January 5th 2008
archived under: Beef, Grain Free, Recipes

I like my roast beef rare and flavorful… I found a super-simple recipe and altered it so that it achieves both of those goals flawlessly AND sets up a great gravy base in the process. (In case you’re wondering about that fantastic bakd potato, I rubbed it with olive oil and sprinkled with kosher salt before baking it. The skin was extra-crispy and flavorful.)

The recipe is basically a rub which you smear all over the meat. Then you put it in a roasting pan (the kind that has the rack so the juices can drip down) and bake it until it’s ready to eat. I used the drippings to make a simple gravy… just put the pan on the stovetop while the meat is resting, add a couple of cups of water, and a cornstarch slurry, stirring constantly. The gravy is so flavorful you’ll want to drink it on its own.

Oh, you say you want the recipe? Of course you do. I guess I’ll share it with you.


  • 1 1/4 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon minced garlic or garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 2 tablespoons Frank’s red hot sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons olive oil
  • 1 (3 pound-ish) sirloin tip roast

Mix everything together (except for the roast of course) and let it sit for about 20 minutes for all of the flavors to meld together.

Preheat the oven to 350 degrees Fahrenheit. Smear your roast on all sides with the rub and place it on the rack in your roasting pan.

Dump about a cup of water in the bottom of the pan so that the drippings don’t burn.

Take the meat out when it has an internal temperature of about 140 degrees Fahrenheit (about an hour or so), or however you like it. Rare is better though.

tableau (1 comments)

hi, that’s a precise collection. There is some mistakes but the water is here.

The_Ferret (1 comments)

“DocChuck”/Charles Richard Treuter crosses the line of decency, morality, patriotism, and LAW (the Federal Stolen Valor Act of 2007). Read about the sordid facts at:



KeepItRealDoc (2 comments)


The Weird “DocChuck” epic of Charles Richard Treuter's years of trolling, stalking, harassing, and sending threating emails (including death threats) may very well be moving toward a swift and just conclusion. For details visit: http://theweirddocchuckepic.blogspot.com/

KeepItRealDoc (2 comments)


The Weird “DocChuck” epic of Charles Richard Treuter's years of trolling, stalking, harassing, and sending threating emails (including death threats) may very well be moving toward a swift and just conclusion. For details visit: http://theweirddocchuckepic.blogspot.com/

KeepItRealDoc (1 comments)

KeepItRealDoc wrote:
Charles Richard Treuter is one of the saddest and most pitiful excuses for human existence – almost on the same level of sad and pitiful as his HERO the chief B HO(le) of liberalism’s bholes/the BO stench of liberalism’s stinking armpits and other orifices. There is an entire blog website dedicated to exposing this sociopathic pathological liar. Look at DocChuck’s MySpace profile for a deep belly laugh. None of his claims to fame and fortune and academic superiority has as much credibility as a quack snake-oil salesman (come to think of it his lack of credibility is so serious that I’d stand in line for several hours to buy the quack’s snake-oil by comparison).

For the truth about Charles Treuter/Charles R Treuter/Charles Richard Treuter/DocChuck and 50+ handles (according to one Charles Richard Treuter’s emails to his brothers, Kenneth W. Treuter and Douglas V. Treuter, [add his brothers' names to Charles' handles inasmuch as he is now ILLEGALLY using their names to post his bullshit, racism, perversions and outrageous and outlandish lies]) make your way to a very thorough and thoughtful exposé of this vile and potentially DANGEROUS troll and wasted human existence:


max191 (2 comments)

Your blog is very interesting. I would like to tell that I have been looking for such information and finally got it. Thanks a lot.
charcoal grill

Mira8 (1 comments)

1. recipe looks great, thanks!
2. the chiffonade business is hilarious. Sounds like Carmen Sandiego…

tubbytummy (1 comments)

I am eating the roast as I type, and the flavoring is delectable! I used a tri-tip roast and cooked it until it reached an internal temperature of 145F for a medium-rare roast. Thanks for the recipe!

Elizabeth (3 comments)

When I revisited your site to once again to check your recipe (I am cooking prime rib for a small dinner party tonight), I noted that chiff0nade (Louise from Florida) is again writing her rants on your, as well as on every website she visits.

Louise is an Italian immigrant from Brooklyn, New York, who for legal reasons had to quickly leave New York and move to Clearwater, Florida. She is a bitter old woman whose daughter is in prison and whose mother recently died from neglect (many have blamed the death of Aida on chiff0nade and her brother).

I am truly sorry that my husband’s compliment on your blog attracted Louise’s drunken ramblings.

If you are interested, you can email me for a summary of her aliases including IP addresses (furnished by other blog operators) that she has used on the internet over the years.

She is also a “partner” of sorts with a character named David Liske who claims to be a navy hero, a Microsoft executive, a “powerful” political figure in Michigan, and who writes several blogs.

Again, it is unfortunate that chiff0nade has disrupted this thread, but I do appreciate the information, because I really do not want to mess up the prime rib roast planned for this evening.

Chiffonade (2 comments)

Claire – you said above: “Why would you think that being a PASTRY CHEF is any sort of benefit to making Yorkshire pudding?”

It’s just this type of misinformation that Doc Chuck and his little tribe of Imaginary Chucks goes around spreading all over the place. It usually takes one exchange with me to realize that such stupid content could not possibly be mine. I know fully well that a pastry chef has nothing to do with Yorkshire Pudding. It’s a dish utilizing the fat drippings from prime rib and other rich cuts of beef.

Doc Chuck (and his alter-ego “Elizabeth” – which is actually his wife’s name) leads a very full and rich life – in his HEAD. He has been arrested for harassing people online on multiple occasions including members of the Baxter Bulletin staff (which was very public).

In any case, I’ll continue to visit these wonderful blogs to clean up messes left by Doc Chuck and all the little Chucklets he creates. I have happened upon some beautiful blogs and some really great culinary minds this way – so I guess it’s all good.

Keep Cooking Real Food! (Nothing “Semi-Homemade.”)


Elizabeth (1 comments)

If anyone would like the lowdown on my husband DocChuck or on me (Dr. Elizabeth) – I would suggest you ask her. That would be me. I can be reached at reellady2@yahoo.com.


chiffonade (2 comments)

If anyone would like the lowdown on chiffonade – I suggest you ask her. That would be me. I can be reached at chiffonade@hotmail.com

Clearwater, FL

Elizabeth (3 comments)

Since I am the wife of the poster “DocChuck” above, and my name is “Elizabeth”, I cannot imagine who the “MrsDocChuck” is.

Some bloggers say that chiff0nade often posts as “MrsDocChuck”, as “realchiffonade”, as “SonnyFromHouston”, and as dozens of other strange names. She makes ALL sorts of wild claims and attempts to insult website operators

Frankly, I cannot imagine what her motive is other than to disrupt a blog and the people who enjoy joining in with the blog’s followers. Obviously chiff0nade and “MrsDocChuck” do not fit that description.

Claire (1 comments)

Lovely roast..

Chiffonade, I have a question for you too.

Why would you think that being a PASTRY CHEF is any sort of benefit to making Yorkshire pudding? The women of my family have been making it absolutely perfectly for generations, and they don’t need qualifications to prove it. Of course, they also don’t feel the need to SHOUT about their qualifications as a method of validating themselves.

MrsDocChuck (5 comments)

I apologize for my husband. He trolls as “chiffOnade” (among other women) all over the internet. He posted as her, as well as himself later the same morning.

His disability check doesn’t allow us to eat roast beef more than once or twice a year. Next time we splurge, though, we will be sure to sue this recipe. The meat looks, well, meaty!

hillary (1 comments)

Word of advice don’t waste people reading time on your personal life. No one cares how often you get to eat roast beef, and perhaps your should get a JOB like the rest of us who eat roast beef weekly. You should be really embarrassed telling the world your financial situation, and if you are having a hard time financially FIX IT!!!!!! We re here to read feedback on recipes not your life, and learn to spell please

Tommy (2 comments)

This recipe sounds wonderful. I am a househusband and I do all the cooking and cleaning at home. I plan on making this recipe. Thanks for sharing it.

Eugy (1 comments)

This recipe looks sooo delish! I can’t wait to try it out! Thanks for sharing!

Sorina (1 comments)

Hi there your blog is amazing! This recipe looks so delicious it is making me hungry.

DocChuck (3 comments)

FINALLY! Someone who agrees with me as to how roast beef should be cooked . . . medium rare (with emphasis on the rare). The top photo is about as beautiful a piece of beef as I have ever seen. Congrats!

yayanana (122 comments)

My poor poor ($$$) roast beast. I had preheated the oven to 500 and then turned it down to 350. I forgot to press “start” at that point and the thing sat in the oven for 1 1/2 hours while the oven cooled. Tragic. Especially as I tried to Speed Cook it at 450 when I discovered it. Oh well. Next time.

Trey (1 comments)

Your roast beef looks amazingly delicious! I can’t wait to try it, as soon as I can afford a sirloin tip roast!
I have a question for Chiff0nade, though. Chiff0nade, is it difficult for you to cook with your head inserted that far up your butt? Just curious.

chiff0nade (1 comments)

Well, NO, actually I didn’t say I wanted the recipe. However, it looks like your roast turned out pretty good.

Of course, I am a PROFESSIONAL CHEF graduated from Peter Kump’s Culinary Institute in Brooklyn, New York, so I am well qualified to judge good roast beef.

You may find some professional recipes on my website at MySpace (chiffonade).

I also hold a Master certification as a PASTRY CHEF, so I would have prepared Yorkshire pudding to serve with the roast beef.

Regal Beads (3 comments)

ahhh! those are beautiful!!
just right :)
I had never had any until I married a Canadian and moved to Canada-SO yummy!

Joyful Abode (1044 comments)

Regal Beads (3 comments)

I love me some good roast beef!!
But where are the yorkshire puddings? ;)

LoveMeKnot Creations (2 comments)

Wow, that sounds wonderful! I wish I had scratch n sniff monitor!!

Christina Hill (1 comments)

Wonderful recipe! I love my roast beef rare too. It’s so moist and buttery that way. Thank you for sharing!

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