Simple Roast Beef

If you ask me, chicken is good but beef is even better. It’s versatile, it’s rich and it’s what I would consider utterly decadent. Especially in roast form. I made this tonight with a side of veggies. Once dinner was ready I asked my five year old if he wanted some roast beef with some green beans. He said, no thanks I just want cow meat… So do I kid… So do I…

Usually, for ease of use I will reach for my slow cooker when roasting meats but this time I also decided to opt for my enameled Dutch oven and it was SUCCESS!

It took a little longer than the original recipe called for but the meat was fall-off-the-bone tender and the juice was as perfectly rich as au jus.

Recipe:

Preheat oven to 250 degrees and set the Dutch oven on the stovetop and turn it to medium high. You want the pot to heat up as much as possible to create a good sear when meat meets heat.

I liberally salted the meat on both sides with kosher salt. Emphasis on the liberal.

Now pepper and thyme. Thyme is my favorite herb for red meat. Nothing compares!!

Once you’re ready to place the meat in the heated Dutch oven, drizzle about two tablespoons olive oil in so that it heats up but doesn’t reach it’s smoking point.

Now with a pair of tongs, carefully set the meat into the pot. Careful, it will sizzle profusely!

While the meat is searing, roughly chop up some onions and mince some fresh garlic.

Now with those tongs, flip the meat onto its other side. Admire the char.

Drop in the onions and garlic. Add in one cup of beef broth. But no mas! A little broth is good. Too much is what we call soup.

Bake fo about 5 to 6 hours with the lid on.

At about 5.5 hours, check the meat with a thermometer. While 165 degrees is the standard for beef, I usually try to get the temperature up to about 170-180 degrees as that is the temperature that the toughness of collagen begins to dissolve which lends to very tender meat.

Delicious!!