Slow Roasted Beef

Slow Roasted Beef (from America’s Test Kitchen Family Cookbook)
I adapted this from :  http://www.fullmeasureofhappiness.com/2011/02/26/slow-roasted-beef/

• bottom round roast (also called a rump roast)
• 1/2-1 T canola oil
• salt and pepper

Dry the roast with paper towels and heat the canola oil in a large pan.  Meanwhile, preheat the oven to 250 degrees (I said slow roasted, didn’t I?).  Season on all sides with salt and pepper, and when the oil is shimmering, brown the roast on all sides to get that beautiful dark sear (this should take about ten minutes).

Place into the oven on the lower medium racks and leave it alone for 1 to 1 1/2 hours.  When it’s finished, the internal temperature should be 115 degrees for medium-rare, or 125 for medium.

"If you are like us, and your meat thermometer recently broke, then the inside should be red, the outer edge pink, and the outside brown; pressing down on the meat shouldn’t be too firm or too spongy.

 It’s not often that I find beauty in a big, bloody beef roast, but it was pretty easy to see it here: