Off-Oven Roast Beef

Ingredients

• 1 beef roast, like top, eye or bottom round, approximately 3 pounds
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 3 cloves garlic, peeled and minced
• 1 tablespoon olive oil
• Red-pepper flakes to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    711 calories; 44 grams fat; 16 grams saturated fat; 20 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 70 grams protein; 255 milligrams cholesterol; 1925 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 to 6 main courses, with leftovers for sandwiches

Preparation

1. Remove roast from refrigerator. Preheat oven to 500 degrees.
2. In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
3. Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
4. After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.

2 hours 30 minutes