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Off-Oven Roast Beef

October 27, 2020

By Kath Dedon

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I came across this Sam Sifton recipe for Off-Oven Roast Beef in the New York Times and I was intrigued. The reviews were mixed, but there were many people who said it was the best way to cook a less expensive beef roast.

The recipe calls for a 3-pound beef roast, “like top, eye or bottom round”. I recommend choosing a roast that is more “rounded” than flat. I think a flat roast may overcook. I chose a 3.3-pound top round roast.

I was definitely nervous about overcooking the roast so I used an oven cord meat thermometer so I could keep an eye on it without opening the oven door. When I checked the temperature with 10 minutes to go, it was 134°. After 10 more minutes it was still 134°. I don’t think it would have risen any higher.

There is no need to let the roast rest; it has been “resting” in the cooling oven for 2 hours. You can slice it right away and serve it. My 134° roast was perfectly medium-rare, just the way we like it! We enjoyed the roast on the first night, and the leftovers made excellent roast beef sandwiches.

I know I’ll be using Sam’s Off-Oven Roast Beef method again soon.

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Off-Oven Roast Beef

(Adapted from Sam Sifton’s recipe in the New York Times)

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(print the recipe)

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Serves 4 – 6, with leftovers for sandwiches

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Take 2½ hours, start to finish

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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.

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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

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  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.

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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.When the 2 hours is up, take the roast out of the oven. Slice it and enjoy!

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2 Comments leave one →
  1. October 28, 2020 4:59 am

    Hi Kath, this is an interesting roasting technique. I wonder if this method would work with a boneless leg of lamb? I don’t see why it wouldn’t. I’ll keep this in mind for the next I have a beef or lamb roast. Take care over your way…

    • October 28, 2020 7:11 am

      If it’s about 3 pounds I think it would work, Ron. Good thinking!

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