15 November 2011

Roast beef

Roast beef

Life in the Dude household is still very busy. We haven't had the time to dedicate to a smoked brisket, for example. It's all been about speed. Utility. But we have done our best to not sacrifice tastiness.

So how about a quick roast? Not only is roast beef delicious, but if you whip up a quick loaf of bread, with some horseradish, leftovers are starting to look pretty awesome...

Okay, so it's Saturday night, you've been unpacking all day. Pull a
top-round roast
out of the fridge an hour and a half before you cook to bring it up to room temperature. Pre-heat the oven to 300°F. Liberally salt and pepper the roast. Roast for one to one and a half hours, until the internal temperature measures 125°F with a meat thermometer (for medium-rare).

Pull out of the oven. Let rest 20 minutes.

Roast beef

Slice thinly. Serve with horseradish on the side.

Roast beef

Quick. Simple. And tasty.


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