Roast Beef

A delicious dry roast adapted from Escoffier.

• Ready In: 1 hr 35 mins
• Serves: 10
• Yields: 10

Ingredients

• 4  lbs beef roast (we use the knuckle, but any cut with some fat and connective tissue will work)
• 2  tablespoons salt
• 2  tablespoons black pepper
• 2  tablespoons savory
• 2  tablespoons crushed red pepper flakes
• 2  tablespoons onion powder
• 2  tablespoons garlic powder
• 1  cup  vegetable oil, for basting (or melted lard)

Directions

1. Preheat the oven to 350°F.
2. Rub the roast with the dry ingredients.
3. Tie the roast with baking twine so that it has a roughly uniform cross section (failure to do so will result in thinner parts becoming overcooked before the thicker parts are done).
4. Baste the roast with the oil (lard) and place in the oven in a roasting pan, elevated above the bottom of the pan on a roasting rack. It is important that no part of the roast be in contact with the pan drippings during cooking.
5. Cook time is 15-30 minutes per pound (depends on your oven, the shape of the roast, etc).
6. Cook until interior temperature is around 140-150 (depends on how rare you want your meat).
7. While roast is cooking, remove from oven every 15 minutes to rotate the roast and re-baste. This is also a good time to check temperature.
8. We serve this with truffle sauce (use recipe 469366, but replace half the butter with truffle oil).
9. When done, remove from oven, loosely tent with foil, and let rest at least 20 minutes (30 is better).