I recently made my first roast beef using a crazy method that involves blasting the roast at 500F for about 5 minutes per pound before turning the oven off and walking away for two hours. It was a sirloin tip and I cooked it to a perfectly rare roast, much to our shock and awe. I am now officially a fan of roast beef and am anxious to try different cuts of beef using this method.
I bought an outside round oven roast on sale and planned to try this crazy pants roasting method on it to see what would happen when you use a less tender cut of meat. Normally, I would throw this type of roast into the crock pot and let it cook til it fell apart. I went to see August: Osage County that afternoon with a couple of girlfriends and told Shack that if he was home, it would be great if he took the meat out of the fridge at 3pm so it could rest for two hours. If it came out any later than that, we would be looking at a dinner hour that would be require eating my meal in bed and eating roast beef right before nodding off for the night is not a great idea.
Have you seen August: Osage County yet? Holy crap, it's like an Oscar making machine for the actors. As always, Meryl Streep is ridonkulous in it. She is totally devoid of vanity and goes balls out, off the rails and although she deserves to win another Oscar, at this point, don't you think it's time to share with the others? I don't even particularly like Julia Roberts all that much but she will blow your socks off:
EAT YOUR FUCKING FISH BITCH!
Honestly, even though they are acting can you imagine the cathartic joy that must occur when you get to screech that at Meryl Streep? They could raise millions of dollars for charity by letting actors pay for the honour sitting across from Ms Streep and screaming that in her face.
I am happy to say that it does work. I just turned the oven down to 275F after ten minutes at 500F and started checking it after 10 minutes and took it out once the internal temperature reached 135F. I cooked my last roast just enough that it was not officially carpaccio but I wanted this one to be a nice, medium rare and it was perfect. We did eat a few slices for dinner but it was even better the next day in a sandwich. Admittedly, this cut of meat is not as tender as the sirloin tip roast and I had to cut around the thread of sinewy connective tissue that ran through one section, but for $6 I had just over 2 lbs of delicious roast beef to use in sandwiches for the next couple of days and I will most definitely buy this cut again when I spy it on sale. I still like the ease of walking away for two hours, this method is a good back up for days when you don't have the luxury of taking all that time to cook dinner.