Oven Roast

This is recipe is foolproof. Mostly. I mean, you still have to use common sense. The biggest mistake people make with pot roast is that they cook them in a crock pot. The meat gets tough and leathery. Ew. Give this recipe a try and let me know how it goes.


2-3 lb beef roast


Trim excess visible fat from the roast.

Line a baking sheet with foil.

Preheat oven to 450.

Heat oil in a skillet on medium-high.

Season the beef with salt and pepper to taste.

When the pan is nice and hot, sear the roast. Turn it occasionally so all sides of the roast are seared brown. Takes 6-8 minutes usually.

Put the roast on the baking sheet and pop it into the oven for 26-29 min.

If you have a meat thermometer, you are shooting for 125 internally. If you, like me, do not own a meat thermometer, just eyeball it and do the spoon test. Using the back of a spoon, press the meat gently to see how much “give” there is. When meat is underdone, it will feel squishy when you press it with the spoon. When it’s overdone, the meat will be firm and not have much give. You are looking for the goldilocks zone, just enough but not too much.

When it’s done, remove from oven and let the roast rest on a cutting board for 5-10 min. Don’t cut it open right away or all the delicious juices will spill out and be lost.



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