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beef roast, any size (I've used shoulder, eye of round, rib eye)
nutmeg
ginger

Preheat oven to 550°F.

Place roast in open roasting pan and rub with spices.

Place in hot oven and roast at 550°F for 20 minutes. Turn oven back to 350°F.

Roast uncovered for 20 minutes per pound for medium-rare or 25 minutes per pound for medium.

Let roast sit for 10-15 minutes prior to cutting.

Poster's Notes:
This roast can be made ahead and reheated at 200°F uncovered and will be as delicious as when made originally. I reheated on Yom Tov after making a day ahead. [Archivists' Note: while this is KLP, some traditions prohibit dry-roasted meat at a Seder].

Posted by Jerry Brenner

Nutritional Info Per Serving: N/A