do a search for roast beef on this site The guys recommended tie it up and place a few "small" slivers of garlic in the meat. Preheat oven to 475 and cook for about 20 to 25 minutes. Turn the oven to 325 and cook till about 120 degrees in the center. Take it out and let it sit on the counter covered in foil for about 20 minutes inside temp should be about 130. Probably the best roast i ever had motordoc
I cook them on charcoal. Use "Tones Restaurant Black Pepper" lightly over the
whole roast, nothing else. Aluminum throw away pan, 1 inch of water, cover
with aluminum foil. I use a Webber Grill, charcoal grey, vent half open, put
roast on and don't touch it for three hours. Will be red in middle, pink part
way and the ends will be well done. Something for everybody. A little Kraft
horseradish sauce is great with it. Gas grill will work also, med heat. I've
cooked lots of them but never on a conventional stove. Good Luck..
Probably right on the homemade horseradish but I never did know how too. The
Krafts not bad for store bought. Another way too cook it is roll it rock salt,
completely cover it several times, and place it on the grill without the pan.
In three hours it will look like a very large egg. Place it in a pan and hit it
with a hammer. All the juice will run out, just like cracking a large egg. You've never tasted anything like it. It'll be the best Prime you've ever eaten.
My dad used to be in charge of church building fund suppers back in the 50's and 60's. He'd have wives in the congregation cook the 30lb. roasts slowly for at least 12 hours and then deliver them to the church kitchen. He gave explicit instructions as to how they were to be cooked. He told me some of the ladies didn't like a man telling them how to cook. He'd tell them that they didn't know how to cook a roast that size and he did. The end result was incredible roast beef! And, depending on the time of year, some of it was our beef. I don't think he specified a lot of seasoning, just slow cooking until it was fall apart tender. My mouth waters thinking about it.
Leave the salt off; it will draw the blood and make the meat tough....
(my Doctor would be so proud of me if heard me say no salt)
Just use pepper, you won't taste it on the meat, it helps bring out the flavor...
Home made horseradish is rather easy if you can find a good #1 horseradish root. Wash and clean it much as you would a potato. Cut it into chunks and grind it in a hand grinder, best to do outside. Place in a pint jar, add one teaspoon of salt, fill with white vinegar and refrigerate.
Whatever you choose to rub on it, stick inside it, or chant over it....
Pull the meat outta the refrigerator EARLY enough to come to room temperature all the way through before cooking. It helps avoid having the ends overcooked and dry while the middle remains red/pink, as your preference dictates.