Slow-Roasted Beef
by Pam on October 22, 2013
There are many wonderful perks to being a food blogger and one of them definitely is being sent kitchen gadgets. I was recently sent a new meat thermometer called Chef Alarm from Thermowork[1]s that came at the perfect time because mine had recently quit working. This new thermometer does everything! It has Splash-proof design for commercial kitchens, uses Pro-Series™ temperature probes, includes Pro-Series High Temp Cooking Probe with cable to 700°F max temp, optional Pro-Series Needle Probe[2] for thin cuts and Sous Vide, adjustable high and low alarms, always-on min & max temperatures, adjustable volume, includes count-down and count-up timer, really big digits and a backlight, and is available in 9 colors. I loved that it comes with a padded zip wallet that neatly holds everything.
I decided to use my new thermometer when making a roast beef for our Sunday dinner. I found a recipe, in my cooking bible, The New Best Recipe ~ Revised Edition, that was calling my name. I lightly seasoned the sirloin roast, seared it on all sides then cooked it in a 250 degree oven for close to an hour then I cranked up the heat to 500 degrees to finish cooking for a few minutes. I let the roast rest for 10 minutes before slicing. It turned out to be perfectly medium rare and we all devoured it! I am so excited to have such an amazing meat thermometer that is so accurate! Thanks Thermoworks[3]! I made the leftover beef into French Dip Sandwiches[4] and they were amazing too. Looking forward to making this recipe again and again.
Preheat the oven to 250 degrees.
Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn’t measure the seasonings, just sprinkled on to taste.
Heat the olive oil in a large Dutch oven over medium high heat. Once the Dutch oven is HOT add the roast and sear on all sides.
Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.
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Slow-Roasted Beef
Yield: 8
Prep Time: 5 min.
Cook Time: 60 min. +
Ingredients:
1 3-4 lb boneless top sirloin roast
1-2 cloves of garlic, cut into slivers
Sea salt and freshly cracked pepper, to taste
Garlic powder
Onion powder, to taste
Paprika, to taste
Oregano, to taste
Thyme, to taste
1 tbsp olive oil
Directions:
Preheat the oven to 250 degrees.
Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn’t measure the seasonings, just sprinkled on to taste.
Heat the olive oil in a large Dutch oven over medium high heat. Once the Dutch oven is HOT add the roast and sear on all sides.
Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.