I don’t know about you, but I was never a fan of Roast Beef for dinner. Seems like sometime back in the 1950’s maybe, someone proclaimed that leathery, dry, well-done roast beef nestled in over-cooked potatoes and carrots was cool. No. Now my husband still has a soft spot for “Grandmas Roast” covered and made edible by gravy, as may you, but please just give this a try. Just once. You won’t hate me for it I promise.
Plain and simple, the best inexpensive cut of beef to use is a 3 1/2 – 4 1/2 lb. boneless eye-round roast. Mostly for the fact that it cooks evenly, carves into thin slices nicely (important for using leftovers on sandwiches!), and looks pretty plated up…VEEEERY pretty. Also, it’s only about $4.99 a pound or less in most stores! My first roast using this recipe, was 3 pounds. My hubby, myself and our two little ones only ate half of it for the meal and we had the other half for the most incredible sandwiches I have ever made (granted they WERE made on my homemade bread).
Now for a little science behind why those roasts “Grandma” (not saying MY grandmas because I have never actually HAD either of my grandma’s roasts) cooked were so “toasted”. I will gladly admit that one of the very best things about a roasted beef is the highly-flavored and crispy outer crust. Mmmmmm… I am a lover of the end pieces! Conventionally, the only way to get that has been to cook the roast on high heat so that the fat on the outside crisps up nice. The problem with that is that the tenderizing enzymes that are naturally in beef were killed almost from the beginning! See my friends, beef containes these enzymes that break down its connective tissues and works as a natural tenderizers. These enzymes work faster as the temperature of the beef rises, but only until the beef reaches 122 degrees F. Afer that the tenderizing action stops. In a conventional method of roasting beef, the oven is set to at least 350 degrees F and reaches an internal temp of 122 degrees F about 45-minutes to an hour earlier! WHat a waste of those nice little natural enzymes. The solution? Sear the outsides (2-3 minutes per side) of the roast in a 10-in skillet to kill all the bacteria, get the fat nice and crispy, and develop the flavors of the salt and pepper (I also have used garlic and onion powders as well) to form a beautiful crust but not cook much of the center of the meat at all. THEN put it in a 225 degree F oven to do the major cooking. Also, don’t forget to let it rest under a loose cover of foil for 15 minutes. The result is perfection! Here is a step-by-step photo journey of the process…if you are into roasts as much as I am, you should be in a puddle of your own drool by the time you reach the end… full recipe at the end!
First step: 18-24 hours before you want to actually cook it, rinse and pat dry the roast to get all the “old stuff” off of it. Rub…massage…slather a couple teaspoons of salt on all sides of the roast. This helps to tenderize the outside.
wrap the roast tightly with plastic wrap. I use two layers to make it nice and tight.
This step is optional, I like to putit in a ziploc bag after I wrap it. I am not a fan of pools of ” meat fluids” running all over my refrigerator. Even setting it wrapped and on a plate, there is always a chance of knocking into the plate or worse yet having something accidently dipping into the “meat juices”. Nobody wants that. Use a bag. 🙂
line a baking sheet with foil and place a cooking rack (here I have used an old cooling rack)
…and preheat your oven to 225 degrees F.
Unwrap the roast and dry it off with a paper towel. DO NOT rinse the roast because you’ll wash all the salt off silly!
rub a tablespoon of your favorite oil and completely cover the roast. Sprinkle a generous helping of ground black pepper (and garlic powder, onion powder or both if it tickles you!) Rub it aaaaaaall over and into the meat.
In a 10-in. skillet, heat 2 tablespoons of corn/canola/veggie oil over medium heat.
When the oil is hot and shimmering, gently lay the roast into the pan.
Cook for 2-3 minutes (3-4 if it’s a side with a thicker bit of fat) on each side.
make sure to get all four sides!
when all four sides of the roast are toasty, gently transfer the roast to your prepared baking sheet and rack combo.
1)Quickly place it into your preheated oven and set your timer for 1 1/2 hours! Don’t peek at it, poke it, or check it’s temperature for at LEAST the first hour(keep in mind you will have to adjust all these times if you are making a roast under 3lbs. It’s important to keep the heat in there since it’s such a low heat! After 1 1/2 hours, check the center internal temp of the roast. Your goal is to get the internal temp to 120-125 degrees F.
2) If the roast has not reached 125 degrees F, put it back in the oven for 20 minute intervals until it temps at 120-125 degrees for medium rare.
3) Once the roast reaches 125(ish) in the middle, turn the oven OFF and LEAVE IT!!! Don’t touch it and don’t open the oven door to temp it for at LEAST 45 minutes. After that you may temp it at 20 minute intervals until it reaches130 degrees F for medium-rare or 140 degrees F for medium (my recommendation!).
Wrap it up tight in foil for 15 minutes so it can take a nap.
Transfer your unwrapped roast to a clean cutting board and then…oooooooooh THEN!!!!!!!!!!
…and ONLY then…
…will you take a WELL SHARPENED slicing/carving knife…
…and have yourself a FEAST! Well, you will first have to make mashed potatoes…and gravy…and green beans…and salad…and…a nice glass of red wine from the Finger Lakes!
Well, you get the picture! Oh, did I mention you will be bathing in glorious slices of roast beef for sandwiches and salads till you run out? But you WILL run out quickly because you will be nibbling on this every chance you get. It’s THAT goooooood!
P.S. Thank you SOOOO much for your patience with me getting this posted! I love you guys!