The Perfect Oven Roast Beef
Considering the price of a beef roast now days we would all like our roast to be perfectly cooked every time. It is very disappointing to have it come out over cooked, under cooked, dry, tasteless or perfect on the outside and raw on the inside. Follow these procedures and you can cook a perfect oven roast every time.
The secret to a perfectly cooked roast is slow cooking. This allows the roast to cook evenly outside and inside while holding in the juices and flavor. The simple answer to this is to use a crock pot (slow cooker). However, if you do not have a slow cooker or just prefer the crispier flavor of an oven roast, then try this recipe. Note: It is absolutely essential that you have a meat thermometer! It is nearly impossible to cook to your liking (rare, medium, well) without one.
This recipe was tested using a 7 pound roast.
Ingredients
* 1 beef roast* 2 tablespoons vegetable oil
* salt and pepper to taste
* meat thermometer
* roast pan with wire rack
Directions
1. Allow the roast to reach room temperature for 1 1/2 to 2 hours.2. Adjust oven rack to lowest position and heat oven to 200 degrees F. Yes that's TWO HUNDRED DEGREES!
3. Heat vegetable oil in roast pan (place over 2 burners if necessary).
4. Place roast in pan and cook, turning frequently, until all sides are brown.
5. Remove roast from pan. Pour off all oil from pan. Place wire rack in pan. Set roast on wire rank.
6. Season roast with salt and pepper.
7. Place meat thermometer in roast (see notes below).
8. Place roast in oven and cook until meat thermometer reads 125 degrees F.(For medium rare. See note below). About 3 and 1/2 hours or 30 minutes per pound.
9. When done, remove from oven and allow to rest for 20 minutes before carving.
Note:
When putting meat thermometer in roast, place in the thickest part of the roast. If your roast contains any bone, make sure the thermometer is not touching bone.
Use the following guide to determine how long to cook your roast (as read on a meat thermometer).
120 to 125 degrees F. for rare (120 is very rare)
130 to 140 degrees F. for medium rare
145 to 150 degrees F. for medium
155 to 165 degrees F. for well done
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