Low And Slow Roast Beef

Roasting beef low and slow makes even the toughest cut of beef tender and juicy. Heres how to cook a beef tenderloin roast for a delicious and easy dinner. Cover with plastic wrap and let it sit in the fridge overnight or for an hour minimum. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.

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Set the thermometer to 55 degrees for Rare or 57 degrees for Medium Rare.

Low And Slow Roast Beef. Transfer roast to a rack over a baking sheet and place in the oven. Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Spray the beef with a light coating of olive oil and sear on a heavy skillet over high heat on all sides.

Sear then roast slowly at a low temperature. Cover and cook on low until meat and vegetables are tender about 8 hours. 3 tablespoons good olive oil.

Top with onion and broth. Cooking the roast beef with potatoes and carrots generously season a 3 lb. This tough cut from the cows breast becomes meltingly tender.

Beef that comes from the parts of the cow that get more exercise such as the hindquarters legs and shoulders contains collagen and connective tissue that makes it tough but cooking the beef for an extended period of time over a low heat or an indirect flame breaks down the collagen. Pour a few teaspoons of olive oil on the roast and smear it all around the meat. The key is searing the meat first.

Sprinkle the ranch seasoning mix over the roast and rub in well. 1 pkg 454g washed and peeled baby carrots. Preheat oven to 375 degrees.

Heat the oven to 225 F. When ready to cook preheat the oven to 140C and spoon the wine mixture over the meat rubbing the top with approx 1 tbsp of horseradish sauce then re-cover the whole dish with foil. Rinse the beef and dry well with paper towel.

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