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PERFECT ROAST BEEF
Note: I cook roasted root vegetables separately (see additional posted recipe).
Beef rump roast (not chuck, cooks differently) thawed, at room temperature.
I typically cook a 3# to 4# roast, but works for any poundage (see cooking time).
Preheat oven to 500F°
Season with S&P, wrap roast in heavy foil, quickly place onto bare oven center rack (losing as little of the preheat as possible) and cook at 500°.
Time: Cook 5 minutes for every pound of beef (4 pound roast, cook 20 minutes).
Note: This seems like a short time, but remember that once you cut the oven off and do not open the oven door (see below), the roast continues to cook in the oven’s 500° heat, with the oven’s heat still cooking, but with the degree of heat gradually falling; this imparts the perfect cooking cycle.
After turn oven off at the proper time (see above). DO NOT OPEN OVEN DOOR, and allow roast to sit, undisturbed, in oven for 2½ hours.
You can also let the roast sit, undisturbed (with oven door not having been opened) for a few more hours and the roast will be fine. Then, to warm up the roast, turn the oven on to 300° and cook 45 minutes before serving. This way, you can start cooking the roast early in the morning, and it will be just fine for lunchtime.
Option: If the raw roast is very lean, rub the outside with olive oil before cooking.
Option: Lightly browning the outside of roast in a hot pan before putting in the foil does not seal in juices (that is a myth), but does impart additional flavor.
Option: Make small slits in the top of the roast (not foil); wedge in strips of garlic
Option: You can add additional seasoning of your choice before wrapping in the foil; Kitchen Bouquet works well (although just the S&P seasoned roast is perfect for me).
There may or may not be drippings formed, much of this has to do with the moisture and fat content of the roast used. Should you want to make gravy, using the drippings and maybe some added beef broth/stock, remember to use a little of that added broth, with a wooden spoon, to deglaze that heavy aluminum foil, those tiny roasting bits on the foil are pure flavor.
Enjoy
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