Roast Beef
- Beef for roasting
- Salt
- Pepper
- Flour
If possible, use a covered roaster for cooking. The result is much more savory roast and less shrinkage.
Wipe the meat and set it in a dripping pan, skin side down. Rub with pepper and salt, then dredge with flour.
Have the oven as hot as possible when the roast is put in so the outside will sear quickly and prevent the escape of the meat juice. As soon as the flour in the pan is brown, reduce the heat and baste with the fat which has flowed from the roast.
When the meat is half done, turn it on the other side and dredge with flour. Should there be the slightest appearance of flour in the pan turning black, add a moderate amount of water and baste every 15 minutes until done.
Allow 1 hour for every 5 pounds if the meat is desired rare; an hour and 20 minutes is needed if you wish it well done.
Wipe the meat and set it in a dripping pan, skin side down. Rub with pepper and salt, then dredge with flour.
Have the oven as hot as possible when the roast is put in so the outside will sear quickly and prevent the escape of the meat juice. As soon as the flour in the pan is brown, reduce the heat and baste with the fat which has flowed from the roast.
When the meat is half done, turn it on the other side and dredge with flour. Should there be the slightest appearance of flour in the pan turning black, add a moderate amount of water and baste every 15 minutes until done.
Allow 1 hour for every 5 pounds if the meat is desired rare; an hour and 20 minutes is needed if you wish it well done.
Submitted by May 20, 2010
15 min
30 min
45 min