Soph and I told so many people about this recipe that I forgot to actually post it! I heard rumors about this thing where you get a delicious, tender roast by turning off the oven during baking. Wha? When I finally found a resource in the New York Times, I decided it was worth a try.
As you’ll see in the video-this recipe is so easy. You know we are all about keeping things simple in our house. And, Soph LOVED the final result. Listen in to hear how she describes this roast beef that basically roasted itself while we went out.
Oven Off Roast Beef
1 chuck roast
4 cloves garlic or a Tablespoon garlic powder
Salt & Pepper
Tablespoon Italian seasoning
Preheat oven to 550. Re-arrange your racks to make room for your big roasting pan.
Place the roast in the pan. Coat with olive oil and then the rest of the ingredients. See video for how we “massage it in there.”
Roast at 550 for 5 minutes per pound. That’s typically around 25 minutes. It will sound sizzle-y. Then, TURN OFF THE OVEN. Don’t open the door. Just let the roast beef in there for 2.5-3 hours. Go do something. Go outside. Go work. Go to a roller skating party-that’s what we did. We came home to a kitchen that smelled so good and delicious, tender roast beef.