Slow-Roasted Beef

This post is obviously for the red meat eaters out there. This household certainly is. This method is really easy but takes a little extra time so you need to prep ahead.

DSC_7657I used a round eye beef roast. It was about 4 1/2 lbs. I salted it all over then wrapped it on plastic wrap overnight. This helps create a more flavorful juicy cooked piece of meat.

DSC_7662After sitting in the plastic wrap salted overnight. Remove it from the refrigerator and let it come to room temp. Pat it dry with paper towels. Coat it lightly with oil and sprinkle salt all over again. In a pan, heat a tablespoon of  to medium high heat. it should just start to smoke. brown the roast on all sides a few minutes on each side should do. Once this is done. Transfer the roast to a roasting rack into the pan. Put the roast in the 225 degree preheated oven on the middle rack. Cook it until a thermometer reads 115 degrees. Then turn the oven off (don not open the door after turning it off) and let it further cook in the oven till it registers 130 degrees. I cook it to medium rare. Anything further and you may as well skip it and have meatloaf instead.

DSC_7670This what you end up with when you are done. Take it out and let it rest for at least 15 minutes before you even think about carving it up. If you were to cut it right away, all those juices you worked so hard to keep in the roast would just pour out.

DSC_7671Yes I know it looks like Dexter got to it. It isn’t pretty when carving it, but it smells and tastes delicious.

DSC_7679Those are those cheesy red lobster biscuits everyone seems to love. Hockey pucks if you ask me. Im not a biscuit eater but the rest of the family likes them so I just eat them and with an extra side of beef.








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