Mom loved roast beef dinners. We didn’t have them often, but once roasts went on sale, she’d swipe one up. I find that I tend to do the same thing nowadays, ultimately becoming my mom one day at at time. It’s not a bad thing – we all end up sort of like our parents anyhow. Love you, Mom! =D
Just like slow cooker meals, I love roasts as you can see from here and here. (I also love Filipino food, but that’s for another time.) Roast are easy, but they can also be easy to screw up. But the foolproof trick is to have a meat thermometer! Meat thermometers are amazing. My parents gave me a digital thermometer when I returned to DC 6 years ago. It was one of the best adult gifts ever. A meat thermometer will secure your seat to the dinner roast kingdom. Trust me.
You can easily purchase one through Amazon, Target, or if you’re lucky at your local TJMaxx/Home Goods store. Gotta love Amazon, that one-click shopping is the best!
Back to what we were talking about – Roast Beef!!! This is probably the simplest recipe out there but I’m a fan of simple. Often simple is best. And who can say no to this simple plate of roast beef? No one. (Unless you’re a vegetarian…)
- 2-3 pound bottom round roast
- 2 Tbsp extra virgin olive oil
- salt & pepper
- sliced garlic cloves and/or garlic powder, optional – It depends on if I want the roast to be garlicky. =D
Pat the roast dry. Sprinkle generous amounts of salt and pepper and rub all over like you’re giving it an exfoliating facial. Let the roast sit for a bit – I let it sit for about 20 minutes. Then I pop it in the oven at 375 degrees Fahrenheit until the internal temperature is about 135 for medium rare.
Now, there are two trains of thought on when to brown the roast – at the beginning or at the end. This last time I decided to do the browning at the end. I don’t know if it makes a huge difference when you do it. But I do know it makes a huge difference if you don’t do it at all. So go ahead and take that 2 Tbsp of olive oil, add it to a frying pan, and brown the roast. If you want a little garlic flavor you would just add the sliced garlic cloves to the pan before you brown the roast.
Once you’ve successfully browned your roast, let the meat rest before you slice into. You don’t want all of that deliciousness to ooze out! It needs to stay put.
Note, if you like your meats a little more on the “done” side, here’s a nifty chart from Food Network with all the different internal temperature for meat and poultry. Go ahead and bookmark that page – it’s super useful! (P.S. I bookmarked it.)
Now, go ahead and plate yourself a few slices of that bad boy. Maybe a baked potato or rice pilaf too. And don’t forget a healthy helping of some sort of vegetable. GO!
‘Til the next time.