Cook time: 2 hours
Serves: 8
Ingredients
1 3 to 4 pound roast
1 tablespoon kosher salt
1 to 2 teaspoons black pepper, crushed or ground
Instructions
To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature. Preheat oven to 325 degrees. If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium. Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done.
Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is cooking. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Rare : 120 - 130 degrees - bright purple red, tender, juicy
Medium Rare: 130-135 degrees - bright red, warm, tender very juicy
Medium: 135 -145 degrees - rich pink, slightly juicy
Medium well: 145 - 155 degrees - tan with slight pink, firm, slight juice
Well Done: 155 and above - tan to brown, very little juice, meat can become tough
So if you want a medium rare roast remove it from the oven when the internal temperature reaches 120, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.
PLEASE NOTE: The cooking time is longer that is noted. The roast can take up to 3 hours.
