January 17th, 2008
Slow Cooked Roast Beef Recipe
We made this recipe for Christmas. Always being the entertainers and hoping to have a low-key, inexpensive dinner this Slow-Roasted Beef Recipe was our savior. Besides being extremely easy to make, this recipe uses a bargain cut of beef. Granted, it is not as flavorful as, say, a cut of prime rib but it's much easier on the pocketbook. Your best bet for this recipe is the eye-round roast; good flavor and uniform shape that guarantee even cooking.
If you have an
Slow-Roasted Beef Recipe
1 boneless eye-round roast (3 1/2 to 4 1/2 lbs)*
4 teaspoons kosher salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons fresh ground black pepper
*For smaller roasts 2½ to 3½ lbs reduce kosher salt to 3 tablespoons and black pepper to 1 ½ teaspoons. For larger roasts 4 ½ -6 lbs, cut the roast in half (crosswise) to create 2 smaller roasts. This will help you keep your cooking time down.
How to Slow-Roast Beef
1. Evenly coat all sides of the roast with salt. Cover with plastic wrap and refrigerate for 18 to 24 hours. For seasoning purpose you can get away with just 3~4 hours but the idea here is to break down the proteins with salt to improve texture.
2. Preheat over to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons oil. Sprinkle all sides of roast with pepper. Add remaining tablespoon of oil to 12-inch skillet over medium-high heat. Once skillet begins to smoke sear roast until browned on all sides, about 3~4 minutes per side. The browning process will not affect tenderness but improve flavor and the aesthetics of the final roast.
3. Transfer roast to wire rack atop baking sheet and place on middle oven rack. Roast until instant-read thermometer inserted into center of roast reads 115 degrees (for medium-rare), about 1 ¼ to 1 ¾ hours, or 125 degrees (for medium), about 1 ¾ to 2 ¼ hours.
3. Do not remove roast from oven. Turn oven off and leave closed until instant-read thermometer registers 130 degrees (for medium-rare), or 140 degrees (for medium), anywhere from 30-50 minutes longer. Like I said, the probe-thermometer is a great tool to track the internal temperature of the beef roast.
4. Transfer meat to cutting board and let stand for 15 minutes under a foil tent to allow juice to settle back into the roast. As tempted as you maybe, don't you dare skip this process. Cut across the grain of the roast, slicing as thinly as possible. This year I received a Black & Decker Electric Knife as a gift and it sliced through the Slow-Roasted Beef as if it were butter.