Juicy Roast Beef

Recipe by Barry D.
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READY IN: 3hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Roast needs to start at room temperature (leave out two hours prior to cooking).
  • With a sharp knife make 8 small incisions around the roast.
  • Place a sliver of garlic in each one.
  • Take a tablespoon of olive oil and rub all over roast.
  • Sprinkle salt and pepper on roast.
  • Place roast on oven rack fat side up, with a drip pan on a rack beneath the roasting rack.
  • Brown roast for half an hour at 375°F.
  • Lower heat to 225°F and cook for an additional 2 to 3 hours.
  • When the roast starts to drip juices and it is brown on the outside check the temp with meat thermometer.
  • Pull the roast out of oven when the inner temperature reaches between 135 and 140°F.
  • Let roast sit for 15 minutes before carving.
  • FOR GRAVY.
  • Remove pan from oven and place on stove top at a medium heat.
  • Add water and red wine or beef stock to pan.
  • Loosen drippings from pan.
  • Dissolve a tablespoon of cornstarch in a little water and add to pan.
  • Stir quickly to thicken gravy and reduce lumping.
  • You can add a little butter if there wasn't much fat from roast.
  • Salt and pepper to taste.
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