My First Beef Roast + Recipe
You would think by now (with all the cooking I do) this would not be my FIRST. Yep, you read this correctly, I have never made a straight up beef roast. Never! CRAZY!?!
How is this possible? Well, I didn’t eat beef for over a decade until about 3 years ago with my first pregnancy when carnivorous appetite returned. This new taste for meat was actually the first inkling I had I was expecting. I craved meat…no wait… I NEEDED meat! Since then I haven’t gone completely back to no beef, but my insatiable cravings are definitely less frequent. (What did I crave when preggo with my second child, Max? Other than the occasional Whopper; broccoli…lots and lots of broccoli. Seriously, to the tune of two heads a week at the peak of consumption. So very strange. Max loves veggies, so go figure.)
Ok, back to My First Beef Roast.
It was good. Better than good. Wonderful, delicous, and simple. This fall we bought into a bulk meat order with a friend who procured our beef from Farm Sweet Farm out of Cadott, WI. Ok, people if you have not ever tasted true grass-fed beef, stop reading this. Go find a local farmer and buy some. Local Harvest is a wonderful nationwide site and will direct you to local farmers growing anything and everything. So go gather like minded friends and buy together. In addition to saving $$$, your purchase supports your local economy and farmer. Right on!
Refrigerate the roast at least one hour or overnight (if you have time) after salting. If you don’t have a V-rack (like me) cook the roast on a wire rack set inside a rimmed baking sheet or jelly roll pan.
Serves 6 to 8.
|1||4-pound top sirloin roast , fat trimmed to 1/4 inch thick|
|Salt and pepper|
|1||tablespoon vegetable oil (I used butter, mmm)|
|8||ounces white mushrooms , chopped (I omitted this)|
|2||organic onions , chopped fine|
|1||organic carrot , peeled and chopped|
|1||celery rib , chopped (I omitted this)|
|1||tablespoon organic tomato paste|
|4||garlic cloves , minced|
|1/4||cup all-purpose flour|
|1||cup red wine (I used Cabernet Sauvignon)|
|4||cups organic free range low-sodium beef broth|
|1||teaspoon Worcestershire sauce|
- Pat roast dry with paper towels. Rub 2 teaspoons salt evenly over surface of meat. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 275 degrees. Pat roast dry with paper towels and rub with 1 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then transfer to roasting pan of choice (do not wipe out Dutch oven). Transfer roast to oven and cook until meat registers 125 degrees (for medium-rare), 1½ to 2 hours. We prefer our meat a little more done so we increased the cook time by 30 min.
- Meanwhile, add mushrooms to fat in Dutch oven and cook until golden, about 5 minutes. Stir in onions, carrot, and celery and cook until browned, 5 to 7 minutes. Stir in tomato paste, garlic, and flour and cook until fragrant, about 2 minutes. Stir in wine and broth, scraping up any browned bits with wooden spoon. Pour a glass of wine – drink. Bring mixture to a boil, then reduce heat to medium and simmer until thickened, about 10 minutes. Strain gravy, then stir in Worcestershire and season with salt and pepper; cover and keep warm.
- Transfer roast to cutting board, tent with foil, and let rest 20 minutes.(I was out working when the roast was done and Guy cut into the roast too early. Be patient my friends…be patient.) Slice roast crosswise against grain into 1/2-inch-thick slices. Serve with gravy and veggies.
Recipe credit- Cook’s Country TV