Roast Beef and Roasted Vegetables

Here’s my inspiration (found in America’s Test Kitchen’s New Best Recipe), as well as my personal editing (I’m taking out these parts of the published recipe, and adding in these parts), based on what I actually have on hand:

Slow-Roasted Beef


  • 1 boneless beef roast (3 to 4 pounds), preferably from the sirloin, aged, if desired, tied crosswise with twine at 1-inch intervals
  • salt and ground black pepper
  • 1 tablespoon vegetable oil


Adjust an oven rack to the lower-middle position and heat the oven to 250 degrees.  Season the roast liberally with salt and pepper to taste.  Heat the oil in an ovenproof Dutch oven or flame-proof heavy-duty roasting pan over medium-high heat until just smoking.  Sear the roast until well browned, about 2 mintues on each side.

Transfer the pot to the oven and cook, uncovered, until an instant-read thermometer inserted into the thickest part of the roast registers 110 degrees, 45 minutes to 1 hour.  Increase the oven temperature to 500 degrees and cook until the internal temperature reaches 120 degrees for rare, 125 degrees for medium-rare, or 130 degrees for medium, 10 to 20 minutes longer. (Cooking times can vary depending on the size and shape of the roast.)  Remove the roast from the pot and transfer to a cutting board.  Tent the roast loosely with foil and let stand for 20 minutes.  Snip the twine off the roast, cut crosswise into thin slices, and serve.

The Roasted Vegetables are the same that we did October 27th.  Except I didn’t note on that recipe that if you forget to check them, they burn.  I know most people might assume that possibility, but I have the uncanny ability to overestimate the amount of time any given meal should cook.   I managed to salvage some of the vegetables, but it was not nearly as wonderful as last time.

The beef, on the other hand, was fabulous.  Since I knew we were planning on using the beef again in other recipes this week, I chose to stop at the “rare” option in this recipe.  That worked well, considering that I actually enjoy my beef fairly rare anyway.  The beef was pretty tender, definitely flavorful, and juicy – just how I like it!


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