All this Delmonico roast needs is a simple spice rub and some time in the oven. What you’ll get is a juicy and delicious roast. Topping it with our fresh chimichurri sauce will bring it all together beautifully.
What cut of meat is Delmonico roast?
Delmonico roast is a tender cut of meat that resembles a ribeye steak but is much more affordable. It’s from a cow’s neck and shoulders, also known as “chuck.”
What is the best way to cook Delmonico roast?
The best way to cook Delmonico roast is by roasting it or grilling it.
When you have a beautiful roast all you need is a good spice rub. You’ll taste the delicious flavors without doing too much to it.
delmonico roast spice rub:
- Salt
- Black Pepper
- Onion Powder
- Garlic Powder
- Oregano
- Paprika
How to make it:
Mix the spice rub and rub it over the roast.
Cook the roast on a high temperature to get a crispy exterior.
Lower the temperature and continue cooking it until it reaches your desired temperature.
Allow the roast to rest for 30 minutes.
what temperature to roast Delmonico roast at:
Generally, you should cook a roast for 30 minutes per pound. If you’re roasting it at a higher temperature first, you can shorten that to around 20 minutes per pound.
Delmonico roast is usually served medium-rare. To get there, it’ll need to be 135 degrees Fahrenheit. We like this roast well done so we cooked it until it reached 170 degrees F.
Every oven is different so it’s important to check the temperature of the meat to know if it’s ready.
get a good meat thermometer:
A good meat thermometer is affordable, easy to store and simple to clean.
It’ll quickly tell you when your roast has reached the temperature it should.
The one we used in this recipe and recommend can be found here.
The chimichurri sauce:
Adding a good chimichurri sauce to this roast will really take it up a notch. It works perfectly because the roast is cooked without any sauces.
Chimichurri sauce is a delicious condiment for grilled or roasted meats. It consists of fresh herbs, olive oil, and spices. The best part is that it doesn’t need to be cooked.
All you do is mix it together and pour it over the roast.
freezing delmonico roast:
If you have leftover Delmonico roast you can freeze it for up to three months. Simply wrap it in parchment paper and then place it in a zip lock bag or airtight container.
Defrost it the night before you want to serve it and warm it up in a 250-degree oven for around two hours.
what to serve this roast with:
Delmonico Roast
Ingredients
For the Spice Rub:
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 pounds Delmonico roast
For the Chimichurri Sauce:
- 2 teaspoons dried oregano
- 1 cup fresh parsley
- 2 cloves of garlic
- 3 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
Instructions
For the Roast:
- Preheat oven to broil.
- Place the Delmonico roast in a broil-safe baking dish.
- Mix all of the spices for the spice rub in a small bowl.
- Rub the spices over both sides of the roast.
- Broil the roast for around 8 minutes or until it gets a crispy exterior.
- Cover, lower the heat to 350 degrees, and continue cooking the roast for another 40 minutes.
- Stick the meat thermometer into the roast and if it hits 135 degrees Fahrenheit the roast will be medium-rare.
- If you prefer it well done, continue cooking it in 10-minute increments until it reaches 170 degrees Fahrenheit.
- Once the roast is ready, allow it to rest for around 30 minutes at room temperature.
For the chimichurri sauce:
- Place all of the ingredients in a blender and blend until they're combined.
- Once the roast is finished resting; slice it, plate it, and pour the sauce over the middle.