I cooked mine medium-rare so it does look quite pink. I should have let it sit longer to avoid losing all this juice, but it doesn't matter, it was moist and delicious! I find that often the beef flavor gets covered up by all the herbs and other ingredients that recipe's call for, but this recipe actually lets you taste the beef.
Another major bonus: this roast took less than an hour to cook!
Try it next time you're making a Sunday roast!
Hi Brynna!
ReplyDeleteI experimented with this recipie and learned that it doesn't work on a 2.5 lb. chuck roast...Unless you want it really rare. I'll try it on a rump roast next time! Thanks for the post!
I just love your site!