How to Cook a 20 Lb Roast Beef

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I found this amazing piece of beef at the grocery shop and decided it was the perfect fourth dimension to make some delicious roast beefiness. Making a perfect roast is super-easy—simply make certain you become a adept cut of beef, season it properly, and pay attention to your oven temperature, and it will come up out great. I always sear my roast in a skillet before baking it—I love it crispy on the outside and I recall it really helps trap the juices inside.

Be sure to use an oven thermometer to brand certain the beef is cooked to the appropriate temperature. Don't rely just on the given oven times—anybody'southward ovens are different, and you want to slice into a perfect roast.

I dearest roast beef au jus, with horseradish sauce and my very easy Yorkshire Pudding—mayhap it's my British ancestry, or maybe I'm just a traditionalist.

How Long to Cook Roast Beef (Temperature, Time, Pound)

Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to brand certain it is the temperature you desire it: 145°F for medium rare, 160°F for medium. Remember, the meat will continue to cook as information technology rests, and so remove it from the oven when it is about v°F below the temperature you lot want it to be.

Perfect Roast Beefiness

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Ingredients

• 2 lb (1 kilo) meridian rump of beef, room temperature
• olive oil, for drizzling
• common salt
• freshly ground pepper
• 2 tsp thyme
• i lb (500 g) new potatoes, halved
• ii onions, peeled and chopped
• 3 carrots, peeled and chopped
• 2 sticks celery, roughly chopped
• one bulb garlic, broken into cloves and peeled
• 2 bay leaves

For the au jus:

• pan drippings from the roast
• ½ loving cup cherry-red wine
• 2 cups beef stock
• 1 tsp butter

Key Tags

Directions

1. Preheat the oven to 425 F (220 C).

2. Drizzle the beef with a footling olive oil, and then season all over with table salt, pepper and thyme.

3. Oestrus a cast iron skillet over loftier heat, and sear the beef on all sides until browned, but not burned, about 3-four minutes per side.

4. Put the vegetables and bay leaves in the bottom of a roasting dish. Drizzle with olive oil and identify the roast on top.

5. Place the roast in the oven and bake for nearly 15 minutes, then reduce the heat to 375 F (190 C). Roast for about thirteen-15 minutes per pound for rare, 17-nineteen minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it--145°F for medium rare, 160°F for medium. (Baste the roast a couple times while cooking, and keep an eye on the vegetables. If they begin to burn, y'all tin can cover the pan with a foil tent.)

6. When the beef is cooked, remove information technology from the oven and permit it to residue on a lath, covered with foil and a kitchen towel, for about 15 - 30 minutes. (Remember, the meat will continue to cook as information technology rests, then remove it from the oven when information technology is about five°F below the temperature y'all want it to be. Also at this point if the vegetables aren't cooked through, render them to the oven until cooked while the beef is resting.)

To brand the au jus:

1. Drain the roast drippings from the pan through a mesh sieve into a medium bucket, keeping out any vegetable pieces or skins. Cook over high oestrus until it begins to boil, but be conscientious not to burn it.

2. Cascade in the red wine, and allow to cook and reduce for most 5 minutes, stirring often. Add together the stock and stir together well, and then add together the butter and allow to melt. Go on warm and serve over the beefiness and puddings.

Kitchen Counter

Serves 3-iv.

About the Author

Ben Rayl authors the weblog Comfortable Food, which he began in 2012. He moved to Europe in 2008 after a long career in the restaurant manufacture, and currently lives in Copenhagen, Denmark. For new recipe updates, be sure to follow Comfy Food on Facebook.

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Source: https://parade.com/172491/benrayl/perfect-roast-beef-is-easy/

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