Making a delicious, tender, roast beef is not only very easy to do, you can do so with any economical cut of beef, such as a sirloin tip roast, eye of the round roast ect.. An inexpensive roast that tastes as good as any expensive roast. Cooked at a low temp and slicing thin are the key, along with some simple seasoning. Hope you enjoy this episode :)
Roast Beef – Sirloin tip, eye of the round, blade, rump, or any in-expensive roast
Ingredients:
• 1 sirloin tip, or other, beef roast. (Size as required for your dinner).
• ½ tsp of salt, per pound of beef (or salt to taste)
• Montreal steak spice for extra seasoning (alternate, use black pepper)
• 1 carrot
• 1 small onion
• 5 TBSP extra virgin olive oil (EVOO)
Process
• The night before, or morning of the day you plan to cook your roast beef, add salt all around, and lightly sprinkle Montreal Steak Spice all around. Cover and let rest in fridge
• 1 – 1 ½ hours prior to cooking, remove form fridge and let the roast come to room temp
• Preheat oven to 250 degrees F
• In a Dutch oven (or oven-proof pot), add the EVOO and with the heat on medium or medium/high, brown the roast on all sides, to add color and sear in juices
• Cut up the carrot and onion into quarters and add into the Dutch Oven, around the roast
• Insert temperature probe into the middle, thickest part of the roast and set to 130 degrees F for Med/Rare (otherwise, cook time is about 20 minutes per pound, a bit more or less, depending on your oven)
• Once the internal temp of the roast reaches 130 degrees F, shut off your oven, remove the roast and lightly cover/tent the roast with aluminum foil – let stand 30 minutes.
• Meanwhile, with an emersion blender, blend any juices from the roast, with the onion and carrot, to form your gravy.
• Slice the roast beef as thin as possible (this is important) and serve with gravy. Delicious!!
• Enjoy
Notes:
• If you use a medium or large onion, only use a small amount of it on your gravy, to avoid overpowering the gravy with onion flavor. If suing 1 small onion, then its ok to use it all
• As a general rule, let the roast sit for about half the time that it took to cook, to allow it to finish cooking and for the internal juices to remain (i.e., if it took 60 minutes to cook, let the roast rest for 30 minutes)
My Kitchen Gear
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"My Bread Book" by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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