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Delicious, cheap and easy recipe that makes the very best roast beef sandwiches. This isn’t a “Sunday Roast” to eat with rice and gravy. It’s strictly for slicing super thin and eating on toasted rye (or some other bread like sourdough). Great for giving at holiday time or for occasions such as births/deaths where people are only getting casseroles. You can be the hero by giving meat, man!
The best things about this recipe are: it’s affordable (at about $16 for a 3 pound roast, your family of 4 can eat on it at least 3 times), it’s easy, and it’s great for gifting. I make these and place a roast in a gift bag with two loaves of bread and my husband and I deliver these to his partners the week of Christmas every year. It’s a big hit.
Preheat the oven to 500 F. Yes, 500 F.
Make a note of the weight of the roast—write it down, unwrap the roast and then throw the wrapper away. This will be used to calculate cooking time. (I see you digging in the trash to find the label. I see you!)
Season the entire exterior of the roast with seasonings. I like to start with the salt then wait a minute or two. The salt pulls some moisture out of the roast which allows the garlic powder and pepper to stick better.
Coat the whole outside of the roast. When I say coat it I mean really coat it. Like the seasonings are protecting the roast from the air in the room. Don’t let any roast show through the seasoning. When you say “Is this enough?” add more.
You will cook the roast for a short time which we will calculate in a moment, then leave it in the oven for the remainder of 2 hours with the oven off and the door closed. No matter how long the oven is on, the roast stays in the oven for a total of 2 hours.) It will be perfect every time.
Now, to calculate your cooking time.
Medium rare is what I recommend: To get this result, cook for 5 minutes per pound. 6 minutes a pound would result in a medium roast.
Example, if the roast weighs 5 pounds and you like beef medium rare, then the oven will be on for 25 minutes because 5 minutes per pound times 5 pounds equals 25 minutes. You’ll then turn the oven off and leave in for another hour and 35 minutes (for a total of 2 hours).
Let’s try another. Say you want it medium and your roast is 3.5 pounds. So, 3.5 pounds times 6 minutes per pound equals 21 so the oven will be on for 21 minutes then off for the remaining 1 hour and 39 minutes.
I recommend that you set 2 timers. One for 2 hours and the other for your calculated cooking time. Just push start on both timers at the same time.
Place the roast on a roasting pan and place the pan uncovered into the pre-heated oven. Start both timers!
When the timer set to the cooking time expires, turn the oven off but do NOT open the door (not even a crack).
Leave roast in the turned “off” oven for the remainder of time left on the 2 hour timer. When the second timer goes off, remove pan from the oven and you are ready to slice it.
Slice it very thin and have on your favorite bread.
If you make it to take somewhere, wrap it in foil after it’s done and place it in a large Ziplock bag. The high heat sears the outside, so the inside is very juicy and the juice will leak out of the foil! So make sure to put it inside of a bag.
This will last refrigerated for several days and is great cold. I love it on toasted rye bread with mayo and mustard.
PS: This recipe is one I grew up watching my Me-Me make, although she made it in an old metal refrigerator that had been converted into a smoker. It’s great in a smoker at low heat for about 2 hours.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!