Where's the beef?

whoooop, here it is.... (sorry, i think i'm having an 80's flashback. What?!  It happens.) 

Warning.....If you are vegetarian, you may not want to proceed any further.

Big hunk of meat ahead!!

Ok - ready?!

I present to you my first beef roast.

My sister wanted to know why I never posted meat or anything other than baked goods.  I informed her that I did not know how to cook "real food".  However, I am trying to change that.  Hence, beef roast.  A delicious beef roast at that.  (go meee, go me!)

In trying to decide how to cook my impulse purchase of a 3 pound beef roast from Sam's Club, I perused the internet.  (of course!) I originally thought I would cook it in the crock pot, but after reading a few recipes, I decided to use the seasonings from this recipe Peppered Beef from Cooks.com and the cooking directions from this recipe High Temperature Eye of Round Roast from allrecipes.com.

The cooking directions seemed a little unconventional, and I was skeptical.  However, when we cut into this baby, it was PERFECT.  Juicy, tender, with a great flavor.  I was quite proud of myself, and I think even my hubs was impressed.  This cut of meat, beef round, is very lean, therefore can be tough.  However, it's better for you, and ours was tender - I guess due to the slow cooking process.

I changed the seasonings up just a bit b/c my family can't handle too much flavor :P

 1 tsp 2 tsp. coarse ground black pepper

1 tsp. garlic powder

1/2 tsp. each rosemary & leaf thyme

1/2 tsp. oregano & poultry seasoning

1 tbsp. olive oil

1 (3 lb.) eye of round beef, roast or boneless rib eye, rump or tenderloin

In a small bowl, combine spices and mix well. Rub meat with olive oil and spices until well coated. Place roast on rack and bake at 500 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Bake for an additional 45 minutes or until internal temperature reaches 130 degrees for rare. Makes 6 to 8 servings.  (and this is the part from allrecipes) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!  Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

I definitely will be making roast more often since it is pretty simple and everyone (with the exception of Mr. Two!) ate it.  That's a small miracle in itself!  And tomorrow I'll post what I did with the leftovers...it's awesome.  I know, you will be waiting with breathless anticipation.  (sarcasm)

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