Roast Beef


Roast Beef

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


Step 1: 
Preheat the oven to 350°F.

Step 2: 
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.

Step 3: 
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.

Roast Beef

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