Prep 10 mins
Cook 45 mins
This couldn't be any easier! I got this recipe from a greek woman who's father is a great chef.
- Ask the butcher for this, so you get a nice piece of meat.
- Rub meat with vegetable oi. Season with salt and pepper and garlic.
- Put 1/2" water in a pan. Cook uncovered at 350* for 45 minutes and check the meat. Might need 10 more minutes, depending on how you like it. Formula is 10-15 minutes per pound, but it can need more time, depending on your oven.
- Let it rest for half hour before cutting into, that way the meat retains its juices!
This just didn't work for us. The butcher gave us a very nice top round roast that was on sale this week, and I followed directions of the recipe to the letter, BUT. The flavor was good but for some reason it was dry and tough. Can't see where I went wrong but I will grind it up and put it with mayo and use for sandwich filling. Thanks though for posting.
This was so good, made great sandwiches, what was left cut it up to put on meat lovers pizza.
This roast beats Boar's Head Roast Beef from the deli. Delicious. I cooked the roast and let it rest. After slicing sort of thickly (I like it like that) I took 2 slices of buttermilk bread, slathered with mayo and horseraddish and placed a couple of beef slices with some of the garlic smooshed into it. Thanks for a great lunch.