Don’t make it complicated. If there’s one thing I want people to understand about cooking, it’s that it doesn’t have to be flashy. It doesn’t have to be perfect, plated or polished.food already delicious. What do you buy at the store?this is already good!A few simple seasonings and a good heat source are all you need.
Roast beef was a common Sunday dinner in my house growing up. I love its simplicity. Paired with a variety of vegetables – this is a one-pan dinner with a huge variety of flavors and textures.
The aroma that fills your home as this bakes up is unbelievable.It’s seasonally fresh and the perfect meal to get you through the ups and downs of the late winter roller coaster.
roast beef & vegetables
Simple beef loin and assorted seasonal vegetables. It’s easy to make, just one frying pan.
Preheat the oven to 450 degrees and place the roasting pan without the roasting rack on the center rack of the oven to preheat.
Pat the beef roast dry with a paper towel and let it sit at room temperature while rubbing the beef. Add garlic, mushrooms, olive oil and Dijon mustard to food processor. Blend until smooth, then add remaining rubbing ingredients and blend.
Rub the mixture evenly over the outside of the roast beef and set aside while you prepare the vegetables.
Add all vegetables to a large bowl and add duck fat, cooking oil, herbs, salt and pepper. Toss to coat as evenly as possible.
Remove roasting pan from oven (do it quickly so it doesn’t lose too much heat). Put the vegetables in the pot and spread them out so that they make a hollow in the center. Place roast in center and spread vegetables evenly around pan.
Place the roasting pan back in the oven and close the door immediately. At 450 degrees he roasts for 15 minutes, he lowers the temperature to 325 degrees, places a meat thermometer with a wire lead in the center of the roast and cooks until the temperature reaches his 140 degrees.
When done, loosely cover roast in foil for 20-30 minutes before slicing and serving hot.