Oven-Roasted Weekend Beef

Step 1

Preheat the oven to 350 degrees (or light a charcoal fire on one side of a large kettle grill, using a small pillow’s worth of briquettes). Line a baking sheet with aluminum foil.

Step 2

Combine the dry ingredients in a large bowl. Place the roast in the bowl and rub the spices all over the meat, pressing down so they adhere.

Step 3

Place the roast on the baking sheet and cook for 45 minutes to an hour, until the meat registers an internal temperature of 130 to 135 degrees for medium-rare. Remove from the oven and let sit, loosely tented under foil, for 15 minutes before slicing. (Alternately, when the coals are covered with a fine ash, place the roast on the side of the grill opposite the fire. Cover, cracking the vent open a little, and cook for 40 to 50 minutes, or until the meat has reached an internal temperature of 130 to 135 degrees for medium-rare. Remove from the fire and let sit, loosely tented under foil, for 15 minutes before slicing.)