The New York Times' Sam Sifton was right when he wrote:... the best midwinter meal would be cooked in an enormous wood oven over the course of a weekend, the whole house fragrant with the scent of meat and vegetables caramelizing over hot coals.
What accompanies the article is this recipe for "Oven-Roasted Weekend Beef," using a sirloin tip roast. It sounds wonderful, as do the pan-roasted root vegetables.
For some basic tips for roasting beef, try O-Chef or Simply Recipes.
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