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Slow-Roasted Beef
The Cook's Illustrated article explored "How to Roast a Cheap Cut of Beef."
The questions of technique were largely ones of heat (high, medium, or
low) and the best combination of them. Their answer: start low; finish high; allow to rest before
carving.
The preferred cut was chuck especially the "blade roast." The article had good
words about the "top sirloin" as well.
| blade or top sirloin roast, boneless, 3-4 lbs. |
salt and freshly ground black pepper to taste |
| 2 T. olive oil |
1/3 c. full-flavored red wine |
| 1 c. beef broth |
1 t. cornstarch |
| 1 T. water |
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- Preheat oven to 250o.
- Sprinkle the beef with the salt and pepper. Heat the oil in an ovenproof skillet or
Dutch oven. Add the roast, and sear it to brown (about 4 minutes per side).
- Transfer the pan to the oven and cook, uncovered, until a meat thermometer registers
110o (about 45-60 minutes). Increase the temperature to 500o,
cooking until the temperature hits 130o. Remove the pan from the oven and the roast from
the pan. Let the roast stand for 20 minutes before carving.
- Meanwhile, set the pan over a medium-high heat. Remove all but a tablespoon of the fat.
Add the wine, stirring constantly to loosen the brown bits from the bottom of the pan, and
reduce the wine to a glaze (about 2 minutes). Add the broth. Mix the cornstarch and water,
then add it to the wine-broth mixture. Simmer for 2 to 3 minutes.
- Carve the meat into thin slices and serve with the juices on the side.
6-8 servings
Source: Cook's Illustrated (September/October, 1996)
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