Easy Roast Beef (dry Method)

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 3 -10 lbs beef roast
• garlic salt
• black pepper
• carrot (optional)
• onion (optional)
• potato (for baking)

Recipe

• 1 this works well for almost any size roast! i've used it for roasts as small as 3 and as large as 10, with nearly identical results. best cuts to start with are large, tender cuts of beef — such as a rib or sirloin roast. sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
• 2 preheat oven to 375 degrees.
• 3 season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. you can also add onions and/or carrots to your dish if you wish. they will be very well done, but i think they are delicious.
• 4 put the roast fat side down in a roasting pan or a pyrex baking pan. i don't recommend using a rack under the meat, but that's just my preference.
• 5 put roast in oven for one hour. for a 7 pm meal, you can start it as late as 11 am; for a 6 pm you can start it as late as 10 am, and so forth. or you can start it at whatever time you get up, which is what i usually do, since i leave for work at 8.
• 6 at the end of the hour, turn the oven off, but don't open the oven door! if there are going to be people in the house during the day, i put a note on the oven door saying do not open.
• 7 about an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. i usually put my potatoes, wrapped in aluminum foil, in at this time. at the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. it's going to look burnt, but the meat will be wonderful! the pan drippings make great gravy, too!
• 8 carve and enjoy!