Roast Beef

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 lbs beef roast (we use the knuckle, but any cut with some fat and connective tissue will work)
• 2 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons savory
• 2 tablespoons crushed red pepper flakes
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 cup vegetable oil, for basting (or melted lard)

Recipe

• 1 preheat the oven to 350°f.
• 2 rub the roast with the dry ingredients.
• 3 tie the roast with baking twine so that it has a roughly uniform cross section (failure to do so will result in thinner parts becoming overcooked before the thicker parts are done).
• 4 baste the roast with the oil (lard) and place in the oven in a roasting pan, elevated above the bottom of the pan on a roasting rack. it is important that no part of the roast be in contact with the pan drippings during cooking.
• 5 cook time is 15-30 minutes per pound (depends on your oven, the shape of the roast, etc).
• 6 cook until interior temperature is around 140-150 (depends on how rare you want your meat).
• 7 while roast is cooking, remove from oven every 15 minutes to rotate the roast and re-baste. this is also a good time to check temperature.
• 8 we serve this with truffle sauce (use recipe 469366, but replace half the butter with truffle oil).
• 9 when done, remove from oven, loosely tent with foil, and let rest at least 20 minutes (30 is better).