing the Right Roasting Pans and Racks
Having the right roasting tools helps ensure roast success:
- Choose a heavy pan like cast iron or stainless steel to distribute heat evenly.
- Use a rack to elevate the meat and allow air circulation for even cooking.
- Add 1⁄2 cup of broth or wine to the bottom of the pan to baste the meat.
- Avoid overcrowding the pan which can lead to steaming.
Once your prep is done, it’s time to pop that roast in the oven!
How to Roast Housekeeper’s Cut for Maximum Tenderness
Roasting this lean cut slowly is vital for tenderness
- Preheat oven to 250°F.
- Place roast on a rack in a pan, fat-side up.
- Roast for 30 minutes per pound, until 120°F for medium-rare.
- Baste every 30 minutes with the pan juices.
- Use a meat thermometer to monitor doneness precisely.
- Allow the roast to rest before slicing into it.
The initial high heat helps develop a flavorful crust. Reducing the temperature cooks the roast gently without drying it out. Basting provides much-needed moisture to this lean cut.
Testing for Doneness
A meat thermometer takes the guesswork out of determining doneness
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F and above
The temperature will continue rising as the roast rests, so pull it 5°F before the desired doneness level.
Let It Rest for the Juiciest Meat
Never slice into the roast straight out of the oven! Resting allows the juices to reabsorb:
- Transfer roast to a cutting board and tent loosely with foil.
- Allow to rest for at least 15-30 minutes before carving.
- The meat’s temperature will rise another 5-10° during resting.
Resting is the secret to incredibly juicy, tender beef!
Carving and Serving Your Masterpiece
Follow these steps for perfect roast beef presentation:
- Place rested roast fat-side up on a cutting board.
- Using a sharp carving knife, slice across the grain into thin slices.
- Arrange slices on a platter with the crispy fat cap edge showing.
- Serve immediately with pan juices spooned over the top.
- Pair with roasted vegetables, Yorkshire puddings, or potatoes.
The crispy fat cap edge is the best part! Slicing against the grain ensures a tender texture.
Cooking Methods Beyond Roast
While roasting is traditional, there are other fabulous cooking methods to try:
-
Braising: Brown the roast, then braise in broth with veggies until fall-apart tender.
-
Grilling: Give the meat a nice char over direct heat, then finish cooking indirectly with a two-zone fire.
-
Sous vide: Vacuum seal and cook in a water bath at 135°F for the ultimate tenderness.
-
Slow cooker: Cook on low 8-10 hours until ultra moist and tender. Perfect for weekday meals!
Handy Housekeeper’s Roast Recipes
Here are a few recipe ideas to inspire you:
-
Pot Roast – Braise with potatoes, carrots, onion, garlic, and beef broth.
-
French Dip Sandwiches – Roast beef sliced thin and served on a roll with au jus for dipping.
-
Beef Stroganoff – Tender chunks in a creamy mushroom and sour cream sauce over egg noodles.
-
Shredded Beef Tacos – Spicy, messy goodness!
-
Beef Bourguignon – A French classic made with red wine, mushrooms, and pearl onions.
With so many possibilities, a housekeeper’s cut roast will never get boring!
Tips for Housekeeper’s Cut Roast Beef Perfection
Follow these tips for the perfect roast every time:
- Let meat come to room temp before roasting for even cooking.
- Dry brine or marinate for enhanced flavor.
- Monitor temperature and doneness closely.
- Allow ample resting time before slicing – don’t rush it!
- Slice across the grain for a tender bite.
- Add juices from the rested meat back into your sauce or gravy.
When prepared properly, the humble housekeeper’s cut transforms into a sumptuous, heartwarming meal the whole family will love.
Now that you’re a housekeeper’s roast beef expert, impress your guests with this economical yet impressive roast!
House Keepers Cut
FAQ
Is housekeeper’s cut good for roasting?
Do you cook roast beef in the oven covered or uncovered?
How do you cook beef so it’s tender?
How do you cook a housekeeper’s cut roast beef?
If the fat appears too yellow, it may be old. To cook housekeeper’s cut roast beef, rub the meat with olive oil and season generously with salt and pepper. Place it in a large roasting tray with a splash of water to keep it moist and prevent burning. Roast in a preheated oven at 200°C/gas mark 6 for 20 minutes, then reduce to 160°C/gas mark 2V.
What is housekeeper’s cut roast beef?
Housekeeper’s cut roast beef comes from the forequarter of the animal, specifically the top rib. It is a lean cut of beef that requires careful cooking to ensure it doesn’t dry out. This cut is ideal for slow cooking, pulled beef, shredded beef, roasts, and stews. It is full of flavor and can be used in many different recipes.
Can you cook housekeeper’s cut roast beef in a slow cooker?
Pot roasting is the traditional way to cook housekeeper’s cut roast beef, but it can also be cooked in a slow cooker. When shopping for this cut of beef, it’s important to head to a craft butcher who can provide guidance on how to handle the meat. Look for meat that is unbruised and has a slightly off-white fat on top.
How do you cook a roast in a slow cooker?
Heat 2tblsp oil in a large sauté pan, over a med-high heat. Add the roast to the pan and sear, until golden brown on all sides, turning frequently. Transfer the meat to the slow cooker, along with the carrots, celery, onion and garlic. Add the remaining 1tblsp oil to the sauté pan, over a med heat.