Classic roast beef dinner
The other day when I was trying to come up with ideas for future dinners I made a horrible realization... I don't think I've made (and documented) our classic roast beef dinner since I started the site! Shocking, I know. So, I clearly had to make it in the near future, and tonight was that night. Dad and I braved the 'downpour one minute, dry the next' rain storms to run to the grocery and pick up a few things for lunches and dinners. And while we were there we got an eye of round roast and some green beans. When added to the dinner elements that we already had at home, we were set for a classic meal. Our roast beef recipe has been around forever, and it is very easy to make and one of the first things I learned to make successfully on my own. When we got home it was already getting late, so I preheated the oven to 325 degrees and dropped the roast into our cast iron skillet and rubbed it on all sides with salt, pepper, and garlic. After that it went into the oven and came out an hour and a half later (usually it only takes an hour, but this one was especially large) cooked to perfection and ready to be thinly sliced. To go with it we had green beans (this is what we always have with roast beef, I don't know why) and a second side. Dad and Jon had the classic roasted potatoes and I had the new and unusual: cabbage! Yay for breaking tradition! Anyway, it was all quite good and satisfying. Although I enjoy trying new dishes and getting a lot of variety, it is nice to have some old standby meals that don't require recipes or uncertainty and are just simple to put together and always enjoyable. Oh, and I almost forgot, there was pan au jus as well from the drippings left over in the pan. This is what it all looked like in the end:
posted by Erin at 11:56 PM
2 Comments:
Erin -
We have always done a 2.5 to 3 lb. roast at 325 degrees for 1 hour - adjusting (extending time) if on the 3 side or larger to get a result of medium rare. In your journal you indicated 350 degrees.
The original recipe came from your Grandmother, Martha (Marty) Lothner.
Also key is to try and find a cut with some fat still left one and place the meat fat side up so that it bastes the roast during the roasting time. Meat is so trimmed now that it can be quite a challenge to find and works best if you have a butcher who will cut to your specifications. The other option is to request a slab of fat trimming which they will package and give you for free and you place that on top.
Love, Mom
oops, Mom was right, I meant 325 degrees (now corrected). And good point about the fat as well. The smaller roast they had at the store had virtually no fat, which is why we went for the bigger one. But, we could have asked for an extra piece, that would have been a good idea.
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