Roast Beef


Roast Beef
This classic English dish is usually served with browned roast potatoes and Yorkshire pudding.


        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.

*When you shop for a beef roast, choose one marked “lean” or “extra lean” for the lowest fat content. However, a roast that is well 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.


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.

Food: Roast Beef

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