Very slow oven roasted beef

Very Slow Oven Roasted Beef

This is fantastic and is perfect for Shabbat. (I might add the left overs are great for roast beef sandwiches during the Super Bowl.)

If there is one theme that exists in the Torah it is the theme of Family. It’s starts in the beginning with Adam and it extends down to you and your family. Shabbat is a time to renew your family ties and to renew your ties to the Creator who makes all of this possible. Make this Shabbat special and have lots of people over to enjoy this important day with you. Here is a recipe that will help this idea along.

Very Slow Oven Roasted Beef


8 lbs. Kosher Round Roast
2 cups All Purpose Flour
8 cloves Garlic, crushed and minced
2 tbs. Vegetable Oil
2 tbs. Worcestershire Sauce
Kosher Salt and crushed Black Pepper (This you can buy or if you have a spice mixer simply use some fresh black peppercorns and grind them a little.


Preheat oven to 200 degrees F.

Take the beef out of the refrigerator a couple of hours before you want to roast it so it warms up to close to room temperature. When you are ready to roast the beef, preheat the oven to 250 degrees F. If your roast has a thick fat layer, score it in a square pattern. Season the roast with salt and pepper and garlic, and rub it in with your hands. Finish the roast off with a coating of vegetable oil, and rub that in as well. The oil will help to caramelize the exterior of the roast.

Once you have finished prepping the roast and the oven is up to temperature, turn the oven down to 200 degrees F and put the roast in. If you have a thermometer that can be in the roast while it is in the oven, put that in the very center of the roast. You will let the roast cook until it reaches 115 degrees F.

Once the roast has reached an internal temp of 115 degrees F, take it out of the oven and increase the heat to 500 degrees F. Cover the roast loosely with aluminum foil to keep it from cooling down.

When the roast is fully caramelized remove it from the oven and let it sit for about 20 minutes before carving. The Internal temperature should not exceed 125 degrees F. for rare.

Serve with chopped and steamed vegetables, baked potatoes, a little fish and a salad. Don’t forget the Kosher Israeli Wine, Challah and before Shabbat to light the candles. Add a few blessings over the wine, bread and children and your ready to go.

Shabbat is a special time. It is a time to stop, relax, get away from the problems of the world and re-ignite the sense of family, the love we have for our spouses and of course our children. Forget all your problems and renew our commitment that we all made at Mt. Sinai to live within Torah with the Almighty. Remember what our Rabbis have taught us that, “nothing ever happens by chance and everything that happens is for the best”. Shomer Shabbat!

About the Author
Chef Ceaser has been a kosher chef for 37 years.
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