New York Times Roast Recipe
Off-Oven Roast Beef" which combines several things I love, most of all taking an inexpensive cut of beef, turning it into a weeks worth of meals, and making it super easy to cook in the process.
The New York Times:
1 beef roast (top or bottom round), about 3 pounds
1 tablespoon salt
1 tablespoon black pepper
3 cloves garlic, minced
1 tablespoon olive oil
red pepper flakes to taste
Preheat oven to 500 degrees.
Mix the salt, pepper, garlic, olive oil, and red pepper flakes (if desired) in a small bowl to become a paste. Spread this all over the roast, to evenly coat. Place the beef roast, fat side up, in a cast iron skillet, and cook in the oven for 5 minutes per pound.
Turn off the oven and do not open the oven door for 2 hours (or 1 hour, if you'd like your meat a little more medium). Slice and serve alongside salad, potatoes, pasta, or whatever else you have planned for your meal.