So it seems that I have, once again, slacked off in my attempt at regular posting. Life happens sometimes, though, and blogging seems to be the easiest thing to let slide when there just aren’t enough hours in a day. It looks like everything is settling back into some semblance of normalcy, though, so hopefully I’ll be able to get back to it with gusto!
The following is a super easy recipe for perfect roast beef, no matter how big or small a roast you have. It comes out perfectly every time! (Seriously, I’ve used it on a piece of meat as small as 2 1/2 lbs, and as large as 14 lbs. and it has never failed!) Oh, and it also yields a lovely au jus!
DISCLAIMER: This method does **NOT** follow proper food safety rules. If you decide to try it, you do so at your own risk. I do not do it with meat bought from a grocery store or an unknown source. I ONLY use this method when I am using beef that has been naturally raised and is from a well-trusted source. This method pre-dates World War II, and food was a lot more trustworthy back then. So please, please, please be careful and use your best judgement!
What you’ll need:
A roast of whatever cut and size you like best (I usually either do chuck or eye round, but it works with pretty much everything)
1-2 tablespoons olive oil (or whatever oil you have on hand)
A pan that the roast will fit in (it needs to have sides that come up at least an inch or 2, to contain the meat juices)
Your favorite seasoning blend for beef, and a lot of it! (if you don’t have one, I’d recommend giving a Montreal Seasoning Blend a try- it’s very tasty!)
A tight fitting lid for the pan or aluminum foil
An oven that can be left shut for several hours
What to do:
5-10 hours before you want to eat: Turn your oven on to 375 F.
Put the oil in the pan and give the entire pan a light coating. It doesn’t need to be neat or pretty, you just don’t want you seasoning to burn and stick before the meat starts letting out the juices. Unwrap your roast from whatever packaging and rinse it off. Let most of the water drip off then plop it into your pan. Coat all surfaces of the meat with the oil you already put into the pan by turning it over and over.
Wash your hands and pull out the seasoning blend. Give the meat a good coating of the seasoning- DO NOT SKIMP! Flip the roast over and coat the other side. You should be able to see the meat through the seasoning, but if you touch it with your fingertip, you should be able to feel the seasoning blend is there. For a 2 lb roast, I probably use about 1/4 cup of seasoning.
Give the meat a good rub down to make sure the seasoning is well distributed and you didn’t miss any nooks. Place the meat so whatever side you want to have on top is on top.
Wash your hands again, and put the lid on the pan or use foil and seal it up. It doesn;t matter if the foil or lid is touching the meat, as long as there’s a good tight fit for the pan & lid. You want as little steam as possible to escape, so seal it up really well.
Put it in the oven. For medium-rare, turn the oven down to 350, for medium, leave it at 375 and for well done, set it to 400. Allow to cook for 1 hour, then turn the heat off.
DO NOT OPEN THE OVEN DOOR!!!
Walk away and do whatever needs doing.
DO NOT OPEN THE OVEN DOOR!!! Seriously, not so much as an inch! Even for a second!
Come back an hour before you want to eat and turn the oven back up to 425 F for 10 minutes, then reduce to the same temperature you used for the first part of the cooking. Turn the oven off after cooking for a total of 1 hour (10 minutes at 425 F, then 50 minutes at the reduced temperature). Carefully remove from oven and remove the lid.
If you opted for rare, you might want to cook it, uncovered, for 10 minutes or so at 425 F, just to give it a bit more time to really brown up on the outside.
If you want gravy, take some of the juices from the pan and make it up while the roast rests for a few minutes.
About 10-15 minutes after removing it from the oven, the roast should be ready for slicing & serving.
It should be melt in your mouth tender and really juicy, with the flavor of the seasonings all the way though the meat!
This recipe came from my dad’s mother and originally only accommodated rare results. I adapted the cooking temperatures a bit to accommodate other tastes.