Nothing beats a low-and-slow reverse sear for that end-to-end perfection. An unbelievable crust with a tender, juicy center every single time.
Ingredients
- Beef roast
- Salt & pepper (for the dry brine)
- Kinder’s Buttery Garlic Salt (coat right before roasting)
The method
- Prep: Dry brine with salt and pepper, then coat with Kinder’s Buttery Garlic Salt right before roasting.
- Low & slow: Bake at 225°F until the internal temp hits 125°F (about 3.5 hours).
- The rest: Rest for 40 minutes to let the juices redistribute.
- The sear: Finish at 475°F for 10–15 minutes for that deep, golden-brown crust.
End result: an unbelievable crust with a tender, juicy center every single time.
Linewife notes
- Use a thermometer: Pull at 125°F before the rest and sear so you don’t overcook the center.
- Dry brine first: Salt and pepper ahead of time set you up for better flavor and crust.
- Party timing: Most of this is hands-off — perfect when you’re hosting.
- Leftovers: Slice thin for sandwiches the next day.
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This is the roasting pan I used to cook this roast.
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