Juicy Roast Beef

Recipe by TommyGato
READY IN: 1hr 25mins
SERVES: 8-10




  • Pre-heat oven to very hot, 500 degrees F.
  • Prepare 8x8 baking pan with non-stick spray.
  • Remove excess fat from roast, pat dry with paper towel, and place in pan.
  • Rub pepper on the roast if desired.
  • Liberally rub or brush with oil.
  • Arrange onion slices to cover the bottom of the pan around the roast.
  • (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.)
  • Place in hot oven, uncovered--note that the times below are from this point.
  • After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven.
  • Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx.
  • 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F).
  • Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving
  • Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast.