There are many wonderful perks to being a food blogger and one of them definitely is being sent kitchen gadgets. I was recently sent a new meat thermometer called Chef Alarm from Thermoworks that came at the perfect time because mine had recently quit working. This new thermometer does everything! It has a Splash-proof design for commercial kitchens, uses Pro-Series™ temperature probes, includes Pro-Series High Temp Cooking Probe with a cable to 700°F max temp, optional Pro-Series Needle Probe for thin cuts and Sous Vide, adjustable high and low alarms, always-on min & max temperatures, adjustable volume, includes count-down and count-up timer, really big digits, and a backlight, and is available in 9 colors. I loved that it comes with a padded zip wallet that neatly holds everything.
I decided to use my new thermometer when making roast beef for our Sunday dinner. I found a recipe, in my cooking bible, The New Best Recipe ~ Revised Edition, that was calling my name. I lightly seasoned the sirloin roast, seared it on all sides then cooked it in a 250-degree oven for close to an hour then I cranked up the heat to 500 degrees to finish cooking for a few minutes. I let the roast rest for 10 minutes before slicing. It turned out to be perfectly medium-rare and we all devoured it! I am so excited to have such an amazing meat thermometer that is so accurate! Thanks, Thermoworks! I made the leftover beef into French Dip Sandwiches and they were amazing too. Looking forward to making this recipe again and again.
How to Make Slow-Roasted Beef
Preheat the oven to 250 degrees.
Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn’t measure the seasonings, just sprinkled on to taste.
Heat the olive oil in a large Dutch oven over medium-high heat. Once the Dutch oven is HOT add the roast and sear on all sides.
Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium-rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.
- 1 3-4 lb boneless top sirloin roast
- 1-2 cloves of garlic cut into slivers
- Sea salt and freshly cracked pepper to taste
- Garlic powder
- Onion powder to taste
- Paprika to taste
- Oregano to taste
- Thyme to taste
- 1 tbsp olive oil
- Preheat the oven to 250 degrees.
- Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn't measure the seasonings, just sprinkled on to taste.
- Heat the olive oil in a large Dutch oven over medium-high heat. Once the Dutch oven is HOT add the roast and sear on all sides.
- Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium-rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.
That thermometer looks amazing and so fancy! What looks delicious is this slow roasted beef, yum!
wow..the beef is perfectly done, Pam.
Wow, this is cooked to perfection! Gorgeous and delicious!
That looks sooo good Pam! There is nothing like walking into the house to smelling a roast in the oven!!! What a comforting feeling that is!
My Mom cooked a roast beef on Sunday often. I am craving a roast been now!!!!
Call is the thermometer or skill… that beef looks perfectly done!!!
Sorry, that was supposed to say call it.. not is 🙂
The roast looks perfect Pam and I must try one with the slivered garlic. I’ll have to give the pro series probes a try as my regular ones seem to have a short life.
That is one beautiful roast beef! That meat thermometer looks so high tech it’s almost scary! I usually stir my roast beef spices into a little vegetable oil, let them sit for a few minutes, and then smear it all over the roast beef. Seems to flavor it well while keeping the moisture in. But I’m going to have to try the garlic spears trick, because that sounds really good.
Hello, beautiful mouthwatering beef! This looks incredible, Pam. I can only imagine the aroma as it roasts!
Thermoworks is the ABSOLUTE best. I have a pair of Thermapens and just trying out the Chef Alarm this past week.
Your roast is gorgeous, Pam, expertly done. I can come over for dinner? 😉
I’m fairly certain lack of a good meat thermometer is what made all my mom’s cooking so…meh. Your beef looks perfectly cooked!
looks yummy and delicious, thanks for sharing the recipe will be trying it out.
That would make awesome sandwiches!
I’ll have to check out that new meat thermometer.
Your roast looks perfect, just the way I like it.
Do you roast with lid on or off the Dutch oven? I can’t wait to try this method. The roast looks PERFECT!
You roast with the lid off.
Thanks, Pam. I thought that was probably the case but wanted to make sure. That’s ‘what’s for dinner’ tonight.
This looks delicious, I shall try it tomorrow and just got a nice new thermometer myself for Christmas to test out. Also, nice knife Zwilling JA Henckels are amazing, have some of them too.
I hope you see this and answer today! Or somebody who knows better than me please! I did not own a meat thermometer so I went out and bought one. All of the ones with long cord so you can see the temperature outside the oven said not to use in oven set to over 395. So that wouldn’t work for this recipe or many others where I wished I owned a meat thermometer. About how long for the last step – after you turn it up to 500? I don’t want to be constantly opening the oven and poking the meat.
I am sorry I didn’t get this until now – I had family in town all weekend. Unfortunately, I don’t remember how long I had it in the oven at 500 degrees because I was testing the thermometer and depended on it to let me know when the meat was cooked. I hope it turned out okay for you.
Great recipe, thank you!
We just had a make your own panini party last Sunday night with the fmlaiy. Everyone chose their ingredients and we had a lot of fun with it. I will have to blog about it later. I think you can put anything in a panini and it becomes fabulous by the melding of the ingredients and flavors. Blue cheese and beef sounds wonderful.
Can you use any type of meat for this roast or does it have to be top sirloin roast? My husband and I LOVE the flavor of this roast however I used English roast and chuck roast and it did not cook tender at all and was so tough…
I’ve only used top sirloin for this recipe and it always seems to turn out flavorful and tender.
Everybody’s got to try this!
I would love to cook the boneless top sirloin roast for my family. The only problem is everyone wants the roast to be Well Done. Please advise me as to times and temperatures if you can.
I read your blog all the time. I have cooked many of your recipes, especially the ones for boneless chicken breasts and thighs. Everyone has turned out delicious.
I have cooked many of your recipes, and they have always turned out great. I would like to cook the sirloin boneless beef recipe, but my family will only have it Well Done. Please advise me to the cooking tlimes if you could. Much appreciated. Happy Holidays. Thank you.
Sorry for my late reply, I have been on the road for 13 days.
Thanks for your sweet words… I am so glad you like my site.
I’ll be honest, I have never cooked beef above medium rare. So I am not a good person to ask about well done meat. I believe it would need to be 160 degrees for well done but I would check the internet for more reliable help. Sorry!!
Randi, the Thermoworks people who make the Chef Alarm and other great temperature measuring tools have a great chart of chef-recommended cooking temperatures here: http://www.thermoworks.com/pdf/chef_recommended_temps.pdf. Cook to about 135 F at low heat and then crank the heat to 500F. You will want to remove the roast when it reaches 145 F for well done. This may add another 15-20 min to the cooking time, but using a good thermometer is the key to doing this just right. The roast will continue to rise in temperature while resting on the counter (you can tent the roast in aluminum foil to retain more heat if you need to). Leave the probe in the meat while resting so you can monitor the temp. This will get you to the high end of Medium Well which should not be quite so dry as Well Done. When the temp gets close to 155F, slice it. Leave on a hot plate to stay warm. With a good thermometer you are able to get your food to the desired doneness temperature very precisely every time you cook the dish – your family will think you are a professional chef!
Besides the Chef Alarm, Thermoworks have the top-of-the-line Thermapen for spot checking temps. I have used their less expensive and more portable superfast RT-600 Pocket Thermometer for years. My dial thermometers are pretty much not used anymore – too slow and not precise enough.
Have you tried this on the Big Green Egg? Wondered how it would work rubbing on the olive oil and putting meat directly on the grate?
Leonard Van Slyke
The roast looks wonderful. Would this also work with a chunk of Pork loin?
I have a feeling it would work perfectly well! Here is a helpful link to let you know what temperature you should cook different cuts of meat to. Let me know how it turns out, will you?
I cooked this on the Big Green Egg as I wanted to get some smoke flavor in the meat. The end result was okay but not great. Meat was a bit chewy and rather bland. Most of the seasoning that I tasted was the garlic and pepper. I’m wondering if wrapping the meat half way thru the cooking cycle would result in more tenderness. I do this with my ribs and they are truly fall off the bone. Will try this next time.
I have a blogger friend named Chris from Nibble Me This. He is incredible with his Big Green Egg and has the best tips, tricks, and recipes. I have a feeling he could answer any question you may have when it comes to using your BGE.
Just wondering?? Did you cook the roast with the lid on or off? I could not find it in the instructions, or, the comments!! Thank you!!
No lid. Hope this helps.
Did this (minor modifications) with a couple of Rib-eyes last night – put it all in my dutch oven…..spectacular!
Hi Pam, Question about the slivers of garlic inserted in the beef – Wouldn’t the garlic flavor be concentrated to the two holes only? Or am missing something? Is there a reason for not spreading the garlic all over the beef? Thanks
I cut my garlic into lots of thin slivers then poke them into the meat throughout the roast. Not two holes. Hope this helps.
Sure wish you would use black for your test. I think the grey is very hard to focus on.
The grey text in new books was to save money, but they trick you by saying it is easier on the eyes…that’s their explanation to save money on ink.
If you look at the directions in grey, then scroll down to comments you will see the difference.
You site is well designed, thanks for listening