Feast on Roast Beast

I know some people will be greatly offended by this statement… but: fall has arrived, ladies and gentlemen.

While I don’t enjoy the so-far rainy weather , I am actually quite happy because fall is my favourite season.  Not to mention the cooler weather means I can actually start using my oven again!

(This is also a useful strategy for heating our poorly insulated house.)

So to get your own homes feeling cozy and smelling wonderful, below is my own recipe for an almost perfect roast dinner.

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This recipe is easy to prep for and depending on the size of your beef, only takes about 1 hr – 1 1/2 hours in the oven.  And, the dishes you will have to wash will be minimal: 1 roasting pan, 1 chopping knife, 2 plates, 2 forks, 2 knives, 1 spoon, 1 cuting board. (This is also very important info when you don’t own a dishwasher.)

To chop:

1 red onion

2 parsnips

2 potatoes

2 carrots

1-2 cloves garlic

(You can use any combo of root veggies you happen to have in your pantry, and as much or as little as your pan will fit, in order to supply as many people as you need to feed.  For me, that is 2 people and enough left-overs for roast beef sandwhiches for lunch.)

You will also need:

Beef, for roasting

2 sprigs fresh rosemary

Lots of olive oil

A titch of balsamic vinegar

Horseraddish (if you like… I love!)

S & P

To begin:

Preheat oven to 375-400 degrees.

Bring out the beast…ahem, I mean, beef.

Take your rosemary sprigs and tie with cooking twine to top of beef. Gently stab beef in random spots and place garlic peices inside. Also add onion wedges where possible.

Place the beef in your roasting pan, along with remaining onion, and all chopped veggies.

Douce with as much olive oil as you see fit… I reccommend lots.  Add a couple teaspoons of balsamic vinigar, and stir around the goodness.  Add sea salt and fresh ground pepper to taste.

It may look something like this:

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Place roast in oven, uncovered, for 1 hr – 1 1/2 hours, depending on size and how rare or well done you like your meat. Proper chefs probably use a meat thermometer to assist at this point… I generally use my nose and the opinion of anyone else near by the kitchen.

Once done, it may look something like this:

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Let the poor beast rest to keep in all the yummy juices.

After 5 – 10 mins, slice.

Serve with horseraddish and red wine.

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Merry feasting, my friends.

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