Tuesday, February 28, 2012
I had never made roast beef before. I have cooked roasts in a slow-cooker plenty of times, but this is the kind of roast beef that you slice into thin slices and eat with mashed potatoes, or on a sandwich. It was so good. My kids, who aren't big beef eaters, loved this. They asked for seconds, then thirds, then fourths. They even asked for it again for lunch, which is unheard of. It really is so good. Give it a try. But be aware, you'll need to plan ahead for this one. It's not at all difficult, but it takes some time. But Boy, is it worth it!
Recipe from America's Test Kitchen
1 boneless eye-round or top-round roast (2 1/2 - 4 1/2 lbs)
Kosher salt (1 T for 2 1/2 - 3 1/2 lb roast; 4 tsp for 3 1/2 - 4 1/2 lb roast)
2 tsp vegetable oil, plus 1 T oil for cooking
Freshly ground black pepper (1 1/2 tsp for 2 1/2 - 3 1/2 lb roast; 2 tsp for 3 1/2 - 4 1/2 lb roast)
Sprinkle all the sides of roast evenly with salt. Wrap roast in plastic wrap and refrigerate for 18 to 24 hours.
Heat oven to 225F. Pat roast dry with paper towels; rub with 2 tsp oil. Sprinkle all sides evenly with pepper.
Heat remaining tablespoon oil in a skillet over medium-high heat until smoking. Sear roast until browned on all sides, about 2 minutes per side. Transfer roast to a wire rack set in a rimmed baking sheet. Roast in the 225F oven until a thermometer inserted into the center of the roast registers 125-degrees F, about 1 1/4 - 1 3/4 hours.
Turn oven off, but leave roast in oven, without opening door, until temperature of meat reaches at least 130 degrees (medium-rare) or 140 degrees(medium), about 30-50 minutes longer. Transfer roast to carving board and let rest 15 minutes before carving. Slice meat crosswise as thinly as possible and serve.
The leftovers make great sandwiches. Try topping a pile of sliced roast beef with mango chutney for an amazing sandwich!