Basic Beef Roast

The best roast beef are cooked at low-ish temperatures for long times. The more heat you use, the faster the outer edge will dry out. If you want to make a beautiful roast beef that’s a medium-rare pink nearly all the way to the edge, you need to use low temperatures and a long time. Say… 10 to 12 hours, as this recipe suggests. (Mind you, you can do this in the oven, too.)

From a box sold in Columbiaville, Michigan.

Basic Beef Roast (Crock Pot)

3-4 lb. roast
salt, pepper, or other desired seasonings

Do not add any liquid. Cover. Cook on low 10-12 hours. High 4-5 hours.

Yesterdish suggestion: You can do this in an oven. Sear the meat on all sides, then put it in a 200 degree oven until it reaches an internal temperature of 110 degrees. Then, follow the footsteps of the Cook’s Illustrated test kitchen: turn up the oven to 500 degrees until the internal temperature reaches 130 degrees; Cook’s Illustrated says that’ll be 10 or 15 minutes. Then you’ll have a crusty exterior on a roast that’s almost pink to the edge.

And obviously, however you cook it, let the meat rest before you slice it. There’s a lot of debate on what the right amount of time is, but with a beef roast, where room temperature is where the flavor is probably best, I’d say you should err on the side of longer and wait 20 to 30 minutes.

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