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Slow Roasted Beef Recipe

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This recipe for Slow Roasted Beef, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julia Little



1 (31/2- to 41/2‑pound) boneless eye-round roast, trimmed
4 teaspoons kosher salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons pepper

1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and
refrigerate 18 to 24 hours.
2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat
roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly
with pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium high
heat until just smoking. Sear roast until browned on all sides, about 12
minutes. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat
registers 115 degrees (for medium-rare), 11/4 to 13/4 hours, or 125 degrees (for
medium), 13/4 to 21/4 hours.
3. Turn off oven; leave roast in oven, without opening door, until meat
registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to
50 minutes longer. Transfer roast to carving board and let rest for 15 minutes.
Slice meat as thin as possible and serve.

Horseradish Cream Sauce

1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon salt
1/8 teaspoon pepper

Whisk cream in bowl until thickened but not yet holding soft peaks, 1 to 2
minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl
and refrigerate for at least 30 minutes or up to 1 hour before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
We donít recommend cooking this roast past medium. Open the oven door as
little as possible and remove the roast from the oven while taking its temperature.
If the roast has not reached the desired temperature in the time specified
in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue
to cook the roast to the desired temperature. For a smaller (21/2- to 31/2‑pound)
roast, reduce the amount of salt to 1 tablespoon and pepper to 11/2 teaspoons.
For a 41/2- to 6-pound roast, cut it in half crosswise before cooking to create
two smaller roasts. Slice the roast as thin as possible and serve with Horseradish
Cream Sauce (recipe follows), if desired.




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