Low’n Slow Method for Roast Beef

I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I’m a one person family). I used the other ingredients at their original volumes though and it made an absolutely awesome mushroom gravy. I served it over egg noodles. The leftovers were even better! The house smelled amazing while it cooked. True comfort food and a keeper recipe. Thanks, Chef John!

This is almost identical to the recipe I have used to cook pot roast for quite some time except I do mine in the same Dutch Oven I use to sear the roast and then put into the oven at 250 degree for 4 hours or even longer. I do have 2 quibbles with his recipe however: 1) I normally use a 50/50 ratio of beef broth & dry red wine and 2) In those circumstances dried herbs will work at least as well and be far less expensive.

This is an excellent recipe. I didn’t have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous. Will definitely make again.

To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.

Ingredients

• 3 to 4 pound roast beef (rump roast or cross rib roast)
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Beef Oxo liquid, or 1 ½ tsp Better Than Boulion” beef dissolved in 2 Tbsp warm water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper

Instructions

1. 1) Preheat oven to 500 degrees F.
2. 2) Brush or spoon over all roast surfaces the Worcestershire sauce and the beef boulion.
3. 3) Put roast in hot oven to brown, oncovered, for 30 minutes. (Turn over half-way through. If the juices start to burn on the bottom of the pan, add a bit of water). Take roast out of oven.
4. 4) Turn oven down to 225 degrees F.
5. 5) While roast is browning, put the thyme and rosemary in a small bowl and crush up. Add remaining spices and mix together.
6. 6) Sprinkle dry spices all over all roast surfaces. Add about ½ cup water to roaster, cover, and cook for 3 to 4 hours, basting roast with pan juices occassionally.
7. When roast is done, take it out of roaster and put on serving plate to rest. Cover roast lightly with foil, and put a doubled up tea towel or small bath towel over the roast to keep it warm. If you are making Yorkshires, now is the time to turn the oven up to cook them. Covering the roast with a towel will keep it warm while you cook the Yorkshires, or while you make the gravy and mash the potatoes. Slice the roast just before serving.

Source: Allrecipes.com