I wanted to edit this post that I’ve found a new and better way to cook a roast. In the end, you cook by temperature, not by time. The roasting period is followed by a post-sear. I have tried this recipe a few times now, and the end result is always a succulent roast, with the perfect crust.
For New Years Eve I wanted to make a simple, yet hearty, meal for friends. I find a roast is one of the easiest dinners to do as its the only thing in the oven. The potatoes, peas (quickly cooked or creamed), and the gravy is all done on the stove top. I stopped in at the butchers to get a large roast (inside round is generally a cheaper cut and works well with low and slow method). The picture shows quite a bit of fat, but as it was trussed at the butchers, I didn’t want to untie it, cut off the fat and have to redo it. Besides, fat is flavor. 😉
I found this handy chart at Beef Info and it worked great. I used the 450°F start, turning down to 275°F for the remaining time, cooking method.
Note: except for the flour slurry for the gravy, this recipe is low carb. 😉
Roast Inside Round
- 1 5.5 lb inside round roast
- 1/2 tsp dried rosemary
- 1 tsp juniper berries
- 1/2 teaspoon mustard seeds
- 1 tsp dried green peppercorns
- 1 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 teaspoon cumin
- 1 teaspoon chipotle spiced black pepper
- 1 teaspoon ground black pepper
- 3 teaspoons Mediterranean salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 2 tablespoons Tuscan herb rub
- 2 tablespoons minced garlic
- 2 tablespoons avocado or olive oil
BOTTOM OF POT
- Black peppercorns
- Juniper berries
- 2 small onions
- Dried oregano
- 1 1/2 cups water or beef stock for deglazing
- Heat oven to 450°F.
- Whiz the peppercorns, juniper berries, and mustard seeds in a spice grinder and add to the rest of the rub ingredients.
- Stab the roast (not too deeply) and thoroughly rub the above mix into the roast, covering entirely.
- Sear on all sides in a hot frying pan.
- Place about a tablespoon of peppercorns, a teaspoon of juniper berries, 2 onions roughly quartered, and about a tablespoon of dried oregano in the bottom of a dutch oven or roasting pan.
- Place the beef on top of the dried ingredients.
- Deglaze the pan the roast was seared in, with water or stock (about 1 cups worth) and pour into roasting pan. If the searing pan is not fully deglazed, deglaze again with about another 1/2 cup of water.
- If you did not need to deglaze the pan again, add that 1/2 cup water (or stock) to the roasting pot.
- Cook the roast (keep uncovered) for 10 minutes at 450°F, then turn down the heat to 275°F and cook according to the above table.
- When the roast has cooked to your preference, remove the roast from the pan, wrap in tinfoil and set aside.
- To make the gravy, add about 3-4 cups of the water you've cooked your potatoes in.
- Use a hand blender to puree as much of the scraps and onion bits in the bottom of the pan as much as possible.
- Use a slotted spoon to remove the largest pieces and whatever you can of the peppercorns that were left whole.
- Add some salt and pepper to taste, some dried oregano, and a beef stock packet if desired.
- Thicken with a flour slurry and serve.