This roast is a favorite with Wellborn 2R Cowboy Chris Littlefield’s family. The house will smell amazing while this cooks and your family will wonder what you are up to. This makes a great feature for Sunday dinner. Put some yeast rolls in the oven to bake while the roast is resting right before serving. The leftovers can be sliced thin and used to make French Dip or Philly Cheese Steak sandwiches for a fast mid-week dinner. You can even use the left overs to make Roast Beef Sliders with a little barbecue sauce.
The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
Now rub the roast all over with olive oil and then rub with salt, pepper and rosemary mixture
Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don’t have to turn the roast as it cooks.
Place the roast fat-side up so that as the fat melts it bathes the entire roast in flavor.
Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook.
The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.
When juices start to drip from the roast, and it is browned on the outside, check the roast’s internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135° to 140°F (57°C to 60°C).
Tent with foil and let rest before cutting: Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting. (Resting the cooked roast is important. If you cut into it too soon, the roast will lose more of its juices.)
Thinly slice the roast to serve. (A sturdy long bread knife works well for slicing roasts.)
To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it.
Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste.