Roast Beef with Potatoes and Carrots

How to Cook Like a Mom
Meal Two

Roast Beef

I know what you’re thinking.
“I don’t have time to make roast beef!  It’s too much work!”
But you are WRONG!  Roast beef takes hardly any work at all, and while it cooks you can go about your day.  It’s a simple, one dish meal.  I promise.

Prep time:  15 minutes, tops
Cook time:  1-3 hours (depending on the size of your roast)

Ingredients:
Beef Roast, any kind
Potatoes (4 or 5 are plenty for4 people)
Carrots (As many as you like!)
Olive oil
Worcestershire sauce
Minced garlic
Onion
Celery seed
Basil
1 Bay leaf
White pepper (or Black, if that’s what you like)

1.  Start either after breakfast or the night before.  Toss your thawed roast into a big Ziplock bag.  Add some olive oil (a couple glubs), Worcestershire sauce (a couple more glubs), a couple cloves worth of garlic, some chopped up onion, a few sprinkles of celery seed, a few sprinkles of basil, a bay leaf, and a few turns of the pepper mill.  Close the bag.  Massage the marinade (yes, you just made a marinade!) in to the meat for a minute, then chuck it in the fridge.  Forget about it for the rest of the day.

* Figure out your cooking time!  You need 25-30 minutes per pound, so if you have a 3lb roast, you will roast it for 1.5 hours.  Give yourself 15 minutes to preheat the oven and cut up the veggies, too.

2. Preheat your oven to 325.  Line a roasting pan with foil for easier clean up.  Get your roast out of the fridge, and place it in the middle of the roasting pan, dumping the marinade into the pan as well.

3.  Cut up your potatoes into fairly big chunks.  You don’t want to cut them too small or they will turn to mush.  Unless you like mush, then have at it.  No need to remove the skins.  Place the potatoes around the roast.

4.  Peel and cut up your carrots, also in good sized pieces.  They don’t cook as fast as potatoes, though, so don’t make them too big.  Think a stack of six quarters.  That should be about right.  Place them around the roast.

5.  Sprinkle some extra olive oil over the potatoes and carrots, along with some extra pepper, garlic, and basil.

6.  Pop the pan in the oven, set the timer, and forget about it until it beeps.  Surf the web.  Catch up on your DVR list.  Build a block city with your kids.

7.  When the buzzer goes off, take the roast out of the oven and LET IT SIT on the counter for 15 minutes.  Don’t poke it, prod it, or otherwise mess with it.  Scoop the veggies into a bowl and put some foil over top, to keep them warm.   Go set the table, pour drinks, and wrangle your family to the table.

8.  Slice the roast, and put it on a plate with some potatoes and carrots. Dinner is served!

See….I told you it was super easy!

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