Easy Roast Beef
"This is a pretty fool proof way to make a roast beef. You can add or subtract any seasoning you want.
* I don't add salt before cooking as it will draw out the juices.
*Always check your roast with a meat thermometer, to get a perfect roast. I use a digital read thermometer. see bottom of directions for timetable.
*Remember that the roast will continue cooking after you remove from the oven and let it sit. Usually about 5-10 degrees, so keep that in mind when you go to read the temperature
*Allow the roast to sit for 10-15 minutes after removing from oven, so that the juices can redistribute, before you slice it."
photo by STU TAYA B.
- Ready In:
- 59mins
- Ingredients:
- 4
- Yields:
-
1 Roast
- Serves:
- 6
ingredients
- 3 -4 lbs roast beef
- 1⁄8 cup olive oil
- 1 teaspoon garlic powder
- 2 teaspoons fresh ground black pepper
directions
- Preheat Oven to 500 Degrees.
- Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
- Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
- Sprinkle Garlic Powder and Black Pepper all over roast.
- Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
- After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
- *3lb Roast- 54 minutes
- *4lb Roast-72 minutes
- I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
- Timetable.
- Rare- 125-130 degrees.
- Medium rare- 130-140 degrees.
- Medium- 145-150 degrees.
- Well Done-155-165 degrees.
- After allowing the roast to "rest" Slice and Serve!
- Enjoy!
Questions & Replies
-
Do I put a lid on the roast pan?
Reviews
-
HI -
-
Directions were super easy to follow and my roast came out wonderfully medium! Always makes me happy to create an awesome dish with just a few ingredients. Next time, I think I am going to season with a little salt though.
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I gave this 5 stars considering the EASY part to the recipe, though I actually still prefer to sear the meat in a hot pan first and then put it in the oven at a lower temperature. If you are busy though, then for sure this works. I put my 3lb roast in for 45 minutes after the 'searing' 20 minutes and it came out as a nice medium. -
My rump roast came out perfect! I roasted my 2 and a half pound roast an additional 45 minutes and it was perfection! I loved the sear in the oven because I guess I'm lazy! Thanks for the very precise directions...I will hang on to this! Thanks for posting ItalianMomo!
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I'm a work from home mom of two, born and raised in NY now living in Chattanooga, TN. I love cooking and reading cookbooks, I'm always looking for new ideas!
Being a true Italian, I have always loved making traditional dishes like Eggplant & Chicken Cutlet Parmigiana with a side of Spaghetti, Manicotti with homemade crepe's (none of those store bought shells for me), Pasta Fagioli and good old Tiramisu!
My goal in life is to open a restaurant or catering business. I have been dabbing in catering friends parties now and then, but to do it full time would be my dream come true!
