Any advice on cooking a Roast Beef?

I bought one and plan on making it tonight for dinner.

Only problem is - I have never made one and I have no idea what do to with it

It is 3lbs - how long do I cook it for?
and what temp?

Any seasonings???

Thanks!!

Re: Any advice on cooking a Roast Beef?

what cut of meat is it? I think you can do it in the crockpot or roast it in the oven with the fat on the top.

ETA: From my Betty Crocker cookbook:
Beef is roasted in the oven with no water, so start with a tender cut of meat such as boneless rump roast or rib roast. (there is a chart with cuts and roasting times).

place beef from the fridge, fat side up, on a roasting rack ni a shallow roasting pan. (for easy clean up line with foil). As the fat melts, it bastes the beef, making other basting during cooking unnecessary.

If you like, season with herbs, spices, or other seasonings before, during, or after cooking. Sprinkling with salt BEFORE roasting adds flavor.

insert meat thermometer so tip is centered in the thickest part of the roast and not resting in fat or touching bone. DO NOT COVER OR ADD WATER

Message edited 9/28/2007 2:50:02 PM.

Re: Any advice on cooking a Roast Beef?

i always cook with a meat thermometer, it allows you to get the exact temp that you want from a roast.
We cut carrots, onions, and celery and place the roast on top of them. insert the thermometer. I like to cook my roast at a high temp. around 425. If you like your meat rare/med-rare take it out around 118-120 degrees f. let it rest for about 5-10 minutes (you can tent it w/foil) do not remove the thermometor or you will loose some of the juices.

you can heat a small can of beef stock in a pot on the stove and use to baste.