I have made this recipe so many times and I cannot believe I've never rated it. The 5 stars says it all! Although I'm a very good cook, I must admit I'm not very good at preparing beef, especially roasts. Somehow I always seemed to dry them out...but, no more! We like our beef medium well, slightly pink, no blood. So, I made this on 500-degrees for 9 min./pound. Then reduced the temperature to 475 for 5 min., turned the oven off and left it for 2 1/2 hours as directed. I made several slits in the roast and inserted pieces of garlic clove. Because we wanted a crusty, crust on the roast, I crushed spices in my trusty wooden mortar and pestle I was given by a dear friend while vacationing in Brazil. Onion powder, garlic powder, kosher salt, freshly ground black pepper, a pinch of thyme and dried rosemary leaves. Oh, I also drizzled some olive oil over the roast. The result was wonderful! After thinly slicing the meat and dipping it into the pan drippings, we had it on crusty bread with Creamy Horseradish Garlic Spread from this site (also a wonderful recipe). Served with sweet potato fries made in the oven and a pasta side dish. Yum!
Was this review helpful?
5 users found this review helpful
I have made this recipe so many times and I cannot believe I've never rated it. The 5 stars...