Amazing Roast Beef

Food

Audio By Carbonatix

Ingredients

1 beef roast (Bottom Round, Top Round, Sirloin Tip, Eye Round, Top Sirloin, Tri Tip, Ribeye, or Tenderloin), 3 to 5 lbs
1 Tbsp salt
2 tsp black pepper
1 Tbsp dried rosemary
2 tsp Herbes de Provence
3 cloves garlic, cut into small chunks
Olive Oil
Jar of horseradish sauce (optional)

Directions
Remove meat from refrigerator and allow to rest at room temperature for one hour. Preheat oven to 400 degrees. Using paper towels, carefully dry meat on all sides. Using a steak knife, poke holes into all sides of meat, about 1 to 2 inches apart and half an inch deep. Insert small garlic chunks into each hole. In a small bowl, combine salt, pepper, rosemary and Herbes de Provence. Now slather meat in olive oil and coat entire roast in seasoning mixture. Place empty pan on bottom rack of pre-heated oven and place roast - by itself - directly onto the grates of the middle rack above the pan (the pan is there to collect any drippings). Roast meat for 25 minutes at 400 degrees, then lower oven to 225 degrees and roast for 1 to 2-1/2 hours more, depending on size of meat and desired doneness. For medium-rare, remove meat from oven when center of roast registers 125 degrees on a meat thermometer. Allow to rest on top of stove for an additional 30 minutes. The carryover cooking should get the internal temperature up to 135 degrees, which is a perfect medium-rare. For rare, remove from oven at 120 degrees and for medium-well remove at 140 degrees. No matter how you like it cooked, do not attempt to slice roast unless it’s been out of the oven for a minimum of 30 to 60 minutes or all of the juices will immediately run out. Slice thin and serve with horseradish sauce (optional).