Roast Beef

 

Ingredients:

     2-3lbs of Roast

     Baby Carrots

     Yukon Gold Potatoes

     1/2 lb Bacon

     Minced Garlic

     Parsley

     Oregano

     Thyme

     Sea Salt

     Black Pepper

     Red Wine

     Oil (I use Grapeseed or Coconut)

     Butter

     Flour

Directions:

  1.)   Remove the roast from packaging.  Dry it of excess liquid using a paper towel.  Try to make it really dry on the outside.  Put some oil in a large skillet. (I use a cast iron skillet).  Season all sides of the roast.  Be liberal with the salt, rub it in.  Seasonings to go on roast are salt, pepper, parsley.  Put into skillet, and sear all sides.  I do mean ALL sides.  Remove from skillet, and put into roasting pan (fat side UP).

  2.)  Add generous amount of minced garlic to skillet (including liquid, if possible.  If you don't have  a jar of minced garlic, then add a little water.)  Once the steam dies down a bit, add carrots.  Season with Thyme, Oregano, and Pepper.  Cook carrots in skillet for 3-5 minutes, stirring occasionally.  Also slice up potatoes while doing this, and lay around the roast.  I slice them to look like they will be scalloped, as I think it makes them soak up more flavor.  Add carrots on top of the potatoes.

  3.)  Pour a bit of red wine into the skillet and 'scrape' the skillet.  You want to get as much of the seasoning and flavor out of that pan as possible while on low heat.  Once you've gotten it as best you can, pour the contents over the roast and vegetables.

  4.)  Preheat oven to 310 degrees. Cut your bacon in half, then in half again.  You don't have to cook them completely, just enough to start curling.  Then add most of it over the roast, and toss a few on the veggies.  Cover Roasting Pan.

  5.)  Place Roasting Pan in oven for a minimum of 90 minutes, but 2 hours is preferable.  After cooking, remove meat and veggies into another dish.  Take a 3tbs of butter and melt in a saucepan.  Add enough flour to make a Roux.  Then pour the liquid from the roast into the sauce pan.  Stir liberally at medium high heat.  Sauce will thicken.  Serve food up, pour on the sauce, and VOILA!

FYI:  The reason you put the fat side up on this is because the fat 'melts' and keeps the roast moist as it cooks.  This is also why I said to put most of the bacon on top of the roast, as it allows the bacon fat to flavor the roast while it cooks.  Absolutely DELICIOUS.