Shirley's Perfect Rare Roast Beef

READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • roast beef, tenderloin, tip, eye round, bottom round, rump, any you like (you can use any size roast, just adjust the baking time in the oven 5 mins. per lb.)
  • 1
    onion, cut into thin rings
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DIRECTIONS

  • Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
  • Put the roast in a shallow pan. (I use a cookie sheet).
  • Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
  • Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
  • Put roast in the oven on the middle rack.
  • Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
  • After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
  • I use my electric knife to cut my roast, and place on a serving dish.
  • Don't forget to make the gravy!
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