|Beef roast/Rib, rump, or chuck)||6 Pound|
1. Place roast on roasting rack in a 2-quart glass baking dish. Shield protruding corners or bone ends with foil. Do not allow foil to touch inside walls of oven.
2. Cook, using the following times: for rare meat, 6 to 7 minutes per pound; for medium, 7 to 8 minutes per pound; and for well-done, 8 to 9 minutes per pound. Turn roast over and rotate the dish one-quarter turn halfway through cooking time.
3. Rest 10 to 1 5 minutes before carving and serving.