Recipe by HotRod Howie
One of my favorites, and impresses every time!
Top Review by charliebrowniest
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
- 3 -10 lbs beef roast
- garlic salt
- black pepper
- carrot (optional)
- onion (optional)
- potato (for baking)
Directions See How It's Made
- 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!