Oven Roasted Beef
|Rolled beef roast||6 Pound|
|White onions||6 Small, peeled|
|Carrots||6 Medium, peeled and sliced lengthwise|
|New potatoes||6 Small, unpeeled|
|Mushrooms||6 Large, sliced|
|Chopped parsley||3 Tablespoon|
|Whole bay leaf||3|
|Arrowroot||1 Teaspoon (Approximately)|
Presoak your largest pot, top and bottom, in water fifteen minutes.
Trim fat from beef and rub with salt and pepper.
Place beef in pot and insert meat thermometer.
Add to pot all above ingredients, plus 1 teaspoon salt and dash of pepper.
Place covered pot in cold oven.
Set temperature to 480 degrees.
For rare beef, check meat thermometer after 40 minutes.
For medium beef, check after 1 hour.
For well done beef if you really want it that way check after 90 minutes.
Remove pot from oven when meat thermometer is almost up to temperature. (Don't wait until it's right on the nose or it will be overdone.)
Pour liquid into saucepan, bring to boil and thicken with about 1/2 teaspoon arrowroot.