Tuesday, February 24, 2009
Simple Roast Beef
So, Christie has hopped onto a train headed to Toronto this morning to spend some time with her much missed family, and that leaves poor me to entertain anyone reading this with my shenanigans. First things first, I would like to come correct about this whole “eating baloney sandwiches” business that Christie noted.. I have not actually eaten a baloney sandwich since I was a little kid in elementary school. Okay so I feel better now. On to it.
Since my surgery two weeks ago, I have not been able to play my weekly games of hockey, which take place Thursday evenings & Saturday afternoons, leaving me sorely missing my weekly testosterone sessions. One thing a few of the guys tend to do every Saturday is to come back to mine and my roommates appt after 2 hours worth of running and immediately order the greasiest food possible, which as you can imagine just ruins the whole exercise in the first place. So this past Saturday I decided to do something a little different since I could not attend, I used the time to cook up a healthy meal for 6, and also give Christie a break for a night.
My roommate had picked up a family sized Roast Beef the evening before, and with his permission, and the loads of veggies Christie brought over that she had kicking around in her fridge I managed to put together a pretty delicious and healthy dinner.
Please note: All of the veggies were fresh, you can choose to remove any, or even add any as you like. It’s always easier to use your standard Veg here, but seasonal veggies are always a good addition.
Simple Roast Beef
1 Family sized Roast Beef (enough for at least 2 slices for each person)
2 cups of Beef Broth
1 whole white onion
3 Cloves of Garlic, chopped
Carrots, peeled and quartered
Brussell sprouts, chopped in half
Whole White Mushrooms
Celery root, chopped into squares
Fresh Rosemary, chopped
Virgin Olive oil
-Preheat Oven to 350 degrees (note, I chose this temperature rather than 450 because a) I had the extra time to let it cook, and b) a lower temperature reduces the shrinking that happens at higher temperatures with roasts, we want this as juicy and tender as possible no?)
-Prepare veggies, then toss in a bowl while pouring Olive oil until lightly covered
-Place roast, fat side down, on a cutting surface and make 3-4 small cuts (approx ¼ inch deep) from side to side along the roast
-Pour 1 cup of the beef broth into a large roasting pan
-Put the Roast, cut side down into the broth, and let it sit in the broth for just a minute, then turn over
-Sprinkle the freshly chopped rosemary along the top of the roast, making sure to put more into the cuts that were made earlier. Add salt & pepper as desired
-Place the prepared veggies around the roast, making sure to create an even layer all around the roast.
-Cover, place in oven.
Now, depending on the size of roast the cooking time(s) will vary, about 35 minutes a pound for medium, so every 45 minutes or so check your roast by opening the lid and adding a little more broth as needed to make sure the veggies don’t burn, for my roast I needed the whole 2 cups. The best way to check if your roast is done is to use a meat thermometer, 150-160 degrees for medium rare, and 160-170 for medium. I am a little lucky as my dear mom taught me to check meats by feel at a young age, and speaking of my mom, she just may help us out by coming by and making her famous Perogies from scratch, so stay tuned!
Once the roast is done, slice a few pieces starting at an end, and place all the veggies together in a serving bowl, voila!