Easy Roast Beef (Dry Method)
"One of my favorites, and impresses every time!"
- Ready In:
- 7hrs 20mins
- Ingredients:
- 6
- Serves:
-
4-12
ingredients
- 3 -10 lbs beef roast
- garlic salt
- black pepper
- carrot (optional)
- onion (optional)
- potato (for baking)
directions
- This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef — such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
- Preheat oven to 375 degrees.
- Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
- Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
- Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
- At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
- About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
- Carve and enjoy!
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Reviews
-
Dry, tough and disgusting. Ruined a good piece of meat. Probably could salvage some of it, and make a stew.
-
This was a great recipe. I did have a horrible cut a meat, but it was still very good. My husband even complimented me on the roast and how good everything was. I also used carrots and sweet potatoes. I prefer sweet potatoes to russets. The only thing was after 4 hrs my oven was down below 100 degrees. I turned it on to 190 for a little while and turned it back off. My roast was a very small 3lb roast. I'm going to use this recipe again on a larger roast. thank you
RECIPE SUBMITTED BY
I've always loved to build things. Started out with blocks, Lincoln Logs and Tinkertoys, so when I first cooked something (a chocolate cake called a "crazy cake") I fell in love with the fact that not only did I get to build something, but I could EAT it when I was done! Not that I never tried to eat blocks, Lincoln Logs, or Tinkertoys; they're just kind of hard to chew and quite bland. Of course now that I know about lead paint....
I love spicy food, fast cars, and loud music; I also like spicy, fast women, though THEY should come with a warning label! I love to entertain and feed a big group.
TexMex food is one of my specialties, and I make damn good Green Chile. Soups, stews and sauces are among my favorite things to make, especially if HOT is involved. I also smoke meats of all kinds. This year (2008) I plan to focus on Cajun and Creole.
You can learn more about me at http://www.myspace.com/hotrodhowie
