Slow Roasted Beef

Course: Dinner


  • 1 whole Sirloin, Rolled rump or round around 3 lbs
  • 1 pinch Salt and pepper or to taste
  • 1 tbs Olive oil


  • It you have time, thaw the roast and set it on a rack over a plate in the fridge for 3 days. Trim away any leathery, dry bits. This gives the best flavor with the most tenderness.
  • Adjust the oven rack to the lower-middle position and heat the oven to 250F. Season the roast liberally with salt and pepper to taste. Heat the oil in an ovenproof Dutch oven or heavy-duty roasting pan over medium-high heat until just smoking. Sear the roast until well browned, about 2 minutes on each side.
  • Transfer the pot to the oven and cook, uncovered, until an instant read thermometer inserted into the thickest part of the meat reaches 120F for rare, 125F for medium-rare, or 130F for medium, 10-20 minutes longer. Remove the roast from the pot and transfer to a cutting board. Tent the roast loosely with foil and let stand for 20 minutes. Cut crosswise into thin slices and serve.