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Category: Beef
Prep Time: 24 hrs Cook Time: 2 hrs Total Time: 26 hrs
3-4 lbs Top of the Round roast
¾ tsp salt per pound of beef
¼ tsp of freshly ground pepper per pound of beef
¼ tsp garlic powder per pound of beef
1 tsp of fresh herbs per pound of beef (any combination of fresh thyme, parsley and rosemary)
2 Tbsp olive oil
1. Mix herbs and spices and coat beef. Place beef in gallon zipper seal bag 24 hours prior to cooking. (So if you want it for dinner tomorrow at 6:00 PM, it needs to go into the bag tonight at 4:00 PM to allow for 2 hours cooking time.) If you remove it sooner than 24 hours, some of the liquid that the beef gives up in this process will not have worked its way back into the meat and it will roast up dry.
2. Refrigerate and after 24 hours, and two hours before serving preheat your oven to 325 degrees.
3. Remove the beef from the bag and pat dry with paper towels. The only liquid should be just a little surface moisture.
4. Heat a cast iron skillet to smoking hot and add olive oil. When the oil is shimmering and hot, add beef and sear on all sides, top and bottom for about 2 minutes on each side. Have a sheet pan or roasting pan ready with an oven proof rack in it.
5. Once the meat is completely seared, place on rack in pan, if using, insert remote meat thermometer into the thickest part of the roast and place in oven. (Our roast was 3.3 pounds and took exactly 95 minutes to get to 135 degrees for medium rare.) After it is removed from oven and sits, it will cook to 145 degrees so removing at 135 is the perfect temperature. If you are not using a remote thermometer, test for doneness with probe thermometer at the 90 minute mark.
6. The bits left in the cast iron skillet should be discarded. The searing process sears the meat but burns the herbs so what is left in the skillet after searing is not usable for gravy. However what drips onto the bottom of the sheet pan or roasting pan after it comes out of the oven is usable. See below for a simple gravy.
7. After the roast comes out, leave thermometer inserted and tent the roast with foil. Let rest for 15 minutes. Make gravy (if desired) while the meat rests.
8. After it rests, slice on an angle against the grain and serve. Some more liquid will drip as you slice. Add that liquid to your homemade gravy (see notes below for gravy guidelines.)
GRAVY:
For every four ounces of fat, add four ounces of flour and that will thicken one quart of liquid. This will work for any sauce using chicken stock, beef stock or milk. Reduce or add proportionally to your needs.
To make a simple gravy, in a two quart sauce pan, melt four ounces of butter and add four ounces of flour and cook over medium low heat for about five minutes until the raw flour smell is gone. Stir this often with a wooden spoon while it cooks. This is called a roux and should smell like cooked chestnuts when done. The longer you cook the roux, the darker the sauce will be. For a white sauce, cook it three minutes, for a darker gravy like for this beef, cook five minutes.
Pour off any juices from the sheet pan into another two quart sauce pan and add water or canned stock to equal one quart total liquid (half the two quart pan). Heat stock to almost boiling.
One third at a time, add hot stock to hot roux, whipping after each addition with a wire whisk. The first one will make a thick paste, the second will thin it out a bit and the third will be perfect pan gravy. Both the roux and the liquid need to be hot to avoid lumping. Adding it one third at a time will also eliminate lumping.
Season the gravy to your taste with salt, pepper or chopped parsley. If using canned stock added to pan drippings, you may want to taste first before adding salt. Let the sauce stay on low while you slice the meat. Then serve both to your guests or family.
Recipe Source: www.afamilyfeast.com
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Roast - Top Of The Round
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Category: Beef
Prep Time: 24 hrs Cook Time: 2 hrs Total Time: 26 hrs
3-4 lbs Top of the Round roast
¾ tsp salt per pound of beef
¼ tsp of freshly ground pepper per pound of beef
¼ tsp garlic powder per pound of beef
1 tsp of fresh herbs per pound of beef (any combination of fresh thyme, parsley and rosemary)
2 Tbsp olive oil
1. Mix herbs and spices and coat beef. Place beef in gallon zipper seal bag 24 hours prior to cooking. (So if you want it for dinner tomorrow at 6:00 PM, it needs to go into the bag tonight at 4:00 PM to allow for 2 hours cooking time.) If you remove it sooner than 24 hours, some of the liquid that the beef gives up in this process will not have worked its way back into the meat and it will roast up dry.
2. Refrigerate and after 24 hours, and two hours before serving preheat your oven to 325 degrees.
3. Remove the beef from the bag and pat dry with paper towels. The only liquid should be just a little surface moisture.
4. Heat a cast iron skillet to smoking hot and add olive oil. When the oil is shimmering and hot, add beef and sear on all sides, top and bottom for about 2 minutes on each side. Have a sheet pan or roasting pan ready with an oven proof rack in it.
5. Once the meat is completely seared, place on rack in pan, if using, insert remote meat thermometer into the thickest part of the roast and place in oven. (Our roast was 3.3 pounds and took exactly 95 minutes to get to 135 degrees for medium rare.) After it is removed from oven and sits, it will cook to 145 degrees so removing at 135 is the perfect temperature. If you are not using a remote thermometer, test for doneness with probe thermometer at the 90 minute mark.
6. The bits left in the cast iron skillet should be discarded. The searing process sears the meat but burns the herbs so what is left in the skillet after searing is not usable for gravy. However what drips onto the bottom of the sheet pan or roasting pan after it comes out of the oven is usable. See below for a simple gravy.
7. After the roast comes out, leave thermometer inserted and tent the roast with foil. Let rest for 15 minutes. Make gravy (if desired) while the meat rests.
8. After it rests, slice on an angle against the grain and serve. Some more liquid will drip as you slice. Add that liquid to your homemade gravy (see notes below for gravy guidelines.)
GRAVY:
For every four ounces of fat, add four ounces of flour and that will thicken one quart of liquid. This will work for any sauce using chicken stock, beef stock or milk. Reduce or add proportionally to your needs.
To make a simple gravy, in a two quart sauce pan, melt four ounces of butter and add four ounces of flour and cook over medium low heat for about five minutes until the raw flour smell is gone. Stir this often with a wooden spoon while it cooks. This is called a roux and should smell like cooked chestnuts when done. The longer you cook the roux, the darker the sauce will be. For a white sauce, cook it three minutes, for a darker gravy like for this beef, cook five minutes.
Pour off any juices from the sheet pan into another two quart sauce pan and add water or canned stock to equal one quart total liquid (half the two quart pan). Heat stock to almost boiling.
One third at a time, add hot stock to hot roux, whipping after each addition with a wire whisk. The first one will make a thick paste, the second will thin it out a bit and the third will be perfect pan gravy. Both the roux and the liquid need to be hot to avoid lumping. Adding it one third at a time will also eliminate lumping.
Season the gravy to your taste with salt, pepper or chopped parsley. If using canned stock added to pan drippings, you may want to taste first before adding salt. Let the sauce stay on low while you slice the meat. Then serve both to your guests or family.
Recipe Source: www.afamilyfeast.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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