A successful “ROCKEFELLER” Roast
Preheat oven to 300
Take the roast out of the fridge and let it sit until it is room temperature.
Approx 15-20 minutes
While the roast is sitting on counter you will want to
season the roast.
I like olive oil, sea salt and fresh pepper.
Lay the fat cap on top( I toothpick it down so it doesn’t curl) and then roast for aprox. 22-25 minutes per lb.
You will know it is done when the meat thermometer reads 124 for rare 130 medium rare.
Let it rest for about 10 minutes under a foil tent, slice, and enjoy!