Is there anything more comforting then a roast for dinner? Especially during these winter months it's so soothing to have a roast with all fixins' amongst friends and family. I used to find roast beef extremely intimidating but it's actually one the easiest meals to make!
A meat thermometer makes a huge difference in perfecting your roast beef. For years I was drastically overcooking roasts because I was simply guessing the cooking time. A good thermometer takes all the guess work out of it and leaves you with a perfectly cooked roast every time.
Even though I'm usually just cooking of my hubby and I, I still make a roast every week (either beef or chicken). That way we have lots of left overs that I can repurpose into other meals in the coming days. Meal prep made simple!
- Preheat oven to 350º
- Rub the roast with oil until fully coated.
- In a small mine bowl combine salt, garlic, onion powder, pepper and rosemary.
- Evenly rub spice mixture all over the roast and place on the slotted pan to catch the juices.
- Insert meat thermometer in the thickest part of the roast, about half way through.
- Cook until desired doneness is obtained. The time will depend on the size of the roast and your preferences. See below for internal temperatures.
Medium rare - 135º
Medium - 145º
Medium well - 150º
Well done - 160º
- Once desired temperate is obtained, remove roast from the oven and allow to rest for a minimum on 10 minutes. Do not skip this step! Resting the roast will allow the juices to redistribute and ensure that you maintain a juicy roast.
- If desired you can make a simple gravy with equal parts roast dippings, bone broth, and red wine and 1 -2 tablespoon of arrowroot starch.
- Serve with roasted root veggies and enjoy!
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