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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Rub the roast with the dry ingredients. | 3. Tie the roast with baking twine so that it has a roughly uniform cross section (failure to do so will result in thinner parts becoming overcooked before the thicker parts are done). | 4. Baste the roast with the oil (lard) and place in the oven in a roasting pan, elevated above the bottom of the pan on a roasting rack. It is important that no part of the roast be in contact with the pan drippings during cooking. | 5. Cook time is 15-30 minutes per pound (depends on your oven, the shape of the roast, etc). | 6. Cook until interior temperature is around 140-150 (depends on how rare you want your meat). | 7. While roast is cooking, remove from oven every 15 minutes to rotate the roast and re-baste. This is also a good time to check temperature. | 8. We serve this with truffle sauce (use recipe 469366, but replace half the butter with truffle oil). | 9. When done, remove from oven, loosely tent with foil, and let rest at least 20 minutes (30 is better). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	4		cut	2230.4051	0.0	392.4062	74.1655
salt	2	tablespoons		-	-	-	-
black pepper	2	tablespoons		34.638000000000005	8.8251	1.4338	0.4499
savory	2	tablespoons		-	-	-	-
red pepper flake	2	tablespoons	crushed	-	-	-	-
onion powder	2	tablespoons		47.058	10.9186	1.4366	0.1435
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
vegetable oil	1	cup		1879.16	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.