Off-Oven Roast Beef
(Adapted from Sam Sifton’s recipe in the New York Times)
Serves 4 – 6, with leftovers for sandwiches
Take 2½ hours, start to finish
For this recipe, do not take the roast out of the refrigerator early. If it warms up too much, it will likely overcook. My roast was 38° when it went in the oven.
1 beef roast, like top, eye or bottom round, approximately 3 pounds (My roast was a 3.3-pound top round roast.)
1 tablespoon kosher salt
A few grinds of freshly ground black pepper
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Red-pepper flakes to taste
1. Preheat the oven to 500°.
2. In a small bowl, mix the salt, pepper, garlic, olive oil and pepper flakes together.
3. Remove the roast from the refrigerator and put it in a roasting pan or cast iron skillet.
4. Rub the seasoning mixture all over the roast.
5. If using an oven cord meat thermometer, put the probe in the roast so it reaches into the center of the meat. (Optional; I probably wouldn’t use it next time.)
6. When the oven reaches 500° put the roast in the oven. Roast for 5 minutes per pound. (My roast was 3.3 pounds; 5 x 3.3 = 16.5. I roasted it at 500° for 16½ minutes.)
7. Turn the oven off. Do not open the oven door at any time. Set a timer for 2 hours.
8. When the 2 hours is up, take the roast out of the oven. Slice it and enjoy!