A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Saturday, September 09, 2006

Roast Beef

This is my newest favorite way to cook roast beef - I never have to worry about overcooking it any more.

1 beef roast - about 3 -4 pounds (rump or eye round)




Preheat oven to 500F - it must be hot! - So let it preheat really well. Also make sure the roast is at room temperature. Place roast fat side up in a pan not too large ( so the drippings won't burn too much and smoke up your kitchen - but it make smoke a bit anyway ). Season with the salt, pepper, and thyme ( I know I overuse thyme - you could use something different I suppose). Cook for 5 minutes/pound for medium rare - maybe 6 minutes for a fat rump roast as it is denser. At the end of the cooking time - this is important!! - do not open the oven door - just shut it off and leave the roast in the unopened oven for 2 hours - and you are done!

The only drawback to this method is there are no pan roasted potatoes - but you could do these separately - and ofcourse you can still have red cabbage!

Note to Self: You need to remember to take pictures of stuff before you eat it all and stop stealing equivalent pictures!


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