When I cook roast beef I use the roasting trays... I slice garlic and score both sides of the beef and slide the garlic in. I also put in 1/4 cup of red wine in & any fresh herbs from my garden, usually Thyme, Rosemary, Parsley... I turn it once during cooking, but I pour the juices over the top every 15 minutes and keep it covered in foil until the last 15 minutes... it depends on the weight of the meat for how long it takes... I usually am cooking for 1 hour at a really low temp because my oven is really hot... or is well over the written temps on the dials...
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