Beef: It’s What’s For Dinner

Recently I was lamenting my lack of skills in the kitchen when it comes to beef.  We just don’t eat it very much, but it’s more because I don’t really have different ways in mind to prepare it.  I can list 100 ways with a chicken, but hand me some pieces of cow, and I get puzzled as to what will work best for that particular cut of meat.  The Teriyaki marinade from a few days ago was a real pleasure to find, because it will be wonderful to use it on a flank steak for dinner.

This time though, I had a piece of beef that I’d bought on sale.  I’ve been trying to make a conscious effort to buy my meat either from the butcher or from a grocery store- only when it is on sale.  If I make a menu plan for pork roast, and then go to the store and find it regular price that week, I remove it from my menu and choose something else that is on sale.  This is working pretty well for putting meat into our freezer- and also for keeping me mindful of what I spend.  This particular piece of beef I bought because the rump roasts were on sale, and I went to get one.  The rump roasts available were so tiny, I had been hopeful to cook a roast that could also be used for sandwiches for Andy during the week.  So I looked around and saw the sirloin roast next to it- also on sale, and of a decent enough size.  The sirloin roast was very similar to a chuck roast- which I use for pot roast a lot, but I wanted a beef that could be sliced- not fall apart tender.

I found a recipe on the grocery store website of all places for a really easy rub, and thought, well, why not?  Of course, I had to adapt it a touch to meet our tastes, and to meet the herbs I had on hand.

I have long been a fan of Penzey’s spices for my spice needs, but the problem with being such a hardcore Penzey’s fan is that I tend to ignore the spice aisle in the grocery store.  It turns out that is a huge shame, because I picked up a spice blend last week that I used on this roast, and I’m wondering where it has been all my life!  This Garlic Pepper from McCormick’s spices was absolutely heavenly.  It smelled fantastic- so I had high hopes for this roast.

The roast itself could not have been easier.  I combined herbs and spices, rubbed it on the roast, and then popped it in the oven, uncovered, for 2 hours.  When it came out, there was a nice crust, and the temperature of the roast was around 155ºF, so it was cooked, yet when sliced, it was still pink and juicy and tender.   I made sure I gave it a full 15 minutes to rest before slicing in, and I was rewarded with a very delicious, and very easy beef roast.  I can’t even begin to tell you, either, how much Andy really liked the flavors in this too-easy roast.  He sliced up the remains after dinner and found that he had enough sliced roast beef for about 8 days worth of sandwiches! He kept out some for lunch this week, and froze the rest for another time.

Here is a photo of the roast before cooking.  I loved what the fresh parsley added- but if all you have is dried, feel free to use that instead.

Considering I bought this roast for $6.50, and the jar of Garlic Pepper was another $2.00, I call this very budget friendly.  Dinner and lunch for a grown man for more than a week?  I need to find more recipes like this!

Easy Garlic-Herb Roast

• 1 3-4 pound sirloin roast or rump roast
• 2 teaspoons garlic pepper
• 2 teaspoon dried basil
• 1 teaspoon dried thyme
• 3 tablespoons freshly chopped parsley
• 1 teaspoon sea salt

Preheat oven to 325ºF.   Combine the herbs and salt in a small bowl, mix well.  Rub the herb mixture all over the beef roast. Cover the top, bottom and sides of the roast, and place in a roasting pan.

Bake in a 325ºF oven, uncovered, for 1 1/2 to 2 hours, or until a thermometer inserted in the thickest part registers 155ºF for medium. (Roast will continue to cook after removing from the oven.)  Cover the roast with foil and let it rest 15 minutes before slicing.

Slice and serve immediately.