Friday, November 11, 2011

Simple Roast Beef


Simple Roast Beef recipe by Barefeet In The Kitchen
Perfectly cooked roast beef is no longer a mystery to me. The roast turned out so beautifully, I can hardly wait to make another one and try some different flavors and seasonings. The meat was medium rare, tender and flavorful. This method basically turns a conventional oven into a convection oven and eliminates the need to turn the roast while it is cooking.

I served this with smashed potatoes and green beans. It was a wonderful warm meal on one of our first chilly days this fall. Hurray for rainy weather at last!

Simple Roast Beef
recipe adapted from Simply Recipes
(printable recipe)

2 1/2 - 3 lbs boneless beef rump roast
1 tablespoon olive oil
3 cloves of garlic, slivered into about a dozen pieces
kosher salt
freshly cracked black pepper
meat thermometer

Start with your roast at room temperature. I removed mine from the refrigerator a little over an hour before I was ready to cook it. Preheat the oven to 375 degrees. With a sharp knife, make a tiny slit in the meat just large enough to slide a sliver of garlic into the meat. Repeat all over the roast, for each sliver of garlic. Drizzle olive oil on the roast and rub all over the sides. Sprinkle the entire roast with salt and pepper. Place the roast directly on the oven rack, fatty side up, with a drip pan on a rack underneath the roasting rack.

Brown the roast at 375 degrees for 30 minutes. Lower the heat to 225 degrees. Cook the roast another 2-3 hours. When the roast begins to drip juices and has turned brown on the outside, check the temperature with a meat thermometer. Carefully use tongs to remove the roast from the oven when the inside temperature is 140 degrees. Let the roast rest on a plate, tented with foil to keep warm, for at least 15 minutes before carving to serve. Enjoy!

23 comments:

  1. MMM, Mary, this is a great recipe - especially with the holidays coming up. I am pinning this one - would be great to serve to guests....looks elegant and relatively easy. I love roast beef and yours looks like it's cooked perfectly with just the right amount of pink:-)

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  2. Looks delish...the meat looks perfectly pink and cooked!!

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  3. Simple but very delicious. Its been a while since I had roast beef.

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  4. Yum! I have tried to do a roast beef so many ways and it never comes out quite like I like it. I will have to try this, though I am not sure about putting it directly on the oven rack...because that means then I would have to CLEAN the oven rack - haha!

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  5. I just added you to my reading list. The roast beef looks very good as do all of the earlier meals I read.

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  6. This looks awesome Mary! I am excited for the cooler weather and the soups, stews and roasts!!! YUM.

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  7. I'm in awe of your meat skills. I would never have thought to cook it like this, but from your photo it's perfect. I love roast beef with creamed horseradish!

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  8. Looks like a seriously good plate of beef. I used to use eye of round but recently switched to a top petite sirloin roast.

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  9. That's some gorgeous roast beef right there, Mary. I haven't had any in a while actually. You're right, great for the chilly nights ahead! x

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  10. I decided for Thanksgiving, I am making Turkey and a roast beef for those who don't like turkey. Yours looks great.

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  11. I use eye round roast because it has the lowest fat content, but your garlic idea sounds really great. I'll have to adapt this!

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  12. I love roast beef and this look perfect! gloria

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  13. This is how I love my roastbeef.Have to say the best one I ever had was in Holland.Nice pink slices on a soft bread roll with butter and salt and lot of pepper(Can you tell I am just about to have dinner).
    That is why I am not happy when I see it here in deli department and it looks like dry leather;(

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  14. This roast looks perfect. This is one of my favorite meats.

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  15. Woe, does this beef look perfect! My mom taught me the garlic trick...and I'm going to have to try your roasting method.

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  16. Mary, I love that roasting method too. It works beautifully. Unfortunately, I have to leave out the garlic these days due to allergy. Love your photo--it can be difficult to make a plate of roast beef look good on camera!

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  17. Where oh where are you finding meat with fat? In our area every scrap of fat is removed like it's poison.

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    1. We are fortunate to be able to buy our beef from a local ranch. In the stores, it really is difficult to find a quality cut of meat.

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  18. everyone remember to spray that rack with pan spray!!!

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    1. I've never sprayed the rack and it always comes clean very easily. I imagine that could depend on the amount of fat in the meat. If the meat is leaner, it might be more likely to burn onto the rack.

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  19. This looks delicious! But does it have to be cooked right on the rack, will cooking it in something make it not as good?

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    1. Cooking it directly on the rack allows your oven to work like a convection oven. It definitely won't work the same in a pan.

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