Peggy's Roast Beef in a Hurry
A fast high-heat roast beef: the roast is rolled in seasoned flour, seared at 550°F for 5 minutes per pound, then finished at 325°F for 15 minutes per pound.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.
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Peggy's Roast Beef in a Hurry is a method more than a recipe, and it works for any size roast. The beef is rolled in flour seasoned with garlic powder, Lawry's Seasoned Salt, salt and pepper, then started in a blazing 550°F oven to brown the outside.
The heat then drops to 325°F to finish the inside. Both stages are timed by the pound, so weigh your roast first.
Ingredients
- 1 beef roast
- Flour
- Garlic powder
- Lawry's Seasoned Salt
- Salt and pepper to taste
Instructions
- Season. Roll the roast in flour seasoned with garlic powder, Lawry's Seasoned Salt, salt and pepper.
- Sear. Preheat the oven to 550°F and roast for 5 minutes per pound.
- Finish. Turn the heat down to 325°F and roast for 15 minutes per pound.
- Rest. Let the roast rest 10 to 15 minutes before slicing.
Tips
- Example: a 4-pound roast gets 20 minutes at 550°F, then 60 minutes at 325°F.
- For doneness, use an instant-read thermometer: about 125°F for rare and 130°F to 135°F for medium-rare after resting. The USDA safe minimum for beef roasts and steaks is 145°F with a 3-minute rest.
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