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Beef Roast, Shabbat (M, KLP, TNT)
Source: Self
Serves: depends on size of cut

Rolled shoulder roast of beef 2-5 lbs
Slivers of garlic
Thinly sliced onions
Freshly ground pepper

Up to a day in advance, trim the roast, insert the garlic slivers into slits all over the roast, rub with some of the garlic and the black pepper and surround, over and under with the onion slices. Let it sit in the fridge until an hour or so before you cook it.

Put the roast with the onions all around it in a roasting pan and put it in a 450°F oven so it gets nice and brown. You can turn it down to 350°F or so after the first 15-20 minutes.

Roast it until it is about 120-125°F in the middle. Try to have this as close to candle lighting as you nerves can take.

Then open the oven and let it cool down a bit, while setting it to 170°F or so (on my oven it was on the edge of warm, less than 200°F). Pour 1-1/2 or so cups of water around the meat and LOOSELY tent it with aluminum foil and put it back in the oven. It is edible at licht bensching, if quite rare, but will finish cooking to about 130°F-140°F before dinner. The water will absorb the flavors of the roast drippings and onions and make a satisfactory "au jus" gravy.

I started a smallish 3-1/2 lb roast at about 3:15PM, and had it in the oven tented and all about 5 minutes before lighting my candles at 4:17pm. We ate dinner at 6:15pm and the meat was perfect for our taste.

Poster's Notes:
I am calling this a recipe, but it is for me a great achievement! I figured out how to have rare roast beef for Friday Night dinner, hot and rare with the simplest gravy out. I didn't think it could be done so had never tried, but just had to do it this week for fairly complicated reasons. I tried and it worked.

I just had to share this with you, as I have always been afraid of ruining an expensive roast by having it too well done.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A