This shows the temperature I was aiming for - 130F. The secret to this recipe is to go low and slow while also carefully watching the internal temperature of the roast. (Unless I happen to make some fresh beef stock... then.....even yummier.). . I will use this recipe again. https://www.food.com/recipe/shirleys-perfect-rare-roast-beef-238069 The veggies were already cooked and tasted amazing too. Cook your roast for 20 minutes per pound. The most straightforward roasting guide to follow is to turn the oven to 200°C (180°C fan) mark 6 and cook the joint for 25min per 450g (1lb) for medium meat. Thanks. on November 01, 2019: how long does it take to cook a 15 pound roast. I used smoked paprika as that is what I had and mixed the garlic and rest of the spices with some melted bacon fat and rubbed on th roast. Don't waste those—they are delicious too! You'll thank me. In the videos below I show two similar recipes for the same cut of beef - the sirloin tip roast. or nothing! If you want beautifully tender, medium rare slices of juicy beef then read on, mon ami! This will definitely be added to my "keep" collection. The roast was tender and juicy. If you didn't sear the roast in an oven-safe skillet, transfer it to a baking dish. In this roast recipe, we will teach you how to braise a beef roast. A little horseradish sauce is also a very fine thing, as is good Dijon, or a red wine sauce . So tender, like butter, and sweet and juicy. I prepped the roast before I left for work and gave instructions to Hubs to finish off the rest. You can also chop them and whisk together by hand. This one however, might be just about my favorite. I didn't have mushrooms but will add them next time. Cooked till about medium rare. 401 calories; protein 35.1g; carbohydrates 40.3g; fat 10.4g; cholesterol 73.7mg; sodium 820.6mg. So much flavour. Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. Pour in beef broth and beer. A few aromatic ingredients are all it takes for a mouth watering result. This last week it happened to be that ribeye roasts were on sale. Carve the roast on a cutting board or large platter to catch the juices. Some Common Mistakes to Avoid. … Will def never do chucks roast again because this is so easy and any top sirloin will do and can be sliced against grain. I have used anything from a rib-eye roast to a rump roast, a sirloin roast, or even a chuck roast. Roast the Sirloin Transfer the roast from the stovetop to the oven. Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Definitely do not rev=commend covering to cook or you will have one ugly piece of grey steamed meat. Place roast on top of vegetable/broth mixture. In order to get a little more crust on the outside of my roast, I turned oven to convection roast for last 10-15 minutes. Those all affect how long the cooking process takes. Then, without opening the oven door, turn the heat down to 325F. Several cranks of freshly cracked black pepper. 1 teaspoon freshly ground black pepper, or to taste, 2 large red bell peppers, cut into 2-inch pieces, Followed recipe as close as possible. Pull from the oven when the thermometer reads 130. 1 10 ½ lb. So I would use more beef broth the next time but still use the bouillon cubes. The roast cost more than the thermometer, so just do it my way. I guess I need something like a brisket recipe. Often my choice depends on solon what is available for sale. Serve with vegetables; spoon pan juices over meat and vegetables. Yay naked! Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. 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