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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 1 2012

Pepper-Crusted Roast Beef

1 5 1/2-6 pound boneless beef roast (sirloin, or top, bottom or eye of the round)
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper
1 tablespoon oil


Depending on the shape of your roast, to ensure even cooking you may want to tie the roast with kitchen string to make it a consistent thickness; otherwise any thin, flat ends will become overcooked. Pat meat dry with paper towels.


Combine the salt and pepper and pat over all surfaces of paper towel-dried meat. For best results, do this 24 hours before cooking, cover meat and refrigerate. Remove meat 1-2 hours before cooking to bring it to room temperature.


Preheat oven to 250 degrees.


Place the oil in a large, heavy skillet over medium-high heat. Brown meat for about 8 minutes--2 minutes on each of its four sides.


Place meat on a wire rack in a shallow roasting pan, fat side up. Roast the meat for 45 minutes per pound for a medium roast.