- Wash hands with soap and water.
- Rinse all fresh produce.
- Preheat oven to 325 degrees Fahrenheit.
- Place roast fat side up in the roasting pan (if there's no bone, place on a rack). Wash hands after handling raw beef.
- In a bowl, toss together onions, celery, carrots, parsley, bay leaves, Worcestershire sauce, dried thyme, 1 1/2 chopped garlic cloves and 1/3 cup oil. Place around roast in pan.
- In a small bowl, combine remaining garlic and oil. Generously brush roast with mixture and lightly salt and pepper.
- Cook as instructed below for number of minutes per pound (time can vary by oven and/or temperature of the meat)
- Medium-Rare* – Cook to an internal temperature of 135 degrees Fahrenheit, about 20 to 25 minutes per pound.
- Medium – Cook to an internal temperature of 145 degrees Fahrenheit, about 25 to 30 minutes per pound.
- Medium-Well – Cook to an internal temperature of 150 degrees Fahrenheit, about 30 to 35 minutes per pound.
- During roasting, add stock as needed to keep pan from burning. The key is to allow browning and caramelization of vegetables and roast drippings without burning. This browning will provide the flavor for the au jus sauce.
- When the roast is done, set aside under aluminum foil and let rest for 5 to 10 minutes.
- Take all remaining pan contents and add to a saucepan. After a few minutes, the meat grease will rise to the top. Spoon off the majority of the meat grease, leaving a small amount for flavor.
- Add more stock and simmer for 20 minutes or until liquid has reduced by about one-third. Adjust spices to taste.
- By this time, the roast will have finished resting and will be ready to carve. Serve each portion of meat with 1 1/2 to 2 ounces of au jus sauce.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!