Post by Vibroluxer on Dec 16, 2023 20:34:14 GMT -5
Many moons ago, I was working for IBM and Fred was one of my colleagues. He told me about this recipe but i soon forgot about it. Then last week I saw the recipe on the web and made it 3 times: a 4 pound boneless rib roast, a 3 pound eye of the round, and a 4 pound rump roast. The process worked perfectly well and delivered a roast fit to be pictured in any foodie magazine or website. Now on with the show...
Take your roast and season it any way you like. I just use salt and pepper but did add garlic slivers to the rump roast. Ok, done seasoning it? Good. The hard part is done...
Preheat your oven to 500° F. While that's warming up, put your roast in some kind of pot or baking dish.
Ok, the oven is now at 500 degrees. Open it up, put the roast in and close the door. Cook it for 5 minutes for every pound. Once that's done, turn the oven off. That's right off. Leave the oven door closed for 2.5 hrs and you will have a magnificent roast.
Enjoy
Take your roast and season it any way you like. I just use salt and pepper but did add garlic slivers to the rump roast. Ok, done seasoning it? Good. The hard part is done...
Preheat your oven to 500° F. While that's warming up, put your roast in some kind of pot or baking dish.
Ok, the oven is now at 500 degrees. Open it up, put the roast in and close the door. Cook it for 5 minutes for every pound. Once that's done, turn the oven off. That's right off. Leave the oven door closed for 2.5 hrs and you will have a magnificent roast.
Enjoy