Well I was away from the blog for quite a bit longer than I expected! Things just kept stacking up...the holidays, I lost my camera (found it, finally), and some family drama followed by a rousing bout of the flu.
But you guys don't care about that stuff, you're here for the recipes! So without further ado, I present you with the perfect roast beef:
a beef roast - I used top round, but I've read that top sirloin is even better - size is not an issue because this recipe is based on temperatures instead of times
1 T olive oil, coconut oil, lard, or bacon grease, etc etc
a meat thermometer
If your roast isn't already tied, use some butcher twine and tie that sucker up (here are some instructions). This promotes even browning and even roasting.
Preheat the oven to 250 Fahrenheit. Heat your fat in an oven safe Dutch oven over medium high heat. Salt and pepper your roast and sear it in the Dutch oven, about 2 minutes a side.
Once seared, insert the meat thermometer into the thickest part of the meat and put the Dutch oven, uncovered, into the oven. Once the meat reaches 110 degrees, crank the heat to 500. At this point, you're looking for your meat to be 120 degrees for rare or 125 for medium rare.
Once it reaches the magic temperature, whisk it out of the oven and put it on a board to cool. Cover it with a foil tent and let it rest for 20 minutes. Remove the butcher's twine. Cut the roast into thin slices (I use an electric knife, but a sharp serrated one will do).
You can eat it right away or pack it up to eat throughout the week for quick breakfasts and lunches. I like to eat mine with little hot pickled peppers. Mayo is good too, but it's really hard to find/make mayo with acceptable ingredients.
The technique for this roast was found in "The Best Meat Recipes" from the editors of Cook's Illustrated (the America's Test Kitchen people).