My father’s recipe. Easy to put together, awesome when having people over.
When coming out of the oven the meat will be rare to medium rare, depending on the size of the roast. If you (or your guests) like your meat more cooked simply have a pan aside to sear the meat once sliced. You can also use the dripping from the cooking pan to make a sauce (scrape out the dripping, add water and a bit of bisto, heat until simmering) and finish cooking the slices in this “jus”. I didn’t do this in the pictures below. Adjust to your own taste.
It’s one of the few recipes where I use margarine. For some reason butter will just not work as a substitute.
1. Pre heat the oven to 500F