The MOM 100 Blog
One of the easiest and most satisfying dinner possible involves a roast of some kind. The preparation is usually quite simple, and while it’s in the oven it requires no attention from you. The only other real factor is measuring the cooking time so that it is cooked to your liking. You can always put a roast back in the oven, but you can’t un-cook the roast, so err on the side of rarer. This is especially relevant to the less expensive “roast” cuts, which are not as tender as the pricier tenderloins, but make for a perfectly satisfying and economical dinner. Also, any roast does have to sit for about 15 to 20 minutes once out of the oven to reclaim its juices, and during that time it will continue to cook a little more. So, for rare you want to take it out with an internal temperature of 120°F or 125°, medium rare is 125° to 130°F, and then as it sits the internal temperature will continue to climb a bit, so that when it’s ready to carve, it’s just the way you want it.
I went for a very well-priced boneless beef eye round roast to explore the notion of a economical roast beef. This simple roast has a 4-ingredient rub (not counting the salt and pepper) that creates a crusty glaze with hearty flavors which permeate the meat, and also fill your kitchen with the smell of a fabulous meal in the making. Roasted potatoes are great with this, or a baked potato, or mashed potatoes, or some buttered noodles or spaetzle. Then maybe some roasted carrots or butternut squash to round out the meal. Pass the Horseradish Sauce on the side, and let everyone take some or not as they please. Slice the meat very thinly.
1 (2 ½ to 3-pound) boneless beef eye round roast
Kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons Dijon mustard, preferably coarse grain
2 teaspoons balsamic vinegar
1/2 cup sour cream
2 tablespoons jarred horseradish
1 tablespoon lemon juice
Kosher salt to taste
- Preheat oven to 475°F.
- Season the roast well with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof (preferably cast iron) sauté pan over medium-high heat, and add 1 tablespoon of the oil. When hot, sear the beef on all sides, until nicely browned, about 8 minutes in total. Transfer the beef to a plate for a few minutes, and pour off most of the remaining fat in the pan.
- Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons olive oil, the minced garlic, Dijon mustard, balsamic vinegar, ½ teaspoon kosher salt, and pepper to taste.
- Brush or smear the mixture all over the roast, and return the beef to the skillet fat side down. Roast in the oven until an instant read thermometer registers 125°F for medium-rare (25 to 30 minutes), or 130°F for medium (30 to 35 minutes; the temperature will continue to climb for a bit after it is removed from the oven.)
- Let the roast rest on a cutting board for 10 minutes for it to finish cooking and for the juices to reabsorb into the meat before slicing thinly. While the beef is cooking, make the Horseradish Sauce: in a small bowl blend together the sour cream, horseradish, lemon juice and salt.