Tender and Flavorful Though "Done" Roast Beef - Thanks, People at COOK'S!

Mrs. Williams made good roast beef but Mother rarely made it, and cooking a hunk of beef has never been one of my talents in terms of flavor or texture. For one thing, I do not think pink is a color that should be associated with meat, except for ham and shrimp. Actually, that probably explains it all. That has changed forever, I hope.

I love reading COOK'S ILLUSTRATED Magazine, and watching AMERICA'S TEST KITCHEN and COOK'S COUNTRY on TV. The amount of research, time and trouble they go to to get the best results is fascinating to me. I have the TV set to record the programs each Saturday and watch them whenever I get around to it. Anyway, the other day I was watching Bridget Lancaster prepare a top sirloin roast and was inspired to give it a try.

Her way would probably be even better because of the herbs and longer salting period, but even with my simplifications the roast was delicious and tender though “done.” I just tasted a bit of the leftover beef straight from the fridge, and it was still tender and tasty.

You can check with COOKS for the “real” way to make this roast, but here is what I did. It’s more a process than a recipe.

Top Sirloin Roast – Mine was 4 ½ lbs.
Kosher Salt
Pepper
1 T olive oil

Place roast on meat cutting board. Use sharp knife to butterfly the roast, leaving it attached by about an inch at one side like a book. Cut off any big pieces of fat. Sprinkle the inside and outside of the roast liberally with kosher salt. Place uncovered on rack in fridge for a couple of hours or more. Remove from fridge and pat the meat really dry inside and out with paper towels. Sprinkle inside of roast with salt and pepper. Close it back up and tie into a nice shape with kitchen twine. Pat salt and pepper onto all sides of the roast.

Heat oil in oven safe skillet. Brown roast on all sides on top of stove over high heat until brown and crusty. Place into preheated 250 degree oven. Roast to 145-150 degrees if you like pinkish and to 165 -170 if I’m coming to dinner. This low, slow roasting will give you a moist, tender roast, and having the salt and pepper inside the roast as well as on the outside will make it flavorful. Be sure to allow yourself plenty of time.
When the roast reaches preferred temperature, remove from oven and allow to sit for 15 minutes while you make gravy. See next post for directions.