Spiceé Gourmet is an affiliate of Dan330.com. Spiceé has a proprietary line of seasonings and blends that are handcrafted by us, made in a small food production facility, and inspired by bloggers. This roast beef recipe uses Spiceé’s Montreal Style steak seasoning.
When you need a great roast beef recipe for entertaining family or friends, you must try this one. It is very easy and Spiceé’s seasoning makes it almost impossible to mess up.
Ingredients:
- Roast beef
- Olive oil
- Spiceé Montreal Style Steak Seasoning
- Garlic
Instructions:
Remove the roast from the refrigerator and let warm up to room temperature. This may take a couple of hours so plan ahead. When you are ready to season your roast, set your roast in a roast pan or rack as shown below. Use a paper towel to pat the moisture off of your roast so you can season your roast dry.
Drizzle the roast with olive oil and use your hands (or a spoon or brush if you think that is gross) to cover the roast to your liking.
Apply the Spiceé Montreal Style Steak Seasoning liberally to the roast. Again, apply the seasoning to your own preference. We suggest a teaspoon per pound or two.
The olive oil will help keep the seasoning on the roast and the flavors will slowly merge into the meat. It will be awesome. Then, cut small slits in the top to place garlic cloves. Cut these slits just deep enough for the garlic cloves to fit. This will also help get the olive oil and spice blend into the meat as well.
We had an 11 pound roast and did 14 garlic cloves.
Preheat your oven to 375. Our oven takes a little time to get to temperature so we recommend preheating your oven early.
When you are ready to start cooking the roast set the roast in the oven and close the door. We can’t stress enough how important the next step is, DO NOT OPEN the door until you need to check the temperature near the end of the cooking process.
Cook the roast for 45 minutes at 375. After 45 minutes turn the oven off. (DO NOT OPEN THE DOOR) Let the roast sit for an hour and a half. Now turn the oven back on for 45 minutes. When your internal temperature of the beef is approaching 130 degrees, remove the roast from the oven. Put a tin foil tent loosely over the roast and let the meat rest for at least 20 minutes. (30 minutes would be better). Now you can slice and serve your masterpiece.
This was an old recipe of my grandmothers so it was fun to try it out on our kids. The beef was a hit and it really looked wonderful as well. Having a large roast we had plenty of rare to medium and of course well done ends for people to choose from. This is really easy as long as you can do the timing math backwards from your dinner time.
We would love to hear from you if you try this recipe or the new Spicee seasoning.
