Directions: |
Directions:Upon bringing home the roast, I salt and pepper the roast and also rub in marjoram, basil and some hot pepper flakes. I oil up the roast well, wrap in cellophane and leave in the fridge for a day.
Preheat the oven to 300 F. Unwrap the roast and place in a roasting pan -- there's no need to let the meat get to room temperature. Place the roast in the oven (I put onion slices all over it) and roast it for 5 minutes a pound. Then, dial the oven down to the temperature you'd like the roast to come out at -- about 150-155 for medium rare. Cook a roast that's about 4-6 pounds for at least 6 and better, 8 hours.
It's like a miracle. You'd think that even a large roast would dessicate, hanging around in the oven for hours. It doesn't. You discard the onions, of course. The outside is dark and crispy. When you slice into the meat, there's the crust, then about 1/16" of grey, then the rest is all beautiful, evenly red-pink. And it's nearly fork-tender, even when using a "choice" or "select" cut of meat. Juices stabilize if you let the roast rest (sit on the counter) for about 15 minutes after the roast comes out of the oven.
The drawback to this method is that other than a blackened spot about 3-4 inches in diameter, and a little melted fat, there's precious little in the pan by way of drippings to make gravy with. But heck, this roast is going to be so incredibly tender you may want to put Bearnaise sauce on it. |
This recipe for Spoon Roast is from