Wednesday, July 05, 2006

Beef Roast

This beef roast is a great fix-it-and-forget-it meals.  You can simply make the rub ahead of time and apply it before popping it in the oven for a couple of hours.  I always use a meat thermometer when cooking a thick roast and it helps take the guess work out of cooking it to our desired done-ness.

Beef Roast

Dry Rub:
1/2 t nutmeg
1/4 t ground ginger
1/8 t ground cloves
Freshly ground black pepper and salt
(I added minced flat-leaf parsley, minced garlic, cayenne pepper, and some thyme.)
2 pound Sirloin Round Tip Roast

Preheat over to 350 degrees. Assemble the dry rub and apply it to all sides of the roast. Place on baking sheet and bake about 25 minutes per pound. Remove from oven and cover for 10-15 minutes before slicing.

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