Roast Beef
Ingredients
- 1 roast 2-3 pounds of beef
- buncha optional veggies - carrots, celery, potatoes, leeks, brussels sprouts, etc ( see below )
- 1/4 cup olive oil ( see below )
Seasoning Rub
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
Instructions
- If the roast is untied, tie at 3" intervals with cotton twine.
- Rinse, pat dry with paper towel, let sit out for 45 minutes.
- Preheat oven to 375F
- Whisk seasoning rub together, and rub it all over the roast.
- Place roast in pan, on a rack (or on top of cut veggies), cover, and cook for 20 minutes per pound. (uncovered)
- When the roast is cooked to required doneness (see below), remove from oven, loosely cover with foil, and let rest.
Notes
Internal temperatures:
Rare = 125-130F
Medium-rare = 130-140F
Medium 145-150F
Well Done = 155-165F
Remove from oven and let rest for 20 minutes - just enough time to cook the Yorkshire Puddings! Some recipes call for starting the roast at 475-500F to "sear" the exterior. I don't think this is necessary. The veggies can be tossed in oil, seasoned, and used as a bed under the roast (with or without the rack). Save the liquid in the roasting pan for gravy: strain, heat in a small pot, slowly whisk in a roux or oobleck until desired thickness.
Medium-rare = 130-140F
Medium 145-150F
Well Done = 155-165F
Remove from oven and let rest for 20 minutes - just enough time to cook the Yorkshire Puddings! Some recipes call for starting the roast at 475-500F to "sear" the exterior. I don't think this is necessary. The veggies can be tossed in oil, seasoned, and used as a bed under the roast (with or without the rack). Save the liquid in the roasting pan for gravy: strain, heat in a small pot, slowly whisk in a roux or oobleck until desired thickness.