Roast Beef

So tonight I fixed the other kind of roast beef - the more tender cut of beef that one cooks dry at high heat instead of moist and slow at low heat as one does for pot roast.  Daniel, Hope, and Jourdan came for dinner tonight.  They have become very special people to me, and not just because they have returned to us many family photos and other treasures (although that is certainly part of it).  I was somewhat embarrassed by the mess our house is still in - we have piles of things the kids brought home from college for the summer, as well as the trunks and boxes of family things from Daniel and Hope.  I'm making progress, but very slowly.  

Daniel is allergic to all things poultry, so no eggs or poultry meat or broth in anything tonight.  In addition to the roast beef, we had roasted red potatoes and roasted sweet potatoes, a squash Au gratin casserole, salad, rolls, and peaches with ice cream.  Turned our Jourdan is allergic to peaches, so I gave him some black raspberries to have on his ice cream.

INGREDIENTS

3-5 pound beef roast ( mine was a sirloin tip roast)

3/4 tsp garlic powder (or to taste)

Salt to taste

Pepper to taste

COOKING INSTRUCTIONS

Preheat oven to 375 degrees.  The basic instruction is to season the meat and then roast for 20 minutes per pound.  If the roast is not tied, tie kitchen string around the roast at three inch intervals.  Do not add any liquid to the roasting pan.  After removing it from the oven, let the roast rest (it also continues cooking) for 15-20 minutes before slicing (slice very thin) and serving.

I didn't feel mine was cooked as much as I like, so I put it back into the oven after cutting off enough for dinner.  Hope told me her men like their's red, so I didn't worry too much about it.  

I roasted red potato and sweet potato wedges coated with a little olive oil and salt and pepper in the same oven at 450 degree after removing the roast and while it rested.

I didn't take any pictures.