Roast Beef: Difference between revisions
From Auntie's Cook Book
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#Place roast in oven for 5 min per pound | #Place roast in oven for 5 min per pound | ||
#After time is up, turn off heat and leave oven closed for 1.5 - 2hrs (DO NOT OPEN THE OVEN DOOR!!!) | #After time is up, turn off heat and leave oven closed for 1.5 - 2hrs (DO NOT OPEN THE OVEN DOOR!!!) | ||
#Slice up as desired | #Slice up as desired | ||
*This recipe will cook the roast to medium/medium rare, adjust cook time to your preference | *This recipe will cook the roast to medium/medium rare, adjust cook time to your preference. I have an in-wall oven which is VERY well insulated and retains a lot of heat after shut off. Your oven performance may differ. | ||
Latest revision as of 16:29, 21 February 2025
Ingredients
- 2-5 lbs Eye of Round Roast (trimmed of fat and silver skin)
- Ancestral Seasoning
Directions
- Season roast generously all over, place in fridge overnight
- Heat oven to 500 degrees
- Place roast in oven for 5 min per pound
- After time is up, turn off heat and leave oven closed for 1.5 - 2hrs (DO NOT OPEN THE OVEN DOOR!!!)
- Slice up as desired
- This recipe will cook the roast to medium/medium rare, adjust cook time to your preference. I have an in-wall oven which is VERY well insulated and retains a lot of heat after shut off. Your oven performance may differ.
