Nothing beats super-slow roasting for turning even the toughest cuts of meat into wonderful roasts. No matter how lean your roast may be, this technique ensures a beautiful cut of beef that is juicy, pink in the center, and absolutely delicious. And the best part is that overcooking the beef is just about impossible. The meat insulates itself: super-slow roasting dries the outside of the roast and locks in the moisture, enabling the roast to cook in its own juice. The flavor will be extra beefy, but patient. Super-slow roasting takes a long time.
Servings vary depending on the size of the roast. With a boneless roast, figure ½ pound per person.
Rub the roast with the herb rub of your choice, wrap loosely in plastic, and allow to sit at room temperature for 2 hours.
Preheat oven to 250°F.
Place the meat in a small roasting pan, insert a meat thermometer, and cook for 30 minutes. Turn the oven heat as low as you can (most modern ovens do not go below 170°F, but if yours will accurately go as low as 150°F or 160°F, so much the better). Continue cooking the meat until the thermometer registers 120°F to 125°F. Because these tend to be lean cuts, I recommend that you do not cook them any further than medium-rare. As a guide, figure on 1 hour and 10 minutes per pound of meat at 170°F.
Remove the roast form the oven, tent loosely with foil, and let rest for 5 to 10 minutes care into very thin slices to serve.