Wednesday, January 27, 2010
Top Round Roast, a la Casa LoLo
I've always liked to cook, and I consider myself a Proud Cook. Meaning...I'll try making almost anything, once, if someone tells me they want to eat it. When I found a good deal on some roasts at Stew Leonard's, Lo Gung asked me if I knew how to cook it. Actually, the conversation went something like this:
Lo Gung: Ooooh...that sounds yummy. Mmmmm.
Me: Yeah, it does....
Lo Gung: Do you know how to make it?
Me: (looking at the marbling, fat layer, etc...and figuring that it's meant to be roasted) Umm...sure!
Lo Gung: We're getting it!
And that's how we came to have a 4.5 lb roast in our fridge. And subsequently decided to serve it to our dinner guests on Sunday night.
(Which, incidentally, did not go well. I mis-timed the roast, and it was ready to eat at 7 pm. With 5 kids under the age of 8 in attendance...that just wasn't going to fly. So, unfortunately, we ate spaghetti instead...and the adults all had a slice of this delicious roast as our "dessert." *sigh* I think Lo Gung's exact words were, "This dinner should go on Fail Blog!" It was a rough night.)
Aunt LoLo's Top Round Roast
Preheat your oven to 325.
Prepare your pan with a roasting rack.
Dry your roast beef with a paper towel. Rub first with olive oil (approx 2 tsp.) and then seasonings. (I used Montral Steak Seasoning, available in the Baking aisle at Costco. It is a mix of salt, dried garlic, dried onions and cracked peppercorns.)
Place your roast (on your rack) in the oven. One hour and twenty minutes should get you a rare roast (for a 3 1/2 pound roast), or 120 degrees. I roasted my roast to 130 degrees (about 1 hour 45 minutes), and got a medium-rare.
Enjoy! And fear Roasts no more.