Sirloin of Beef (Slow-Roast)

This simple recipe will give you a juicy and flavourful roast every time.

1 (2.5 lb) top sirloin or strip loin roast (3-4") thick
2 tsp. sea salt
1½ Tbsp. vegetable or extra-virgin olive oil
1 tsp. black pepper, freshly cracked
2 tsp. dried oregano
2 tsp. dried basil
1½ tsp. crushed red pepper flakes (for extra spice use chili pepper flakes)
3 cloves garlic, minced

Start off by salting the roast the day before you're going to be cooking it (this will give a more flavourful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.

The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).

Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.

Preheat the oven to 250°F. Place your oven rack in the middle position.

While the oven is preheating, rub your roast with ½ a Tbsp. of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).

In a large cast iron pan on medium-high heat with a Tbsp. of oil, sear each side of your roast until browned (3-4 minutes per side).

Once the oven is preheated, place the roast on a wire rack on a rimmed baking sheet. Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven't yet).

Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in.

After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes (this step ensures the meat will be tender).

Once the time is up, slice and serve.