Slow-Cooked Roast Beef
- Total Time
- About 6 hours 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4teaspoons salt
- 2tablespoons paprika
- 4tablespoons herbes de Provence (see note)
- 1½teaspoons cayenne pepper
- 1teaspoon Colman's dry mustard
- 1top-round beef roast, about 16½ pounds, trimmed of all but a thin layer of fat
Nutritional analysis per serving (200 servings)
63 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 68 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
- Step 2
Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
- Step 3
Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.
- Herbes de Provence can be purchased at specialty food stores, or you can create your own by combining equal parts of four or five of the following dried herbs: marjoram, thyme, rosemary, summer savory, sage, fennel, basil and lavender.
Private Notes
Comments
How long should you cook an 8-10 lb roast?
i think you need to sear it first - otherwise the outside is really weird and rubbery
Colmans mustard contains gluten! I use Frontier Herbs dry mustard which is gluten free.
I use the "reverse" method and it always works. Using a meat thermometer, roast it on very low 110 - 115 to an internal 110 - 120 tempature (several hours). Take it out and tent it with foil for about an hour - you should see the temp rise to medium rare. Make gravy or Au Jus with the drippings. When the meat is done under foil crank up the oven to 450 and turn on the convector. Sear the outside for about 10 - 15 minutes. Since it's already been "rested" so you can serve right away.
A correction to my note - oven should be 210 - 215 degrees.