Roast Beef

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Rub the roast with the dry ingredients.

3. 3

   Tie the roast with baking twine so that it has a roughly uniform cross section (failure to do so will result in thinner parts becoming overcooked before the thicker parts are done).

4. 4

   Baste the roast with the oil (lard) and place in the oven in a roasting pan, elevated above the bottom of the pan on a roasting rack. It is important that no part of the roast be in contact with the pan drippings during cooking.

5. 5

   Cook time is 15-30 minutes per pound (depends on your oven, the shape of the roast, etc).

6. 6

   Cook until interior temperature is around 140-150 (depends on how rare you want your meat).

7. 7

   While roast is cooking, remove from oven every 15 minutes to rotate the roast and re-baste. This is also a good time to check temperature.

8. 8

   We serve this with truffle sauce (use recipe 469366, but replace half the butter with truffle oil).

9. 9

   When done, remove from oven, loosely tent with foil, and let rest at least 20 minutes (30 is better).

* Per serving · 4 servings · Values may vary.

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