Making a perfect roast is easy! Just follow these simple steps.
Heat oven to proper temperature 325°F for Eye of Round and Round Tip Roasts 350°F for Rib Eye Roasts and Rib Roasts 425°F for Tenderloin and Tri-Tip Roasts.
Place roast, straight from the refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching the fat.
Step II: Season beef before roasting as desired. Do not cover or add water.
Step III: Remove roast when meat thermometer registers 135° – 155°F (medium). This is 5-10 F below final desired doneness. Tent roast loosely with aluminum foil and let stand for 15 minutes.
Step IV: Roast temperature will continue to rise about 5° – 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and enjoy!