When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot & High then Low & Slow. It’s a winner every time.
This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
*Avoid using real garlic, as it will burn with the high heat.
- Remove English Roast from packaging, then rinse and pat dry.
- In a heavy pot, add the olive oil and seasonings. Mix together.
- Place the roast in the pot and roll it around in the seasonings. Cover lightly with plastic wrap or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
- Preheat oven to 500°.
- Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
- Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
- Remove the roast from the oven and turn the oven back on to 500°.
- Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
- Place the pot that the roast cooked in on the stovetop over medium high heat and add either a little broth, wine or water for an au jus. Season to taste.
- Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
- Remove from oven and immediately transfer to a platter. Serve with hot au jus.
Orange Rosemary Butter
½ - stick salted butter
- juice of one small orange
- fresh rosemary leaves from one steam
Heat all ingredients in the microwave and then blend in a blender to incorporate.
- Transfer to a bowl. Serve at room temperature.
Photo Credit: Jill O'Brien
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