I Tried It: Off Oven Roast

Up until stumbling upon this recipe, I had pretty much given up on my ability to cook a roast.  Every time I tried to rook one, it either ended up underdone or overcooked.  It was a consistent waste of time, effort, and money for me.

Then I came across Sam Sifton’s Off-Oven Roast Beef Recipe.

According to the recipe, all I needed to do was rub the roast will oil, salt, pepper and garlic; put it in a hot oven;  shut the oven off a few minutes into cooking it; and then pull it out of the oven about two hours later. How could I mess this up?

I had picked up a beef tenderloin on sale, divided it in half, and then tried it on half of the beef tenderloin–about two pounds.

And OMG, it was awesome.  It had a fabulous crust on the outside, and was delightfully tender on the inside.  I’ve been making it now for about four months, and it comes out perfectly every time.  (Note: I only let it sit in the oven for about 90 minutes.)

The first night, we enjoy it just as it is–sliced hot and fresh.  The next day, it’s sandwiches for lunch (or dinner!).  I’ve also used it to make beef & broccoli stir fry and steak fajitas. (Just don’t heat the meat up too much.  Simply add it to the cooked veggies to warm it up slightly.)

Give it a try and let me know how it goes!

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