I’ve often avoided reasonably priced roast beef because they are usually a tough cut of meat, e.g., eye round, rump roast etc. When I read this recipe which instructed a very slow roast starting in a cold oven, it made lots of sense. High heat which sears meat will also make it contract. A cold oven roast will gradually increase the heat and cook the center to from 125 degrees for rare and about 130 for medium.
I tried the recipe yesterday for supper and it came out beautifully. For the final sear of the outside after it was done roasting, I used unsalted butter. I had sprinkled lots of Lawry’s garlic salt and coarse pepper on the roast when it rested in the fridge before cooking.
Now, there are slices of cold roast beef for more meals. I don’t think they will last the weekend, though!