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!
Delicious! Huge hit. Based upon the comments I followed the recipe precisely, but removed the roast (almost 3 pounds) at 1 hour instead of 2. It was a perfect medium rare.
This is the best roast I’ve ever made! Rave reviews from my boys. Follow the directions and you can’t miss.
This was my first time making a roast beef. I was very nervous about cooking it for such a short amount of time and just leaving it in the oven for so long. This recipe was PERFECT. The roast was 3.75 lbs. I cooked it for 20 mins at 500°, let it sit in the oven for 2 hours and it was absolute perfection.