February 12, 2013

Perfect Roast Beef

I have always failed in preparing a good carved roast beef.  Yes, I have made pot roast, so tender it falls off the bone.  Yes, I have made BBQ with shredded beef and pork.  Yes, I have produced tough, shoe leather- like roasts that we all choked on. I have NEVER been able to display a beautiful piece of roast beef, suitable for carving and eating with a nice side of roasted potatoes, onions and carrots.  The epitome of an American Sunday Dinner. 
I have asked people over and over how THEY do it and have tried many recipes.  Most of them have way too much  bottled or packaged seasonings with too many chemicals. Or they use soups and  sauces from a can to help them in the  process.  I wanted something more natural.   A recipe that would rely on the flavor of the beef. As I researched the web, this same recipe kept coming up.  It was on various web pages and food blogger sites. I believe this is where it originated.     Food.People.Want .
Because my blog primarily exists as a place for me to store all my favorite recipes, as well as an organization tool for my catered events, I am posting the recipe here  but giving credit to the source. When I teach my cooking class, (Cooking 101) I have a lesson on roasting.  This recipe is a great way to explain and showcase roasting as a method of cooking. 
As a side note:  My hope is that all my efforts will go to my posterity....the family that comes after me. A place where all of Mom's or Granny's or Gammy's or Great Grandma's recipes are.  
So, Mike from Food People Want...you have been included.  Thanks for your post.  Thanks for helping me on my journey to  the PERFECT  Roast Beef.   



  • 1 2.5 lb boneless eye-round roast, tied
  • 2 teaspoons kosher salt or 1 teaspoon table salt
  • 1 teaspoon plus one tablespoon vegetable oil
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons crushed red pepper flakes
  • 3 cloves of garlic, finely chopped to a paste


  1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick.  Wrap with plastic wrap and refridgerate overnight.
  2. Place the oven rack in the middle position and preheat the oven to 250°.  Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat.  Rub all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
  3. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke.  Add the roast and sear until richly browned on all sides (including ends), 3 to 4 minutes per side.
  4. Transfer the roast to a wire rack set inside a rimmed baking sheet.  Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115° on a meat thermometer.
  5. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130° for medium-rare or 140° for medium. Do not cook the roast past medium or the meat will be too dry.
  6. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes.  Slice the meat as thinly as possible and serve.  
  7. Chefs note:  I love roast beef with a nice creamy horseradish sauce.   

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