Cooking roast is one of the easiest things in the world to make. Give this a try for Sunday dinner and serve it up with some yummy mashed potatoes and a tossed salad. If you cook meat on a regular basis, I highly suggest that you read these tips on cooking meat before you begin. It will ensure that your roast turns out perfectly!
1 2 – 3 pound clod roast or top loin roast
1½ teaspoons salt
1 teaspoon ground pepper
2 garlic cloves
1 tablespoon olive oil
Preheat oven to 350 degrees.
Take the garlic cloves and remove the outer skin. Slice each clove lengthwise into three pieces. Set aside.
Make several small slits in the roast with a paring knife. Insert the garlic pieces into the slits you made in the roast. Push them down so that you can’t see them poking out. Season both sides of the roast with salt and pepper and rub it all over the roast. Drizzle the olive oil on both sides of the roast and place in a zip lock plastic bag. Place the bag in the refrigerator and let sit overnight. (If you don’t have time, try to do this step at least 2 hours before cooking).
Before you get ready to cook, take the roast out of the oven and let stand for about 20 minutes so it comes to room temperature. It will cook faster and more evenly if you do this step. Remove the roast from the plastic bag and place fat side up in a roasting pan. Do not add water, and do not cover the meat.
If you have a digital thermometer, insert the thermometer into the center of the meat and set the temperature to 138 degrees for medium doneness. If you like your meat rare, or medium rare, refer to the chart at the end of this recipe.
Cook until the internal temperature is 138 degrees (or refer to the chart if you are cooking rare or medium rare).
Remove the roast from the oven and let it stand for at least 10 minutes before carving. Doing this allows the roast to redistribute all the meat juices throughout the roast.
A 2 - 3 pound roast should take about 2 ½ hours to cook depending upon your oven. The first time you cook a roast in your oven, mark the time you put it in, and the time you took it out and make note of it on this recipe. That way you will be able to gauge the prep time for all of your side dishes.