Beef Dinner TwoFer

My Many “Thanks to LindaLou & Lew” for the Roast.

Easiest Beef Roast Ever – It had been so long since I’d had a largish rolled beef roast to do, that I surfed for some tips on baking it. I was amazed to find this super simple and energy efficient method of cooking what turned out a pseudo prime rib taste with minimal effort. The rub is my own, feel free to add or subtract from the ingredients but the taste was simply amazing.

The beef was from a locals farm, so the quality was superb (even for a round roast) but of course the best cut you can afford should allow for the best results.

3lb+ beef roast (this was was rolled and tied)
1 Tbsp sea salt
1/2 tbsp rosemary
1/2 tbsp oregano
1/2 tbsp savory
1/2 tbsp thyme
1/2 tbsp cracked black pepper
1 onion, sliced into thick rings
sweet potatoes – sliced lengthwise

Heat oven to 500. Mix the spices together and roll the roast in them. Place in a roaster pan on the onion rings. Ring the roast with the sweet potatoes. Make sure your oven is really well pre-heated. Put the roast in the oven. Turn the timer to 40 minutes. Turn the oven off after 40 minutes, but  Do Not Open the oven for another 2 hours.  The roast will be rare to medium rare. You can make gravy from the drippings and onions, or serve with horseradish.

So here’s the TwoFer: For any left over roast, here is an elegant way to serve it; Beef Burgundy.
Slice beef into bite size pieces. If you have the option – marinade this in some evoo, garlic, and a bit of the burgundy. If you don’t – worry not.

When you are ready to put together the sauce, toss on a pot of egg noodles to smother with the beef burgundy.

For the Burgundy sauce

1.5 Tbsp butter
4 crimini mushrooms, sliced
1/2 C burgundy wine
1 large clove garlic, minced
1.5 tsp cornstarch
1 C beef broth
1 Tbsp tomato paste (or a half can of tomato sauce will sub)
1/2 tsp chopped fresh savory, minced (or 1/4 tsp dry)
Adjust seasoning with salt and pepper.

Drain marinade (if you had the time).  Sear the beef quickly over high heat – remove and allow to rest.

Melt butter, add mushrooms and saute over med hi heat 3 minutes or until golden. Stir in garlic and allow to get fragrant (about 60 seconds). Add wine and bring to a boil, lower heat and allow to reduce a bit – about 8 minutes.  Whisk the broth and cornstarch together, then pour into skillet, stirring until the sauce is thickened and glossy. Add beef to the mix and coat with sauce, turn down heat and allow beef just to heat back through. Serve over your favorite pasta or egg noodle.

This is good with a dollop of sour cream and chives or parsley to top.