Monday, March 9, 2009

Roast Beef

My friends are always SO impressed whenever I cook a roast beef for them, but honestly, it's one of the easiest things you can make. There's nothing to it! It's really as easy as popping it in the oven and cooking it until it's done. Simple, right? This is how my mother taught me to make it, and I've never made it any other way. Give it a try! I know you'll love it.

3-4 lb boneless beef roast (rump roast or eye roast)
lots of mustard
lots of garlic salt
lots of pepper

Heat oven to 350F.
Place beef roast in a shallow casserole dish or roasting pan. Generously slather the entire roast with mustard. Top with generous amounts of garlic salt and freshly ground black pepper. Place in oven. Let it roast (uncovered) for about 20 minutes per pound. Remove from oven and let it rest for about 20 minutes. Slice and serve.

Whatever you do, don't cut it before you let it rest. All the juices will run out and you'll end up with a dry roast beast.
I like the beef to be slightly pink in the center. To test for doneness, just give it a press with your finger. It should be firm but give just a little. Not too squishy and not hard like a brick.
You can use any kind of mustard or combination of mustards. Just be sure to slather it on so it completely covers the whole roast.
I've also used onion salt or regular kosher salt instead of the garlic salt.
Oh and one other thing...I know this seems obvious, but I'll say it anyway...If you're not sure how many pounds of beef you have, simply weigh it or just look on the package. The weight is listed right on the butcher's label!

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