Things You'll Need

Instructions

1

Remove the roast from the refrigerator one hour before cooking and allow it to come to room temperature. Preheat the oven to 350 degrees Fahrenheit. Place a baking rack in the bottom of a large, shallow cooking pan.
2

Rub coarse salt and pepper all over the roast for a traditional pot roast flavor. Use a mixture of pepper, garlic salt, basil and oregano for an Italian-style roast, or cayenne pepper, cumin and onion salt for a south-of-the-border version, or any combination of herbs and spices to taste. Place the seasoned roast on the rack in the baking pan.
3

Add 1/2 to 1 cup of liquid, such as water or beef broth, to the roasting pan. Pour red wine over the roast for more flavor, or use a mixture of lime juice and tomato sauce for a zesty seasoned sauce.
4

Cover the roast tightly with aluminum foil and put the pan on the center rack in the oven. Cook the roast until a thermometer inserted into the center of the meat reads 135 to 140 degrees Fahrenheit, approximately 40 minutes per pound. Since the temperature of the roast continues to rise after you remove it from the oven, the final temperature should reach 145 F, the USDA recommendation for minimum safe doneness of medium rare. Cook the roast for an additional 15 to 30 minutes for a greater degree of doneness.
5

Take the roast out of the oven and allow it to rest for 15 minutes, loosely covered. This redistributes the juices throughout the roast and makes it easier to carve.