Originally published on March 2, 2014
There are all kinds of ways you can make roast beef, but this is one that I find most fascinating – letting it cook in a cold oven. Yes, it does go against everything you know about cooking and yes, you will be nervous for the entire 2+ hours it needs to be in there for. But trust me. Trust the process. Your beef will cook and it will be delicious. Just be sure to treat it like a souffle in that you cannot open the oven door. As long as you keep to that, you and your roast will be just fine.
Ingredients:
1 eye of round roast, about 3 pounds, room temperature
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon dried thyme
6 cloves garlic, minced or finely chopped
Directions:
1.) Rinse your roast and pat it dry. Combine the pepper, salt, thyme, and garlic. Rub all over the roast and let sit for about half an hour.
2.) Meanwhile, preheat the oven to 500 degrees Fahrenheit.
3.) Place roast in a roasting pan, fatty side up. Place roast in the oven and cook for about 25 minutes.
4.) Turn oven off and allow to cook for 2 1/2 hours for medium rare, about three hours for medium. You probably won’t get the temperature of the roast any higher than this so choose another method if you like your beef medium-well or well done. And remember – do not open that oven door!
5.) Remove from oven, tent with foil (you still have to let those juices settle outside of the oven) and let rest for about 10 minutes.
6.) While waiting if you’d like, you can pour pan juices into a saucepan and boil rapidly on the stove, reducing it by about half.
7.) Serve and enjoy!