The only way I cook roast beef. Cooked properly, even the toughest of roasts becomes tender and mouth-watering if these instructions are followed. Wonderful for cross-rib roasts but works well with blade roasts.

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Name: Oniony Medium-Rare Roast Beef
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 1
Cuisine: not set
Ingredients: 1 beef roast; 1 package Powdered onion soup mix; tin foil; Garlic powder (optional); Paprika (optional); Crushed dried chilies (optional); Ground black pepper (optional); 250 ml water (optional); 30 ml Corn starch (optional); 15 Beef soup powder

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INGREDIENTS

1 beef roast
1 package Powdered onion soup mix
tin foil
Garlic powder ; (optional)
Paprika ; (optional)
Crushed dried chilies ; (optional)
Ground black pepper ; (optional)
250 ml water ; (optional)
30 ml Corn starch ; (optional)
15 Beef soup powder

Servings

INSTRUCTIONS

1 - Place roast, open face up in a roasting pan (face cut across the grain).

• Recommend removing any netting.

2 - Evenly sprinkle onion soup mix over the face up surface.

• If additional spices are used, sprinkle them sparingly before adding the onion soup mix.

3 - Place in oven on middle rack preheat to 200'C (400'F) and reduce heat to 150'C.

4 - Cook for 1 hour/kilogram (approx 20 min/lbs), and test near the end with meat thermometer, aiming for an internal temperature of 50'C (120'F).

5 - When the roast reached an internal temperature of 50'C (120'F), remove roast from oven and pan, and wrap roast in two layers of tin foil. Let stand for 10-15 minutes. This should lead to the roast being cooked to a medium-rare.

Gravy section (optional):

6 - While the roast sits, move the roasting pan to a burner and set for medium-high.

7 - Add 150 ml of water and beef soup powder and mix with the roast juices.

8 - Add cornstarch to a medium bowl and slowly stir in water until the cornstarch becomes a thin even paste.

9 - Slowly stir in the cornstarch until it is evenly mixed.

10 - When the roast is ready, carefully drain any juices into the gravy and stir in.

11 - Add any spices as desired and reduce heat and let thicken. Stir occasionally and be careful to make sure the gravy does not over thicken.

NOTES

I don't recommend for round/French/king roasts (all round roasts). Like anything with spices, play around to find what you like.

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Oniony Medium-Rare Roast Beef

1 beef roast
1 package Powdered onion soup mix
 tin foil
 Garlic powder (optional)
 Paprika (optional)
 Crushed dried chilies (optional)
 Ground black pepper (optional)
250 ml water (optional)
30 ml Corn starch (optional)
15 Beef soup powder

1 - Place roast, open face up in a roasting pan (face cut across the grain).
     • Recommend removing any netting.

2 - Evenly sprinkle onion soup mix over the face up surface.
     • If additional spices are used, sprinkle them sparingly before adding the onion soup mix.

3 - Place in oven on middle rack preheat to 200'C (400'F) and reduce heat to 150'C.

4 - Cook for 1 hour/kilogram (approx 20 min/lbs), and test near the end with meat thermometer, aiming for an internal temperature of 50'C (120'F).

Gravy section (optional):
6 - While the roast sits, move the roasting pan to a burner and set for medium-high.

7 - Add 150 ml of water and beef soup powder and mix with the roast juices.

8 - Add cornstarch to a medium bowl and slowly stir in water until the cornstarch becomes a thin even paste.

9 - Slowly stir in the cornstarch until it is evenly mixed.

10 - When the roast is ready, carefully drain any juices into the gravy and stir in.

11 - Add any spices as desired and reduce heat and let thicken. Stir occasionally and be careful to make sure the gravy does not over thicken.

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Nutrition

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Serving Size: 1 Serving (335g)
Recipe Makes: Servings

Calories: 491
Calories from Fat: 324 (66%)

Amt Per Serving		% DV

	Total Fat 36g	48 %
	Saturated Fat 14.5g	72 %
	Monounsaturated Fat 15.6g
	Polyunsanturated Fat 1.3g
Cholesterol 138.5mg		43 %
Sodium 125.5mg		4 %
Potassium 646.3mg		17 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 39.2g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 491

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