Happy Monday and more importantly Veterans Day to all of our vets! Today I want to share one of my favorite roasts to date! This is the perfect home cooked roast for Sunday evening dinners or even when you are hosting company. There isn’t much hands on time and makes your house smell absolutely wonderful. Who can argue with that!
I found this recipe at Epicurious and made a bit of a mistake while doing the vegetables. Yes, I can admit it was a mistake, but thankfully it was a great mistake because I think it was not only fate, but yummy fate.
So what is this mistake you ask? Well I got a bit ahead of myself and seasoned my veggies with the olive oil and half of the spice mixture! I realized this as I was pouring it all together in a large mixing bowl and had a “oh snap” moment and stopped before I added all the spices! Now you can do this like I did with 1/2 the spice mixture, or just toss the veggies in olive oil and sprinkle with salt and pepper like the recipe says.
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/2 Tsp Ground Black Pepper
3/4 Tsp Salt
1/2 Tsp Ground Ginger
1/8 Tsp Cayenne Pepper
2 1/2 Lbs Russet Potatoes; Cut into 1″ cubes
8 Medium Carrots; Peeled & cut diagonally into 1-2″ lengths
1 Large Onion; Cut into wedges
4 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves; Sliced thinly
2 Tbsp Chopped Fresh Cilantro OR Parsley
2-3Lb Beef Eye of Round Roast
Preheat oven to 350f.
Measure out all your spices.
Slice your garlic and set 6 slices aside for the meat (you will see why later)
Dice your potatoes then peel and slice your carrots.
Mix your spiced together and set aside.
Toss potatoes, carrots, onion, and a hand full of sliced garlic with olive oil and spread out on a roasting pan. This is where I made my “oops”, I added half of the spice mixture to my vegetables which was my error but it was so yummy! If you want to do that, great. If not then just toss with olive oil and sprinkle with salt and pepper. Roast in oven for 30 minutes.
While the vegetables are doing their magic in the oven, rinse and pat your roast dry.
Make about 6 slits with a sharp knife in your roast.
Stuff each cavity with a slice of the reserved garlic.
Remove the pan of vegetables from the oven and push them all to the sides of the pan so that you can place your roast in the center. Pour 2 Tbsp olive oil and remaining spices over the roast and rub it down well.
Place the pan back in the oven and roast until the beef is to your liking (about one hour for rare/125f). Mind you this is very rare so if you don’t like it mooing then increase the cook time to about 1 1/2 hour or more depending again on how well you like it done. *Internal temperature chart at bottom of post*
Transfer your meat to a platter and tent with aluminum foil.
Increase the oven temp to 425f then return vegetables to the oven for an additional 10 minutes or until tender.
Slice the roast thinly and transfer vegetables around the roast on the platter.
Sprinkle with chopped cilantro OR parsley and serve!
Beef Temperature Chart in Fahrenheit
Well done 160° and above