Beef - Roast Beef notes 

Allow 10-24 hours for the salt to season your meat from within. Roast very very slowly, even multiple pieces, usually at 170* or even less, which means to cycle the oven on and off.

~Did an Open Prarie 22 lb top round in a 10x13 dish. 30 minutes at 500* convection roast - Do NOT use the bottom rack, if you can use the next one up. The bottom got done too fast compared to the top.

Then maybe 30 minutes at convection 350* but no more! I then turned it down to convection 250* and left it too long and the whole big roast was done in about 3 hours. Its temperature rises quickly, even though it is soo big, once it starts to rise.

~2020 I have a 13 lb beef top loin new york boneless whole roast from Costco. I will be roasting it to medium (~130*) and slicing very thin. I rubbed it with my BBQ spices for Mexican beef.

I used a 22 lb whole chuck from Sheridan Fruit - nice healthy beef - cut and salted for shredded beef.

I bought also a 22 lb whole sirloin cut from Sheridan Fruit and cut it into 1-2 inch steak pieces and froze it raw. That way I can cut for quick saute, cook as steak, or sear and leave in very very slow oven to roast like a prime rib.

Since I cut into steaks, I trimmed fat. I made beef tallow by simmering the fat slowly all day, strain twice into jars and keep in fridge up to 3 months.

**Roasted Beef should lose about 25% weight when cooked. So an 8 oz serving, which is how I calculate to buy, will weigh 6 oz to serve.
~Be sure to liberally salt the beef and leave covered in the refrigerator 10-24-36 hours, depending on the size of the cut. If searing on the stovetop, dry the meat so it doesn't splatter so much.

~Salt guide:
1 t per pound of meat
1 T per 3 lb
1/4 c per 12 lb roast
1/2 c per 24 lb roast

~Smaller 2 lb tri-tip from Trader Joes:
Sear well on the stovetop on all sides.
Put into the oven at convection roast 170* (ONLY) for 30 minutes. Let it pass through 110*-135* Very slowly. This little guy cooks very quickly. Keep the temp low, or turn oven off!

~Larger 14-25 lb roast (can do about 60 lb in 4 10x14 pans in oven at one time):

Roast at convection 500* until outside is seared nicely, about 30 minutes. Time depends on size and number of roasts in the oven. I used the instant thermometer to roast until the outer parts were 140*. I don't want it to be higher than that. Now I need to raise the internal temp without the outer temp going any higher. That is why you have to use a lower oven temp now.

Turn oven down to convection 170*. Roast until internal temp reaches 110*-120*. Watch temp closely, it can rise quickly, even this large cut! Rotate places as the bottom rack is significantly hotter, even with convection. Pour off any accumulated juices during this time to keep it from roasting like a covered pot roast.

Turn oven off and let rest for a few hours (if the oven could do 120* that would be ideal and you could hold it as much as 24 hours). This greatly TENDERIZES the meat to have it PASS THROUGH 110*-135* very very SLOWLY.

Turn oven back to 170* - 250* (if oven is full) and bring to 135* for some pink or 140* if you have folks who won't like it pink.

Let it rest wrapped up for an hour or more before slicing. This allows the juices to reabsorb and not release as you slice!

~Can get a 14 lb roast done in about 8 hours.
Searing: 30 min (in the oven) (faster on stove top)
First roasting (170* ONLY): 2 hours
First rest: 2 hours
Final bring to done temp (170* or maybe even less): 2 hours
Final rest before slicing: 2 hours

~Three or Four 14 lb roasts about 9 hours.
Searing: 1 hour at 500*
First roasting: 2 hours at 170*-300*
First rest: 2 hours
Final temping: 2 hours at 170*-250*
Final rest before slicing:at least 2 hours (can be in a 'cooler' if oven space is not available)

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