*The roast must be a cut that is normally cooked uncovered in
oven. Either boneless rump, eye of round, boneless rib, standing
beef or pork.
Place roast in pan, on rack, and season so that excess seasoning
stays in pan to flavor gravy. Season with nutmeg, garlic powder,
pepper, ground oregano and basil. Do not skimp on the seasonings.
liberally and pat seasoning into meat. The nutmeg is the secret
ingredient here so use plenty. It gives the meat a delicious flavor
aids in the browning process.
Place roast beef with the fat side up
so the fat
will baste roast as it cooks. If there is no fat on the roast,
roast with Pam cooking spray. Place seasoned roast in 500°
oven for 20 minutes. After 20 minutes reduce oven temperature
to 350° and
continue cooking for remainder of time (see below). Do not open oven during
half hour of cooking.
Timing the roast: 35 minutes per pound for a beef roast. 45 minutes per pound for pork at 325°. The
20 minutes at 500° is included and is part of the total cooking
Roast beef recipe is adapted from a recipe in "Tell Me More" from the Jr League of Lafayette,