Angus beef roasts are one of the best-quality beef roasts you can buy in the United States. To be certified Angus beef in the United States, the cow does not necessarily have to be a pure-bred Angus, but it must meet certain quality standards such as well-marbled and evenly distributed fat. A certified Angus roast meets these USDA standards, and slow-roasting it at a lower temperature will bring out its rich meaty flavor while keeping the roast tender.
Remove the Angus beef roast from the refrigerator, and let it to sit. covered, for about an hour to come to room temperature. This will help it remain tender and juicy during the cooking process. The lean meat begins to cook before all the fat melts, which will help the roast self-baste.
Add salt and pepper to taste.
Preheat the oven to 275 degrees Fahrenheit.
Place the Angus beef roast on top of the wire rack in the roasting pan. Pour the beef broth and wine into the pan.
Cover the roasting pan, and place the roast in the oven. Allow the roast to cook for one hour.
Remove the roast and take its temperature with a meat thermometer. A rare roast should register 115 degrees Fahrenheit, 125 for medium-rare, 135 for medium, 145 for medium-well and 150 or above for well-done. If the roast is not ready, return it to the oven and continue roasting until it is at your desired temperature.
Remove the roast from the oven, and allow it to rest for 15 minutes. The resting period allows the Angus roast to finish cooking and allows the juices to cool slightly, which prevents them from spilling out when you cut the roast into serving-sized slices.
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Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.