Baron of Beef and Mini-Baron
Baron of Beef is the entire top round weighing from 6-12 pounds. The Mini-Baron is a portion of this roast.
Servings 20 servings
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.
To Make Au Jus:
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.
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.