This week we are going to make a recipe that my mother would make when I was a kid. It was one that my mom would make because it was easy to do, had a lot of flavors, and we would have leftovers the next day. Read on to see how we made this Sunday Beef Roast Recipe.
Feel free to modify this recipe's herbs to customize it for your family. If you don't like rosemary, you can change it to oregano. You can also use fresh rosemary instead of dried if you want.
If you wish, you can cook it and freeze half for later. To reheat the dish, you can slice the defrosted roast. Add some olive oil to a skillet, heat through. Then, add the thin slices of meat to the skillet. Then add the heated through slices on top of a bed of lettuce. And top with your favorite salad dressing and enjoy a delicious lunch.
Sunday Beef Roast Recipe Ingredients:
1.5 lb of beef roast
5 garlic pieces minced
½ tablespoon dried rosemary
1 tablespoon olive oil
1 teaspoon dried thyme
⅛ teaspoon black pepper
¼ teaspoon of pink salt
½ cup of vegetable or beef broth if the pan is burning on the bottom
Sunday Beef Roast Recipe Instructions:
Create a rub mix by adding the garlic pieces, dried rosemary crushed, olive oil, thyme, black pepper, and pink salt.
Preheat oven to 375 degrees.
Cut crosses in the meat with a sharp knife. See the image below for more details.
Add the herb paste to the holes created. Press it into the holes with your finger.
Put in fridge for a few hours if you want.
Get a cast-iron skillet with a lid. Here are some you can purchase on Amazon (affiliate).
Add 2 Tablespoons of oil and heat a pan.
Add the meat and brown each side. Brown for about one to three minutes each side. Don’t forget the ends.
Cover if it is starting to splatter.
Add some vegetable or beef broth to the bottom of the skillet if it seems to be burning.
Add a thermometer set to the desired temperature for the meet. 135° for medium-rare; 145° for medium; or 150 degrees for medium-well.
Add lid and place in oven - 45 minutes or until cooked to your desired temperature.
Let side 15 minutes so the meat cools down.
This is the final final project. What do you think?