Slow-Roasted Beef Picanha with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 120 minutes blends picanha beef roast, coarse sea salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove the beef from the oven and let it rest for 15 minutes before slicing against the grain into thin strips.
  5. Step 5: Serve the sliced beef drizzled with the fresh chimichurri sauce, enjoying the tender meat with the herbaceous and tangy accompaniment.

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Frequently asked questions

How long does Slow-Roasted Beef Picanha with Chimichurri Sauce take to make?

Total time is about 120 minutes (15 min prep + 105 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Beef Picanha with Chimichurri Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Beef Picanha with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Beef Picanha with Chimichurri Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Beef Picanha with Chimichurri Sauce?

Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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