This roast is best when the finish of the roast is medium with a perfect pick finish. If you are a person that likes a well done roast I suggest looking for an alternate recipe as the cut of beef I use for this recipe gets quite tough when cooked for a long period of time. If you need a recipe for traditional pot roast, no worries I got your back. Just search on my site for Traditional Pot Roast and it should come right up.
Let's get started.
Roast Beef
1 3-5 Lbs. Round Beef Roast
1 Tbsp. Rosemary
1 Tbsp. Thyme
1 Tbsp. Salt
1 Tbsp. Freshly Ground Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Vegetable Oil
Tangy Sauce
1 Stick of Unsalted Butter
1 Cup Worchester Sauce
1 Tsp. Rosemary
1 Tsp. Thyme
1/2 Tsp. Freshly Ground Black Pepper
1/2 Tsp. Garlic Powder
1/2 Onion Powder
Season your beef roast with the salt. Wrap in plastic wrap and allow to marinade overnight.
Remove from the refrigerator half an hour prior to cooking.
In a small bowl combine all of your remaining seasonings for the roast beef. Pat your roast dry, rub all over with oil. Season all over with the seasonings.
Pre-heat your oven to 250 degrees Fahrenheit.
Place your roast on a baking sheet lined with a wired rack. Bake for 2 hours and 30 minutes. Or until the temperature for the roast reads 135 degrees.
Remove from the oven and allow to rest for 20 minutes.
Meanwhile make the sauce by adding all of the sauce ingredients into a small pot and bring to a gentle simmer. Stir until well combined.
Carve the roast thinly. Top with the tangy sauce.
Serve and enjoy.
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