A lovely holiday or Sunday dinner is just 3 steps and 3 hours away.
5 lb boneless beef top loin roast
salt and pepper
dried bay leaves (8-10)
How I Made It
Preheat the oven to 300 degrees. Line a roasting pan with non-stick aluminum foil. Drizzle 1/8 of a cup of walnut oil in the bottom of the pan. Place the bay leaves in the center of the pan, spacing them a bit but creating a a bed for the roast.
Rinse and pat the roast dry. Place it with the fat layer down on top of the sage and oil. Season it with salt and pepper, and drizzle just a little more of the oil over it.
Cover the roast with foil and roast for 2 hours. Roast another 30-45 minutes uncovered, watching so that it doesn’t get too done on the outside.
My family like their meat done medium to charcoal, so I let it roast until the meat thermometer read 135 degrees (it reached 145degrees by the time we were done carving it). This gave us well done ends and a pink but not bloody middle. Perfect!
How It Turned Out
I did sacrifice a little tenderness for the ease of making this roast. It wasn’t dry or tough, but it wasn’t as tender as it would have been with marination or roasting in more liquid. But with a little red wine sauce, it was just right. And leftovers were great for a breakfast of steak and eggs.