Do you smell that delightful aroma coming from the kitchen? It’s got to be roast beef cooking for dinner. Roast beef is a delicious meal option and it’s relatively easy to make. You can pop it in the crockpot, bake it, or even smoke it.
Roast beef can spread a long way and there is a lot of variety to the ways that you can use roast beef. We’re not just talking your standard roast beef lunchmeat from the deli either. For some of us, roast beef brings back memories of Sunday dinner with our families.
You simply can’t go wrong with roast beef. Any meal using roast beef is designed to feed a multitude of people and often results in leftovers.
Can you freeze roast beef? Yes, you absolutely can freeze roast beef. The process is quite simple and simply requires getting to an airtight storage method.
In this guide, we will walk you through the process of freezing your roast beef. We will cover a lot of information related to roast beef and the freezing process.
The freezing process is quite simple, but there are some things you should know as you work through it.
Keep reading to learn all of the details surrounding how to freeze your roast beef and more!
Your Guide to Freezing Roast Beef
We think it’s important to clarify from the beginning that in this guide on roast beef can easily apply to any type of roast beef. Essentially, roast beef lunch meat comes from roast beef and is simply shaved down.
We make this statement just to ensure we are covering all of our bases and that you are aware that these instructions will work universally with roast beef.
Regardless of how it is cooked, cut, or prepared, you can anticipate these instructions will work well for your roast beef.
Roast beef is pretty self-explanatory as to what it is. Roast beef is a large slab of beef that is roasted in some manner.
The idea behind roast beef originally heralds from the England area but has also been popular in North America and Australia extensively as well.
There are many ways to roast beef but the most common is probably using the oven.
Traditionally, after the roast beef has been cooked and served initially, the leftovers are used for things like sandwiches, fajitas, or various other ideas.
Preparing and Using Roast Beef
The most common way to make roast beef has traditionally been in the oven. As technology has advanced, many people have begun to smoke roast beef or prepare it in the crockpot and now the Instant pot.
These are all great methods to keep in mind. We are going to share with you a simple, traditional roast beef oven preparation. This is simply to provide you some basic background as to what we are freezing.
Many times, people add carrots and potatoes with their roast beef. Yorkshire pudding is a traditional English side for roast beef as well.
- You will need a large pan, a beef sirloin, and seasoning to your tastes. Many recipes call for just salt and pepper while others recommend garlic and onion. You can season it to your preferences or follow a specific recipe.
- Preheat your oven to 425 degrees.
- After 15 minutes of roasting time at this temperature, reduce temperature to 375 degrees. When you reduce the temperature, you can add potatoes and any veggies you want to roast as well.
- Estimate cooking time at 15 minutes per pound of sirloin. For example, a 10-pound sirloin would need to roast at this temperature for 150 minutes, which is about 2 ½ hours.
- Throughout the process, you should baste the meat with the natural juices in the pan. This will help keep the meat from becoming dry.
- After cooking time, remove meat from oven and let it rest for about 15 minutes.
- Carve and serve.
Making roast is not a complicated process, but it can take a bit of time since it is a large portion of beef.
Uses for Roast Beef
There are a lot of things you can do to use your roast beef leftovers. Roast beef is a versatile item. It’s simply meat when you take it into consideration. Meat can be used in almost any way you want.
Here are some ideas for using your roast beef:
- Deli-cut slices for lunchmeat
- Use portions for cold cut sandwiches
- Beed and noodles
- Beef stroganoff
- Shred and use for enchiladas or casseroles
- Make into Philly cheesesteaks
- Use for hash
- French dip sandwiches
This list provides you with just a few ideas for using your leftover roast beef. Do not let yourself be limited to this list. There are so many things you can do with roast beef. Your options are endless really.
Freezing Roast Beef
If you still have far more roast beef leftover than you can possibly use in a safe timeframe, freezing it is a great option.
Freezing your roast beef is very easy. You can split up your roast beef into several portions or you can freeze it all together.
We recommend separating portions because this will save you from having to worry about leftovers again when you pull it out of the freezer to use it.
You can, of course, do whichever way you prefer. Your roast beef can be stored in the fridge for up to 5 days if it was cooked to temperature. You also want to be sure you properly store it in an airtight method.
Before you prepare to freeze your roast beef, you should allow it to cool to room temperature. However, you also want to proceed to storing your roast beef within about 2 hours of cooking it.
Here are your freezer instructions for roast beef.
- We recommend a dual layer for roast beef storage. This will help retain the moisture so your roast beef does not dry out.
- Start by wrapping your roast beef in foil or plastic wrap.
- Place wrapped roast beef into either heavy-duty freezer bags or airtight containers.
- If you wrap and store properly, it is recommended that you can store your roast beef in the freezer for up to 6 months. It is possible it could be safe beyond that date but this is the recommended time frame.
Using Roast Beef After Freezing
After you have successfully frozen your roast beef and are ready to use it again, the process is also relatively simple.
You should allow your roast beef to defrost in the fridge overnight before you use it. However, you can also use various quick defrost methods as well if you need to.
On a side note, you can actually reheat the meat frozen in the oven if you are really desperate to heat it and forgot to set it out for defrosting.
Reheating roast beef is pretty simple. We recommend using the oven because it best preserves the flavors and the overall texture. It only takes about 10-15 minutes to reheat it at 350 degrees.
You can also use the microwave or stovetop if you need an alternative solution to using the oven.
No matter which method you decide to use, we are quite certain your taste buds will thank you when you get to enjoy that roast beef again after you have frozen and preserved it.
We hope that you find this guide to be useful and informative for the purposes of freezing your roast beef. Keep in mind that you can use this guide for all roast beef, even if you have deli-sliced lunch meat to freeze away.
We invite you to review the following question and answer section for some additional information that could be useful to you.
When You Reheat Roast Beef, Does it Dry Out?
We recommend reheating your roast beef at a low temperature in order to prevent it from drying out.
Additionally, you can wrap the roast beef in foil to help retain the moisture of the roast beef naturally while you are reheating. This should help it not turn dry.
Can You Reheat Roast Beef More Than Once?
You could probably safely reheat your roast beef multiple times but it is not recommended. If storage processes are followed, it would be safe. However, each time you reheat the roast beef your quality is affected by the reheating process.
The more you reheat, the more you risk the quality of your roast beef in the end.
Can You Tenderize Roast Beef After Cooking?
You will notice in our brief description of how to make roast beef above, it is recommended to let it rest for 15 minutes after roasting. This resting time helps to tenderize the meat. This process allows the juices to move through the meat without further cooking and will allow your meat to become more tender.
Otherwise, you might try adding some beef stock during reheating and then allowing it to rest for tenderization purposes.