ROAST BEEF FOR DINNER ?

   Alright, here's the way to prepare that roast you've bought for dinner, with no worries about how it's going to turn out. Whether you've chosen a prime rib or a chuck roast, this is how you do it.
  First, and importantly, SEASON IT. That means cover all of it, all sides, with seasoned salt, some pepper, and I always put on some garlic as well. (I'm Italian on my mother's side, and we love garlic) Preheat your oven to 425 degrees. Make sure its nice and hot, this is an important part of it. Then, with your roast in a roasting pan and uncovered, put it in that hot oven for about 15 minutes.
  After those first 15 minutes, turn the heat down to 350 degrees, and cook for 18-20 miutes per pound of roast. That will give you a nice crisp outside, which will protect the moisture inside, and several different grades of "doneness".
  Don't forget to remember to start your vegetables, potatoes, whatever else you're fixing during the last 10-15 minutes, usually, of the cooking time for the vegetables, and much longer for the potatoes. They can bake right along with the roast if you want, if you're also baking the potatoes, if the roast will be done within an hour and a half or so.
   The outside pieces of the roast will be well done, and as you move inward when you cut, it will be more and more rare. A slice will be done to however you and your guests want it, depending on where it is in the roast.  Don't forget to let the roast stand outside the oven for 5-10 minutes before you start cutting it, so that the juices will stay in there while you cut, OK?
                                                                  Viola!! It's ready to eat.