Equipment
- Large roasting pan
- Wax or Parchment Paper
Ingredients
Roast Beef
- 4 lb beef roast top sirloin or chuck roast
- 1-2 tsp Kinder's Brown Butter Roasted Garlic optional
- 1 tbsp Italian seasoning
- 1 envelope Lipton onion soup mix
- 1 tsp beef base or beef boullion
- 2 cups water
- 2 stalks celery cut in large chunks
- 2 stalks carrots cut in large chunks
- 1 medium onion cut in large chunks
- 4 yellow, red, or russet potatoes cut in large chunks
Garlic Herb Butter
- 8 tbsp salted butter
- 4 cloves minced garlic
- 1 tbsp fresh rosemary chopped or 1 tsp dried
- 1 tbsp fresh thyme chopped or 1 tsp dried
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
Instructions
- Preheat oven to 350℉
- Rinse and pat the beef dry with paper towels and let sit to room temperature for about 20-30 minutes.
Garlic Herb Butter
- Let butter sit out for 20 minutes or microwave for 45 seconds on Power Level 5.
- If using fresh herbs, add them to the food processor.
- In a small bowl add butter, herbs, paprika, salt, black pepper and garlic powder. Mix well until it has the consistency of a paste.
Roast Beef
- Add some parchment paper or wax paper to cookie sheet and place the roast on top.
- Season roast with Kinder's Brown Butter Roasted Garlic (optional)
- Add garlic herb butter all over the roast and top with Italian seasoning.
- In a roasting pan, add onion soup mix, beef base/bouillon and 2 cups of water. Mix well and place roast in the middle.
- Surround the roast with veggies: potatoes, celery, carrots and onions.
- Roast for 2 hours uncovered. Next, cover with aluminum foil and bake for 1 hour and remove from oven. Rest for 20 minutes to lock in juices.
- Slice roast against the grain and place on a platter. Arrange vegetables around the roast. Pour juices on top of roast and vegetables.
Internal Temperatures for Doneness
4 -5 lb roast at 350℉ ambient oven temperature135℉ for medium-rare (1½ hours)145℉ for medium (2 hours)195℉ for well done (3 hours)