Off-Oven Roast Beef
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1beef roast, like top, eye or bottom round, approximately 3 pounds
- 1tablespoon kosher salt
- 1tablespoon freshly ground black pepper
- 3cloves garlic, peeled and minced
- 1tablespoon olive oil
- Red-pepper flakes to taste
Preparation
- Step 1
Remove roast from refrigerator. Preheat oven to 500 degrees.
- Step 2
In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
- Step 3
Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
- Step 4
After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
Private Notes
Comments
I call this Magic Meat and make it almost every week. (In fact, I made it just last night). Here’s the trick: you must follow the recipe EXACTLY. Take the roast out of the fridge right before you turn on the oven. This means the roast is COLD when it goes in. (If you start with room-temp meat, it’ll be too done in the middle.) You roast at 500 for EXACTLY 5 minutes per pound. I ask Siri: “How much is 2.85 times 5?” Then I roast for 14.25 minutes, using a timer. Timer for the 2 hrs. oven off too!
We like our roast beef rare so I left in the oven for one hour instead of two. Perfect!
Leave it off!
Followed the recipe to the letter and the interior was raw after cooking. Brutal.
@Nadina Cole-Potter Just as a point of reference, I salted this the morning before cooking and let sit in the fridge for about 6 hours, then added the garlic/oil/pepper rub. It was seasoned through and stayed quite juicy!
First time I tried to make a roast beef. Followed the directions exactly. Beef was at 120 degrees when it was time to take it out. Yikes! I added some broth/liquid to roasting pan, wrapped the beef in foil and turned on the oven to 300 and checked it every 15 minutes. It took roughly 45 more minutes to get to the right medium/rare temp. All that said, it was delicious and not dry at all! I would try this again - but definitely beware that ovens can vary greatly!