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Slow-Roasted Beef
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Slow-Roasted Beef

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Pam - For the Love of Cooking / Original by ATK

Equipment

  • Sharp Knife
  • Large Dutch oven
  • Meat Thermometer

Ingredients

  • 1 3-4 lb boneless top sirloin roast
  • 2 cloves of garlic cut into slivers
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Onion powder to taste
  • Paprika to taste
  • Dried oregano to taste
  • Dried thyme to taste
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 250 degrees.
  • Place the roast onto a plate, then slice a clove of garlic into spears.
  • Use a sharp knife to pierce the meat on both sides about ½-inch deep, and insert slivers of garlic into 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. Side Note: I didn't measure the seasonings, just sprinkled them 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 in 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 it rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.