Slow Roasted Beef can transform even tough cuts of beef into juicy bites of heaven. We are talking fall apart fork tender! It is also one of the oldest forms of cooking and almost foolproof. I use this method of cooking for beef and chicken. The keys are a super low oven temp and a cast iron skillet with a lid. The cut of meat and seasonings are really up to you!
Oh, the other cool thing about slow roasting beef, you can even use frozen cuts of beef. Which Lord knows I do more often than not, because who remembers to pull that meat from the freezer the night before?!
As far as cuts of beef, I have used everything from rump roasts, brisket, sirloin, cube steak….anything in the freezer really. You do want something a little thicker than not, if it is only an inch or so it will only need less time to cook or you will end up with a dried out piece of jerky before you know it.
So the joy of slow roasting the beef is setting it and forgetting it for 8 hours. The whole day it is cooking and getting yummy while you go about your business. It is not like crock pot cooking, which I am not super fond of. Crockpot requires a cooking in a liquid mostly and doesn’t always equal super tender meat. Slow cooking almost always guarantees fork tender deliciousness!
Slow Roasted Beef
Cast iron skillet with lid is needed. Could use a dutch oven as well.
1 cut of beef (roast, sirloin, brisket etc. Can be thawed or frozen)
1 tbls of good fat (ghee or coconut oil)
Garlic & Onion (fresh or granulated)
Any seasoning you are fond of! (curry, Italian, herbs de province etc)
Set oven to 220
Grab your cast iron skillet, drop your fat in the bottom of the pan. Add your cut of beef and season with S&P on all sides. You can simply leave as is or add in more seasonings and or garlic cloves and fresh herbs if you wish.
Place lid on and pop in the oven for 6-8 hrs depending on the size of your beef.
Feel free to check it. Adjust cooking time to more or less for your size beef. You know its done when its fork tender and smelling yum.
Note, you can cook your beef away, so until you get the hang of your oven and what size beef you are cooking, start checking after 4-5 hours.
After you remove from the oven you can add a can of diced fire roasted tomatoes or a beef stock to help gather up all the dirty bits on the bottom of the pan. Shred the meat and season again if need be.
Serve in a bowl over any green, as the heat and juices will help wilt them nicely.
Pictured here simply shredded and placed over greens and served with sauteed onions, peppers, garlic, mushrooms, and asparagus. A drizzle of balsamic vinegar.