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Nutritional Facts Per Serving
Step 3: Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound for rare to medium rare. To gauge doneness, always use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast. For a rare roast, remove from the oven when the internal temperature is 120°F to 125°F; 130°F for medium rare; and 140°F for medium.
Step 4: When beef is cooked, transfer to a plate, loosely cover with foil and rest 10 to 15 minutes before thinly slicing. To make jus to serve with the roast, remove fat from cooking pan, pour in 3 cups of beef stock (or broth), simmer 5 minutes, pour into a sauce boat and serve with the beef.
Note: Total time and cooking time will be determined by your desired doneness for the meat.
Recipe Options: Instead of dried herbes de Provence, use a mix of chopped fresh herbs on the roast, such as rosemary, tarragon and thyme.
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