Serves: 4 or more
2 - 5 lbs Roast beef or roast pork
Salt and pepper to taste
Instructions
Preheat oven to 325 F. Place roast, fat side up on a rack in an uncovered roasting pan, apply salt and pepper, place in center of oven. Check doneness with meat thermometer. Baste occasionally with pan dripping during roasting. Roast to desired stage of doneness or until meat thermometer registers required internal temperature. Roasting time will vary according to weight of roast, about 30 minutes per pound. Let roast stand at least 10 minutes to make carving easier. Make gravy from drippings in roast pan.
Hints:
Add onions and garlic to your roast for flavor, if desired, or use onion soup mix a flavoring.
Add vegetables such as carrots and potatoes at the bottom of the roasting pan during the last 45 minutes of baking.
Serve roast beef with Horseradish and Yorkshire pudding; see Yorkshire pudding recipe under Breads.
Marilyne
Ingredients |
| Roast beef with garlic. Added carrots and potatoes during the last 45 minutes of baking. |
2 - 5 lbs Roast beef or roast pork
Salt and pepper to taste
Instructions
Preheat oven to 325 F. Place roast, fat side up on a rack in an uncovered roasting pan, apply salt and pepper, place in center of oven. Check doneness with meat thermometer. Baste occasionally with pan dripping during roasting. Roast to desired stage of doneness or until meat thermometer registers required internal temperature. Roasting time will vary according to weight of roast, about 30 minutes per pound. Let roast stand at least 10 minutes to make carving easier. Make gravy from drippings in roast pan.
Hints:
Add onions and garlic to your roast for flavor, if desired, or use onion soup mix a flavoring.
Add vegetables such as carrots and potatoes at the bottom of the roasting pan during the last 45 minutes of baking.
Serve roast beef with Horseradish and Yorkshire pudding; see Yorkshire pudding recipe under Breads.
 |
| Roast beef with garlic ready for the oven. |
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