Beef Roast Beef Roast

Last price we saw

$148.00last seen Oct 29

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Our take on the Beef Roast Beef Roast

Beef Roast Beef Roast is a fresh beef roast cut, sold as a single piece of meat rather than a pre-seasoned or cooked product. It is a general roast cut, so the exact muscle and fat content vary by package. No price data or recent price range is available for this listing, so there is no basis to judge whether any price is good.

Best forSunday roast dinnersSlow-roasting or pot-roastingFeeding a family or a groupHome cooks who season and trim their own meat

Pros

Fresh, not frozen, so it can go straight into the oven or freezer
A whole roast gives control over seasoning, searing and doneness
Roast cuts suit low-and-slow cooking and slice well for leftovers
Beef is high in protein, iron and zinc

Cons

Cut and grade are not specified, so tenderness is a gamble
Roast cuts are lean and dry out if overcooked

Beef Roast Beef Roast price history

Lowest price we've seen: $148.00 on Oct 29. Tracked across 1 store since Oct 29.

Specifications

Meat Type: Beef
Fresh / Frozen: Fresh
Cut: Roast

Questions and answers

What cut of beef is this roast?: The listing only says "roast," so the specific cut is not stated. Ask the store or check the package label for the muscle name, which tells you how to cook it.
How should I cook a beef roast?: Sear it first, then roast at a low oven temperature to your target doneness and rest it before slicing. Lean roasts do best braised or pot-roasted; tender cuts like rib or tenderloin can be roasted dry.
How much roast do I need per person?: Plan on about 8 ounces of raw roast per person for a bone-in cut and 6 ounces for boneless. That allows for shrinkage and a little leftover.
Can I freeze it?: Yes. Freeze it in its original packaging or wrap it tightly, and use it within about 4 to 6 months for best quality. Thaw in the refrigerator, not on the counter.
Is this a good price?: No price is shown for this listing, so it cannot be compared with recent prices. Check the price per pound against other stores and against the same cut at other retailers.

Our take on the Beef Roast Beef Roast

Best forSunday roast dinnersSlow-roasting or pot-roastingFeeding a family or a groupHome cooks who season and trim their own meat

Pros

Fresh, not frozen, so it can go straight into the oven or freezer
A whole roast gives control over seasoning, searing and doneness
Roast cuts suit low-and-slow cooking and slice well for leftovers
Beef is high in protein, iron and zinc

Cons

Cut and grade are not specified, so tenderness is a gamble
Roast cuts are lean and dry out if overcooked

Questions and answers

What cut of beef is this roast?

The listing only says "roast," so the specific cut is not stated. Ask the store or check the package label for the muscle name, which tells you how to cook it.

How should I cook a beef roast?

Sear it first, then roast at a low oven temperature to your target doneness and rest it before slicing. Lean roasts do best braised or pot-roasted; tender cuts like rib or tenderloin can be roasted dry.

How much roast do I need per person?

Plan on about 8 ounces of raw roast per person for a bone-in cut and 6 ounces for boneless. That allows for shrinkage and a little leftover.

Can I freeze it?

Yes. Freeze it in its original packaging or wrap it tightly, and use it within about 4 to 6 months for best quality. Thaw in the refrigerator, not on the counter.

Is this a good price?

No price is shown for this listing, so it cannot be compared with recent prices. Check the price per pound against other stores and against the same cut at other retailers.