Summer and the Roastest with the Mostest

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The summer came and went by too quickly– camping trips, time at the pool, my first ever garden, the state fair, walks/bike rides on our dirt road… all of those things made it wonderful.

What else made it wonderful??? I discovered some new ways to make roast beef, which I have to share because I have heard from some people “I don’t know what I would do with the roasts.”  That sounds like crazy talk to someone who grew up with a freezer full of beef and a mother who used roasts as the "go to" for an easy dinner. ("Oh I guess I'll just make a roast for dinner." - actually, supper...)

Not believing me? Well here are not just ONE but TWO of my favorite creations this summer–

Fool Proof Roast

  • Preheat your oven to 500 degrees (yee gad you say… well keep reading)

  • Take a roast – any kind (I used a rump roast).  Make sure it has good marbling (the ones with no marbling are the toughest and much better for the crock pot).

  • Sprinkle generously with salt and pepper and place in a roasting pan. (NOTE: I also like to do potatoes at the same time so get those ready too)

Before...

Before...

  • Put the uncovered roast (and potatoes if you have them) in 500 degree oven.  Shut the door and DO NOT open again.

  • After closing the oven door, turn oven down to 400 degrees.

  • Cook 7 minutes per pound. Yes – you have to do math. What I mean is that if it is 3 pounds, then you let it cook for 21 minutes.  If you like yours a little more pink, do 6 minutes / pound, which is what I did for results below. MAKE SURE TO SET YOUR TIMER SO YOU DON’T FORGET.

  • Once timer goes off, turn off the oven completely and leave the roast in the oven for 90 more minutes. Again - do not open the oven door.

  • After the 90 minutes are over, take the roast out of the oven – let sit for 15-20 minutes before slicing.  The keeps the juices in.

  • Once fully rested, slice against the grain… and ENJOY!

Showtime!

Showtime!

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Too many steps? Ok and even EASIER one is below. It is something I just made up when I had a bunch of peppers from the garden that I needed to use up before we went camping.  I threw some stuff in a gallon zip lock bag and had no idea how absolutely yummy this was going to be.

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Balsamic Beef Bites and Peppers

  • Take a roast – any kind.  My favorite for this recipe is sirloin tip but really any kind works.
  • Once thawed, slice into bit sized cubes (kabob-like) and place in a one gallon ziplock bag.
  • Crush garlic, slice onions and peppers (I like a variety of colors) and add to the bag,
  • Pour one whole bottle of balsamic dressing into the bag and squish up to incorporate throughout.
Snug as a bug in a rug

Snug as a bug in a rug

  • Marinate at least 8 hours – I prefer 24 hours, if possible.
  • Fire up the grill, place contents in a grilling basket and cook it up. (for best results, do not dump all at once… put in a layer at a time, remove and put in covered dish and repeat with remaining.
The wood from the fire gives extra flavor - but it is still equally awesome over a grill at home.

The wood from the fire gives extra flavor - but it is still equally awesome over a grill at home.

  • Note – I serve this with orzo (either warm or chilled) that has been tossed with some olive oil, Parmesan cheese, and fresh basil.  It was a hit with everyone and has been on heavy rotation ever since.
Bon appetite! I was especially psyched because everything except the orzo was from our ranch.

Bon appetite! I was especially psyched because everything except the orzo was from our ranch.

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So there you have it...

Rethinking roasts?  I hope so.  I know just the place to get some... give me a call and I can hook you up!