Beef Roast

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If you are like me, you’ve skipped that expensive roast at the super market. You know that in just a couple days it will go rancid in the fridge, or, it will lose its magic in the freezer. You know that you could get more meat for the pound with that other cut, or could afford a side of potatoes or veggies to go along with it.

But… What if you did buy the expensive cut. What if on prior shopping trips, you got the Shallots, Lee & Perrin’s, the French Dijon, the White Wine.

Well, I am here to tell you it’s not so bad. In fact… It’s quite amazing. And, when you consider you only need a few slices of that succulent, beefy, juicy roast. You will realize, it really does stretch the dollar.

I recommend buying the roast the day of, i.e. on your shopping trip, if you see that fantastic roast, you will have it the same day that way it won’t sour.

You just need a meat thermometer.

Ingredients

  • 2-3lb Beef Roast (Eye of Round)
  • 2-3tsp Salt
  • 2-3tsp Black Pepper
  • 1 Meat Thermometer

Instructions

  1. Liberally (that is to say, recklessly and irresponsibly) season with Salt and Pepper. Really get it all over that roast.

  2. Insert the meat thermometer so its prong reaches the deepest part of the inside.

  3. In a preheated oven at 375o roast for 30 minutes to sear.

  4. Reduce heat to 250o and roast for another 1:00 hour to 2:30 hours (depending on size of roast) or until internal temperature reads 135o (rare) to 145o (well done).

  5. RECOMMENDED: Utilizing juices that came out of the roast, make a sauce out of Shallots, Lee & Perrin’s, and French Dijon mustard, by first frying the Shallots until just browned, and then boiling down a good splashing of Lee & Perrin’s before finally mixing in 1 Tbsp of French Dijon.

  6. Serve with bread, butter and (if you can afford it) an accompanying side.

Enjoy!



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