Cooking your roast beef low and slow eliminates the possibility of that gray discoloured meat around the edges and ensures that your meat is cooked to your desired temperature from edge to edge.
3-4 lb top sirloin roast aka spoon roast (or another roast cut of choice)
2 TBSP olive oil
8 garlic cloves
- Seasoning mix:
1 heaping tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp thyme
1/8 tsp oregano
1/8 tsp chili powder
- For the gravy:
1 1/2 TBSP corn starch
1/4 cup cold water
1 1/2 cup beef broth
1/4 tsp of each – onion powder, garlic powder and pepper
1 TBSP butter
Salt to taste
- Take the roast out of the fridge at least an hour before roasting. Pat dry with the paper towels. Rub with olive oil and season with your seasoning mix. Make little cuts in the meat and insert the garlic cloves into the incisions. Ideally, refrigerate the roast covered overnight – this will allow those flavours to absorb into the meat. But you can proceed to the next step immediately, if desired.
- Preheat the oven to 425F. Place racks inside your roasting pan. Place the roast on top of racks fatty side up. Bake in preheated oven, uncovered for 15 minutes – this will nicely brown the beef. Then reduce the oven temperature to 225F to roast low and slow.
- I don’t go by the suggested cooking time but rather rely heavily on internal thermometers for accuracy. For a 3-lb roast, I find the average cooking time is about 1.5 hours but it really depends on the shape of the roast. The roast in the pictures is taken out of the oven at 140F. I would suggest taking the roast out between 135F and 145F, depending on preference (135F is considered medium rara while 145F is considered medium.) Remove the roast from the oven and from the roasting pan, cover loosely with foil and allow to rest for 15 minutes. It’s very important to allow the meat to rest!
- In the meantime, set the roasting pan over medium heat. Add the stock and cook scraping the bottom of the roasting pan until slightly reduced. Make a cornstarch slurry by mixing cornstarch with water and add it to the pan while stirring. Cook until the gravy thickens slightly. Add the spices. Taste and adjust seasoning to taste. Strain into a serving bowl. Add butter and stir vigorously.
- Slice the beef thinly and serve with the gravy. Enjoy!
- This recipe works great with expensive cuts for those special occasions such as Beef Tenderloin, Prime Rib or Ribeye. However, it also works terrific with those less expensive cuts such as Shoulder Petite, Top Sirloin, Tri-Tip, Bottom Round etc.
- I tend to cook fatty well-marbled cuts (such as Prime rib or Ribeye) a few degrees higher than very lean cuts.
- Slice inexpensive cuts very thinly to maximize the tenderness. Expensive cuts can be sliced thicker as they will be already quite tender.