Quick Answer
Generally, it is not necessary to add water when cooking a roast beef in order to keep it moist and tender. The natural juices of the meat are sufficient. However, a small amount of liquid like wine, stock or water can be added to the bottom of the pan to help prevent burning or sticking, and to create a flavorful sauce or gravy.
Explaining Roast Beef Cooking Methods
There are a few different methods for cooking roast beef, each with their own guidelines around using water:
Oven Roasting: Oven roasting uses dry heat to cook the beef evenly on all sides. No water is necessary. Place the roast fat side up on a rack in a roasting pan, and roast at 350°F, allowing 15-20 minutes per pound for medium rare doneness. The fat will baste the meat while cooking.
Braising: Braising involves browning the meat first, then slowly cooking in a small amount of liquid like broth, wine or water. The liquid will flavors the meat. Use 1 cup of liquid for a 3-4 lb roast. Cover and cook at 325°F for 2-3 hours until fork tender.
Slow Cooker: Place 3-4 lb roast and 1 cup water or broth in a slow cooker. Cook on low for 7-8 hours. The low gentle heat and steam from the water keeps the meat very moist.
Pressure Cooking: Pressure cooking roast beef with 1 cup broth or water for 45-60 minutes tenderizes the meat quickly. The moisture is sealed in under pressure.
Should You Add Water to the Pan?
Adding a small amount of liquid to the bottom of the roasting pan or slow cooker can help prevent the meat from drying out and burning. However, too much water will steam the meat rather than roasting it. Follow these tips:
- Oven Roasting: Add 1⁄2 cup water or broth to the bottom of the pan for flavorful gravy.
- Braising: Use 1 cup liquid like broth or wine.
- Slow Cooker: Use 1 cup water or broth.
- Pressure Cooker: Use 1 cup liquid.
The liquid will evaporate and leave behind flavorful browned bits (fond) that can be used to make gravy or sauce. Do not submerge the roast in liquid during cooking.
Why You Don’t Need Much Water
There are a few reasons why roast beef does not require much added water during cooking:
- The natural juices and fat from the meat will keep it moist as it cooks.
- Too much water will cause the meat to boil rather than brown nicely.
- You want the flavor concentrated in the meat rather than the cooking liquid.
- Water can cause the meat surface to steam rather than develop a nice crust.
As long as the roast is cooked to the proper internal temperature for doneness, it will be juicy and tender without adding extra water to the pan.
How to Keep Roast Beef Moist
Here are some tips for keeping roast beef moist and tender without using much water:
- Choose the right cut. Stick with well-marbled cuts like rib roast or top sirloin.
- Trim excess fat to prevent smoking, but leave some fat cap on.
- Season well with salt, pepper and herbs.
- Sear the meat first to seal in juices.
- Use a meat thermometer and don’t overcook.
- Let rest 10-15 minutes before slicing to retain juices.
- Slice across the grain for tenderness.
- Add a small amount of broth to the bottom of the pan.
- Make gravy from the pan drippings to serve with the roast.
What Temperature Should Roast Beef Be Cooked To?
The proper internal temperature for roast beef depends on the desired doneness:
| Doneness | Internal Temp |
|---|---|
| Rare | 120-125°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium Well | 150-155°F |
| Well Done | 160°F + |
Use an instant read thermometer to check the temperature in the thickest part of the roast without touching the bone. Remove it from the oven when it reaches 5°F below the desired doneness, as the temperature will continue rising as it rests.
Tips for Making Delicious Roast Beef
Follow these tips for perfect roast beef every time:
- Choose a well-marbled roast between 3-5 pounds. Ribeye or top sirloin are flavorful cuts.
- Trim excess fat to 1/4 inch thickness.
- Season liberally with salt, pepper and herbs or rub. Let sit at room temperature for 1 hour.
- Sear all sides in a hot skillet to caramelize and seal in juices.
- Roast in a 350°F oven until 5°F below desired doneness, 15-25 min per pound.
- Let rest 10-15 minutes before slicing against the grain.
- Make gravy from the flavorful pan drippings.
- Serve roast beef sliced thinly with gravy, potatoes, vegetables and horseradish.
With the right techniques, roast beef cooked without adding much water can be incredibly flavorful, tender and juicy.
Common Mistakes and How to Avoid Them
It’s easy to dry out or overcook roast beef. Avoid these common mistakes:
- Not searing: Always sear the meat first to lock in juices.
- Low temperature: Use at least 325°F to properly roast.
- No meat thermometer: Monitor temperature to avoid overcooking.
- Cutting too soon: Letting roast rest preserves moisture.
- Overcooking: Cook to 5° below final temperature.
- Too much water: Use only 1/2 – 1 cup in the pan.
Following the proper roasting method and using a thermometer are the best ways to prevent dry, overcooked roast beef.
Frequently Asked Questions
Should I baste my roast beef?
Basting is not necessary as the meat cooks in its own juices. Opening the oven repeatedly causes temperature fluctuations. The fat cap on the roast will provide sufficient basting.
Can I use broth instead of water?
Yes, using broth instead of water will add more flavor. Opt for beef broth or red wine for the most flavor.
How long should I roast beef per pound?
For medium rare roast at 350°F oven, allow around 15-20 minutes per pound for a 3-5 pound roast. Use a meat thermometer for the most accuracy.
What roast beef cut is the most flavorful?
The ribeye roast is considered the most flavorful cut. Other good choices are sirloin tip, tri-tip and top loin. Look for well-marbled cuts.
Should I tent foil over the roast while resting?
Yes, tenting loosely with foil will allow the roast beef to rest without losing precious heat and juices. It can rest for 10-15 minutes.
Conclusion
While it may seem counterintuitive to cook beef without liquid, roast beef requires very little water in the pan to turn out juicy and tender. Allowing the natural meat juices and fat to baste the roast, using the proper temperature and cook time, and letting the meat rest before slicing are the keys to perfect roast beef without needing to add more than 1/2 – 1 cup water to the pan. With the right techniques, you can achieve fork-tender roast beef full of concentrated beefy flavor every time.