Instructions

1. Preheat the oven to 325 degrees Fahrenheit for a 4-pound rump or round tip roast. Preheat to 350 F for 4-pound ribeye and rib roasts, or to 425 F for a whole tenderloin roast.

2. Set a metal rack inside a roasting pan. Lay the roast on top of the rack with the fatty-side on top.

3. Drizzle the roast lightly with olive oil, if desired. Sprinkle salt, pepper and other desired seasonings on the roast to taste. Cracked black pepper, onion or garlic flakes, thyme and paprika all complement a beef roast. Rub the seasonings into the roast.

4. Insert a meat thermometer into the thickest part of the roast, positioning it so it doesn't rest against a bone or fat. Place the roast uncovered in the oven.

5. Baste the roast halfway through the cooking time with the pan juices, beef broth or red wine. Use a turkey baster or a basting brush to thoroughly coat the top of the roast.

6. Check the roast for doneness after 1 ½ hours. The roast is done when it reaches an internal temperature of 135 F for medium rare or 150 F for medium. The recommended minimum temperature of 165 F results in a medium-well to well-done roast, but the meat is generally safe when cooked to a lower temperature if done so properly.

7. Remove the roast from the oven when it reaches the desired internal temperature. Remove it from the roasting pan and cover the roast with aluminum foil. Allow it to rest covered for 15 to 20 minutes before carving. The meat continues to cook as it rests so it will reaches the desired doneness after it's removed from the oven.