Best 2 Slow Roasted Beef Cooks Illustrated Recipes

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Get ready to indulge in the ultimate comfort food experience with our slow-roasted beef recipes, meticulously crafted to deliver tender, juicy, and flavorful meat that will tantalize your taste buds. Our collection features a variety of cooking techniques and flavor profiles, ensuring that there's a perfect recipe for every palate. From classic pot roasts to modern sous vide creations, each dish is carefully curated to showcase the best of beef's natural flavors. Whether you prefer a rich and savory gravy or a light and tangy marinade, our recipes provide endless options for a memorable dining experience. Prepare to savor fall-off-the-bone tenderness, aromatic herbs, and perfectly balanced seasonings in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-ROASTED BEEF



Slow-Roasted Beef image

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Provided by J. Kenji López Alt

Categories     dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3

1 (2- to 3-pound) inexpensive lean beef roast, such as tri-tip, top round or eye round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
  • Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
  • Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
  • Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
  • Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
  • Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
  • To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

SLOW-COOKED ROAST BEEF



Slow-Cooked Roast Beef image

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 6h30m

Yield About 200 slices

Number Of Ingredients 6

4 teaspoons salt
2 tablespoons paprika
4 tablespoons herbes de Provence (see note)
1 1/2 teaspoons cayenne pepper
1 teaspoon Colman's dry mustard
1 top-round beef roast, about 16 1/2 pounds, trimmed of all but a thin layer of fat

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 68 milligrams, Sugar 0 grams

Tips:

  • Choose the right cut of beef: Chuck roast, brisket, and rump roast are all good choices for slow roasting. Look for a roast that has good marbling, as this will help keep the meat moist and flavorful.
  • Season the beef generously: Rub the roast with a mixture of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices to taste.
  • Slow roast the beef at a low temperature: This will allow the meat to cook evenly and develop a tender, fall-apart texture. Cook the beef at 250 degrees Fahrenheit for 8-10 hours, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Let the beef rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • Serve the beef with your favorite sides: Mashed potatoes, roasted vegetables, and Yorkshire pudding are all great options.

Conclusion:

Slow-roasted beef is a classic comfort food that is perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily create a delicious and memorable meal that your family and friends will love.

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