Rave Review Roast
  • 1 Roast (any size). Must be a cut that is normally cooked
  • uncovered in oven. Either boneless rump, eye round,
  • boneless rib or standing rib, beef or pork
  • Nutmeg
  • Garlic powder (not garlic salt)
  • Black pepper
  • Ground oregano
  • Basil
  1. Place roast in pan, on rack, and season so that excess seasoning stays in pan to flavor gravy. Season with nutmeg, garlic powder, black pepper, ground oregano and basil.
  2. Do not skimp on the seasonings.
  3. Season liberally and pat seasoning into meat.
  4. The nutmeg is the secret ingredient here so use plenty.
  5. It gives the meat a delicious flavor plus aids in the browning process.
  6. Never, never put salt on an uncooked roast.
  7. Salt draws the juices out of the meat and makes it dry.
  8. Place roast with the fat side up so the fat will baste the roast as it cooks.
  9. If there is no fat on the roast, spray the roast with Pam cooking spray.
  10. Place seasoned roast in hottest possible oven for 20 minutes.
  11. After 20 minutes reduce oven temperature to 350 degrees and continue cooking for remainder of time.
  12. Do not open oven during first half hour of cooking.
NOTE: Timing the roast: 35 minutes per pound for a beef roast. (A 3 pound roast = 1 hour 45 minutes.) 45 minutes per pound for pork at 325 degrees. The first 20 minutes at 500 degrees is included and is part of the total cooking time.