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Mar 28 / sara

Roast Beef and Onions

Roast Beef and Onions

If you’re cooking for someone like Wendy Buchanan, who finds that red meat tastes best to her chemo-blasted taste buds, here’s a delicious, easy-to-prepare recipe from Real Simple. For delivery, roast it in a disposable aluminum roasting pan (I like to nest two pans together for extra sturdiness) or deliver it ready-to-roast with the simple cooking instructions.

Roast Beef and Onions
Prep time: 15 minutes
Total time: 1 hour 30 minutes
Serves 8

4 small onions, quartered
1 tablespoon olive oil
1 ½ teaspoons kosher salt
1 ½ teaspoons  freshly ground black pepper
1 4-pound boneless rib or rump roast

Heat oven to 375° F. In a roasting pan, toss the onions, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Push the onions to the edges of the pan. Season the beef with 1 teaspoon each salt and pepper and place in the center of the pan.

Roast the beef to the desired doneness, 65 to 80 minutes for medium-rare (remove from oven when the internal temperature registers 125° F).

Transfer the beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes. Slice and serve with the onions.

photo by Con Poulos

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