Featured Item: Roast Pan
Pick the best beef you can afford (top round, rib eye, etc. – 8 to 10lbs)
Let beef come to room temp for 30 to 45 mins.
Rub with spice all over.
1 c brown sugar
1 tbsp chili powder
1 tbsp paprika
1 tbsp cinnamon
2 tbsp salt
1 tsp granulated garlic
1 c olive oil
4 lb New potatoes or fingerling
Toss fingerling potatoes (or red potatoes cut into 1 inch cubes) in olive oil and S&P and place around the roast in bottom of the pan. You can put any of your favorite veggies like carrots, onions, celery etc. in the pan as well. Set the beef on the rack.
Place the roast pan in the center of the oven and cook, undisturbed, for 10 minutes. Lower the temperature of the oven to 350F, and continue to cook the meat until a thermometer inserted into the center of the meat reads 130F for medium-rare, about 2 hours. Remember that “carry over” cooking (when the roast comes out of the oven and
rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. If it’s undercooked, you can always cook it more, but if overcooked, there is no fixing it!
Remove the roast beef and place it on a cutting board to let rest for 20 minutes. Season the potatoes with more salt and pepper as needed and transfer to a serving platter.