Easy Roast Beef

1) Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped).

2) Preheat the oven to 375°F.

3) Make 8 small incisions around the roast.

4) Place a sliver of garlic into each incision.

5) Take a tablespoon or so of olive oil and spread all around the roast.

6) Sprinkle around the roast with salt and pepper.

7) Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack.

8) Brown the roast at 375°F for half an hour then lower the heat to 225°F.

9) The roast should take 2 to 3 hours to cook.

10) When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer.

11) Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F.

12) Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

13) Remove the dripping pan from the oven and place on the stove top at medium heat.

14) Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan).

15) Dissolve a tablespoon of cornstarch in a little water and add to the drip pan.

16) Stir quickly while the gravy thickens to avoid lumping.

17) Add salt and pepper to taste.

Chef's Note & Story

Direct placement of the roast on the rack creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.