6 Cook's Country Roast Beef

I don't have cable, otherwise I'd be in deep trouble watching all the cooking channels!  Fortunately for me, there is PBS and I try to catch America's Test Kitchen and their sister show, Cook's Country.

I'm always on the lookout for the perfect, tender roast beef.  Maybe it is because I grew up with the pan roasted slab of pot roast that as a child, I would spend what felt like hours of chewing....

This recipe looks simple enough, with the flavor coming from a mixture of 1/3 c. parsley,  2 T. thyme, 1 minced shallot, 1 T. Dijon mustard and 1 T. olive oil.

2 Tablespoons of this mixture is spread in to a 4 pound top sirloin roast (which I had a difficult time finding in the stores!) that I had the butcher cut almost in half, and open like a book.

The roast is "closed" with the herb mixture inside, and tied with butcher's string.  The roast is then put into the fridge for at least one hour, or up to 24 hours.

The remaining herb mixture is mixes with 4 Tablespoons of softened butter and set aside for when the roast is done.

I have found that my oven probe is essential to perfecting internal roasting temperature. If your oven does not have one, consider purchasing this one from Amazon.

The recipe calls for browning the roast in a skillet with 1 T. olive oil.  I don't remember doing that, but looking from the rest of my photos, I think I did... Browning is essential to lock in the juices, give color and flavor to the meat.

Hubby loves his meat rare, so I set the probe to turn off at 125°F, which is medium rare, 1 1/2 - 2 hours. The oven is set to 275°F for a slow, even roasting temperature.  I check the meat right out of the oven and it looks pretty good! Pyrex does not make this thermometer, however, this one looks great for the price.

Spread the butter/herb mixture onto the roast and tent with foil for 20 minutes.  This allows the juices in the roast to redistribute throughout, creating a super juicy, tender roast.

Here is the roast, 20 minutes later.  You can see that the butter has melted, leaving the herb/shallot mixture behind.  Oh, and notice the juices....yep, that's a tender roast right there!

I found this roast to be cooked to perfection!  However, I was not a big fan of the parsley/thyme mixture.  Too "herby," I guess.  I found another recipe from ATK that uses garlic, rosemary, and lemon zest, which may be more to my liking.  It uses the same method of putting the herb mixture inside the roast.

Cook's Country Roast Beef
(recipe link)

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