The advantages of slow cooking meats are pretty clear. A roast cooked "slow and low" tends to be moister, and the temperature is more even. A medium-rare roast, for example, will have a greater halo of pink when cooked at a low temperature. Low, slow roasts also give home cooks more control over their meat. Meats cooked at normal temperatures continue cooking long after removed from the oven. Such "carry over" cooking can transform a medium roast to a medium well or well-done. This is much less of a factor when the roast is cooked at a low temperature.
Things You'll Need
- 4 to 6 lb. beef roast
- Meat thermometer
- Salt and pepper
- 1/2 cup beef broth
- 1/2 cup red wine
- 1/2 cup water
- 2 tsp. garlic powder
- 2 tsp. paprika
- 2 tsp. onion powder
- Roasting pan with lid, or tin foil
Sprinkle the roast with salt and pepper to taste, along with 2 tsp. garlic powder.
Brown the roast. Do this by setting the roasting pan on the stove top and searing it on all sides. If your roasting pan is not designed to be used on a stove top, brown the meat by putting it in an oven set at 450 degrees Fahrenheit for five minutes.
Turn down heat to 200 to 250 degrees Fahrenheit. Add 1/2 cup water, wine and stock and 2 tsp. onion powder and paprika to liquid. Cover with the lid or foil. Check after one hour to see if liquid is remaining. Add additional beef stock if the liquid has evaporated. Cook until meat has reached an internal temperature of 138 degrees Fahrenheit for rare beef, or 155 degrees Fahrenheit for medium rare. Thicker cuts will take longer. Measure using a meat thermometer at the thickest part of the roast. Allow to stand for 15 minutes before slicing.
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