Perfect Roast Beef
Calm down, people. I've only made the most amazing roast beast in the history of my kitchen slash all the other kitchens in my neighborhood and the universe AT LEAST. It's not a big deal. Except that it is SUCH. a. big. deal. It's perfectly medium rare throughout, but nice and brown on the outside. It takes a not-so-impressive cut of meat and transforms it into the kind of prime, thin-sliced roast beef that I drool over at Clancy's deli counter. The recipe is totally bonkers (but simple) too, so get ready for that.
Gawd, this roast. We ate it with a dill-horseradish sauce that I recommended, but it needs no condiment.
I can't even talk about it anymore. I'll just tell you how to make it.
Perfect Roast Beef
Paleo and Whole30-approved; adapted from All Recipes
2 lb top round beef roast (you can definitely use other cuts; the original recipe uses eye of round)
fresh cracked pepper
Preheat the oven to 500 degrees F. Season the roast all over with salt, pepper and garlic powder. Don't be shy.
Make sure the roast is at least close to room temp before putting it in the oven. Reduce temperature to 475, roast the beef for 14 minutes (seven minutes per pound). Turn off the oven and let it sit in the hot oven for 90 minutes (45-ish minutes per pound). Don't open the oven at all during this time. The internal temperature should be 145 degrees and the resulting meat should be the best thing you've ever eaten with your mouth. Carve into thin slices and EAT.
1/2 cup Greek yogurt
2 T mayo
Lots of fresh dill! You can't overdo it.
1-2 finely chopped green onions
1 T horseradish
1 tsp lemon juice
sea salt and pepper, to taste
Mix it all up. EAT.
Thoughts, ideas and other uses:
- The sauce is great on plantain chips or any other types of chips too.
- Eat it with dill-horseradish mashed cauliflower instead of the sauce. WHOA, right?
- This roast beef.
- THIS ROAST BEEF.
- You're welcome.