Recipes

Early in the day, or the evening before cooking, prepare roast by wiping dry with paper towels and placing on wax paper. Make note of the weight of the roast, as this is important later on in the process. Coat generously with salt, pepper, & garlic powder, massaging into roast, then brush with worcestershire sauce and pat on mustard to coat.

Finely chop one carrot, one stalk of celery, and half the onion and combine (to make a mire poix).

Slice the remaining carrot and celery stalk in half LENGTHWISE, and quarter the remaining half onion. Using a roasting pan, line up the sticks of carrots and celery, with the onion tucked in beside them, creating a vegetable "rack". Place the roast on the veggie rack (fat-side up, if it has one) and place the chopped vegetables on the top and sides of the roast, packing to make them adhere as much as possible (don't worry about the ones that fall off; they'll just add flavor.) If your roast has no fat layer on top, drizzle about 2 Tbl. vegetable or olive oil over it.

Cover pan tightly with plastic wrap and refrigerate until one hour before ready to cook, to allow all the flavors to marinate into the roast.

About an hour before cooking, remove roast from refrigerator and allow to come to room temperature.

Pre-heat oven to 500F.

Remove plastic from roasting pan and place in oven, working quickly to lose as little heat as possible from oven. For each pound of the roast's weight, cook for 10 minutes (Example: A 3-1/2 lb. roast would take 35 minutes.)

Turn oven off, and do not open the door for 2 hours. DON'T CHEAT, OR IT WON'T WORK! At the end of the 2 hours, you will have a perfectly medium-rare roast. At this point, you can remove the roast to a carving board and proceed with your favorite gravy recipe, utilizing the roasted vegetables and fond in the roasting pan, or simply serve with a prepared sauce of your choice