Baron of Beef and Mini-Baron
Servings:*
20 servingsIngredients
- Beef Top Round Roast
Baron of Beef is the entire top round weighing from 6-12 pounds. The Mini-Baron is a portion of this roast.
Directions
- Preheat oven to 325 degrees. Place refrigerated roast fat side up on rack in shallow roasting pan. Sprinkle surface of roast with mixture of 1 teaspoon each of coarsely ground black pepper, garlic powder, cinnamon, dried thyme and basil, crumbled. If roast is lean, place pieces of beef fat on top.
- DO NOT ADD WATER...DO NOT BASTE...DO NOT COVER Rare: 12-15 minutes per pound, 130 degree meat thermometer reading when roast is removed from oven. Medium-rare: 16-19 minutes per pound, 140 degree meat thermometer reading when roast is removed from oven. FOR SMALLER ROASTS USE THE HIGHER MINUTES PER POUND.
- Remove roast, cover loosely with foil and allow roast to stand about 30 minutes before serving.
- Add water, red wine, garlic, salt and black pepper to pan drippings.
- Carve with sharp knife, diagonally across grain into thin slices; cut slices in half.
To Make Au Jus:
To Serve:
Chef’s tip
Mini-Baron: Allow 1/4-1/3 pound per person. Sprinkle meat with 1/4 teaspoon each of coarsely ground black pepper, garlic powder, cinnamon, dried thyme and basil, crumbled. Roast as indicated in a preheated 325 degree oven about 50 minutes per pound for roasts weighing 1 1/4-2 1/4 pounds, for rare; about 40 minutes per pound for roasts weighing 2 1/4-3 1/4 pounds. Let stand 10 minutes before carving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.