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Lilly’s Table

 
 
Blue Cheese Cauliflower Gratin
© Lillys-Table.com Photo of Roast Beef
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roast Beef

from Roast Beef with Blue Cheese Cauliflower Gratin, Sweet Potato Biscuits + Warm Portabello Salad, the Week of December 13, 2015.
View the previous recipe for this meal.

Roasting a cheap, marbled cut of beef on low heat slowly creates the roast beef your grandmother would approve of. A thermometer is a cheap investment and the best way to know when your meat is done. You can often find them at grocery stores for a few bucks.

Ingredients

  • 3 lbs beef, rump or round roast, larger or smaller is fine
  • 3 cloves garlic, finely minced and mashed
  • 1 teaspoon salt, or more to coat the outside
  • ½ teaspoon black pepper, or more if desired

Serving Size: 8 People

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Preparation Instructions

Season the beef generously with the salt, minced garlic and black pepper. Allow the beef to rest at room temperature for about an hour.

Preheat the oven to 450.

Place the beef on a wire rack inside of a roasting pan. If you do not have a rack, sliced carrots or other vegetables can help prop up the meat nicely to prevent it from steaming against the surface of the pan.

Reduce the temperature to 275 as you put it into the oven. Roast it for 1-3 hours slowly. When the outside of the beef starts to darken take the temperature.

Remove the beef when it reaches the level you prefer:
Rare: 120-125 F
Medium-Rare: 130-140 F
Medium: 145-150 F
Well-done: 155-160

Extra tip: While it is important to know the temperature, every time you open the oven the hot oven will drop in temperature, simply make the temperature checking process speedy.

If possible, spend a bit extra money to buy a thermometer that you can leave inside the meat with a cord that comes outside the oven. They are fabulously helpful!