Hey, What’s Cookin’?
Tired of the same old basic salt & pepper treatment on your oven roast? Would you like to learn how to fancy things up a bit without getting too crazy, expensive, or taking too much time? Rest assured we’re not covering anything in black truffles today, LOL! But what we are going to do is cover a nice, reasonably-priced piece of lean meat in a dry herb rub
For this recipe you will want a top round or an eye of round roast, both of which come from the rump. Both cuts are moderately priced and quite lean, so you need to cook them low and slow to keep them from getting tough. Both types may be baked in a dry heat, or made as a pot roast, where it braises in a broth while covered in the oven.
As far as nutrition goes, these roasts are packed with it! A 6-oz portion contains (on average): 316 calories, 3 g saturated fat, 54 g protein, 5.2 mg iron, and 9.5 mg zinc.
The herb rub consists of basic dried herbs you should already have in your pantry. If you don’t, head to a “Dollar” discount-type store and stock up on what you’re missing. It’s a very inexpensive way to get the basic spices you need to make your cooking more interesting and flavorful!
Beef Roast with Herb Crust
Adapted from: a recipe from Kroger
- 2 tsp dried basil
- 1 tsp dried thyme (or rosemary)
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp fine sea salt
- 3-4 lb. top round or eye of round roast
- 1 tbs olive oil
- Combine rub ingredients in a small bowl.
- Remove roast from the refrigerator and place on a platter.
- Lightly oil the meat and then press the herb rub onto all sides. Oil helps the rub cling to the meat.
- Cover the meat lightly with wax paper or saran wrap; allow the roast 1 hour to come to room temperature.
- Preheat the oven to 325 degrees.
- Place roast on a rack in shallow pan that has been lined with foil. Do not add water to the pan or cover the roast! If you do not have a rack, tear a 24-inch length of foil and crinkle it into a 24-inch rope. Coil it loosely, lay it in the pan, and rest the meat on top of it.
- Bake for 1.5 to 2 hours, until an instant-read thermometer registers 135 degrees when driven into the thickest part of the roast.
- Remove roast from oven; let rest for 15 min. Use the thermometer to check that roast temp has risen to 145 degrees and holds that temp for at least 4 minutes.
- Carve the meat into thin slices and serve it. Pass the pepper & salt for diners to adjust the seasonings.
- Need some side dishes? I recommend roasting a sheet pan full of turnips, carrots, and green beans! A side salad of sliced red onion and grape tomatoes in a light vinaigrette would complement the meal as well.
- Leftover meat? Slice it up for sandwiches or use it (and any leftover veggies) for your meal prep for the week! Make a pot of beef vegetable soup for another family meal! You have lots of great possibilities!
Photograph via thanksgiving.com