Tender Roast Beef
Allow your roast to warm to room temperature while you prepare the other ingredients.
Place roast in a large baking pot with lid. If you don’t have a lid a sheet of tin foil will do nicely to cover it. Make sure you have enough to completely enclose the top without any venting.
Next cut one large or medium onion to slivers. Maker sure there is enough to sprinkle with onion slivers at least 1/2 an inch apart to cover the roast.
Next slice carrots any way you desire. I like to use frozen crinkle cut carrots, it’s easy and saves time. If all you have is canned carrots remember that canned foods are basically fully cooked and only require reheating so you will add “canned carrots” in the last five minutes of baking before removing the roast from the oven. If you like the taste of carrots in the meat then I recommend fresh or frozen carrots.
Next sprinkle a packet of onion soup mix over the entire roast and rub in the sides if you desire. Poor in a half a cup of water around the bottom of the pan. Don’t pour the water over the roast itself, this will result in washing the seasoning off the meat. You want the dry seasoning to soak in with the meats regular juices for a better flavor.
Add the onions and carrots all around the roast then cover tightly with lid or tin foil.
Place in an oven at 225 degrees Fahrenheit for between an hour to an hour and a half. Then turn oven up to 325 degrees Fahrenheit and cook for exactly the same amount of time.
Ex. If you cooked your roast at 225 for one hour, then cook at 325 for one hour.
During the last five minutes uncover and baste the roast with juices and allow to cook another 5 minutes or so. Remove from oven and let sit for 5 to 10 minutes to rest. Cutting into any meat straight out of the oven will usually cause the juices to be lost and make the cut of meat, tough.
After resting, either slice your roast or break into bite size pieces with a fork and serve over rice or with your favorite side dishes.
*The key to success is to allow your cut of meat to warm to room temperature before placing in the oven, allowing at least five minutes to cook uncovered and allowing 5 to 10 minutes of rest time.
**If you cook this meal the day before, you can cool in the refrigerator and remove the solid layer of fat the next day before cutting and reheating in the juices left.
I hope you enjoy this recipe and it helps to make all of your beef cuts tasty and tender.
Feel free to check out the video clip for a closer look at the results. Click here.