This classic English dish is usually served with browned roast potatoes and Yorkshire pudding
Serves 4 to 6
– 3½- to 4-lb. boneless sirloin roast, rolled and tied (boneless roasts already rolled and tied are sold in many stores)* salt and pepper
– 3 tbsp. vegetable shortening
Preheat the oven to 350°F.
Sprinkle salt and pepper over roast. Place roast on a wire rack in an open roasting pan with the fat side on top. (In other words, roast should be resting on its edge, not lying flat.) Dot with shortening. Insert a
meat thermometer into the center of the roast so that the top of the thermometer does not touch any fat.
Roast the beef on the middle rack of the oven for 2 hours or until the meat thermometer registers that roast is done. When beef is rare, the meat thermometer will show 130° to 140°F; when medium, 150° to 160°F; when well done, 160° to 170°F.
*When you shop for a beef roast, choose one marked “lean” or “extra lean” for the lowest fat content. However, a roast that iswell marbled, or flecked inside with tiny white bits of fat, and that has a thick layer of fat around the outside will be juicier than a very lean roast.
Food: Roast Beef