Step I
Heat oven to proper temperature 325°F for Eye of Round and Round Tip Roasts 350°F for Rib Eye Roasts and Rib Roasts 425°F for Tenderloin and Tri-Tip Roasts. Place roast, straight from the refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching the fat.

Step II
Season beef before roasting as desired. Do not cover or add water.

Step III
Remove roast when meat thermometer registers 135° - 155°F (medium). This is 5-10 F below final desired doneness. Tent roast loosely with aluminum foil and let stand for 15 minutes.

Step IV
Roast temperature will continue to rise about 5° - 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and enjoy!