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I have never been able to master a great roast. If the texture is right it isn’t seasoned right….if it is too tough the seasoning is good. Arrrgg I hate roast. My mama makes the best roast from standing rib to rump she has it going on. But me…no love…until today!!! I scoured my trusted sites and my joy of cooking as well as America’s test kitchen and came up with what I think was pretty damn food beef.
Natalie’s EYE of round
- 1 3 lb eye of round roast
- 7-8 sprigs fresh thyme
- Kosher salt
- Pepper
- 7 cloves chopped garlic (fresh)
- 3-4 tbl good olive oil
Take the above ingredients and mash together to form a paste. Slather this goodness all over the roast top to bottom. I sprinkle some additional salt and pepper and a little garlic powder to ensure maximum flavor. Let this bad boy sit in a roasting pan for about an hour. At 45 minutes turn on your oven to 500°. Once your oven is preheated stick your roast in uncovered for 6 minutes per lb. My roast was a bit smaller than 3 lbs so I roasted for 15 minutes. Once that is done tent foil your meat and turn your oven down to 165°. Make sure you have your meat thermometer in and put your roast in this low temperature until it hits 130°. That is medium rare which is perfect for this type of meat.
Let the roast sit out for about 20 minutes and the slice thin.
A wonderful addition is some fancy pants horseradish cream sauce.
Horseradish Cream Sauce:
- Mix 3 heaping spoons of fresh grated or bought horseradish.
- 1/2 cup sour cream
- 1/2 cup olive oil mayo
- 2 tsp of ground mustard
Adjust to taste…OMG!!
I of course only have one shot of the meat cause with the two children running a muck I forgot to take another one but it was fabulous and I hope yours is too!!!