Simple Fancy Roast Beef
Happy Tuesday y’all! I hope your Monday and Tuesday flew by and now you can just ease on through the rest of the week. We were out of town all last week for our first anniversary in Lake Tahoe. It was beautiful and refreshing and much needed.
While I was there, my juices started flowing for this blog. I really want it to be something people enjoy – a place you bookmark because you know you can count on me to give you yummy food. I have a goal from now until the end of October to post two recipes a week! I AM POSTING IT HERE BECAUSE IF I TELL YOU THEN I REALLY HAVE TO DO IT!!!! Accountability people. By then, I hope to be in a good flow and keep up with two posts a week and move on up from there.
That being said, is there anything in particular you love to see on food blogs? Any particular type of food, stories, etc.? I can only get better with your help, so please post in the comments if you have any ideas or feedback for me!
Ok let’s get to the good stuff. This roast beef is fancy enough to serve your mother in law but simple enough that you don’t have to slave around all day in the kitchen. This is the kind of food people look forward to on Sunday evenings at their Mama’s house. Roast it over some yummy veggies and you’ve got yourself a one pan meal over here!
2 pound eye of round roast
7 small, or 4 large cloves of garlic cut in half
14 black peppercorns
3 Tbsp dijon mustard
2 Tbsp good olive oil
Before cooking, salt roast liberally and allow it to come up to room temperature. The salt is VERY important. This is not a super tender cut of meat, so the salt will help tenderize it – the longer the better. Preheat oven to 450 degrees. in the top of the roast, cut 7 small slices and push garlic cloves and peppercorns down into them. Mix dijon mustard and olive oil well and rub all over the roast. If using a roasting pan, place veggies of choice (I used carrots and onions because it’s what I had) on the bottom with a small amount of olive oil. Place roast on roasting rack above. Roast around 45-50 minutes and then check the temperature. For a medium roast, you want to take it out at 135 degrees, cover with aluminum foil, and let it rest about ten minutes until it heads up to 145 degrees. Serve up with those veggies and enjoy!
BONUS: Dijon Sauce, Whole30 compliant
3 Tbsp dijon mustard
2 Tbsp compliant mayo
1 Tbsp olive oil
Mix together and smother on that roast beef! YUM!