I have been wanting to do a food post for a while now. It feels like it's been forever. In fact, it feels like forever since I've really cooked, but that's for another post.
On Sunday I was determined that we would have a nice family dinner. Jacob had to spend the day studying, and although he encouraged me to do something "fun" for myself instead of try to prepare us dinner, I knew that marking Sunday with the hubby in some way was my top priority. I can socialize later.
The menu was very simple as you see above. Asparagus, mashed potatoes and gravy, and a well seasoned round roast.
*Ignore the lopsided place setting, okay? Just ignore it. Sebastian was already in possession of my spoon...
I'm here to talk to you about that roast.
I never would've been able to tell you how to cook a roast until about three weeks ago when I had a life changing experience. I probably would've thought throwing it in the oven at 350 degrees for 2 or 3 hours should do the trick.
I stumbled across this recipe on the oh-so-handy-dandy Allrecipes, and my life is changed forever. The basic gist behind this roast is a long, slow cooking time, but one you can literally forget about.
Here's what you do.
The Walk Away Roast
1. Preheat your oven to 500 degrees.
Yes, you read that right. 500 degrees. Furthermore, I suggest once it has reached 500, you allow it to sit at that temperature for another 10 - 20 minutes before putting in your roast to allow the oven to get good and hot.
2. Rub or shake down the roast with your spices of choice.
I basically opened up my spice cabinet and dumped in whatever I got my hands on (and it was delicious). This included: salt, white pepper, onion powder, garlic powder, sage, rosemary, cayenne pepper, and oregano.
3. Put your roast in the oven then turn the oven DOWN to 475 degrees. Allow the roast to cook at this temperature for 7 minutes per pound.
(This roast I cooked was a big one weighing in at >5 lbs. I cooked it for about 40 minutes. However, I should've calculated it as a 6 pounder due to its massiveness. The very middle was a tad bit too pink for us ... but I also didn't preheat the oven for as long as I have done in the past. Honesty here folks.)
4. Once the appropriate time in the oven has been completed, turn the oven OFF and LEAVE the roast inside for 2 1/2 hours.
DO NOT OPEN THE OVEN DURING THIS TIME!
5. Once 2 1/2 hours is up, take the roast out and allow it to rest for about 10 - 15 minutes before carving.
The Allrecipes post boasts that this technique will make the toughest roast the most tender and juicy meal you've ever had. I have to agree that it does wonders for a non-expensive chunk of meat. There were some great reviews with tips and pointers that I want to try next time around (for instance, cooking the roast with the fat side facing UP so the fat and juices will seep into the roast for more flavor and deliciousness.)
This recipe holds the Husband's Two Thumbs Up Award, so I think there's really no question about whether or not you should try it. Let me know how it goes.