ROAST BEEF · OLIVE OIL · HORSERADISH SAUCE · HERBS
Roast — 375°F — IT 145°F
Old school satisfaction without much work. Prep is easy. Coat with olive oil, slap on some seasoning, and shove it in the oven. Roast for about 20 minutes per (boneless) pound. Use your instant-read thermometer, and pull it out about 5°F before it reaches the temperature you seek. (See chart on page 17. We like it medium-rare, and shoot for 125°F.) The tricky part? Rest. You need it. So does a roast. The roast sits on the counter for about 20 minutes. You might prefer a couch. Whip up a creamy horseradish sauce before putting your feet up to enjoy the smells, knowing you and the roast are still cooking.
(When in doubt, add butter and/or salt.)