Roast Beef

This recipe will work no matter what size roast you have.

Rump Roast or Eye Round Roast
Aromat (preferably for meat but all purpose will work)
McCormick garlic powder
Pepper

Pre-heat your oven to 450 degrees. Place the oven shelf below the center. Line your roasting pan with double layers of heavy duty aluminum foil for easy clean up.

IMPORTANT: USE A ROASTING RACK in the pan!

The roast will be cooked fat side up, so sprinkle the seasonings on the bottom and ends first. Place the roast in the roasting rack. Then sprinkle the seasonings on the top (fat side).

Insert a meat thermometer horizontially in the center of the roast. Be sure it goes in at least 2 inches.

Place pan in the oven with the meat thermometer facing the front. Immediately decrease temperature to 350 degrees.

Cook until the meat thermometer reaches 138.5 degrees for a nice medium rare. Adjust accordingly to suit your taste.

[Tip: When the thermometer reaches 135, the roast begins to cook very fast, so watch it closely.]

Remove from oven and let the roast sit for 10 to 15 minutes before carving. Slice thinly and serve with Au Jus gravy or your preference.