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This is just about the best way in the world to cook a beef roast. I've done this with little roasts all the way up to one that resembled the leg of a brontosaurus and it is totally foolproof.
Yield: 4-8 (depends on roast size)
- 1 beef roast for the oven (any size)
- 2-3 cloves of garlic, peeled and sliced (optional)
- Olive oil
- Salt and pepper to taste
First, take the roast out of the refrigerator and let it sit at room temperature for an hour. Preheat the oven to 375 degrees.
Place the roast in a pan, fat side up. Oil the top and sides. Make slits in the roast and place a piece of garlic in each slit. Season with salt and pepper. Place the meat in the oven and set the timer for 1 hour. Don't open the door at any time. When the timer rings, turn the oven off and again, do NOT open the door.
Decide your serving time and 45 minutes before serving, turn the oven back on at 375 degrees. Cook for 25-30 minutes and then turn the oven off. Remove roast and let it sit wrapped in foil for 15 minutes.
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I have heard of this method
I have heard of this method before but never tried it. Question - since one is supposed to let the roast sit wrapped in foil for 15 minutes - When does one put the foil on the roast?? I do not see where it states when to put the roast in foil.
As the recipe states,when
As the recipe states,when one
removes the roast from the oven,
one should simply wrap in foil and let rest for 15 minutes.
I have tried this w/different
I have tried this w/different sizes and it works every time.
I would think a 2 pound beef
I would think a 2 pound beef tenderloin in a 375 degree for an hour and then sitting in there for another 45 minutes will be way overdone. Response anyone?
There is no increase in cook
There is no increase in cook time for larger size roasts???