Cheers to Cindy, because simplicity is the key and knowing your oven is crucial.
I agree with the others that the seasoning is perfect . It may not seem like alot, but a little goes a long way.
I used a 3 1/2 lbs. top round london broil, and roasted it at 375, and added an additional 10 minutes for the half pound, and i took it out and the meat read 140 which is way too hot for medium rare, because once the roast rests for about 20 minutes the meat will continue to cook and finish off at 150 to 155 which would make it well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. As a result, my roast beef was medium to medium well, which means it was a light pink. Still very flavorful with the seasonings and tender, but not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it's important to cook this roast on the bottom shelf; mine was on the middle rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will be about 135-140.
Again, thanks to cindy for coming up with a very simple and delicious recipe.
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