Time 1h35m Yield 6 serving(s) Number Of Ingredients 3 Steps:
Salt and pepper roast all over. Place roast in roasting pan in a pre-heated oven at 450 for 15 minute. Add a little water in pan to loosen up juices. Turn down oven to 325 and cook for 1 hour and 10 minute. Take out and cover with aluminun foil for 30 minute. You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast. If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer..
Time 1h25m Yield 8-10 serving(s) Number Of Ingredients 4 Steps:
Pre-heat oven to very hot, 500 degrees F. Prepare 8x8 baking pan with non-stick spray. Remove excess fat from roast, pat dry with paper towel, and place in pan. Rub pepper on the roast if desired. Liberally rub or brush with oil. Arrange onion slices to cover the bottom of the pan around the roast. (Note the “grain” of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.) Place in hot oven, uncovered–note that the times below are from this point. After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven. Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx. 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F). Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they’re fairly dry), stir, strain out the onions, and pour over the roast.
Time 2h30m Yield 4 Number Of Ingredients 10 Steps:
Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound. Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center. When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside. Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Time 7h15m Yield 6 servings. Number Of Ingredients 11 Steps:
Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.
