Ingredients and Weight:
- Top round roast: 3 pounds
- Kosher salt: 1/2 cup
- Brown sugar: 1/2 cup
- Bay leaves: 3
- Thyme: 1 tablespoon
- Black peppercorns: 1 teaspoon
- Water: 1 gallon
Preparation Time:
- 1 hour (for brining)
- 30 minutes (for preparation)
Cooking Time:
- 2-3 hours (depending on desired doneness)
Difficulty Level:
Preparation Method Steps:
- Make the brine: In a large pot or container, combine the salt, brown sugar, bay leaves, thyme, and black peppercorns. Add enough water to cover the roast.
- Brine the roast: Submerge the roast in the brine and refrigerate for 1 hour.
- Remove from brine: Remove the roast from the brine and pat dry.
- Season the roast: Season the roast liberally with additional salt and pepper.
- Preheat oven: Preheat oven to 450°F (230°C).
- Roast the beef: Place the roast on a roasting rack in a roasting pan and roast in the preheated oven for 30 minutes.
- Reduce oven temperature: Reduce oven temperature to 325°F (160°C) and continue roasting for 1-2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Let rest: Remove the roast from the oven and let rest for 15-20 minutes before carving.
Nutritional Information:
Per 4-ounce serving:
- Calories: 250
- Fat: 10 grams
- Protein: 30 grams
- Carbohydrates: 0 grams
- Sodium: 500 milligrams
Dish Characteristics:
- Tender and juicy
- Flavorful with a hint of sweetness
- Perfect for special occasions or holiday dinners
User Comments:
- "This roast beef was absolutely delicious! It was cooked perfectly and had so much flavor."
- "I followed the recipe exactly and it turned out amazing. My guests were very impressed."
- "I've tried several standing roast beef recipes before, but this one is by far the best. It's a keeper!"
Special Precautions and Tips:
- Do not overcook the roast, as it will become dry.
- Let the roast rest before carving to allow the juices to redistribute.
- Serve with horseradish sauce or your favorite dipping sauce.
