Oven-Roasted Weekend Beef

1. 1

   Preheat the oven to 350 degrees (or light a charcoal fire on one side of a large kettle grill, using a small pillows worth of briquettes).

2. 2

   Line a baking sheet with aluminum foil.

3. 3

   Combine the dry ingredients in a large bowl.

4. 4

   Place the roast in the bowl and rub the spices all over the meat, pressing down so they adhere.

5. 5

   Place the roast on the baking sheet and cook for 45 minutes to an hour, until the meat registers an internal temperature of 130 to 135 degrees for medium-rare.

6. 6

   Remove from the oven and let sit, loosely tented under foil, for 15 minutes before slicing.

7. 7

   (Alternately, when the coals are covered with a fine ash, place the roast on the side of the grill opposite the fire.

8. 8

   Cover, cracking the vent open a little, and cook for 40 to 50 minutes, or until the meat has reached an internal temperature of 130 to 135 degrees for medium-rare.

9. 9

   Remove from the fire and let sit, loosely tented under foil, for 15 minutes before slicing.)

No additional tips available.