Beef – Roasting this beef

A roast is a roast is a roast.

Roasting is a method of cooking that involves the aplication of a lot of dry heat to a peice of meat. You can obtain a great roast from all the above the cooking methods as long as you take into account the various ways they work.

A rotisserie offers all around even heat and will remain juicy although you can lose some juice from the skewer through the center, but may not cook the roast as perfectly as you lack good tempature control.

The oven is a great way to roast meat as long as you use the two tempature method. That means you start high and finish low or vice versa. I tend to side with Alton Brown on this and start low (normally 200 but you can adjust according to time requirements) until my roast is ~25-to-20 degrees of medium rare, pull it out and bring the oven to 450, put back in and remove to rest at 15 degrees short of desired doneness. You also have to make sure that you raise the roast off the bottom of the pan because if you don't you will end up braising the roast in it's own juices.

Your grill can work as long as you keep the lid closed and the roast from directly over the coals, but it is going to be the method that needs the most constant attention and will be easy to end up with a overdone outside and a underdone interior.

Depending on your cooking method you shouldn't have any problem with the joint drying out. By it's very nature, a joint contains a lot of connective tissue. That connective tissue will gelatinize under a slow roast and make the meat come out extremely juicy. The best way to do this is going to be a lot of low dry heat (like the kind you get in your oven thats set to about 200-250*F). You could also slow cook it, as in a crock pot, but only if you don't want slices. BTW, if you want a crust on that bad boy, just kick your oven up to five hundred when the roast gets to about ten degrees from where you want it, and it should crust up nicely.

Finally, don't forget that all large pieces of meat are going to keep cooking even after you remove them from the heat so make sure that you take that into consideration when deciding what temp to yank it out at.