Title: Rave Review Roast
Categories: Beef Regional Pork
Yield: 1 Servings
| 1 | | Roast; * |
| | | Nutmeg |
| | | Garlic powder; not salt |
| | | Black pepper |
| | | Ground oregano |
| | | Basil |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA
*The roast must be a cut that is normally cooked uncovered in the
oven. Either boneless rump, eye of round, boneless rib, standing rib, beef
or pork.
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. Do not skimp on the seasonings. Season liberally
and pat seasoning into meat. The nutmeg is the secret ingredient here so
use plenty. It gives the meat a delicious flavor plus aids in the browning
process. Place roast with the fat side up so the fat will baste roast as
it cooks. If there is no fat on the roast, spray the roast with Pam cooking
spray. Place seasoned roast in hottest possible oven for 20 minutes. After
20 minutes reduce oven temperature to 350F and continue cooking for
remainder of time. Do not open oven during first half hour of cooking.
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 325F. The first 20
minutes at 500F is included and is part of the total cooking time.