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Christmas Day Roast Beef (w/photos)

post #1 of 5
Thread Starter 

Since I didn't make this on the grill or in the smoker, I'm not sure if this is appropriate. I oven roasted two eye of round roasts and since I've learned so much from you guys, I thought I would share. This is from a blog post I made this morning.


If it's not appropriate, please let me know or remove it with my apologies.


With the extravagant Feast of Seven Fishes for Christmas Eve, one would think I would rest on my laurels and enjoy leftovers for Christmas Dinner. But Nooo! (In my best John Belushi voice.) I could have gone out for Chinese, (Fa ra ra ra ra ra … ra ra .. ra .. ra) But Nooo! I had to cook not one, but TWO roasts for Christmas dinner. That’s just how I roll.


I wanted something special, and I wanted something different, but I also wanted something that screamed traditional Christmas. What’s more traditional than a Christmas Roast Beast? (Minus the Hoo-Pudding.) If I were the adventurous type, I guess I would have tried a huge beef rib roast, rib-eye roast or pork crown roast, but I have really been wanting to discover a good technique for Deli Style Roast Beef. If I could master that, then I could justify the meat slicer I’ve been wanting to buy, right?


I have been researching the roast beef techniques for months. I would Google “Best Deli Style Roast Beef” and even tried to find the secret to Arby’s roast beef. (You don’t want to know what I found out.) Who knew there were so many ways to roast a hunk of meat? From low and slow to hot and fast, there are as many ways to roast beef as there are roasts at the supermarket.

I decided to try two different methods. I’ll go through this in the photos but here is a summery.


The first apparently comes from Americas Test Kitchen, according to comments on chow.com. It calls for dry brining over night, then pan searing and then placing it in a 225° oven until the internal temperature (IT) reaches 115°. Then, you turn off the oven and wait for the IT to come up to 125° for medium rare which is our preference. This method spoke to my “low and slow” train of thought and experience with tough cuts of meat like brisket. So I gave it a go. It took 2 hours to come to temperature after the sear.


Bottom line: I think I rushed a little because I turned off the oven at 110°. I still let it get up to 125°, and even wrapped it immediately and let it rest for more than a half hour. It came out very raw in the middle (see photo below). I may give this another try someday to test the tenderness.


The second method was the one I was going to try if I only had one roast. In this method, you salt and season the roast and place it in a 500° oven for 20 minutes, then reduce the heat to 300° until the IT reaches 125°. I dry brined this one too. The next day I rinsed it well, added a little salt and a lot of pepper and added slivers of fresh garlic into small slits cut all around the roast. I had to watch this one closely because my oven has a terrible thermostat, but I stayed close to the target temperatures in the oven and pulled the roast at exactly 125° IT. As with the first, I wrapped it well in aluminum foil and let it rest for 30 minutes. This one took less than an hour in the oven.


Bottom line: It came out perfect! Tender and juicy, the flavors of garlic, salt and pepper were robust without overpowering the beef. On the slices where you get a piece of garlic, you find yourself saying “oh my goodness, oh my goodness” as you chew. (Like Adam Richman would.) I will definitely be revisiting this method.


I guess I should mention that I used the Eye of Round for these roasts.



Salt all over with Kosher Salt


Not too much.


The next day, rinse well and season to taste. I just added black pepper before the sear.


I pan seared on a super hot cast iron grill just long enough to lightly brown the exterior.


Then into the oven at 225° and wait for an IT of 115°.


After it reaches 115°, turn off the oven and leave the door closed until the IT comes up to 225° (shooting for the rare side of medium).


There it is (above) when the IT got up to 225°. It took about 2 hours in the oven. I didn’t note how long with the oven off.

I cranked up the oven to full blast to get it up to 500°. My little oven tops out at 500°.


Method 2 - ready to go into the 500° oven.


Those little slivers of garlic added the WOW to this roast.


Once I parked this in the oven, I waited for 20 minutes and then turned it down to 300°. I had to watch the oven temperature very closely because it would swing from 250° to 350°. Crikey, I wish I could find some unglazed quarry tiles.


Then it was time to slice the first roast.


Raw in the middle. Well that didn’t work! No time to worry about this one, I wrapped it up and stuck it in the fridge.

The method 2 roast took a little less than an hour.


It looks so good! I wrapped it tightly in aluminum foil and turned to the sides.

Time to get started on the dinner.


Carrie sautéed some onions, sweet peppers and mushrooms.


I steamed some carrots. (Simple is better.)


Then we boiled some potatoes.


I wanted roasted potatoes with this meal because, well, I like potatoes with my beef. (grin) We boiled these until just tender, then drained them and put in a roasting dish, seasoned them a baked on 400 until brown.


They came out good, but next time I will be using a cookie sheet so that all of the potatoes are browned.


The steamed carrots tasted like steamed carrots with salt and pepper. That’s what I was going for.

So where’s the beef?


Tah-dah! Actually it was much more red than it appears in the picture. It was so juicy and tender and the flavors melded into the best roast beef I’ve had in a long time. This is something I will be making often.


Our Christmas Roast Beef Dinner! That puddle of white stuff is my homemade horse radish sauce that came out too thin, but very tasty.


Carrie and I had a wonderful Christmas as I posted earlier. We enjoyed some great food and though we didn’t exchange presents this year, we thoroughly enjoyed each other presence over a few good meals.


post #2 of 5


Now your oven version looks pretty good but I believe if you do the next one in the smoker you will find out that it will blow away the one that you cooked in the ove. So try it next time in the smoker.

post #3 of 5

It looks to me like a great meal.great job

post #4 of 5
Thread Starter 


Thanks guys! 
After wrestling with my oven, it may be easier to keep the temp constant in the smoker. (grin)
post #5 of 5

It looks like a great meal Dave!


Nice job!

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