Round roast is usually roasted at 500 degrees F. This recipe takes a really tough portion of meat and makes it very tender and also delicious. Feel free to create your own seasonings and you can use garlic salt instead of regular salt. This would be the easiest and delicious roast you will ever cook.
Round roast garnished with fruits
• Preparation time: 5 minutes
• Cooking time: 3 hours
• Bringing roast to room temp time: 1 hour, 30 minutes
• Yield: Serves 4-6
• 3 to 3 1/2 lbs of Boneless Rump – Roast or prime rib
• 1 tsp kosher salt
• 1 tsp black pepper (preferably coarse-ground)
• 1/2 tsp dried thyme
• 4-6 cloves garlic, chopped finely
You have to rinse the meat with cold water. Using hot water would promote the growth of bacteria and could make you sick. Then, pat the meat dry with help of paper towels.
The beef should be brought close to the room temperature prior you start to roasting it so that it would cook more evenly. So, you have to remove it from the refrigerator at least one hour, preferably two hours before.
For a basic, mouth-watering combination mix salt, a teaspoon of dried thyme, garlic, and pepper. You will want to use 4 to 6 chopped cloves of garlic. Mix all of the ingredients up and then rub this mixture all over the meat. You could always use a dash of olive oil to whatever seasonings you plan to use. It will aid in the seasonings stick to the piece of meat.
Roasting in the oven
Set the oven temperature to 500ºF (260ºC ).This technique of making round roast involves cooking the beef at a high temperature in the oven and later turning it off and let the meat sitting in the heat. You have to make sure that you place the roast with a fatty side up in the pan so that as the fat starts melting it moistens the entire roast with flavor.
Put the roast on a rack once the oven has attained its temperature. Place the roast on the middle rack of the oven for an evenly cooked roast.
Estimate the cooking time for the roast at 7 minutes per 1 lb When you have cooked your roast to the above-mentioned specifications, turn off the oven but do not open the door or try to take the roast out of it. The idea behind letting the roast to sit in the oven is to get the heat remain in the oven for the surface of the roast to be crisp and the meat to come out pink and moist.
Let the roast to sit in the oven for an additional 2 1/2 hours. After 2 1/2 hours, take the roast from the oven and check whether the internal temperature has reached 145ºF (65ºC). Now, slice the roast thinly, serve, and enjoy!
You would want everybody to stop and admire that beautiful round roast with its crispy outer and the tantalizing juiciness. The pop of color from reds and oranges against the dark brown roast would be lovely.
Pomegranates and cranberries would also be great or you could use any of these fruits too – quince, pears, persimmons, grapes, berries, currants, crab apples, citrus, figs…