Slow-Roasted Beef

Let's Cook

1. Step 1.

   Trim all but a ¼-inch thickness of fat from: One beef roast, bone-in or boneless

2. Step 2.

   Season the roast liberally with: About ½ teaspoon salt and ¼ teaspoon black pepper per pound of meat

3. Step 3.

   Place fat side up on a rack set in a shallow roasting pan and refrigerate uncovered for at least 1 hour and up to 2 days to dry out the surface of the meat (this will promote browning).

4. Step 4.

   Preheat the oven to 250°F.

5. Step 5.

   Place the pan in the oven and roast until a thermometer inserted in the center of thickest part registers between 120° to 130°F for rare to medium-rare (for other temperatures, see chart). For a thick roast, this may take 5 hours or more; for a tri-tip, begin checking the temperature after 30 minutes. Remove from the oven and let rest uncovered (the temperature will rise 5 to 10 degrees during this time). Meanwhile, increase the oven temperature to 500°F.

6. Step 6.

   Once the meat has rested, return it to the hot oven and roast until the outside is well browned, about 10 minutes more. If desired, make a jus, gravy, or sauce as directed in Roast Beef. Carve the roast into ⅛- to ½-inch slices as desired. Drizzle any jus or gravy over the slices or serve with sauce on the side.