I adapted a recipe that was in my oven's instruction manual and added garlic as well as the resting step. The sauce is my original.After rubbing in the ingredients, if you let the meat rest, the flavors will penetrate and add flavor.Add the meat juices to the sauce to make it richer.If you are serving this to adults, add plenty of black pepper and it'll be a great appetizer with drinks.You can use shortening and Krazy Salt instead of the combined ingredients if you like. Recipe by Mama buta

I love cooking roast beef dinners just warms up the house and the smell is beautiful having your mouth watering lol enjoy !

I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat.If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat.Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK

It's a classic. Recipe by MyDining

Simple and straight-forward.

When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan.Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron

Something different for Christmas

I made this to entertain my in-laws.Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.)Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi

A bit of larding. So tender and juicy.

This recipe was given to me from my mother-in-law, a fantastic cook who I loved dearly. I learned how to cook from my mother, but when I tasted my mother-in-law's roast beef, it was so delicious I had her write down the recipe. That was 10 years ago. The original has gotten some stains along the way so I posted it here to record it. This version as been modified from the original.My mother-in-law taught me to make this roast with sake. I think it tastes more refreshing with lemon. Even when its hot outside or when I don't feel like eating much, if I make this, it always gets eaten! I even end up eating the onions that were in the marinade and the lettuce that the meat was sitting on. It also works if you use a 100 g cut of meat. This roast keeps well. It's great for entertaining since you can make it the day before and just slice it the day of. It couldn't be easier. For 6-8 servings. Recipe by Kerii dooruko