This week I walked in the door from work and literally was greeted with some kind of amazing smell coming from our oven. Once I saw my wife, she informed me we were having something called “garlic lover’s roast beef” for dinner. Another recipe she found from one of our go to blogs, SkinnyTaste.
I barely had anything to do to help with dinner because the wife and a friend were already dominating the kitchen and preparing what would turn out to be on hell of an awesome meal. The roast beef seemed to come together in a snap. You can see based on the ingredients below, there’s not much to it. Using the meat thermometer ensured that it came out with the perfect medium rare temp on the inside. The inside of this thing was beautiful. Slicing it was pure joy (you make it and you’ll understand). The flavor was, as many things we try, simple but robust. Not overpowering by any means, but enough to add great flavor to the roast.
Accompanying the meal we cooked up some quick mashed potatoes, oven roasted broccoli, and some Alexia Sweet Potato Rolls (we have never had a bad product from the Alexia brand). My wife had been talking on Twitter about how easy this meal was and the roast beef to cook…and it really was. It was so easy, we cooked it two nights later for my mom and her boyfriend who were in town. Literally, the exact same meal. It was a hit the second time around. Roast beef still cooked perfectly…still looking gorgeous when sliced and plated. This time we made sure to have some horseradish sauce made up to accompany the meat. Definitely a necessity for the meal.
After the two meals of the roast beef we had a ton left over. In my world (and what ended up happening) there is only one thing to do with left over meats…MAKE A SANDWICH! We decided to reheat the roast beef in some au jus which was perfect. It kept the beef warm, while allowing us to use the juice to dip the sandwiches in. On top of that went some swiss cheese, the horseradish sauce from the previous night, and some caramelized onions. Add to this some oven baked broccoli and dill fries…and we were in business. The dill fries are a favorite recipe of ours for french fries with a little extra kick. If you like salt and vinegar potato chips, you will love these things.
Needless to say, I went back for seconds on the sandwiches. They were amazing. A hit across the entire table. The roast could not have been easier to make and could not have been better to eat. We will be making this again…and soon I hope!
- 2-3 lb roast or eye round, all fat trimmed off
- 3-4 cloves garlic, cut into thin slivers
- olive oil spray
- kosher salt, to taste
- fresh cracked pepper, to taste
- 2 tsp dried chopped rosemary
- Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
- Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.
- Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
- Slice thin and serve.
Ingredients (Serves 4):
- One 15 oz. package Alexia French fries OR 1 lb. russet or Yukon Gold potatoes, peeled and cut into fries
- 1 T. white vinegar
- 1/2 t. garlic powder
- 1/2 t. dry mustard
- 1/4 t. cumin
- 1 t. dried dill
- 1/2 t. sea salt
- Preheat oven to 450 degrees.
- In a large bowl, whisk together vinegar, garlic powder, mustard, cumin and dill.
- Add in potatoes and toss to coat.
- Sprinkle with sea salt.
- Spread fries on a baking sheet and bake for 22-25 minutes, turning once during cooking time.
- Serve hot and eat.