Yesterday, I read something stating we are concerned about Mother Nature’s memory because she seems to have forgotten that it is May and it is spring. Here in Colorado, as much as we don’t like to actually admit it, we are really kind of used to still getting snow in May, since here, anything goes, especially at this time of year. But, I have to admit, we are getting a little tired of this wacky up and down weather. A few days ago, the days were warm and we were eating salads, now I am roasting our dinner again, using the oven not only to cook our food but to help keep the house warm as well. I am looking out my window as I write, and I am bundled up in a winter sweater, we are still getting little snow flurries, plus a cold dreary, drippy rain. If it weren’t for all the buds and flowers starting to pop up, I would swear this was a Fall day and not Spring. All the components of our meal were roasted, from the herb-coated roast, to the potatoes to the Brussels sprouts. Our tummies were full, we were happy and satisfied and the house was nice and warm. AHHHHH I just love Fall; oh wait! Wrong season. 🙂
4-5 lb beef roast – I used a chuck roast this time
2 tsp sage
3 tsp thyme
4 tsp salt
2 tsp pepper
1 tsp dried roasted garlic
1 TBSP garlic
2 tsp basil and/or oregano
2 TBSP olive oil
I onion, peeled and cut in large chunks, optional for cooking
Pat the meat dry with a paper towel. Mix all the ingredients together in a food processor until you have a paste.
Generously coat the meat all over. I cut the onion in large wedges and placed the onion wedges on top of my roasting rack, then placed the meat on top of them. Let the meat marinate in the refrigerator for at least 3 hours before cooking. If you have time, the flavors really stand out if you can do this overnight. I usually think about it too late and do not have time to let it set overnight though. I am lucky to get the 3-4 hours before cooking time. I like to line my roasting pan with aluminum foil to make clean up easier. Otherwise, it seems to take a lot of elbow grease and time to scrub and clean the pan.
Once you are ready to roast the meat, preheat the oven to 450* F. Cook the meat uncovered at 450* for about 25 minutes or so, then reduce the temperature to 350* and continue cooking until the meat reaches your desired doneness. We like it medium rare, so the internal temperature of the meat should be at about 130* F. For a medium doneness, the internal temperature will be about 140* F. Cooking at the higher temperature at first helps form the crust of the meat, and then reducing the temperature lets the meat continue cooking without charring it to a crisp.
Once the meat is cooked to your liking, remove it from the oven and let it set for about 20 minutes or so to continue cooking a bit before carving it.
We dined on a delicious meal of the herb-crusted roast with a potato-bacon casserole and roasted Brussels Sprouts with mushrooms and shallots in a creamy wine sauce (stay tuned for both of those recipes). I used a little of the sauce to top my meat as well. The meal was made complete with a smooth, velvety Malbec from Bookcliff Vineyards, one of my favorite local wineries http://www.bookcliffvineyards.com. This was a perfect meal for a perfectly cold and dreary day.