| The Perfect Roast
Combined Ingredients and Instructions: Any thick-cut roast of tender, boneless beef, such as sirloin tip roast, eye of the round, standing rib roast or London broil. The perfect way to cook any size roast at least 3 inches thick. It is very important to know the exact weight of the roast to be cooked, so check the label carefully. Heat oven to 500 degrees. Cut all visible fat from meat. Rub entire outside of roast with generous amount of salt and ground black pepper, or any other seasoning that you prefer. Place roast in roasting pan with sides at least 2 inches deep. Bake uncovered according to the following: * RARE 3 minutes per pound * MEDIUM RARE 3-1/2 minutes per pound * MEDIUM 4 minutes per pound * MEDIUM WELL 4-1/2 minutes per pound * WELL DONE 5 minutes per pound Turn oven OFF. DO NOT OPEN OVEN DOOR FOR AT LEAST 1-1/2 HOURS. You can wait as long as 2 hours. Let stand 5 minutes. Slice rare and medium rare meat on platter with recess where juices can drain. Then place slices on serving platter. Pour drained juice into roasting pan. Loosen pan drippings. If juice is too strong, add a small amount of warm water. Serve roast with juice or gravy (see inset below). How to Make Gravy For each cup of liquid or pan juices, make a mixture of the following: 1-1/2 teaspoon cornstarch mixed with 1 tablespoon water. Heat liquid or pan juices to boiling. Then add cornstarch/water mixture to hot liquid, stirring constantly with a wire whisk until the liquid is thickened. The wire whisk will make a creamy gravy without lumps. Note: If broth or pan juices are not available, make broth using 1-1/2 teaspoons granulated beef or chicken bouillon dissolved in 1 cup of hot water. |
 |