Beef Roast

Oh yes, the dreaded beef roast. Will it be tender? Will it be dried out saved only by copious amounts of gravy? I say stop worrying. I have found a way to stop all the guess work and have a juicy tender roast every time.

I start by seasoning the roast simply with kosher salt and fresh cracked black pepper. I place the roast in a roasting pan or dutch oven, and toss in a sliced onion and a few cloves of garlic (whole). You can add some baking potatoes if you like or slice some potatoes about an inch thick and put those in the pan. Preheat the oven to 475 degrees, put the roast in for about a half hour and then shut the oven off but leave the door closed and the roast inside for at least another hour and half to two hours. NO PEEKING!!! then remove the roasts and let it rest for at least five minutes before slicing. this process with result in tender juicy meat every time.

this cooking method also works well on meat that can otherwise be tough, such as ribs and brisket.