Well we bought some Angus beef at the organic food markets in Sydney Darling Harbour. Decided to do a quick midweek roast fairly simple as the meat quality is good (bought from Spring Hill Beef).
The cut looked pretty good and had limited fat on it, I didn’t have to cut anything off.
I decided to only season it with pepper and salt and made some small incissions and put some slices of garlic into the cuts.
Since it is a mid-week cook I went with a fairly high temp and cooked the beef for about 1 hour 15 minutes at 350F.
The final internal temp was 145F and the meat was pink in the centre (granted I like my meat a bit more red but it came out pretty well).
What I may change next time is to cook the roast a bit longer at a lower temp, thereby getting a bit more tenderness. Anyway for a midweek cook the results were excellent.
Theses are the guys that supplied us the beef on the Sydney Food Market: http://www.springhillbeefhamper.com.au/