Reverse Seared Roast

Step 1

Preheat oven to 225 degrees. Place a roasting rack in a baking pan or roasting dish. Pour beef broth and 1 cup of beef broth into the bottom of the roasting pan.

Step 2

In a small bowl, stir together all of the spices (paprika, salt, cayenne, black pepper, chilli powder, cumin, thyme, white pepper, onion powder, garlic powder, oregano, marjoram, and seasoned salt).

Step 3

In a small bowl, stir together all 13 spices.

Step 4

Brush butter evenly over all sides of roast. Then, coat steak evenly with spice mixture. NOTE: You will likely not use all of the spice mixture. For a 3.5 pound roast I use about 75% of the spice mixture. If you use a larger roast, you'll likely need it all.

Step 5

Place seasoned roast on rack. Cook until roast reaches a temperature that is about 10-15 degrees LESS than your desired temperature. For example, if you want a medium-rare roast at 130 degrees, cook the roast until it reaches 115 to 120 degrees.

Step 6

Heat olive oil in a large skillet over high heat. Add cooked roast to skillet and cook on each side until deeply colored, about 4 minutes per side.

Step 7

Remove roast and let sit for about 15 minutes before cutting.