Perfect Roast Beef
Calm down, people. I've only made the most amazing roast beast in the history of my kitchen slash all the other kitchens in my neighborhood and the universe AT LEAST. It's not a big deal.
Except that it is SUCH. a. big. deal.
The roast beef recipe is totally bonkers (but simple at the same time), so get ready for the weirdness. The method might be mad, but the results are not. The meat comes out perfectly medium-rare throughout, but nice and brown on the outside without having to brown it on the stove first. It takes a not-that-impressive cut of meat and transforms it into the kind of prime, thin-sliced roast beef that I drool over (and pay top dollar for) at Clancy's deli counter.
It needs no condiment. Maybe the jus or some chimichurri would be nice, but otherwise this naked roast is super tasty.
Gawd, this roast is so good.
I can't even talk about how good this thing is anymore. I'll just tell you how to make it and we can move on because you'll understand why I'm geeking out about a piece of meat.
Perfect Roast Beef
paleo, gluten-free and whole30-approved; adapted from All Recipes
- 2 lb. top round or eye of round beef roast
- sea salt
- fresh cracked pepper
- garlic powder
- Preheat the oven to 500 degrees F. Season the roast all over with lots of salt, pepper and garlic powder. Don't be shy with seasonings (and try your own spice or herb blend if you like). Make sure the roast is at least close to room temperature before putting it in the oven.
- Put the meat in a roasting pan or large casserole dish (fat-side up) and put it into the oven. Immediately reduce the oven temperature to 475 and roast the beef for 14 minutes (seven minutes per pound).
- After that time, turn off the oven completely and let it sit in the oven for 90 minutes (2 hours for a 3 lb roast). Don't open the oven at all during this time. No peeking.
- After your timer goes off, the internal temperature should be 145 degrees and the resulting meat should be the best thing you've ever eaten with your mouth.
- You can definitely use other cuts of meat. The original recipe uses eye-of-round roast, and I used a top round because it was on sale.
- If you're unsure about the timing for a particular size of roast, the comments on the original recipe are very helpful!
- Eat it with dill-horseradish mashed cauliflower. WHOA, right? Try it.
- This roast beef, you guys.
- THIS ROAST BEEF.
- You're welcome.
If you have any other recipes that sound crazy but are actually amazing, please share.