Infrared Oven Roast Beef
Set the roast at room temperature for at least an hour or two.
Preheat your infrared oven to 375°F (190°C).
Dry the roast by patting with paper towels.
Using the tip of a sharp knife, make small incisions around the roast and insert the sliced garlic into them.
Rub the roast with olive oil and sprinkle a generous amount of salt and pepper.
Place the roast into the oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. You can get a rack that fits your infrared convection oven here.
Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C) and cook for an additional 1/2 to 2 1/2 hours.
Stick a food thermometer like this one inside the roast. When the internal temperature reaches 135°F to 140°F, remove it from the oven.
Tent with foil and let it rest for 20 to 30 minutes before cutting.
Ingredients
Directions
Set the roast at room temperature for at least an hour or two.
Preheat your infrared oven to 375°F (190°C).
Dry the roast by patting with paper towels.
Using the tip of a sharp knife, make small incisions around the roast and insert the sliced garlic into them.
Rub the roast with olive oil and sprinkle a generous amount of salt and pepper.
Place the roast into the oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. You can get a rack that fits your infrared convection oven here.
Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C) and cook for an additional 1/2 to 2 1/2 hours.
Stick a food thermometer like this one inside the roast. When the internal temperature reaches 135°F to 140°F, remove it from the oven.
Tent with foil and let it rest for 20 to 30 minutes before cutting.