Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

Moo, I say, MOOOOOOOO!!

Ingredients Nutrition


  1. Mix all the spices and the salt together. Moisten the roast with a little bit of water so the spices will stick. Sprinkle the mixture all over the roast and rub or press it in with your hand. Spank that puppy! Show him who's boss!
  2. Place the roast, fat side up, in the center of a large roasting pan. Spread the onions, carrots and potatoes all around the roast. Don't worry, they're all friends and won't mind the close proximity. Roast in the oven at 375° for 15-20 minutes per pound depending on how silent you like your beef. Stir the vegetables about every 20 minutes, which will coat them with the juices and spices. Your best bet is to use a meat thermometer. Unless you're God, in which case you won't be needing THAT! Ha-Ha!
  3. Ha.
  4. Ok then, for rare beef, remove the meat from the oven at about 115-120°. For medium around 135-140°. Let the roast rest (shhh!), preferably 10-20 minutes. The internal temperature will go up 5-10° during that time. If you are cooking a smaller roast or the veggies are still hardened criminals, continue to cook them while the roast takes her nap. Slice and serve your moo with a heapin' helpin' of veggies. And thank the cow. She kinda gave up a lot.
Most Helpful

Very good, I had a 2.5 lb roast and cooked for an hour. A little rare but very yummy.i wasn't sure if you cook covered or not! I think next time I'll cover for the first 20 mins, but will for sure make again.

Hunbuny_1 March 11, 2013

I'm a certified novice at roasts. Thank you for the temperature and time directions. It helped tremendously. It past the family test so next time I'll get brave and invite company over.
P.S. Man, did the onion taste great.....

Hudson Valley Hungry November 10, 2010

MmmMmm that's good roast! he said. This was fantastic, easy to prepare and a wonderful Sunday dinner. We had a 2.5 lb roast and left it in the oven for 40 minutes. It was perfectly medium rare and gooOood with a tasty crust! Thank you!

kelly in TO June 06, 2010