Roast Beef Low & Slow
9:52PM on February 03, 2010

Roast Beef Done Right LOW & SLOW
First and Foremost you will need a thermometer this is a must!!!!!
Dont even attempt it with out one!

The method: **Sear (see below about my feeling on searing!) Then roast slowly at a low temperature.
In general, roasts cooked using the slow-low method will follow the doneness temperature guidelines of 125 for rare, 130-135 for medium-rare and 140 for medium; that is particularly true of roasts from the rib or loin, especially the tenderloin. But when you are roasting shoulder, round or rump roasts, the doneness temperatures should be adjusted 5 degrees higher; for best results, cooking beyond 145 degrees is not recommended.
For the meat: Take a 4- to 6 or what ever size you want remember the bigger the longer it will take for it to cook be sure it is a boneless one shoulder roast, top round roast or eye of round roast..etc.
For the meat: Preheat the oven to 225 degrees. Have ready a large roasting pan and a skillet large enough to hold the roast.

*****To sear or not to sear I prefer NOT to sear is a very controversial issue among cooks, yes it makes it look nice but 99 % of the people do not do it correctly and there for you will lose a good amount of the juice we are trying to lock in by cooking it the Low & Slow method! So its up to you Clyde wont get pissy if you do it. If you want to read on, but be sure to do it correctly that means HIGH heat and Little or NO oil used and if you do use oil use the right one!!!!******

Pat the roast dry with paper towels. Heat a dry skillet to the HELL the setting YES HIGH HEAT!! Season the meat with salt and pepper to taste, then sear on all sides until well-browned.
Put roast in a large roasting pan with a rack. Place in the oven and reduce the temperature to 200 degrees if you wish or leave it at 225 degrees. If you want you can add a bowl of water in the oven or pour water in bottom of roasting pan for extra moisture. Using a meat thermometer cook to the desired temperature The one that I did shown in the picture internal temperature was 130 degrees
Transfer the roast to a platter or cutting board, tent loosely with aluminum foil and allow to rest for at least 15 to 20 minutes before carving. (At this point, the cooled roast can be covered and refrigerated to carve later.) When ready to carve, discard the fat layer and cut the meat against the grain into thin slices.