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Slow-Roasted Beef in the Oven

Give this meltingly tender meat a try—it's so good! Slow-roasted beef in the oven is a recipe for a juicy, wholesome dish made from lean beef tenderloin that's sure to please the whole family. Serve it hot, or cold in sandwiches.

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Stewed meat in oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 20 g
Fats 42 % 18 g
Carbohydrates 12 % 5 g
265 kcal
GI: 100 / 0 / 0
  • First, preheat the oven to 350°F (180°C). For this dish, choose fresh meat with little gristle and not too much fat—beef tenderloin is ideal for roasting. Rinse it well under cold running water, then pat it completely dry with paper towels or a clean cloth. Don't cut the meat: to keep it juicy and flavorful, roast it whole. Rub the meat all over with salt to taste and sprinkle it with onion powder, working the seasonings in with your hands as if pressing them into the tenderloin. Get out a deep cast-iron baking dish large enough to hold the beef. Line the bottom with a sheet of foil, folding the edges up the sides inside the dish. Set the beef on the foil. Sprinkle it with the remaining onion powder and the dried mushrooms, distributing the seasonings evenly over the whole surface. Pour a cup of clean, room-temperature water into the dish. Cover the meat with another sheet of foil and crimp the edges tightly so no air gets in—the meat will roast in its own juices. Put the dish in the preheated oven for 2 1/2 to 3 hours. You can check for doneness with a meat thermometer: the internal temperature at the thickest part should reach about 140°F (60°C). If you don't have a thermometer, go by feel the old-fashioned way—the meat should be tender. Transfer the cooked meat to a platter. Pour the meat juices and mushrooms that collected into a saucepan to make a sauce. Set the pan over medium heat. Add the remaining water and the cornstarch and bring everything to a boil. Cook the sauce for a couple of minutes from the moment it boils, stirring constantly, until it starts to thicken, then take it off the heat and let it rest. Serve the slow-roasted beef drizzled with this boldly mushroom-flavored sauce. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Dried porcini mushrooms - 286  kcal/100g
  • Dried chanterelles - 261  kcal/100g
  • Dried birch boletus - 231  kcal/100g
  • Dried aspen boletus - 315  kcal/100g
  • Dried Shiitake - 331  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Corn starch - 329  kcal/100g
  • Dried onion - 273  kcal/100g
  • Beef tenderloin - 324  kcal/100g

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