Use a meat thermometer to determine the internal temperature of your meat before removing it from the slow cooker. A tough ...

The beef should be at room temperature before going into the oven, so it's essential to take it out of the fridge a good 1½ to 2 hours before cooking. Tying it with string will keep it in good ...

Our Slow Roasted Beef Tenderloin is fancy-looking and mouthwatering-good. This beef tenderloin is simply seasoned, cooked to perfection, and topped with a homemade mushroom sauce that’s ...

The slow cooker should be reserved for cuts like chuck, brisket, or round, the best cuts of beef for a pot roast. For the perfect beef tenderloin, you want a hot, dry roast, rather than a slow ...

A whole beef tenderloin is one impressive roast to ... This means that the tenderloin is first cooked low and slow in the oven. When the tenderloin reaches a desired doneness temperature, it's ...

Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

This roast beef is a perfect centerpiece for a holiday meal, with the tender meat cooked to a rosy pink medium rare. Dr. Bruce Aidells' easy standing rib roast recipe is an adaptation of the ...

Pro-tip: Leftover roast beef makes a killer French dip. Prefer a slow cooker pot roast? We’ve got you. Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet.