Slow-Roasted Beef Picanha with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender and juicy Brazilian-style picanha roast slow-cooked to perfection, served with a vibrant chimichurri sauce bursting with fresh herbs and garlic. This Brazilian-inspired beef recipe, ready in about 120 minutes, pairs picanha beef roast, coarse sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 105 min Serves 4 Brazilian cuisine 480 cal/serving

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Ingredients

2 lbs picanha beef roast
2 tsp coarse sea salt
1 tsp black pepper
2 tbsp olive oil
1 cup, finely chopped fresh parsley
1/2 cup, finely chopped fresh cilantro
3 tbsp red wine vinegar
4, minced garlic cloves
1/4 tsp red pepper flakes
1/4 cup olive oil for sauce
1/2 tsp salt for sauce

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Instructions

Step 1: Preheat your oven to 275°F (135°C). Rub 2 lbs picanha beef roast all over with 2 tsp coarse sea salt, 1 tsp black pepper, and 2 tbsp olive oil, ensuring an even coating.
Step 2: Place the roast on a rack in a roasting pan and slow roast in the oven for about 1 hour and 45 minutes, or until the internal temperature reaches 130°F for medium-rare.
Step 3: While the beef roasts, prepare the chimichurri sauce by combining 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 3 tbsp red wine vinegar, 4 minced garlic cloves, 1/4 tsp red pepper flakes, 1/4 cup olive oil, and 1/2 tsp salt in a bowl. Stir well until combined and let sit at room temperature.
Step 4: Remove the beef from the oven and let it rest for 15 minutes before slicing against the grain into thin strips.
Step 5: Serve the sliced beef drizzled with the fresh chimichurri sauce, enjoying the tender meat with the herbaceous and tangy accompaniment.