I've been experimenting around with different ways of roasting beef.
My objective is to find a way to cook an inexpensive roast like a beef bottom round.
Usually, I try marinading overnight with garlic, wine... the whole kitchen sink... etc. However, lately, I've been trying the "simpler the better" route.
1 Beef Roast
1/ The night before, generously season all sides of the beef with salt.
2/ The next day... Pre-heat the oven to 250F.
Lightly coat the roast with oil...
3. Baking at 250F will not brown a roast as deeply roasting at 350F so Pan fry to brown all sides of the roast. Additional seasoning, black pepper and garlic powder is added as the roast is browned.
4. The browned roast ready for the oven.
5. Bake at 250F until a meat thermometer reads 135F to 140F.
I actually waited until 140F, but forgot my thermometer is low 3 degrees.... so I should have followed my instinct to pull the roast at 135F.
After 15 minutes, the roast was at 149F (measured 146F).
Thinly sliced before serving.
The roast turned out medium. Sliced thinly made for a nice chewable slice of beef. Seasoning was just right. Overall, good results.