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 very 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 pink and medium-rare throughout, with a nice crust 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, thinly sliced, pink roast beef that I drool over (and pay top dollar for) at Clancy's deli counter.
It needs no condiment, which means something from me as I am always putting sauces and condiments on everything. Maybe the jus, horseradish or chimichurri would be nice on it, sure—but this naked roast is super tasty all by itself.
Okay, I can't even talk about how good this recipe is anymore. I'll just tell you how to make it and we can move on because then you'll understand why I'm geeking out so much about a piece of meat.
Perfect Roast Beef
paleo, gluten-free and whole30-approved; method adapted from All Recipes
Ingredients
2 lb. top round or eye of round beef roast
kosher salt
black pepper
garlic powder
Instructions
Make sure the roast is at least close to room temperature before putting it in the oven.
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).
Put the meat in a roasting pan or large casserole dish (fat-side up) and 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 (2.5 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. It has sort of been resting already so it doesn’t need much of a rest before you slice it against the grain.
The resulting meat will probably be the best thing you've ever eaten with your mouth.
Notes
You can definitely use other cuts of beef. I used a top round roast 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 also very helpful!
Eat it with dill-horseradish mashed cauliflower. WHOA, right? Try it. Just make normal mashed cauliflower and add lots of dill, garlic and a little spike of spicy horseradish.
This roast beef, people.
THIS. ROAST. BEEF.
You're welcome.
If you have any other recipes that sound crazy but are actually amazing, please share them with me.
