Heating Up Some Great Winter Recipes
Some Tips and Recipes for High-heat Cooking
A timer and meat thermometer are essential in preparing this easy roast beef preparation. Make sure you know the weight of the roast and do a little math before starting. This recipe is written for a 3-pound roast, so adjust your timing accordingly based on your roast’s weight.
Ingredients
- 1 beef roast, such as a top or bottom round, approximately 3 pounds
- 1 Tbsp kosher salt
- 1 Tbsp cracked black peppercorns
- 4 garlic cloves, peeled and finely chopped
- 1 to 2 Tbsp olive oil
Preparation
Preheat oven to 500 degrees.
Let refrigerated roast sit at room temperature for 30 minutes prior to roasting.
In a small bowl, place the salt, peppercorns, garlic and olive oil. Using a fork, work mixture into a paste.
Rub the past over the roast. Set roast in a cast-iron skillet, fat-side up and place in the middle rack of the oven.
Roast meat for 5 minutes per pound. Adjust your roasting time accordingly based on weight of the roast. After that time, immediately turn off the oven.
For medium rare, the roast will need to set in the oven for approximately 1 hour and 45 minutes. After 1 hour and 45 minutes, remove roast and immediately close the oven door. Check the internal temperature of the roast using a meat thermometer. An internal temperature of 125 to 130 degrees is optimal for medium rare. Place back in the oven if not at correct temperature.
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