Holy Happy Holiday is this an oldie and a goodie!! This is a time tested and proven recipe that is both easy and ridiculously delicious. So many people now are trying to do new things for the holdays, and that’s great, but don’t forget the roots. In my book, nothing meats an awesoem old school roast. This is a dressed version from my childhood holidays. Who cares how many this serves, just make it. There won’t be leftovers.
- 1 1/2 lb beef eye round
- 1/4 c. Extra Virgin Olive iol
- 1 small white parsnip, cut into eights
- 2 large carrots, roll cut
- 2 parsnips, roll cut
- 5 medium red or white potatoes, large dice
- 1 small onion, cut into 5 wedges (red or white your prefernce)
- 4 cloves garlic peeled
- 1/4 c. pasely leaves
- 1 tbsp. roasemary leaves
- 1 tbsp. thyme leaves
- 1 tbsp sea salt or kosher salt
- The night before you cook the roast, you’re going to want to marinate it. To make the marinade, combine your herbs, oil, and salt in a blender. (Oh, save your herb stems, we’re going to use them) Crank the blender all the way up and let it go for about 3o seconds. This should all be smooth, but not liquidy (if that’s a word)
- Rub the eye round with the marinade. I like to pour most of it in a ziplock bag, then drop the eye round into it. Massage the marindae around a bit, then let it sit over night. In the morning, rub it again and turn it over.
- Add just a touch of oil to what’s left of your marinade to thin it out if it needs it. We’re going to toss all of the vegetable in this rigth before we roast them. (yes including the garlic cloves)
- When you’re ready to cook the roast, toss the vegetablein the marinade, and add some black pepper. Drop them into a heavy roasting pan with high sides. At the same time, get a good hard sear in a hot pan on your meat.
- Place the herb stems you saved right in the middle of the roasting pan. Place the roast on top of that and pop it into a 400 dgree oven. Roast this until the internalhits 125 degrees (it will carry to medium rare). Ususally this is abotu 30-40 minutes, but the thickness of your roast may vary.
- When themeat is ready, the vegetable will still need a bit more time. Add your wole butter, tosse the vegtable in it and let them go another 10 minutes while the meat rests outside fo the oven.
