Infrared Oven Roast Beef

CategoryDifficultyBeginner
Yields6 Servings
Cook Time1 hr 30 minsTotal Time1 hr 30 mins
 3 lbs Boneless Rump Roast (if you can, pick an end cut with a layer of fat)
 1 tbsp olive oil
 4 cloves garlic, sliced in half or into thirds
 ½ cup low sodium beef broth
 1 tsp dried thyme
 1 tsp dried basil
 1 tsp dried tarragon
 1 tsp dried rosemary
 Salt and pepper
1

Set the roast at room temperature for at least an hour or two.

2

Preheat your infrared oven to 375°F (190°C).

3

Dry the roast by patting with paper towels.

4

Using the tip of a sharp knife, make small incisions around the roast and insert the sliced garlic into them.

5

Rub the roast with olive oil and sprinkle a generous amount of salt and pepper.

6

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.

7

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.

8

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.

9

Tent with foil and let it rest for 20 to 30 minutes before cutting.

Ingredients

 3 lbs Boneless Rump Roast (if you can, pick an end cut with a layer of fat)
 1 tbsp olive oil
 4 cloves garlic, sliced in half or into thirds
 ½ cup low sodium beef broth
 1 tsp dried thyme
 1 tsp dried basil
 1 tsp dried tarragon
 1 tsp dried rosemary
 Salt and pepper

Directions

1

Set the roast at room temperature for at least an hour or two.

2

Preheat your infrared oven to 375°F (190°C).

3

Dry the roast by patting with paper towels.

4

Using the tip of a sharp knife, make small incisions around the roast and insert the sliced garlic into them.

5

Rub the roast with olive oil and sprinkle a generous amount of salt and pepper.

6

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.

7

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.

8

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.

9

Tent with foil and let it rest for 20 to 30 minutes before cutting.

Infrared Oven Roast Beef