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Easy Roasts


Roast Eye of Round
Sirloin Tip
Round
Rump

Basic Roasting Directions

1. Place roast, fat side up, on rack in open pan.

2. Season to taste, do not salt.

3. Do not add liquid, do not cover.

4. Insert meat thermometer into center of roast, avoiding fat or bone.

5. Roast for 30 minutes in preheated 500oF (260oC) oven. Then add 1 cup (250ml) water to pan under rack. Reduce oven temperature to 275oF (140oC) and roast untiol meat thermometer registers 155oF (68oC) for approximately 1-1/4 to 1-3/4 hours for 1-2.4 kg roasts, until medium done. Slice thinly.

NOTE:
1) Remove roasts from oven when meat thermometer indicates 5o F below the desired doneness. Let stand for 15 minutes, tented with foil before carving.

2) For rare, cook for 5 to 10 minutes less than for medium; for well-done, cook for 5 to 10 minutes more than for medium.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.