Roast Beef

1) Preheat the oven to 160 C (325 F)

2) Trim and tie the meat, making it as uniform in thickness as possible.

3) Rub with salt and pepper, then brown on all sides in butter.

4) Place the roast in a pot slightly larger than the meat. Insert a meat thermometer into the thickest part.

5) Add stock just to cover. Bring to a boil, cover and place the pot in the oven.

6) Roast until the internal temperature reaches 60 C (140 F), about 45 minutes.

7) Remove the meat from the oven. Wrap in aluminum foil and let rest 10 minutes.

8) Strain the stock and thicken, if desired, with flour stirred into a small amount of cold water.

9) Boil 3-4 minutes, then strain.

10) Thinly slice the meat against the grain. Serve with boiled potatoes and vegetables. Enjoy!