The Chef In You and More: Roast Beef Supreme

If you are looking for a great way to prepare a delicious beef roast, you will like this one. I was taught how to do this several years ago and this is the best method that I have ever found. The flavor is out of this world. This recipe can be used for special occasions or anytime. The gravy is very brown and flavorful.

Begin by choosing a tender cut of roast such as a Sirloin Tip, etc. It is important that you know how much it weighs. (You can use this method to make a wonderful Baron of Beef or any size roast you need)

For every 5# of meat you will need to MIX TOGETHER and set aside:

Approximately 1/2 cup of flour (For gluten free use rice flour or bread mix)
2 teaspoons salt
2 teaspoons of pepper (or Montreal Stake seasoning - this gives added flavor)
1 teaspoon garlic powder (if you want to use fresh garlic, sprinkle generous amount around over top of roast before placing in oven).

Place top rack of oven to be low enough to accommodate roasting pan or roaster. Turn oven to 500 degrees.

Next: Place roast on meat paper or aluminum foil. Pour a fairly generous amount of olive oil over the meat and rub around with hands (wear disposable gloves if you like) to coat evenly.

While meat is still on paper, sprinkle part of flour mix over top and rub around. Turn over and repeat process using the remainder of the flour mixture on the bottom and sides until roast is evenly coated. Pick up any flour mixture that has fallen on paper and place wherever needed to coat as well as you can.

Place roast in roasting pan that has been coated on the bottom with additional olive oil. Dispose of meat paper or foil and gloves.

Insert a meat thermometer if you have one so that the tip is in the center of the roast. Place roaster in preheated 500 degree oven. Shut the door and set timer for 30 minutes. This process sears the outside of the roast to seal in the juices and starts the browning process. At the end of 30 minutes, turn the oven down to 250 degrees and leave until desired temperature is reached.

For Rare: 145 to 155 degrees F. (about 25 minutes per pound)
For Medium: 155 to160 degrees F. (about 30 minutes per pound)
For Well Done: 165 to 170 degrees F. ( about 35 minutes per pound)

It is best to not open the oven door while roast is cooking. If you place the thermometer so you can see it through the oven door you can see where the temperature is.

You should have plenty of time while the roast is cooking to have the rest of your meal ready. Remove roast from roaster and keep warm in oven.The drippings in the roaster will make a delicious brown gravy because of the browning of the flour. Skim off extra grease but leave the brown drippings. Add water or potato water and thicken with flour dissolved in a little cold water - or use a brown gravy mix with appropriate amount of cold water added.