Best Roast Beef

The Out of Town Cook 

Ingredients:

Shoulder Roast, Silver Tip or French Roast

Dry Rub of Choice - I like McCormick's Montreal Steak Seasoning or my BBQ Coffee Rub

2 large onions sliced into 1/4 inch slices

Directions:

One or two days before you plan on cooking the roast defrost it and generously rub the whole roast with the dry rub of your choice. Place the roast into a large ziploc bag and marinate overnight or up to 24 hrs.  Preheat the oven to 500°F. In a large roasting pan cover the bottom with the sliced onions.  Place the roast on top of the onions with the fatty side up.  Make sure the oven rack is positioned so the roast sits in the center u ohhh f the oven. Roast at 500° for 7 minutes per lb. - a 4lb roast should cook for 28 minutes at 500°. Then turn off the oven.  DO NOT OPEN IT.  Leave the roast in the oven for 2 hours. Remove from the oven and let rest for 10 minutes before slicing. I find slicing with an electric carving knife results in the most evenly sliced pieces. 

*this method works very well in an electric oven that retains heat well. If you have a gas oven you may not have the same results