Perfect Rare Roast Beef
Most high-heat recipes call for beef tenderloin, but we've had satisfactory results with cheaper cuts. This technique produces meat that is nearly crisp on the outside and still very pink and juicy in the middle.
List of Ingredients
- 1 roast of beef, 4-5 pounds
- 1 can beef broth
- 1/2 cup Worcestershire sauce
- 1/4 cup seasoned salt
- 1 teaspoon black pepper
- Sliced bacon, if desired for additional flavor
Instructions
- Sprinkle liberally with seasonings and Worcestershire. Cover with strips of bacon, if using. Place roast in a preheated 500 degree oven for 10 minutes per pound. Turn oven off. Let roast stand in oven for up to two hours.
Final Comments
I've had to remove a roast after only 30 minutes standing time. It was fine. I suspect that under-roasting is better than over-roasting. I've done roasts for 8 minutes per pound and they've been lovely. They sliced beautifully.
If I were doing roasts larger than 5 pounds, I'd use more liquid. At high heat, liquid evaporates quickly and may burn the drippings.
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