Thursday, January 28, 2010

Love this roast beef!!

Adam bought a round roast recently on sale, and we decided tonight was the night to have some delicious beef. Here's the recipe from ATK, as we used it:

You must begin the day before, with a thawed 3-4 lb. roast. An eye of round is perhaps best, but any cut from the round will do. Salt the roast well. They used about a tablespoon per pound of beef, but Adam felt that would be too salty. He used a teaspoon per pound, and I must say, it was perfect and needed no additional salt at the table. Wrap the salted roast in plastic wrap and place in the frig for 18-24 hours. Remove from frig. Pat dry with paper towels. Rub lightly with oil (I used olive) and pepper generously. Heat about 2 T of oil (I used lard) in a heavy skillet. You should sear the meat at least 3 minutes on each side, until it is very nicely dark. This is about the only "coloring" your roast will get, so make it good!
The lady on ATK recommended placing a colander over the skillet to reduce splattering oil from the sizzling meat. This is a great tip! And unfortunately, you do nothing with the nice, crusty fond on the bottom of the skillet, unless you want to make a gravy ....

Place the roast on a cooling rack, placed in a baking sheet. Do not cover. Cook in a 225 degree oven for at least 1 hour, 15 minutes, or until the roast's internal temperature is 115 degrees. Then turn off the oven, and allow the roast to sit in the oven for 30-50 minutes longer, until its internal temperature rises to 130 degrees. (We were impatient, and it was only about 125, and was a bit pinker than I prefer.)

It is lovely.
And yessiree, it tasted great too. Seriously, this is like that great roast beef you get sliced for you by a nice man in a white coat in a fancy dining room, at the end of the $25 buffet. You can see here the line where the salt penetrated the beef. This is highly recommended with mashed potatoes and fresh green beans.
And guess what Adam found at the local grocery today? A lamb roast for over half-off! I'll have to let you know what we do with that.

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