Low heat and long cooking times are essential for tender beef. Slow roasting the beef in cast-iron cookware increases the iron content in the meat, for an added health bonus, since cast-iron cookware transfers the iron minerals into any food cooked in it. Brown the roast beef in olive oil before roasting it, to give the meat a crust and seal the juices inside. The olive oil, along with salt and pepper, adds flavor to the meat. Cast-iron is oven and stove-top safe, so it goes straight from the burner to the oven for one-pan cooking.
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Remove the roast from the refrigerator one to two hours before you plan to cook it to bring the meat to room temperature.
Preheat the oven to 200 degrees Fahrenheit.
Heat 1 tbsp. of olive oil in a cast-iron pot on a stove-top burner set to medium heat.
Sprinkle salt and pepper evenly over both sides of the roast and rub it into the meat.
Put the roast in the pot and brown each side evenly. Turn the roast with a pair of tongs once the first side is completely browned. Handle the roast with tongs to prevent losing any of the juices inside the meat.
Pour 1/2 cup of liquid into the pot to give the meat plenty of moisture to cook in.
Place the lid on the cast-iron pot and put the pot in the oven.
Cook the roast in the oven for about three to four hours, or until the meat is tender and falls apart easily when you pierce it with a fork.