Here's a deliciously moist, tender and flavorful Roast Beef recipe. You'll be so glad you learned how to cook roast beef!
Roast Beef
Marinade-
2 1/2 - 3/12 lbs top round roast*
2 onions
2 stalks celery
2 cups water
1/2 cup beef broth
2 tsp sea salt
2 tsp ground black pepper
1 tsp sugar
(on a square of double thickness cheesecloth add 2tsp mixed spices tie and drop in to liquid marinade pour the marinade over the meat. Cover refrigerate for one day in advance of serving approximately three hours before serving time remove meat from marinade drain briefly.)
Instructions
Heat oven to 375 degrees.
Make 8-10 small incisions (about 1/4 to 1/2 inch deep) around the meat and then insert a slice of the very thinly sliced garlic into each.
Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (around, not over the roast) to very lightly cover the bottom of the roasting pan.
Rub the roast with olive oil until coated. Sprinkle sea salt, pepper, and dried herbs all over the roast and spread to evenly coat with your hands.
Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees F). Do not open the oven during these 45 minutes to baste or check on the roast.
After 45 minutes, reduce heat to 250 degrees F and cook an additional 10-20 minutes, or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes. While it is resting, it will continue to raise in temperature to 145 degrees.
Remove the slices of garlic, if desired, and then slice across the grain using a sharp knife in very thin slice to serve.
If unable to find Top Round Roast (AKA Inside Round), other great choices are Top Sirloin Roast (AKA Top Butt), Bottom Round Roast (AKA Rolled Rump Roast), or Eye Of Round Roast
I highly recommend using a digital thermometer to insure your internal meat temperature is where you want it. It removes the guessing out of cooking and helps make the meat the perfect temperature.
If you don't have a roasting rack, you can cook in a casserole pan or rimmed baking sheet.
Save reserved juices to make Au Jus for French Dips and your Gravy!
Gravy
skim off any excess fat ( fat can be used to make popovers) combine 1/4 cup flour and 1/2 cup water stir until smooth pour slowly into hot liquid stirring constantly simmer for about five minutes taste for additional seasonings.
If unable to find Top Round Roast (AKA Inside Round), other great choices are Top Sirloin Roast (AKA Top Butt), Bottom Round Roast (AKA Rolled Rump Roast), or Eye Of Round Roast
I highly recommend using a digital thermometer to insure your internal meat temperature is where you want it. It removes the guessing out of cooking and helps make the meat the perfect temperature.
If you don't have a roasting rack, you can cook in a casserole pan or rimmed baking sheet.
Save reserved juices to make Au Jus for French Dips!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 5 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.9mg | 1 % | |
Potassium 17.7mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 0.3g | 0 % | |
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. |
Calories per serving: 5
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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