Slow-Roasted Beef

I'm a chef...try this...4 lb roast...coat with olive oil and kosher salt/cracked black pepper and wrap- refrigerate 24hrs...next day, place roast on wire rack on cookie sheet and let rest one hour on counter( put dog outside...lol). Pre-heat oven to 500 degrees and center rack roast. leave temperature alone for 10 minutes, then turn oven off--DO NOT OPEN OVEN--15 minutes a pound, total oven time 1 hour, 10 minutes...remove and rest 30 minutes. It will be medium rare center with a 1/8 inch sear around edges, just like prime rib.

Roast beef, what's that, oh I remember I used to be able to afford it!

The best part of the roast is the outer crust and the method above won't get you there. Salt, pepper, olive oil, rosemary, wrap, leave overnight in the fridge. Remove one hour prior to cooking. Then use the Alton Brown method - 250 degree oven, roast until 115 in the middle, remove, heat oven to 500, blast furnace it for 15 minutes, remove, let rest 20 minutes. Nicely browned on the outside, consistently medium rare in the middle.

If you want a rare roast this works best! #$%$ pots cook them to death sometimes

Oh man I'm getting hungry!

crock pot cooking on the serve or low setting for 8 hours with secret herbs and spices and lemon juice

i'd rather just mortgage my house and buy a REALLY tender and tasty cut of beef -- prime rib.

Buy a prime rib roast for 5 bucks a lb. and don't waste your money on a round.roast unless you are going to make hamburger out of it.

JayF, I do this recipe every Christmas with prime rib, just awesome :)

they just look great and easy

My mom uses a crock pot for bottom round roast, which is tougher. It's an awesome pot roast. But for roast beef, I get top round. Has a little fat for gravy.

Looks like everyone has a recipe for tender cheap roast.

I wrap the seasoned roast in several layers of aluminum foil and roast in a slow over for approximately six hours. It is always juicy and fork tender. I would not use tough roast beef for a sandwich. If you can't eat it on your plate, why put it between two slices of bread?

Refrigerate and then sear until it is crispy on the outside.
Slow roast in a really good quality cast iron Dutch Oven with a bed of vegetables or a trivet under the meat. I love my 25 year old Le Creuset.

Searing on outside grill is good too, also works for standing rib roast (cut into prime rib steaks when finished cooking)

crock pot turns roast into stew like texture. I like coooking it on the stove best.

No matter what I try lately, I just cannot get a tender roast!! So I think I will try this recipe, as well as the one below.

Actually the best method I ever found was to cook the roast frozen solid....my mom always did it that way, was always perfectly medium rare and not dried out....only took about 20mins longer too... i don't like them done in a crockpot...that's stewing meat to me....

crock pot with seasonings and no water ..2 hour on high and then lwo for at least 6 hours or more, put onion and carrots and potatoes cut up on top of it, 3 hours before through cooking . delicious and if you want to add a can of mushroom before you put vegetables on it it makes a wonderful gravy

When I have no time to spare... I brown it...
and I pressure cook it with, beer, or wine...
+ some tomato sauce and spices available!
And all the flavors go into the beef and the sauce...
Screaming... Ready, to the table and good appetite!
Finally, if I want a more crusty skin I pan fried with a little oil.