Slow-Roasted Beef Recipe

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 instant-read thermometer it will come in handy for this Slow-Roasted Beef Recipe. If not, a meat-probe thermometer will work. I use a probe thermometer with a temperature alarm sensor; Polder makes a good one. This allows me to take the meat's temperature without opening the oven door and, better yet, the alarm tells me when it's reached my desired temperature. While slow-roasting. maintaining the oven temperature is important, so try to open the oven door as little as possible. This means that if you are using a thermometer without a sensor you will need to remove the meat from the oven while you check its temperature. If you find yourself roasting some sort of critter, even a couple of times a year, it is worth dropping 20 bucks to ensure your meat always come out perfect!

Slow Roasted Beef Recipe

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.

If you like red meat, check out the Marinated Tri-Tip Roast Recipe. Thanks for visiting!

8 Responses to “Slow-Roasted Beef Recipe”

  1. dominoNo Gravatar Says:

    Oh I was lucky enough to have some of your Slow-Roasted Beef on Christmas. Great job on the cooking and slicing. Slow-Roasted Beef AND a Black & Decker Electric Knife? That sounds like a Happy Christmas!

  2. TazmiNo Gravatar Says:

    yikes, your picture is covering the ingredients!

  3. Traci ScovelNo Gravatar Says:

    Happy Friday! This sounds & looks terrific except I can’t see “the formula.” I’ll peek later but thanks for sharing & hope all is well!

  4. adminNo Gravatar Says:

    You should be able to read the ingredient list for the Slow-Roasted Beef Recipe now. There was an issue with the layout in Internet Explorer. Come on now girls, lets start using FireFox already :)

  5. Marinated Tri-Tip Roast Recipe | How To Grill Tri-Tip Steak Says:

    […] forget to sign up to receive other grilling tips. If you like red meat, you should also try the Slow-Roasted Beef Recipe. Thanks for […]

  6. Huh?No Gravatar Says:

    First off, the roast is raw in the center or at best, blood rare, i.e. ‘blue’. Secondly, I don’t think you should be lecturing customers on which operating system they should be using. Just saying.

  7. Jesusita GuiggeyNo Gravatar Says:

    I’ve invited the family round this xmas for a big dinner, so the roast is pretty central to that.. I found a bunch of recipes at this roast recipes site, but cant decide on anyone in particular – there’s too many to choose from! It is fun planning such a big christmas dinner though!

  8. adminNo Gravatar Says:

    What can I say, we like our meat more on the raw side. You can always pan fry for those who prefer their meat well done. I am not sure exactly what you mean by lecturing the operating system?

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