Holiday Roast Beef
Hello, everyone! It’s time to “Stir Dat Pot” again!
Last time we went for an amazing Chocolate Bourbon Pecan Pie. I hope you’ve had a chance to try it out, and maybe freeze one or two before Thanksgiving.
Speaking of Thanksgiving, most people I know go to the old standbys and do either a turkey, a ham or both. I like both, but I am also a big fan of beef, especially roast beef.
Making a roast is very simple and the leftovers can be used for anything from soups and stews to sandwiches.
What You’ll Need
- ½ cup Kosher salt
- 1 tablespoon fresh ground black pepper
- ½ cup granulated garlic
- ¼ cup granulated onion
- ½ cup dried basil
- ½ cup dried oregano
- 1 teaspoon red pepper
- ½ cup extra-virgin olive oil
- 5-7 pound roast beef round
What You’ll Do:
Preheat your oven to 300 degrees. Combine all of the seasonings in a bowl and mix well. Trim the fat from the beef round, cut into small “bite-size” pieces and spread evenly on the bottom of a roasting pan. Lightly dust with some of the seasoning mix. Place the roast on top of the seasoning mix and coat the beef with the remaining mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place on the lowest rack of your preheated oven for 1 ½ to 2 hours,, uncovered until the internal temperature is 130 degrees. Remove and let rest for 20-30 minutes before carving.
While the roast is resting, feel free to make a light gravy with the drippings. This is a great and easy Holiday dish. Leftovers can be used in a number of ways, but I always lean towards a nice beef barley soup. Enjoy any way you want!
Until next time, don’t forget to…
Stir Dat Pot!!