Let roast sit out in its wrapping for 30 minutes to an hour so that it can come to room temperature. This drastically reduces your cooking time and makes it easier to achieve a nice rare temperature
Preheat oven to 275 degrees. Using a paper towel, lightly coat the outside of the roast with canola oil and season generously on all sides with kosher salt and freshly ground black pepper.
Add 1 Tbsp canola oil to a cast iron Dutch oven (if you have one) on medium high and sear the roast on all sides to a nice golden brown.
Once roast is seared well, place directly on rack in center of oven and place ceramic dish underneath to catch drippings. Pour a little beef broth into the dish to ensure the drippings don't burn.
Roast in oven at 275 degrees for 60-90 minutes depending on size of your roast. Once the roast reaches 118-120 degrees, remove from oven and place aluminum foil with holes poked into it over roast.
If your roast is bigger, you will need to add another 15-20 minutes per pound of cooking time.
Allow roast to rest for 10 minutes during which time it will cook another 5-10 degrees. Now take the drippings from the pan and pour them into Dutch oven you seared the roast in on medium heat.
Add the rest of the can of beef broth and bring to a boil. Mix 2 tbsp flour or cornstarch with 1 glass of milk or water. Add little by little, letting the gravy come to boil again before adding more
Do this until the gravy is the right thickness. Enough to coat a spoon but not too thick. If it becomes too thick just add some more broth or water and bring to boil again.
After resting... Thinly slice and serve.
Here I served it with Yukon gold mashed potatoes, steamed broccoli, and roasted asparagus and green beans.
- 1 3 to 5 lb. roast (rump, round, or sirloin tip)
- Salt and pepper
- Canola oil
- Beef broth
- Milk (or water)
- Flour or cornstarch