Sunday roasts are a tradition in England that we have warmly and openly embraced in our time here… we love ‘em!
Not to mention, both the husband unit and I love a good roast! One of those classics though is roast beef, or roast beast – if you’re me…!
It is something that many people cook in a slow-cooker to get the best result, others cook it low and slow all-day long in the oven, some “flash” cook it in the oven at a high temperature for a short period… we are a a kind of in-betweener! Sometimes we have cooked it fast, sometimes slow and had varying results.
However we finally found one that we like and had head on the nail success with each time! So I would like to share it with my friends of course! Not to mention, the rub for it is pretty special… be really, really generous with the rub and just go ahead and double it so you can save some for another roast, another day!
This seasoning would be good on any steak as well, so go ahead and try it out! You will see that it is pretty “outta this world!!” And if you like the end pieces of a roast, then you will really love the ones that come off of this roast! We chose to skip searing the roast, and while it might not have had that crispy, golden edged color to it, it was good enough that I hid some of the leftover meat for my lunch the next day… *sshhhh!* don’t tell anyone!
- 2 TBS salt
- 1 tsp pepper
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp crushed red pepper flakes
- 2 tsp garlic powder
- a beef roast of your liking, we went with a 3 lb rolled brisket
Pull out the roast at least an hour before you plan to cook it so it can come to room temperature. Pat it dry with paper towels.
Mix all the spices in a small bowl until thoroughly combined then rub the roast generously with it, pressing and really massaging the spice blend into the roast. Let it sit on your cutting board while you pre-heat the oven to 250F.
If you would like a bit more color to your roast, sear all the sides in about 2 TBS of hot, smoking olive oil (or other neutral oil) in a frying pan then set the roast in a roasting pan and bake for one hour and twenty minutes or until the internal temperature reaches 115F.
Then turn the oven off and leave it to rest until the internal temperature reads 130F (for medium-rare) or 140F (for medium-well done), depending on the done-ness you like.