Savory Slow Roasted Beef Recipe
Ingredients
| 1 boneless beef rib eye roast | ||
| Onions | 1 1/4 Cup (16 tbs), finley chopped | |
| Celery | 1 1/4 Cup (16 tbs), finley chopped | |
| Green bell peppers | 1 1/4 Cup (16 tbs), finely chopped | |
| Dry mustard | 1 1/2 Teaspoon | |
| Garlic | 2 Teaspoon, minced | |
| Unsalted butter | 6 Tablespoon | |
Directions
Preheat oven to 300°F.
Trim fat on roast to 1/4-inch thickness.
Lay roast, fat side up, in 15x11-inch roasting pan without rack.
Combine Blackened Steak Magic and mustard in a small bowl.
Melt butter over medium heat in a large, heavy skillet; add Blackened Steak Magic mixture, onions, celery and bell peppers; stir to coat all vegetables well.
Saute 2 1/2 minutes, stirring occasionally.
Add garlic and saute 1 1/2 minutes more, stirring and scraping pan bottom well.
Remove from heat and pour mixture into bowl to stop cooking process.
Starting at one end of roast, cut about eleven 2-inch slits (about 2 fingers wide) down length of roast to form pockets; do not cut through to bottom.
Turn roast over carefully and rub bottom with about 4 rounded tablespoons of mixture.
Carefully turn roast fat side up and stuff each pocket with 1 rounded tablespoon of vegetable mixture.
Cover top and sides with the remaining vegetable mixture.
Roast, uncovered, 1 hour 30 minutes for a true rare a cool red center or 1 hour 40 minutes for medium rare or check internal temperature with a meat thermometer after about 1 hour 15 minutes.
Trim fat on roast to 1/4-inch thickness.
Lay roast, fat side up, in 15x11-inch roasting pan without rack.
Combine Blackened Steak Magic and mustard in a small bowl.
Melt butter over medium heat in a large, heavy skillet; add Blackened Steak Magic mixture, onions, celery and bell peppers; stir to coat all vegetables well.
Saute 2 1/2 minutes, stirring occasionally.
Add garlic and saute 1 1/2 minutes more, stirring and scraping pan bottom well.
Remove from heat and pour mixture into bowl to stop cooking process.
Starting at one end of roast, cut about eleven 2-inch slits (about 2 fingers wide) down length of roast to form pockets; do not cut through to bottom.
Turn roast over carefully and rub bottom with about 4 rounded tablespoons of mixture.
Carefully turn roast fat side up and stuff each pocket with 1 rounded tablespoon of vegetable mixture.
Cover top and sides with the remaining vegetable mixture.
Roast, uncovered, 1 hour 30 minutes for a true rare a cool red center or 1 hour 40 minutes for medium rare or check internal temperature with a meat thermometer after about 1 hour 15 minutes.
Chef
