* LOW CARB


FIVE HUNDRED DEGREE BEEF ROAST

TABLE OF CONTENTS:BEEF

 

As I have told you earlier, I have a near saint for a husband, Joe. But, cooking does not draw him into the kitchen until it is time to eat. Sometimes when I am coming home late and he knows I’ll be totally frazzled, he treats me to a “Five Hundred Degree Roast” that he cooks to perfection. Before this recipe, I’ll just have to say that his pilot’s flying abilities were infinitely better than his cooking abilities. He seemed to want to cook everything as fast as he flew which sometimes was five hundred miles per hour! Does steak jerky come to mind? So now, we have found a cooking match for him-a roast cooked at five hundred degrees.

This is a versatile entrée choice since the size of the roast can vary from 3 lbs. to
12 lbs. or possibly even more, depending on the number of people you will be serving.

 

Follow these tips for a pink-in-the-center roast:

Use a Sirloin or Round Tip, Rump, or Eye-of-Round Beef Roast (all without any bone)

Keep the package sticker to calculate the exact cooking time for the pounds & ounces

The first 3 cuts of roast should be a somewhat triangular shape

This shape produces a roast with varying degrees of doneness, from well-done to rare

The Eye-of- Round is a more uniform shape producing more consistency in doneness
After cooking a couple of roasts, you become an expert at timing your desired doneness
When testing the cooking minutes, add or subtract only 1 minute either way, until perfect
Oven must be preheated to 500 degrees (I personally have not cooked this in a gas oven)
Roast should be at or near room temperature, but do not leave out of refrigerator too long
After oven is turned off, absolutely do not open for 2 hours.  Note the photo of duct tape on oven!
The amount of water used should vary with the size of the roast to produce Au Jus gravy

FIVE HUNDRED DEGREE ROAST

Sirloin or Round Tip, Rump, or Eye-of-Round Beef Roast
Soy Sauce
Salt
Fresh Coarsely Ground Black Pepper
2-4 cups Water

Preheat oven to 500 degrees. Bring roast to room temperature; then place in a deep baking pan or iron skillet that is slightly larger than roast. It will need to be deep enough to accommodate the Au Jus gravy. Liberally shake on soy sauce, letting some collect in the bottom of the pan. Salt lightly all over, allowing for the salt content in the soy, and pepper fairly heavily. Add water to pan taking care not to wash-off the seasoning on the roast. Place, uncovered, in the fully preheated oven, and cook for 7 minutes per pound making sure to calculate any ounces over a pound. You may have to ignore a little smoke coming from the oven. Just turn on the oven light to satisfy yourself that there are no active flames! After the roast has cooked for the calculated cooking time, turn the oven off and do not open oven door for 2 full hours. After 2 hours, the roast will be center pink and delicious. If the Au Jus gravy is too salty, carefully add hot water to taste; if the Au Jus gravy is not salty enough add salt or soy sauce to taste.


One of my first newspaper interviews was in the city of my birth, Mobile, AL. I had been warned that my interviewer was quite eccentric; therefore I was something of a basket case before meeting him! He was the food editor for the AZALEA CITY NEWS & REVIEW newspaper, author of several books, and well respected and followed as a writer. I was invited to his home to be interviewed, and he was everything I had imagined and more! Something of an Einstein look – slightly disheveled clothes and white hair with thick owlish glasses. He lived alone in a Creole Cottage that had seen better days. Even the stairs, leading up to the front porch, were a bit “iffy”. Inside his home, the floors and lovely antique furniture inside the house were covered with “things” – stacks upon stacks of books, magazines, and newspapers on the floors; lots of interesting artwork, never hung, just leaning against every smidgen of wall space. And then, of course, the to-be-expected lots of cats of all shapes and sizes that roamed every possible surface. We settled in for the interview and quickly he unearthed that I had an ancestor from the “Old South” that he was particularly interested to know about, plus we had several mutual friends. At this point, my cookbook and I seemed to have passed muster and I began to relax. So much so, that he insisted that I join him in a glass of “POH-T”. I can’t really say that I am much of a Port Wine drinker at 10:30 in the morning, especially out of wineglasses that were earlier favorites of several of the cats roaming the counter. But, what the heck, maybe all interviews were like this! We eventually got around to my new cookbook, The Magnolia Collection, and then moved on to my recipes. He latched on to the term of “freshly ground pepper” in one of my recipes. Then, he went off using grand gesticulations on a discussion of the magnificence of freshly ground pepper as opposed to “The “Dry Dust” that is mostly used these days”. Believe me, until this day whenever I see someone using “Dry Dust”, I remember my morning glass of POH-T and a fantastic interview. He did go on to write a delightful long, flowery review of my cookbook, but I certainly didn’t recognize myself as he so charmingly described me!

P.S. Please, use freshly ground coarse black pepper on the above recipe- no “Dry Dust”.

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