If you know me, you know that I love to eat. I had been craving some good medium roast for a while. Every time I went to the grocery store, I would look at the roasts… and every time I looked, they were crazy expensive.
Yesterday was my day! (I probably should have bought a lotto ticket or something…) I popped into our local Brookshire’s store for a few things. One of those things was New York Strip steak that was on sale. Low and behold right next to the steak was this beauty priced at….. wait for it…. $2.99 a pound!! WHAT?! (Why didn’t I buy an extra one for the freezer at that price? Kicking myself now.)
It’s time to put your stretchy pants on, y’all. We’re about to make something yummy!
I love this roast because, not only is it delicious, it is seriously so easy! Here’s the line-up of ingredients.
Yep. That’s it. That’s really all you need. Roast. Salt. Pepper. Heat.
Before you even get going with the meat, turn your oven way up to 500 degrees F. I know, I know. That’s really high. I promise the roast will not spend very much time in the oven at this temperature, but it isessentialto the success of this dish. The high heat helps the outside of the meat to caramelize and develop an insane umami flavor.
First things first, pour a generous amount of salt and pepper in a shallow baking sheet.
Mix the salt and pepper together using a fork…
Or your fingers. Just use your fingers. They are your best kitchen tools, scout’s honor. Mix it all up really well. This is all you are using to season that big ole hunk-o-meat. No skimping here. It may seem like it’s too much. That’s how you know it’s enough. I question myself every time. But every time it turns out so delicious.
Now that it’s well mixed- because you got down and dirty with your hands- you’re ready to plop that beautiful roast down in the pan and roll it all around.
Just like this. See where I used my fingers again. You just can’t get good coverage with a fork or spoon.
Oh, boy. That’s looking pretty good. Be certain that you’ve covered every square millimeter here. I’ll say it again. You are only seasoning this huge piece of meat with salt and pepper. You. Cannot. Skimp.
Check one more time to ensure you’ve covered every nook and cranny of this sucker.
Now we’re ready to really get cooking. Transfer the roast to a higher rimmed roasting pan. You do not have to use a meat thermometer like I have here, but it makes this so much easier. It totally takes the guess work out of the doneness (is that even a word?) of your meat.
There she goes. The roast will roast (English man… it’s crazy) for 7 minutes per pound. My roast was almost 3.5 pounds so I set the timer for 24 minutes.
Here’s the hardest part. I am not even kidding. I cannot tell you how many times I usually open the oven to smell and/or check on my food as it cooks.
You. Cannot. Do. That.
Absolutely, under no circ*mstances, should you open your oven door.
Trust me on this. I’m trying to help you here.
Once your timer goes off- for me it was 24 minutes- turn the oven off. Yep. Completely off. BUT DO NOT OPEN THE DOOR!!
I repeat. Do not open the oven door, y’all. It’s worth the wait.
This is where that meat thermometer comes in handy. I wanted my roast to be medium so I set the temperature alert to 145 degrees F. When the temp alert alarm went off, I took the roast out of the oven to rest for 5 minutes. My 3.5 pound roast took 3 hours on the dot of roasting in a warm-but-turned-off oven. So, total cooking time for me was 3 hours and 24 minutes.
Alright, maybe I was wrong when I said that waiting while it was in the oven was the hardest part…
It smells SSOOO good!
Five minutes inches by when you’re waiting to tear into this scrumptious little bit. Pass the time by pouring all of those yummy pan juices over the meat. I won’t even judge you if you dip your little finger in there to test out the juices. It can be our little secret.
Once you cut into it, it all makes sense. It all becomes worth the wait.
It’s ready to present to your waiting family. Your people will love you forever. You will be their new hero of the universe. You will be able to do no wrong… at least for the duration of the dinner. After that, you’re on your own again.
Y’all. I can’t even. Just go make one. You will not be disappointed.
Second best part of making this roast? Leftover shaved roast beef sandwiches. I know, I know. You aren’t supposed to cut meat before you store it. Trust me on this one. It stays so soft and delicious because you are going to scrape all of those juices back off of the cutting board and on top of this shaved meat. Then toss it all around to distribute those juices evenly.
You’ll be back around midnight for another fix… oh wait, am I the only one who does that?
Ingredients:
1 beef eye of round or rump roast, approximately 3 pounds
salt and pepper to taste
Directions:
- Preheat oven to 500 degrees F.
- Mix salt and pepper well.
- Cover roast with salt and pepper mixture.
- Place roast in roasting pan and put in the preheated oven for 7 minutes per pound.
- Turn the oven off and let the roast cook in the warm oven until desired temperature is reached. This should take between 2.5 and 3 hours. DO NOT OPEN THE OVEN DOOR!
- Remove roast from oven and allow to rest for 5 minutes.
- Place roast on serving tray and pour pan juices over the meat before cutting. Slice roast into thin slices and serve.
Tip: Store any leftover roast sliced thin and use for the most amazing roast beef sandwich you’ve ever had.
