November 29, 2010

So Good Roast Beef

I have never been too keen on any of the roast beef meals I have cooked over the years.

They were good, but not something I would look forward to having too often.

This past Thanksgiving, we decided to have one for the big meal, and I was determined to make it tasty.

We have just finished the last of it for dinner tonight, and I cannot wait to cook another one.

It was sooo good!

Not dry, not tough, and the seasonings were perfect.

I used a bottom round cut and it had a layer of fat on the top - which I left on.

I made a rub of oil, rosemary, salt, pepper, onion powder, garlic, thyme, and marjoram.

I massaged it into all sides of the meat after the meat had been sitting at room temp for about an hour.

Then I roasted it in a dry pan for 15 minutes in a 500 degree oven.

The oven was then dropped to 300 degrees and it was cooked until the internal temp was 150 degrees for medium doneness.

It was good during the meal, but it was great as leftovers.

The seasonings had blended through the whole meat by then, and we shaved it this time instead of slicing it.

The only thing different I would do next time - cook it to an internal temp of 145 degrees - the meat continues to cook for a bit once it has been removed from the oven.

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