Turned-On Roast Beef
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Energy-efficient, easy, tasty roast beef. Adapted from 20+-year old magazine recipe (Woman's Day?)
- Ready In:
- 2hrs 35mins
- Preheat oven to 500 degrees.
- Spray roasting pan with no-stick spray.
- Trim roast as desired, pat all over with Kitchen Bouquet, sprinkle with garlic powder and pepper.
- Roast meat exactly 7 minutes per pound for medium-rare meat.
- Turn off oven but DO NOT OPEN DOOR.
- Leave meat in oven 2 hours longer.
- Serve immediately or wrap and refrigerate for the week ahead.
MY PRIVATE NOTES
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This is probably one of the most awesome home-made roasts I've ever had. It was tender, tasty, and easy to make. I used a chuck roast that was 2 and a half pounds, and I accidentally cooked it at full temp for 21 minutes rather than the 18 I should have. But I don't think that made much of a difference in the final product. What may have made a slight difference is that I made my own kitchen boquet by melting some brown sugar and adding water. I also used fresh ground pepper straight from the grinder onto the roast. I have a feeling this roast is going to become a staple in my household. Appendage to my orignal comments: I forgot to mention that the drippings made a wonderful natural gravy. Also I put the kitchen boquet recipe I used in my recipes, it should be up any day now.1Reply
This roast had very good flavor and I followed the directions exactly as posted. However, my roast came out very rare, so some adjustment in timing may be necessary depending on your oven. My oven is electric (and old!) so next time, I will leave the meat roast a little longer at 500 degrees, before turning oven off.1Reply