So it came to my attention during the holidays that people cant fucking cook a roast properly. It need not be rocket science.


I've used this method for everything from prime ribs to todays inside round roast. I guess it could work for tenderloin but tenderloins taste like garbage. I wouldnt use it for brisket/flank or the really tough roasts that also need more moisture.


Step 1... salt and pepper with wreckless abandon and let the roast warm up.



Step 2... ready for the oven that's set as low as you can go. My oven, 175F. If your roast is bone in, no carrots required. Let the roast cook until it hits 120-130F. It's not going go much higher when you take it out.



Step 3... Remove the roast and let it rest for at least at least 30min. I did a batch of yorkshire puddings while it was resting. Then heat your oven as high it'll go.



Step 4... 10 minutes later, all done. The carrots didn't cook, I guess they need more heat for longer. Veggies are evil.




Step 5... Yummy in my tummy served with Bulliet. Typical instructions for reverse searing say resting isnt required at this point but I think it would've helped tonight. Only downside to this method is there are very little drippings to make gravy with. I like mustard with my roast bettery anyway.