Slow Roasted Sunday Roast

Cooking Instructions

Prepare a long sheet of plastic wrap. Lay the Roast in the center and apply the salt all around the Roast. Then wrap with the plastic and place in the fridge for 24 hours or overnight. The salt will help make the beef tender when roasting.

Take out the Roast from the fridge about 20 minutes before you want to start cooking. As the meat is coming up to room temp, pre-heat your oven to 225 degrees.

Next rub the cracked black pepper over the roast. Add the oil to a frying pan over med-high heat. As the oil begins to shimmer, sear the roast on all sides (3 mins per side).

Place the roast on a flat rake over a rimmed baking sheet and place in the oven. Roast for 2 hours and be sure not to open the oven door. After 2 hours, turn the oven off and leave the roast in the oven for an additional 20 mins.The Roast should register Medium Rare at 130 degrees.

Let the meat rest for 15 mins under a foil tent. Slice the roast thin and serve with horseradish cream or a Jus. Makes great sandwich meat for left overs.