MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Perfect Roast Beef
 Categories: Beef, Roast
      Yield: 4 Servings
 
      1    Free form recipe
 
  From: http://www.mindspring.com/~Fox Hunt Farms/cookbook

  This site is interesting but a little commercial; most of the
  recipes are solid but rely a bit on prepared ingredients, such
  as instant bouillon and various Fox Hunt Farms products.
  
  Any thick-cut roast of tender, boneless beef, such as sirloin tip
  roast, eye of the round, standing rib roast or London broil. The
  perfect way to cook any size roast at least 3 inches thick. It is very
  important to know the exact weight of the roast to be cooked, so check
  the label carefully.
  
  Heat oven to 500 degrees F.
  
  Cut all visible fat from meat. Rub entire outside of roast with
  generous amount of salt and ground black pepper, or any other
  seasoning that you prefer. For a spicy hot crust, use FLASH-IN-THE-PAN
  by Fox Hunt Farms.
  
  Place roast in roasting pan with sides at least 2 inches deep. Bake
  uncovered according to the following:

  * RARE 3 minutes per pound
  * MEDIUM RARE 3-1/2 minutes per pound
  * MEDIUM 4 minutes per pound
  * MEDIUM WELL 4-1/2 minutes per pound
  * WELL DONE 5 minutes per pound
  
  Turn oven OFF. DO NOT OPEN OVEN DOOR FOR AT LEAST 1-1/2 HOURS. You can
  wait as long as 2 hours. Let stand 5 minutes. Slice rare and medium
  rare meat on platter with recess where juices can drain. Then place
  slices on serving platter.
  
  Pour drained juice into roasting pan. Loosen pan drippings. If juice
  is too strong, add a small amount of warm water. Serve roast with
  FLASH-IN-THE-PAN by Fox Hunt Farms, pan juice or gravy.
  
  How to Make Gravy
  
  For each cup of liquid or pan juices, make a mixture of the following:
  1-1/2 teaspoon cornstarch mixed with 1 tablespoon water. Heat liquid
  or pan juices to boiling. Then add cornstarch/water mixture to hot
  liquid, stirring constantly with a wire whisk until the liquid is
  thickened. The wire whisk will make a creamy gravy without lumps.
  Note: If broth or pan juices are not available, make broth using
  1-1/2 teaspoons granulated beef or chicken bouillon dissolved in
  1 cup of hot water.
  
  From: Michael Loo
  Date: 06-25-96
 
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