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Beef Roast - Dry Roasted

Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Ingredients
  

  • A 3-4# good quality roast such as a rib roast, sirloin roast, or tenderloin roast.
  • 2 tsp Salt
  • 1-2 tsp Pepper
  • 3-4 garlic cloves minced
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 tsp Parsley
  • Olive oil
  • Optional - vegetables for roasting in the pan
  • Beef stock or wine for de-glazing
  • 1/4 cup Water
  • 1 Tbsp Corn starch
  • 1 tsp Kitchen Bouquet

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Combine the seasonings, and then add just enough olive oil to make it a paste.
  • Spread the seasoning paste over the entire roast.
  • Place the roast on a rack in a roasting pan - you do not want to lay the roast in the bottom of the roasting pan, it needs to be elevated so that it stays dry and the hot air can circulate around it.
  • If you would like to roast some vegetable with the beef, chunk them into medium sized pieces, toss with some oil, salt and pepper, and place in the bottom of the pan around the roast. Root vegetables work good for this: potatoes, carrots, turnips, onions, etc.
  • Roast to an internal temperature of 145 degrees F; 1.5 to 2 hours.
  • Remove the roast and vegetables to a plate and keep warm.
  • To make gravy, put the roasting pan on the stove top over a medium heat, and de-glaze the pan with some wine or beef stock working all of the brown bits loose.
  • Pour the de-glazed pan drippings into a small sauce pan.
  • Mix the water with the corn starch and Kitchen Bouquet. Add to the pan drippings and bring to a low boil to thicken. Season with salt and pepper to taste.