Roasted Goodness

First of all, I want to thank you all for you support and kind words of encouragement on yesterday’s post.  Sadly, we live in a sick, sick world, and it is getting worse and worse everyday.  But, on the positive side, I feel very loved and supported by all of you, and that helps more than you know.  Thank you, thank you, thank you.

Now … Back to the kitchen.  As I have mentioned many times this month, February has been blanketed with white all month so far.  We have had more days of snow than days without.  Today however, it is warm and sunny, but we are expecting more snow again tonight, and then some more next week.  When it is cold and nasty outside, I love to make it warm and comfortable inside.  One way to do that is by roasting up something good and serving straight out of the oven.  I made a roast with some roasted sweet potatoes and roasted Brussels sprouts to do just that.  It was perfect way to warm us up from the inside out.  You have seen these dishes before, but they are always good ones, especially when the weather outside is frightful.

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My favorite recipe for a roast is very simple.  It only has a few basic ingredients and then just pop it in the oven to roast it to perfection.  YUM!

The Perfect Roast

4-5 lb roast

1-2 TBSP garlic – dried of fresh

1 tsp dried sage

1 tsp dried thyme

1 tsp dried oregano

1-2 tsp each salt & pepper

4-5 tsp olive oil

 

Pat the roast dry with a paper towel.  Make a paste out of salt, pepper garlic, thyme, oregano and olive oil and coat the roast completely with the paste.  Let it set in the refrigerator for at least 3-4 hours before cooking it.

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Preheat the oven to 450* F and pull the roast out of the fridge for at least 30 minutes before putting it in the oven.  Roast it at 450* F for 25-30 minutes, then reduce the heat to 350* F and continue to let the roast cook until it reaches your desired doneness.

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I love it somewhere between rare and medium rare, definitely with a lot of pink left.  If you want it like I do, continue to cook for about 35 more minutes, or until the internal temperature reaches 130 * F.  Continue to cook if you prefer it a little less pink inside.  It will take about 40 minutes if you want it medium, and less pink, with the internal temperature reaching 140* F.  Add about 5-7 minutes depending on your desired doneness.  Just don’t over cook it or it will come out tough and chewy.  Remember the meat will still cook for about 5-10 minutes after removing it from the oven.  Let it stand for a few minutes before slicing it. Serve it alongside your favorite side dishes , with a glass or two of Cabernet Sauvignon or red wine of your choice, and enjoy.  Let the warming begin.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

22 thoughts on “Roasted Goodness”

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