A simple recipe that yields great results. Wonderful on its own or great for making green guac roast rolls.
4 pound boneless beef roast (see note on cuts below)
salt and freshly ground black pepper
1-1/2 tablespoons walnut or other high smoke point oil
1. Preheat oven to 250 degrees F.
2. Trim roast of excess fat and liberally season all sides with salt and pepper.
3. Place a heavy, oven-proof dutch oven the stovetop over medium heat for 6 minutes.
4. Add oil to pot and sear each side of roast for 4 minutes or until browned.
5. Place temperature probe into the center of the thickest part of the roast.
6. Place dutch oven with roast and probe into hot oven.
7. Roast until temperature reads 115 degrees on probe, about 1 hour.
8. Raise oven temperature to 500 degrees F and continue roasting until probe reads 135 degrees F.
9. Remove pan from oven and place roast on cutting board.
10. Let roast rest for 20-30 minutes before carving and serving.
The cut of beef you use is important to the taste and tenderness of your roast. Some good cuts are blade chuck, top sirloin and top round. Cuts to avoid are shoulder, bottom round and cone-shaped cuts.
This will freeze well if wrapped well.
A digital temperature probe with a temperature alarm is really handy.
See this page for a file of the smoke points of oil. Even with a high smoke point oil, you may still get some smoking. I like walnut oil. It has a good smoke point and a light flavor.
When searing roast, do not cover pan as this will ruin the browning process. If necessary use a splatter screen to control splatter.
The resting period after cooking is extremely important. If you carve your roast too soon, it will loose all of it’s juices. Letting it rest allows the meat to hold the moisture better when you carve.
Take care when reheating leftover roast. The microwave can make it tough. If you are finding this to be true, use your oven to reheat roast in a covered dish with a little bit of water for good measure.