@thefooddee: This is my weeknight roast beef method — the one I make when I want something reliable, hands-off, and actually worth slicing into. Hard sear, low oven, long rest. That’s it. It comes out tender, evenly cooked, and you don’t have to hover over anything. Save this one for busy nights. Prep: 15 min Cook: 1.5–2.5 hours Rest: 20–30 min • Start with a 3–4 lb top sirloin (inside round or eye of round works too — just slice those thinner). • Pat it completely dry, tie it, and season generously with kosher salt on all sides. • Let it sit 45–60 min so the salt reabsorbs — this gives you a better crust and better browning. Sear: Heat 1–2 tbsp oil in a heavy oven-safe pan over medium-high. Sear every side — including the ends — until deeply golden. Take the roast out for a moment. Veg trivet: Add 2 onions, 2 carrots, 2 celery stalks, rough chopped, plus a few thyme sprigs. Stir them in the beef fat. Set the roast right back on top. Roast: Bake at 275°F until the internal temperature is 10°F below your target doneness: • 115–120°F for rare • 125–130°F for medium-rare • 135–140°F for medium Rest 20–30 minutes so the juices settle and the temperature coasts up perfectly. Slice across the grain and serve it with Yorkshire puddings — the full roast dinner without the stress.

the food-dee

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Thursday 04 December 2025 01:04:00 GMT