|5. Insert meat thermometer into the thickest part
of the roast so the tip is in the middle of the thickest part
6. Place pan and roast in oven at 300.
4. Place roast on rack or on lightly greased oven pan in oven.
5. Insert meat thermometer into the thickest part of the roast
so the tip is in the middle of the thickest part
6. Roast for 20 minutes at 500°F; turn down oven to 300°F.
7. Roast until meat thermometer registers 144°F (approximately
1 1/2 hours for a 4 inch thick roast; approximately an 45 minutes to hour
for a 2 inch thick roast). On thicker roasts with cooking times over
1.5 hours, reducing your oven heat after 1.5 hours to 200-225 is probably
a good idea; this prevents overdrying the outer surface of the roast.
8. Remove from oven, tent loosely with aluminum foil.9.
Allow internal temperature to reduce to 145°F, approximately 20 minutes.
10. Slice into 1/8 inch thick slices with a very sharp carving
knife, using a rimmed cutting board to capture juices.
11. Place slices on a platter.
12. Pour juices from cutting board over slices if you wish, or
cover with a sauce.
An additional tip for dry roasting that we often do is to use
the same pan for searing as for roasting. We often use a heavy dutch
oven or cast iron fry pan. This works very well if you would like
to make sauce or gravy from the drippings; the seared rub and olive oil
make an excellent base for this.
Dry roasting with rub or marinade
1. The day before you plan to cook the roast, prepare roast with
marinade or rub. Let marinate overnight.
2. Remove meat from marinade; place on rack and allow excess
marinade to drain from meat.
3. Follow steps 4 through 12 above.
These roasts can also be cooked using moist heat. You can use
any of the recipes on the pot roast page or
use a few of the moist cooking recipes included on this page.
Roast with garlic crust (added 2/04)
Garlic roast (added 2/04)
Mushroom stuffed eye of round
Roast beef with garlic
and thyme butter (added 2/04)
Roast and nutmeg (added 2/04)
Crusty Rosemary Roast (added 6/04)
Roast with garlic crust
The savory crust formed on this roast is a special treat suitable
for company, but easy enough for a family meal.
3 lbs. roast
2 Tb olive oil
3 cloves garlic, peeled and crushed (not minced or pressed)
1 c bread crumbs
1/4 c chopped fresh parsley
1/2 ts salt
1/2 ts black pepper
Rinse roast and pat dry. Place on roasting rack. The garlic cloves
should be just slightly crushed. Saute garlic in oil for about 2
minutes, pressing the garlic to force the juices into the oil. Mix
in bread crumbs, parsley, salt, and black pepper. Press mixture onto roast,
coating well. Roast following the instructions for dry roasting given
This is a simple roast to prepare, taking only about 10 minutes
to get into the oven. Remove the garlic cloves before carving, mash,
season with 1 tsp salt and serve as a spread.
3 lb roast
1 bulb garlic
2 Tb extra-virgin olive oil
2 Tb onion powder
coarse ground black pepper
1-2 ts fine dried herb mix
Rinse roast and pat dry. Separate garlic into cloves and peel.
Using a sharp knife point make slits in the top of the meat. Tuck whole
cloves of garlic into each slit. Drizzle meat with oil. Sprinkle roast
with onion powder, pepper and dried herbs. Roast following the directions
Mushroom Stuffed Eye
of Round Roast
The eye of round roast is easily butterflied into a flattened piece
of meat, which then can be nicely rolled around a stuffing. In this
recipe, the eye of round is also marinated for added tenderness and flavor.
2 to 2 1/2 lb of eye of round roast
1 c red wine
1 Tb butter
3 cloves garlic, minced or pressed
1/2 c red onion minced
8 ounces fresh mushrooms, sliced
1/4 c fresh parsley, chopped
2 Tb fresh oregano, finely chopped
2 slices French or sourdough bread torn into cubes
To butterfly roast, make a lengthwise cut down the center to within
½ inch of the bottom (donít cut completely through!). Open
roast and turn over. Make two parallel cuts on the right and left
lobes, again being careful to not cut all the way through. Spread
the roast out. Place on a cutting board and cover with heavy duty
plastic wrap. Pound and flatten meat with a meat mallet. Place
roast in plastic bag with wine and refrigerate for 4-6 hours turning occasionally.
Saute garlic, onion and mushrooms in butter. Remove from heat and
mix in bread crumbs, mushrooms and herbs. Remove roast from plastic
bag and let drain for a few minutes. Pat dry. Discard marinade.
Spread stuffing mix on meat, roll up jelly-roll fashion and tie with string
(cotton oven string!) at intervals to hold together. Roast following
dry roasting directions at top of page.
Roast beef with garlic
and thyme butter
The addition of a butter coating helps seal in the juices of these
lean roasts and adds a great flavor to the crust.
2 to 3 lb roast
1 Tb butter, softened
1 ts finely grated lemon peel
1 ts dried thyme
1/2 ts salt
1/2 ts coarse ground black pepper
2 cloves garlic cut in half
3 cloves garlic minced or pressed
Combine butter, lemon peel, thyme, pepper and minced garlic. Rub garlic
halves over surface of beef roast. Spread butter mixture over roast, coating
thoroughly on all sides except bottom. Roast following directions
Roast and nutmeg
The nutmeg is an unexpected flavor, complementing the beef while
increasing the browning of the crust.
1 beef roast
3 ts nutmeg
2 ts onion powder
2 ts black pepper
2 ts ground oregano
2 ts basil
4 cloves garlic, finely minced or pressed.
1 c red wine
Rinse and pat roast dry. Place in a baking dish. Mix dry
seasonings together. Spread garlic on roast and then cover with seasonings,
pressing into sides and allowing some to fall into the pan. Pour
wine around base. Roast following the directions given above.
Make gravy from the pan juices and wine.
Crusty Rosemary Roast
The sweet rub creates a rich crust and acts as a tenderizer.
The roast is refrigerated overnight with the rub.
1 2-4 lb roast
½ c salt
½ c turbinado sugar (can use brown sugar in a pinch)
½ c fresh rosemary, chopped fine
1 Tb chili powder
The day before serving, mix rub ingredients. Rinse roast and
pat dry. Press rub mixture into roast on all sides. Approximately
2 hours before serving the next day, preheat oven to 500°F. Place
a heavy-bottomed roasting pan in the hot oven and allow to heat up for
about 8 minutes. Place meat in hot pan and roast for 10 minutes.
Turn meat and allow to sear another 10 minutes. This hot searing
sets the crust and holds in the juices. Set meat thermometer with
tip in center of roast. Reduce oven heat to 225°F and roast for
35-45 minutes. Remove from oven at 144°F. Let roast rest
for 20 minutes before slicing.