This year I wanted to try something new for New Years Eve, so when I saw this awesome roast on sale at our local grocery store I just had to make it! It’s a New York roast, and it’s so tender and delicious!
In this case, any roast will NOT do. Make sure you get a good cut of meat. Start by trimming the fat all around the roast to 1/4 inch thickness for the best flavor. It makes a really good crust on the meat that is to DIE for! My friends were loving it, and so was I.
The other thing that made it delicious was the yummy herbs we spread all over it. You could use whatever you want, but we went for a mix of rosemary, garlic, sea salt, pepper, and onion powder.
And finally, let your roast come to room temperature before you pop it in the oven. It will be a LOT more juicy that way because the high heat won’t make it seize up the way a cold roast would.
New York Roast
1 New York Roast (3-4 lbs)
4 cloves of garlic, smashed
2 T. sea salt
2 sprigs of Rosemary, stripped and chopped finely
1 t. pepper
1 T. onion powder
Combine garlic, sea salt, Rosemary, pepper, and onion powder in a small bowl.
Sprinkle seasoning all over your roast.
Wrap roast in plastic wrap and refrigerate overnight.
Get roast out of fridge about an hour before you plan on cooking it and let it come to room temperature.
Preheat oven to 450 degrees
Place roast on broil pan, so that the juice will drip to the bottom of the pan.
Cook at 450 for 15 minutes.
Turn heat down to 350 and bake until the center reaches 140 degrees for medium rare. Time will vary, start checking meat 40 minutes after your turn it down from 450.
Let roast rest for 20 minutes, wrapped in a tin foil tent.
Slice and Serve!
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