Oven Roast Beef
Normally, we just throw a roast in the crock pot with some seasonings, caramelized onion, and some beef broth. Set it on Low and forget about it for the rest of the day. It’s Sunday, though, so I decided to do something a little fancier. Since I was home all day, I decided to oven roast the beef since I’d be here in case the oven blew up (not that it ever would).
Roast Beef with Sweet Kale and Horseradish Mayo
This recipe makes fancy roast beef – like the prime rib you see at buffets where the guy in the chef’s toque and apron carves it for you. Only way cheaper
. It’s kinda rare, but tender without falling apart. It really doesn’t matter what kind of roast you use. I’ve had it turn out great with arm roast, pot roast, and, now, a boneless crossrib roast.
For oven roasting meats, I like to use an oven-safe thermometer that you can just stick in the center of the roast or the thigh of the bird and forget about. That way, I don’t have to sit there with the oven open waiting for my instant read thermometer to not-so-instantly read.
Oven Roast Beef
Beef - Ready to Roast
- Beef roast
- 2 Tbsp sea salt
- 2 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- Preheat oven to 500 degrees F.
- Mix all the spices together in a small bowl.
Place meat on a rack in a roasting pan and rub spice mix all over meat.
Roast Beef Ready to Eat
- Put in oven and immediately reduce heat to 450 degrees F; roast 7 minutes per pound.
- Turn oven down to 200 degrees F and let roast for another 2.5-4 hours. The roast will be done when the internal temperature reaches 145 degrees F.
- Serve with horseradish sauce.
This post is part of Real Food Wednesdays, Simple Lives Thursdays, Freaky Friday, Sunday School.