We know it'll be tough, but try to be patient! Allowing this roast to rest before carving is an important step. It allows the meat to continue cooking for a few more minutes, taking it to just the right doneness, and ensures the perfect juiciness, too.
Special Diets:
Method
Preheat oven to 475°F.
Arrange roast in a 13x9-inch roasting pan and rub all over with oil, then thyme.
Season generously with salt and pepper; roast for 30 minutes.
Remove roast from oven and use a bulb baster to skim most of the fat from the pan.
Baste beef with fat remaining in pan.
Reduce oven temperature to 375°F and continue roasting for 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into the center of the meat registers 115°F. (Meat will continue to cook while standing, reaching about 130°F for medium rare.)
Transfer roast to a platter and reserve pan juices, if desired. Let roast stand for 25 minutes, then carve.
Nutritional Info
Serving Size
Calories
890
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.