Method One
3 pound roast beef (sirloin tip or any boneless beef roast)
olive oil
- Rub the roast with oil.
- Bake on open oven rack (yes, the oven rack) in a preheated 300° oven for 1 hour. Place a cookie sheet one or two racks down to catch the drippings.
- Without opening the door, reduce the heat to 200° and continue baking for 3 to 4 more hours.
Method Two
- Sprinkle all sides of the roast with salt. Wrap in plastic wrap and refrigerate for 18-24 hours.
- Adjust an oven rack to the middle position and heat the oven to 225°. Spray the center of the rack with Pam.
- Pat the roast dry with paper towels. Rub with 2 t. oil and sprinkle all sides with pepper.
- Sear the meat on all sides in oil. Place a meat themometer in the thickest part of the meat.
- Place seared roast on oven rack with a rimmed baking sheet underneath.
- Roast until the center of the roast registers 115° about 1 1/4 hours to 1 3/4 hours. 125° for medium.
- Turn the oven off; leave the roast in the oven, without opening the door, until the center of the roast registeres 130° for medium-rare about 30 to 50 minutes longer.
- Transfer roast to a carving board and let rest for 15 minutes.
- Slice the roat crosswise as thin as possible.
