Keri’s Best Sunday Supper Roast

I love Sunday Supper.  I love it so much that I used the word “supper” even though I don’t really use that word.  I think that a good long cooking meal that you can sit down with your whole family, (big or small) and linger over deserves its own special word, apart from “Dinner” on all those other nights.

It is great way to squeeze that last little bit of relaxation and enjoyment out of the weekend – and in this case it can even help get you ready for one of those “Dinners” later in the week.

Let’s savor the long-cookin’ flavor, shall we?

What You Need:

3-3.5 lb Beef Roast ( here I used a  Round Rump that I got on sale for a screaming deal – perfect for this method.)

*Let the roast come to room temp – pull it out of the fridge an hour before you are going to even start preparing it.

1 Teaspoon Thyme

1/2 Teaspoon Onion Powder

1/2 Teaspoon Garlic Salt

1/2 Teaspoon Black Pepper

2 large baking potatoes, cleaned and peeled

What you Do:

Pre-heat the oven to 300 degrees

Place the spices in a bowl and mix together

Rub the mixed spices all over the roast, pressing into the meat as you rub

Place the meat fat side up into a roasting pan (you can use a rack if you would like – I don’t because since the meat is uncovered during the first part of cooking, I don’t worry about it steaming – but some folks like to let the heat circulate by using a rack.  I do line the pan with foil for ease of cleaning.)

Place the roast uncovered into the oven for 1 hour – do not open the oven to check the roast, just set the timer for an hour and walk away.  In the mean time you can chop your potatoes into 1 to 1 and 1/2 inch pieces

When your timer goes DING – pull the roast out, remove it from the pan, and add the potatoes.

Then set your roast up on top of the potatoes

(hint -the potatoes that end up under the roast are EXTRA tasty – I recommend hording a few for yourself when it is time to plate!)

Tent the pan loosely and return to the oven for another hour to an hour and a half, depending on the size of the roast and how done you would like the meat to be. Use a meat thermometer if you would like – I am more of a “poke to test” kind of gal myself, but it can take a while to get the feel of what your favorite temp of roast will be.

Some things to consider when testing temperature:

1. You are going to rest this roast when you pull it from the oven, so pull it when it is 5-10 degrees below where you would like it to be – it will keep cooking as it rests!

2.  The ends are likely to be more done than the center – so if you like your meat a bit less done than your honey, say, or if you are aiming to please a crowd, look for the ends to be the temp that will please those who like things a bit more well-done, and serve those who like their beef a bit more rare from the center of the roast.

3.  Look for these temps as a guideline: 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done.   (Anything lower than 130 and you are going to have a tough piece of meat to chaw down.)

When the roast comes out of the oven, transfer it to a cutting board and the taters to a bowl (I like to warm my bowl up a bit first to help keep things toasty,) and tent both with foil tightly.

Then take your pan drippings

and transfer to a sauce pan – I like to add  liquid to this until I have a cup to a cup and a half (depending on the amount of gravy you would like) in your pan.  I usually use 1 cup water with 1 teaspoon beef bullion, and couple of dashes of Worcestershire sauce.

Heat on stove top until boiling and then slowly add a slurry of 1 Tablespoon of cornstarch mixed well with 2 Tablespoons of very cold water – add this a little at a time, whisking in between to test consistency.  You will probably not have to use all of the slurry; stop when you get to your prefered gravy consistency.  Remember to taste test your gravy and season according to taste!

After the roast has rested 15 minutes, slice thinly:

 – and serve with the potatoes and the gravy as pictured at the beginning of the post.  (I also had some roasted brussels sprouts and tomatoes.)

For us there is enough left over from a roast this size to get one or two more meals – it just depends on how I use it.  Some of this went in the fridge to be diced up and tossed in hoisin and soy sauce for an Asian beef topped salad, and the rest got sliced, packed in a zip-loc baggie, and frozen for later use. I am thinking open-faced Roast Beef Sammies with gravy sound really good soon!

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