The Perfect Roast Beef Recipe | The Ricco Kitchen

The Perfect Roast Beef

Posted by Jessie on November 22, 2008

Ladies, this is the way to a man’s heart. If you can cook a good roast or a good steak, you will surely appeal to the inner carnivore. Be careful, he may even start grunting or belching or otherwise acting like a neanderthal.

To make any kind of roast, it’s important to remember that meat keeps cooking after you take it out of the oven. Because of that, it’s really important to use a meat thermometer – especially for beef if you want it rare and delicious. This roast beef is not any kind of intricately seasoned dish, but the timing and temperature ensures the entire roast is cooked to perfection.

Ingredients

Eye Round Cut Roast Beef
1 tbsp Salt
1 tbsp Pepper
1 tbsp Goya Adobo seasoning
1-2 cups water (for the bottom of the roast pan)

Method

Preheat the oven on convection bake to 350°F.
Mix the seasoning together in the bottom of the roasting ban and roll the roast beef until coated.
Insert the thermometer, set at 118 degrees F into the middle of the roast and put in the oven.
Remove the roast when the thermometer beeps and let it sit for at least 10 minutes.
Carve and serve.

Preheat the oven on convection bake to 350°F.

Take the rack out of your roast pan and pour the seasoning in the bottom and mix together.

Unwrap the meat and simply roll it around to cover it in spices. Once it’s covered, return the rack to the pan, stick in the meat thermometer, and put the roast in the pan.

Fill the bottom of the pan with water, just deep enough not to touch the meat. The water helps disperse the heat in the pan better and keeps the pan from torquing under the heat of the oven.

The Ricco Kitchen

Live to Eat