Happy New Year! I hope you all had fantastic holidays! We really enjoyed our vacation. Our kids had 2 weeks off of school, I had a few extra days off from work, and Mark's schedule changed temporarily so he was able to be home by 6:30 most nights. (Instead of 9:30!) The first few days we honestly got on each others nerves a lot, but we adjusted, and it was great to have him home. We've been married for 11 years, and this was the first time that he was home for dinner consistently!
I tried to cook more than usual (which, sorry to burst your illusion, isn't much). One of our favorite meals is this Seasoned Roast Beef. Before I go into the recipe, I want to explain why there isn't a picture.
I love blogging. I love cooking. But, actually PLANNING to cook and then PLANNING to take a picture... that I'm not so good at. I have recipes that I'd love to share, but the pictures don't turn out, or I just forget, or I don't make it often enough to get a picture. Part of my New Year's changes is to simplify. My life, my home, and my blog. So, you will be getting some recipes without pictures. The main goal of my blog has always been to share. Not to promote or gain fame and fortune, but just to share. I've decided sharing doesn't have to be flashy.
On the same note, I want to incorporate more of myself and my family on this blog. My old blog had fun stories of what happened in my life, and I miss that here. I was so intent on having a specific focus that I missed the fun of blogging to SHARE. So, all that might mean fewer posts. It might mean fewer pictures. It definitely means blogging more on what is fun and important to me. I DO care what you, my reader, wants and thinks, so please always let me know by commenting! If I stray too far, let me know!
Now, on to the recipe! This is a great dish to serve guests. The leftovers are fabulous in this stew or in beef taquitos.
Seasoned Roast Beef
The Double Dipped Life
1 2.5 lb boneless eye-round roast
2 teas sea salt
1 teas + 1 TB olive oil
1 teas freshly ground black pepper (I used rainbow peppercorns)
1 1/2 teas dried oregano
2 teas dried basil
1/2 teas crushed red pepper
3 cloves of garlic, finely minced into a paste
Season the roast with sea salt, cover with saran wrap and place in the refrigerator for a few hours up to 24 hours prior to roasting. (If you forget, it's okay. Just pat the salt on, and cook as normal. It IS better to let it sit though!)
Place the oven rack in the middle position of the oven and preheat the oven to 250 degrees. Use a roasting pan, or line a rimmed baking sheet with tin foil (for easier clean up) then place a wire rack on top of the baking sheet. (I haven't tried it, but after searing the meat, this might be yummy in a crockpot!)
Remove the roast from the refrigerator 20 minutes prior to cooking then use paper towels to dry the excess moisture from the meat. Rub the entire roast with 1 teas of olive oil. Mix the garlic, pepper, oregano, basil, crushed red pepper in a small bowl. Rub the entire roast with the seasoning mixture.
Heat the remaining 1 TB of olive oil in a large skillet over medium high heat until the pan is hot. Add the roast and sear on all sides, including the ends, until nicely browned. Transfer the roast to the wire rack on the baking sheet.
Put a meat thermometer into the center of the roast then place in the oven. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees. Turn the oven off, leaving the roast in the oven (DON'T OPEN THE OVEN DOOR) for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees for medium rare or 140 for medium. Remove the roast from the oven and allow to cool for at least 15 minutes before slicing. Slice the meat into thin slices and serve.
Side Dishes: Fall Salad
Roasted Red Potatoes (coming soon)
Honey Almond Green Beans
This post is submitted to Pour Your Heart Out this week!