Nothing fancy today – just a couple tried and true methods for roasting beef. Recently “Eye of Round” was on sale at our local grocery store, so i bought a large (about 3.5KG) piece and cut it down into 3 smaller roasts of 2-3LB before freezing it, (great idea for saving $$ – each roast ended up costing about $4). Roast Beef is a fave of ours to throw in the crock pot for an easy meal to come home to.
Method 1 – Slow & Low
best for lower quality cuts of meat
The trick to get it o-so-fall-apart good is to put it in the crock pot (slow cooker) on low, rub with salt, pepper, garlic and onion soup mix with about 6 cups of stock OVERNIGHT – yes, I said over night, I start it about 8pm the night before we are going to eat it. Add some potatoes and carrots in the morning before work – I promise it will be amazing… Note – this method is good for lower quality meats! Don’t waste a good roast in a crock pot – try method 2!
Method 2 – High Heat Oven Roasted
best for higher quality cuts
In a bowl mix:
- 2 TB dijon mustard ( I prefer grainy)
- 2 TB soy sauce
- 2 TB EVOO (Extra Virgin Olive Oil)
- 1-2 TB minced garlic
- 1 tsp dried rosemary
Mix together and use a pastry brush to brush all over roast, place roast on rack – fat side down. Preheat oven to 450. When oven is hot – turn the broiler on and place dressed roast close to the top half of the oven (about 5-6 inches from broiler) and broil for 5 min (this helps to make a crusty outside) then turn oven down to 450 and roast for appropriate time.
Boneless Roasts – measure thickness at thickest part of roast, then calculate cooking time: 15min/inch (rare), 20min/inch (med-rare), 25min/inch (medium to well done). Roast is done when the fleshiest part reached 125 degrees F (rare), 140 degrees F (med rare) or 160 degrees F (well done).
Roast Beef with carrots and potatoes
- Tip 1 : Always cook a roast on a rack to allow air to circulate under the roast.
- Tip 2: Roast too rare in middle? Slice it up and place slices in beef juices/gravy on stove top while it is simmering to cook the roast a little more.
Yorkies – British Folk Approved!
Over the holidays a bunch of us got together for a pot luck – one said she’d bring some roast beef, since I was hosting – I immediately thought – Yorkshires – perfect side to go with…..the day of the potluck arrive and as we all sat around I realized i was making Yorkshire’s for a bunch of British people – holy cow – what was I thinking (seriously 4 of 8 people were British – seriously how about I put some pressure on myself!)! If anyone knows yorkshires – its this group! However, i have been assured that they were great and passed the “Brit test” 🙂 here’s my recipe.
**First I make up the batter and allow it to sit (in fridge) for as long as I can – all day sometimes. Makes 12 large Yorkshires.
- 4eggs
- 1.5 cup flour
- 1.5 cup milk
- dash of salt
Preheat oven to 425 degrees F, with empty muffin tin inside oven. When oven is hot remove tray – Spray with cooking spray, use 1/3 cup measuring cup to fill with batter, place back in oven for 20 min. DO NOT open oven door when cooking. Yorkies will poof up while they cook and fall as they cool.
enJoy. As always I love hearing comments and feedback – looking for a particular recipe – let me know and I can see if I can help!
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