Ingredients
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3 - 5
-
2
-
2
-
2 - 3
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1
-
-
-
-
-
-
-
-
-
-
Directions
Best Roast Beef,This came from the April 1998 Chatelaine magazine. Since then, its the ONLY recipe I have used for a good cut of beef. The cooking time indicated here is for a3 lb roast.,Possibly the best roast I have ever eaten! Very moist and flavorful. I made this recipe for a friend with severe allergies to garlic and milk so I had to take out the garlic clove & butter but never even missed it. I added some rosemary and fresh ground pepper & salt to the rub and poured beer in the bottom of the pan to add flavor. I threw in some some olive oil coated potatoes and carrots in the bottom of the pan to round out the meal. I will definitely be making this again.,I couldn’t believe that this was so easy and it worked! I have never cooked a roast until last night (a special dinner for my mother) and it was so easy, turned out beautifully moist and tender and so well received I will definitely cook it again. Thanks Country Lady for such a great recipe.
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Steps
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1
Done
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Take Roast Out of Refrigerator- Allow Time For It to Reach Room Temperature. |
|
2
Done
|
Preheat Oven to 325f. |
|
3
Done
|
If Roast Is Very Moist, Pat Dry With Paper Towels& Place in a Roasting Pan. |
|
4
Done
|
in a Small Bowl, Combine Butter, Mustard, Horseradish& Garlic. |
|
5
Done
|
Using Your Fingers or a Small Palette Knife, Cover Outside of Roast With the Mixture. |
|
6
Done
|
Roast, Uncovered, in the Centre of Oven. |
|
7
Done
|
Allow About 20 Minutes Per Pound For Medium Rare to Medium. |
|
8
Done
|
If You Did not Bring Roast to Room Temperature, Increase the Time to 25 Minutes Per Pound. |
|
9
Done
|
Remove to Cutting Board, Tent With Foil& Allow to Rest For 10 Minutes Before Carving. |
