Letting the meat rest in aluminum foil is a common method to retain heat and juices inside the meat, making it more tender and juicy.

Place the roast in the center of the aluminum foil sheet, then fold the foil around the roast so that it is well wrapped.

Once wrapped, place the roast in a warm place, preferably on a warm serving dish or on a rack to prevent the bottom from becoming soggy.

Avoid piercing the meat: Avoid piercing the roast during resting, as it would allow the meat juices to escape, potentially making the meat less juicy.

Monitor the resting time: Do not let the roast rest for too long, as it can become cold. Typically, 10 to 15 minutes are sufficient to allow the juices to redistribute.

The ideal cooking time for a beef roast in Cookeo mainly depends on the weight of the meat and your preferred level of doneness (rare, medium-rare, well-done, etc.).

For a rare beef roast: Allow approximately 8 to 10 minutes of cooking per 500 grams (1/2 kg) of meat.

For a medium-rare beef roast: Add a few extra minutes of cooking, about 10 to 12 minutes per 500 grams (1/2 kg) of meat.

For a well-done beef roast: Increase the cooking time to about 12 to 15 minutes per 500 grams (1/2 kg) of meat.

Don't forget to preheat your Cookeo in "browning" mode before starting the pressure cooking, and make sure to follow the specific instructions of your recipe and appliance.

The beef fillet is one of the tenderest and leanest cuts of beef. It is perfect for a beef roast if you're looking for a very tender and delicate texture. However, it can be more expensive than other cuts.

The sirloin is a popular choice for a beef roast. It is slightly marbled, giving it a rich flavor. It's a good compromise between tenderness and flavor.

The rump steak: Rump steak is a great choice for those who prefer a more pronounced flavor. It is also quite tender and works well for a roast.

Choose the right cut of meat: Opt for an appropriate roast cut like fillet, sirloin, or rump steak. These cuts are tender and less likely to become tough during cooking.

Preheat the Cookeo: Before searing the roast, make sure the Cookeo in "browning" mode is hot. This will help seal the juices inside the meat and prevent it from drying out.

After cooking, let the roast rest for about 10 to 15 minutes. During this time, the juices inside the meat will redistribute, making it more tender and juicy.

When slicing the roast, cut it perpendicular to the meat fibers to prevent it from becoming stringy.

A gravy or red wine sauce can also add flavor and moisture to the beef roast.