This recipe made me sign up for this web site! I cook pretty often, but have always been afraid to try making roast beef. I figured it would come out like chalk. The prospect of throwing away meat is more than I can take. Well this came out just like meat at a restaurant or expensive deli. I have to say I did use a different cut of meat (a round roast from the butt because it had a good layer of fat on top and nice marbling through the meat). I did NOT allow the meat to reach room temperature before I cooked it. I pulled it from the fridge, rinsed and tied the meat with twine (I have read this helps the meat to retain its round shape and juices.) I seasoned it with Kitchen Bouquet, salt, pepper, and garlic. "Painting" the meat with Kitchen Bouquet made a nice deep crust on the outside. I followed the cooking instructions, only adjusting for the weight of the meat I was cooking, which was 2 lbs. I allowed the oven to reach 500 and waited an extra ten minutes to make sure that the oven was really hot as was suggested in another comment (thanks!) then I lowered the temperature to 475, shoved the roast in the oven and let it roast for 15 mins, then I turned the oven off and did NOT open the door. Two hours later (people around here do not like really rare meat) I pulled out a piece of meat that looked like it had been on the grill a tad too long. I stuck my meat thermometer in and the meat was at 140 degrees. I let it rest for 15-30 mins.
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This recipe made me sign up for this web site! I cook pretty often, but have always been...