Wednesday, November 30, 2011

Oven Roast Beef


This always turns out fabulous! This is such an easy recipe with minimal ingredients but has such a great flavor. I serve this meat without any gravy's or extra salt. It is perfect as-is. Although, depending on the size of your roast, you may want to check on it after an hour and a half, so you won't overdue it. This will allow you to gage how much time your roast actually will need. I usually follow this recipe to a T and it turns out perfecto. But everyone has a different preference in how they like their meat cooked. I served this with whipped sweet potatoes and soy roasted brussels sprouts. Definitely one of my favorite kind of dinners.

Ingredients:
  • 3 lbs bottom or rump roast
  • 2 cloves garlic, cut into thin slivers
  • 2 tbsp olive oil
  • kosher salt
  • pepper
  1. One hour prior to cooking, remove the roast from fridge and let roast sit out at room temp.
  2. After an hour, preheat oven to 400 degrees.
  3. Cut 10 to 15 small incisions on all sides of roast. Stuff garlic slivers into each incision.
  4. Drizzle and rub olive oil on all sides of roast. Rub a good amount of kosher salt and pepper on all sides as well.
  5. Place roast on roasting pan, fatty side up {so fat will drain down roast}. Cook for 30 minutes at 400 degrees. Then, after 30 minutes, turn heat down to 250 degrees and cook for another 2 and a half hours, or until preferred doneness.
Enjoy!

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