Time 1h45m Yield 6 Number Of Ingredients 10 Steps:
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Time 3h10m Yield 8 Number Of Ingredients 9 Steps:
Remove roast from any netting and place in a foil-lined roasting pan. Combine remaining ingredients in a small bowl, mixing well. Rub roast all over and tie with twine to keep it together if necessary. Cover and refrigerate for 1 to 2 hours. Heat oven to 325 F. Uncover the beef and place in the oven. Roast for about 25 minutes per pound, or until the roast is tender and done as desired. For medium-rare, the roast will register about 140 F. The roast will continue to cook to the minimum safe temperature of 145 F as it rests. Remove from the oven and cover with foil. Let stand for 15 minutes before carving.
Time 2h20m Yield 8 servings Number Of Ingredients 8 Steps:
Heat oven to 325°F. Place meat on rack in roasting pan sprayed with cooking spray. Mix Worcestershire sauce, pepper, 2 Tbsp. shallots and 1 Tbsp. thyme until blended; rub over surface of meat. Bake 1-1/2 to 1-3/4 hours or until meat registers 140°F for medium-rare doneness or 150°F for medium doneness. Transfer meat to carving board; cover loosely with foil. Let stand 15 to 20 min. or until meat registers 145°F for medium-rare doneness or 160°F for medium doneness. Meanwhile, microwave butter and remaining shallots in small microwaveable bowl on HIGH 1 min. Cool 5 min. Add sour cream, mustard and remaining thyme; mix well. Serve sliced meat with the sour cream mixture.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Roast in a 375 degree F. oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 degrees F. Remove roast from oven. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired.
