Ingredients
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2 to 3
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4
-
1/2
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-
-
-
-
-
-
-
-
-
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Directions
I also have a Garlic Infused Roast Beef for those garlic lovers. Leftover roast beef make a great lunch the next day, some of my favorites are Roast Beef Sandwich with Melted Cheese and Caramelized Onions and Roast Beef Arugula and Shaved Parmesan on a Baguette.,Purchase a meat thermometer if you dont own one and it will come out perfectly cooked every time.
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Steps
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1
Done
|
Trim All the Fat Off the Meat to Keep It Lean |
|
2
Done
|
Rub the Meat With Olive Oil and Season Generously With Salt and Pepper. |
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3
Done
|
Using Toothpicks, Adhere Onion Pieces to the Top of the Roast. |
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4
Done
|
Place the Thermometer All the Way Into the Center of the Meat. |
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5
Done
|
Place in a Pan and Set Your Oven Anywhere Between 300 to 350. |
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6
Done
|
Roast Until the Thermometer Reads 130 For Rare, 140 For Medium Rare, 150 For Medium, and 155-160 For Well Done. |
|
7
Done
|
Remove the Roast from the Oven and Let It Rest 10-20 Minutes Before You Cut It So That the Juices Are Distributed Evenly. I Always Remove My Roast Beef from the Oven When It Is 135 For Medium Rare. the Temperature Will Rise an Additional 5 Degrees as It Sits. |
|
8
Done
|
Add 1 Cup of Beef Broth to the Pan Drippings, Stirring to Deglaze the Bottom of the Pan. |
|
9
Done
|
Pour It Into a Small Pot and Heat on Medium. |
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10
Done
|
Add 3 Tbsp Flour to Remaining Broth and Mix Well. |
|
11
Done
|
Pour It Into the Pot and Whisk Over Low Flame. |
