Shirley's Perfect Roast Beef Recipe #238069
My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef med-rare, and this is how I do it.
IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temp!
If you like really rare bake for 13 mins. at 500.
If you like your roast beef cooked medium, put in for 18 mins. at 500.
If you like it well done, then just burn the darn thing LOL.
What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more.
Keep in mind this cooking time is for a 4 lb. roast only, so adjust your time in the oven according to the size of your roast!
DO NOT MAKE using this method with a roast SMALLER than 4 lbs., as I can't guarantee how it will come out.
1¼ hours | 5 min prep
SERVES 4 -6
- 4 lbs roast beef, tenderloin, tip, eye round, bottom round, rump, any you like (you can use any size roast, just adjust the sitting time in the oven 15 mins. per lb.)
- 1 onion, cut into thin rings
- garlic powder
- Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
- Put the roast in a shallow pan.
- Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
- Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
- Put roast in the oven on the middle rack.
- Bake at 500 degrees for 15 minutes, then shut off oven, and let sit in the oven for 15 minutes per lb. (For this 4 lb. roast, 1 hr.). DO NOT under any circumstances open the oven door! VERY IMPORTANT!
- After you bake your roast the 15 minutes per lb., take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
- I use my electric knife to cut my roast, and place on a serving dish.
- Don't forget to make the gravy!
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5 stars