As the name implies, this method takes longer, but yields consistent doneness from the center of the roast to near its surface. Use this method for any cut of beef; it is especially suited to thick roasts—which are prone to turning well-done on the outside before they cook all the way through—or smaller roasts of varying thicknesses like tri-tip and coulotte.

Trim all but a ¼-inch thickness of fat from:

Season the roast liberally with:

Place fat side up on a rack set in a shallow roasting pan and refrigerate uncovered for at least 1 hour and up to 2 days to dry out the surface of the meat (this will promote browning).

Preheat the oven to 250°F.

Place the pan in the oven and roast until a thermometer inserted in the center of thickest part registers between 120° to 130°F for rare to medium-rare (for other temperatures, see chart). For a thick roast, this may take 5 hours or more; for a tri-tip, begin checking the temperature after 30 minutes. Remove from the oven and let rest uncovered (the temperature will rise 5 to 10 degrees during this time). Meanwhile, increase the oven temperature to 500°F.

Once the meat has rested, return it to the hot oven and roast until the outside is well browned, about 10 minutes more. If desired, make a jus, gravy, or sauce as directed in Roast Beef. Carve the roast into ⅛- to ½-inch slices as desired. Drizzle any jus or gravy over the slices or serve with sauce on the side.