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A forged iron pan sits on a wooden desk. Low heat and long cooking instances are important for tender beef. Sluggish roasting the beef in solid-iron cookware will increase the iron content in the meat, for an added well being bonus, since solid-iron cookware transfers the iron minerals into any meals cooked in it. Brown the roast beef in olive oil earlier than roasting it, to present 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-prime protected, so it goes straight from the burner to the oven for one-pan cooking. Remove the roast from the refrigerator one to two hours before you plan to cook it to bring the meat to room temperature. Heat 1 tbsp. of olive oil in a solid-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 within the pot and brown every facet evenly. Flip the roast with a pair of tongs as soon as the first aspect is totally browned. Handle the roast with tongs to prevent dropping any of the juices inside the meat. Place the lid on the cast-iron pot and put the pot within the oven. Cook the roast within the oven for about three to four hours, or till the meat is tender and falls apart easily when you pierce it with a fork. For more flavor, rub varied herbs or seasonings into the beef before browning it. Before placing the roast in the oven, add vegetables akin to onions and carrots to the pot.

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