Slow Roast Beef
Slow Roast Beef is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh.
Season roast generously on all sides with salt and pepper.
Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast.
Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
Preheat oven to 200°F.
Place roast on a wire rack set inside a large rimmed baking sheet.
Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°F–120°F for medium-rare, about 2 1/2 hours.
Let rest 1 hour (internal temperature will continue to climb to 125°F–130°F).
Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt.
Heat remaining 2 Tbsp. oil in a large skillet over medium.
Cook roast just until browned, about 2 minutes per side.
Transfer to a cutting board and thinly slice.
Serve with horseradish sauce, rolls, and cornichons.
Beef can be roasted and browned 3 days ahead.
Cover and chill.
Let sit at room temperature 1–2 hours before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.