The beef roast is a dish that goes by many names. The beef roast of the Midwest may be familiar to New Englanders as Yankee pot roast, while the Jewish people call it brisket, and in New Orleans the dish is called Beef Daube.
The Midwest is known for having many meatpacking plants and steakhouses, making beef a frequent meat around which recipes are created. This recipe is purely concerned with the meat, but you can roast vegetables such as potatoes, carrots, and other root vegetables alongside the beef.
Recipe Servings: 8
Prep Time
5 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
2 hours 45 minutes
Total Time
3 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5–7 lb top sirloin roast, tied
- 2 Tbsp coarse salt
- 1 Tbsp white pepper
- 1 Tbsp garlic powder
- 1 Tbsp Herbes de provence
Directions
- Preheat oven to 450°F. Season beef with spices on all sides and place it fat side up on a rack inside a baking pan.
- Place roast in oven and cook for 15–20 minutes.
- Then turn temperature down to 325°F and bake another 2½–3 hours, or until meat thermometer reads 140°F.
- Allow meat to rest for at least 15 minutes before serving.
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