Fall-Apart Beef Roast
December 1, 2024 • 0 comments
This one is a bit scary because it will go against everything you thought you knew about meat temp'ing. But one way to get a roast to be fall apart tender is to cook it low and slow yes but ultimately hot. The secret is that you MUST use a Dutch oven or some dish that has a tight fitting lid, if you do that, you'll get the heat we need, without losing any moisture.
Ingredients
- (1, 2-4 lbs) Sirloin Tip Roast
- (3 Tbsp (or your favorite high-temp oil: lard, ghee, bacon fat, etc)) Rendered Tallow, 32 oz
- (1 tsp) Garlic powder
- (1 tsp (or 2 sprigs if fresh)) Thyme
- (1/2 tsp (or 1 sprig fresh rosemary)) Rosemary
- (1 1/2 tsp) Sea salt
- (1 tsp) Black pepper
- (1 Tbsp) Garlic, minced
- (4 cups (or 3 c broth + 1 c dry red wine)) Simple Beef Bone Broth, 32 oz (sugar-free, unsalted)
- (1 Tbsp) Worcestershire sauce
- (3) Optional: Carrots, peeled (if not organic), large chunks
- (1-2 Tbsp (or arrowroot or flour)) Optional: Cornstarch, to thicken gravy
Directions
**If you have time and forethought: let roast sit on the counter for an hour before prepping, so it comes to room temp.**
- Preheat oven to 350°F. Dry roast with paper towels. Rub seasonings: salt, garlic powder, thyme, rosemary, black pepper on roast (do not cut off the butcher’s twine). Add oil to Dutch oven on medium-high heat. Once hot, sear each side of the roast (helps seal in juices) until browned and caramelized (about 3-5 min), take off heat.
- Add beef broth, Worcestershire, minced garlic and wine (if using) to Dutch oven (add carrots if using). Place lid on top. Place in oven and cook for 3-3.5 hours, until easily shreds with a fork. To achieve ultimate fall-apart status, a temp of 190°F needs to be reached in the center of the roast, remove 5° early as it will continue cooking while resting. This is a high internal temp (compare to 135°F for med-rare, 160°F for well-done) but the roast will stay moist because of the heavy lid (do not remove or open lid during cooking).
- Allow roast to rest in the lidded pot for 15-20 minutes once removed from oven. Move roast to cutting board and place Dutch oven on stovetop over medium heat. Whisk in cornstarch, arrowroot, or flour if desired to make drippings into a gravy to thicken. Shred or slice beef, pour gravy over roast or add meat back into Dutch oven for serving.
