The secret to a perfect roast beef.

I wasn’t always a roast beef aficionado, and I’ve come a long way from exploding a roast in the oven to serving a delicious dinner, and I’m here to share my secret for the perfect roast beef.

How did I explode a roast you wonder?

I added cold white wine to the glass baking dish the roast was roasting in, and POW, explosion. The side dishes were fine, and I made a Frittata (eggs should be labeled dinner party saver) to replace the glass encrusted roast beef.

Having been raised on a Mediterranean and Italian diet, I didn’t eat much red meat, or traditional English fare, let alone cook it. My husband was raised on meat and potatoes, and thankfully he is adventurous (served him well when he married me), and assimilated quite well with the Mediterranean/Italian lifestyle.

We also both love Asian cuisine, and I have mastered many Asian dishes. I’ve always loved to cook, and have been experimenting in the kitchen since I could stand on my own. I’m learning new techniques all the time, and have even invented a few recipes on my own.

However, when it came to perfecting a roast beef meal—my anxiety levels used to reach panic attack heights.

I’m grateful for having discovered this fail-proof, always delicious way of roasting beef, and now all my anxiety about serving roasts have now disappeared.

What’s the secret?

Turn your oven off.

Do NOT under any circumstances open the oven door during this process.

Yes, you read that right. I’ll explain further in the recipe below.


Perfect Roast Beef


3 – 4 lbs. Inside Round Oven Roast (or a similar cut).
1/2 cup Extra Virgin Olive Oil
4 Fresh Rosemary Sprigs
1 TBSP Onion Flakes
Sea Salt
Freshly Ground Black Pepper


In a small bowl mix together; olive oil, rosemary, onion flakes, and black pepper.

Brush the olive oil mixture all over the roast beef.

Season roast well with salt on all sides.

Place roast it in a roasting pan — fat side up.

Wrap the meat in saran wrap or in a large freezer bag, then put it in the fridge.

One hour before you are going to cook the roast, pre-heat oven to 500 F. Leave on for 45 minutes to 1 hour so that the oven walls get real hot.

While oven is getting hot, remove the roast from the fridge and let it come to room temperature.

Remove saran wrap, and at this point, you may want to sprinkle more salt if some of it came off on the wrapping.

Put roast in oven, then turn your oven down to 475 F

Cook at this temperature for 7 minutes per pound. Example: 3 lb roast would cook at this temperature for 21 minutes.

Then turn OVEN OFF.

This is IMPORTANT — Do not under any circumstances open the oven door for 2 1/2 hours.

Leave in oven for 2 1/2 hours. I will repeat, because it’s worth mentioning again….DO NOT open the oven door.

After 2 1/2 hours, remove roast from oven, check with a meat thermometer for preferred internal temperature. After 2 1/2 hours the roast is medium well-done, which is the standard for a roast beef. However, if you want it done a bit more, turn your oven on to 325F and cook to desired temperature

Please note: I have never had to cook it additionally at 325, because the 2 1/2 hours it stays in the oven, is the perfect doneness for us.

After you remove the roast from oven, cover it well with aluminum foil, and let it rest for 20 minutes.

You can bake the popovers and make your gravy while meat is resting.

Recipes below.

Crowd Pleasing Popovers
(also known as Yorkshire pudding)

(All ingredients should be at room temperature).

2 eggs
4 ounces egg whites
1 cup all-purpose white flour
1 cup milk
1/2 cup oil
1 tsp. salt


Heat oven to 425 degrees.

Put muffin tins (this recipe makes 12 popovers) in the oven while it is heating up.

In a blender (or using an electric mixer) add: eggs, egg whites, milk, salt and oil and beat for about 1 minute.

Then add 1/2 the flour and beat for 1 minute.

Then add the rest of the flour and beat for about 2 minutes, ensuring all ingredients are well mixed.

The more bubbles you see, the better it is.

When oven is heated at 425F, remove muffin tins from oven and spray well with a non stick spray.

Pour equal amounts of the batter in muffin tins.

Put in oven and bake for about 20 – 25 minutes.

IMPORTANT: Do not open oven door while popovers are baking.

They will puff up and be a golden brown on top when done.

Gravy Suggestion


Roast Drippings
1/4 cup dry red wine
1/2 cup beef broth
10 oz. mushrooms
Potato starch (or whatever gravy thickener of your choice)
Salt & black pepper to taste


Saute mushrooms in a heated skillet with a bit of olive oil.
In a bowl, whisk wine, broth and drippings with the thickener of your choice.
Slowly add the liquid to the skillet, stirring constantly, and adjusting the liquid. If you need to add more liquid, your choice to add more wine or broth.
Taste for seasoning, and add salt and pepper to taste.
Whisk while it’s cooking, until smooth and the thickener is cooked, and consistency (thick or thin, your choice) is to your liking.

Aioli Sauce for Left-Over Roast Beef Sandwiches


If there is leftover roast beef you can use it for sandwiches. This Aioli sauce adds a great punch and flavor to roast beef sandwiches, and it’s fast and easy to whip up.


Mix 3 parts olive oil mayonnaise with 1 part Dijon mustard, a couple of squeezes of lemon juice and a sprinkle of sea-salt.
Mix well.
Taste to see if you need more of anything.
You can also add 1 clove of crushed garlic if you wish.



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The first time I ate popovers (like Yorkshire pudding, but made in muffin tins) was shortly after I met my in-laws and they invited me over for a traditional English dinner, complete with roast beef and all the trimmings.  It was then that I discovered that my husband’s family (although a tad quieter than my rambunctious family) had a huge quirk when it came to eating popovers.

You see, the Robins’ stuffed their popovers with brown sugar and ate them with their meat.

This was as traditional to the Robins’ family as lasagna lunch on Sunday was customary for my family. (Note, my family ate sweet things for dessert and not with the entrée.)

My mum-in-law had explained that when she was a young girl she would save her popover and eat it after dinner, filling it with jam or brown sugar. (She had an extremely sweet tooth—which made sense, she was an incredibly sweet woman—quirky, but adorable nonetheless.)  She then decided to have this sweet creation with her roast beef dinner, and the brown sugar custom began. She passed that on to her children and grandchildren.

My husband not only inherited his parents intelligence, kindness and wonderful sense of humor, he also inherited their sweet tooth and has maintained the tradition of having to have brown sugar with roast beef and popover dinner.

Our son participates in this gastronomical peculiarity. I abstain.

Welcome to another edition of Tasty Tuesday.

This week I am dedicating the Tasty Tuesday blog post to my Mum-in-Law, who I’m sure is smiling down on us from Heaven (or maybe wagging her finger a little at me for making a minor change to yet another recipe of hers. “Don’t worry, Mum R, I think you’d even love the changes. Love you.”


My mum-in-law had taught me how to make proper popovers. I decided to experiment with her recipe and added fresh basil and jalapeño’s; however, this did not go over well with my family. They want it the way Mum (Granny R.) made them, brown sugar and all. 

Some things are sacred and one does not tinker with popovers. However, I have tweaked Mum R’s recipe to make it less artery hardening, as the original recipe uses lard and I didn’t feel it was necessary. I also add egg whites to help them rise higher. The family was okay with these slight changes.

These are quick and easy to make. You’ll want to make them even if you’re not having roast beef. They’re delicious with steak, even pork or chicken dinner.

I’m also going to include a gluten-free recipe.



2 eggs

1/2 cup egg whites

1 cup milk

½ cup olive oil (not the extra-virgin, the regular olive oil. (If you don’t have olive oil, then any other light vegetable oil will do)

1 cup all purpose flour

2 tsp. salt

Non-stick Spray


This recipe makes 12 popovers.

In a blender (or food processor) add: milk, eggs, egg whites and oil and blend it all together on the highest level on either appliances, until liquids are frothy.

Add in the flour and salt, and blend until everything is well blended together. Use a spatula to ensure the flour is mixed in well with the liquid. The more bubbles you see, the better.

Let this sit on your counter for about 30 minutes and heat up your oven to 425 F.

When the oven is hot, put the muffin tins in the oven for about 3 minutes to warm them up.

Remove muffin tins from oven and spray them well with the non-stick spray.

Turn your blender (or food processor on again) to give the mixture one final blend and to create more air bubbles.

Pour the batter into each muffin tin, distributing equally.

Bake for 25 minutes.

IMPORTANT: Do not open the oven door. Oven door must remain closed while baking until they are done.

Gluten-Free Recipe:

All the same ingredients as above, except instead of wheat flour use:

1/2 cup Chick Pea Flour

1/2 cup Potato (or Rice Flour)

For more Tasty Tuesday creations, drop by my fellow authors blogs and pick up a recipe:

Copper Penny Salad by Nancy Lauzon

Crockpot Beef Strognoff