Ingredients for Baste For Beef Roast
- 1/2 cup vinegar
- 1 teaspoon allspice
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1 teaspoon celery salt
- 1 tablespoon Worcestershire sauce
- 3-4 pound beef roast
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
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How to Make Baste For Beef Roast
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon dried rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Generously rub the mixture all over a 3-4 pound beef roast.
- Optional: Let the roast sit, covered, in the refrigerator for 2-4 hours to allow the flavors to meld. This step enhances the flavor but is not essential.
- Preheat oven to 300°F (150°C). Place the roast in a roasting pan.
- Roast for approximately 190 minutes, or until a meat thermometer inserted into the thickest part registers your desired doneness (130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well).
- Baste the roast with pan juices every 30 minutes for maximum flavor and moisture.
- Remove the roast from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
112g
Carbs
1g
