Shout out to my grandmother, Fluffy, who inspired this recipe.  Best Sunday night meal at grandma’s house, ever!  If I was on death row, I would seriously consider this as my last meal.

Ingredients:

3 – 4 lb beef roast at room temperature (I like to use top round or bottom round roast, although most people will go for the eye of round.  I just find it a little to lean for my taste)

1/2 medium onion, chopped

4 – 6 cloves of garlic, finely minced

Salt and pepper to taste, combined in a small bowl

Instructions:

Mince up your garlic nice and fine.  Mine was starting to sprout, hence the hint of green, but I think it adds flava!

Next, chop up half of an onion – you all know how much I hate doing this.  Check out this link for, by far, the quickest way to dice an onion and avoid tears:

http://www.simplyrecipes.com/recipes/how_to_chop_an_onion/

Next, line a roasting pan with aluminum foil (makes clean up easier) and place roasting rack in center.  I like to use a ‘V’ shaped rack as it holds the meat in place better so you don’t lose all the fixins you place on top.

Give your meat a good rinse under luke warm water and pat dry.

Next, take your salt and pepper mixture and rub all over the meat.

Personally, I like a lot of pepper (pepper makes everything better is one of my mottos!) and very little salt.

Once that’s finished, take your finely minced garlic and do the same thing.  Break out your meat thermometer and stick it in the thickest part of the meat.  If your roast has a layer of fat (bottom rounds typically do) arrange that side to be facing up.  Doing so will let the fat run down the meat as it cooks, keeping it nice and moist.  Arrange in center of rack.

Carefully place your chopped onion on top of the roast.

I like my meat rare to medium rare so I’ll set my thermometer to go off at 125 degrees.  If you don’t have a thermometer, I typically find that 30 mins per lb will do the trick for a rare doneness.

Once your time is up, carefully remove the meat from the rack and place on large cutting board.

Doesn’t it look delicious already?

Next, cover loosely with aluminum foil and let rest for at least 20 mins.  This step is key! Letting the meat rest allows all the juices to redistribute.

Next, slice thin and serve!

Told you I like my meat still moo-ing!!

P.S. One of the best things to do with leftovers is to make a roast beef cheddar melt.  A kaiser roll, some mayo, thinly sliced roast beef and melted cheddar cheese is just heavenly!!