Sally’s Kitchen & Stuff

Roast beef will always taste better 2 days after it’s been taken out of the oven. So why bother waking up early and making it on the day of? This will actually keep well in the fridge up to 5 days.

You will need: Roasting pan with rack, pastry brush, wire whisk, and a really big knife. I chose the round roast because the stuff is always cheaper and on sale, at around $4 a pound. You can feed 6-8 people with about 4 lbs or so.

Ingredients
For roast:
4 LBs beef roast - bottom round roast, but really anything as long it’s boneless. Confused? Check this page.
1/2 cup peanut oil
1/2 cup honey
1 TBSP Coarse salt
1 TSP cracked pepper

For gravy:
1 TBSP beef bouillion powder
1/4 cup flour
2 Cups water

When reheating:
2 TBSP oil
1 Cup chicken broth

Instructions
Make sure beef roast has been sitting in room temperature for at least 2 hours. Preheat oven to 350F.

Place the roast in a rack, lining the bottom with foil. Mix salt, pepper, and oil together, and brush ALL over the roast. You might have a bit left. Save it for later.

Roast beef, uncovered, for 1 hour. Lower heat to 250, roast for another hour and a half. Take it out and check it by pushing it with your thumb - you should meet with some resistance, but still have some bounce. and brush it down in a mixture of honey and a bit of oil/salt/pepper. Now put it back in and roast at 300 until it burns. You heard me. Roast it until you can smell burnt honey, then take it out. (Yes, it’s underdone. If we cook it to medium now, then by the time you serve it it’d be overdone.)

Tent with foil for the next 20 minutes, remove the oil and let sit 20 minutes. Carve and collect the juices in a pan. Put in the gravy ingredients, turn heat up to medium, and whisk until very thick. Add more flour if it’s not. I used whole wheat flour, so it might not be as nice if you use refined. It’s okay if it’s just a bit thicker than you normally like it - we’re going to thin it out later. Pour over sliced roast beef (use a bowl), making sure that it’s ALL over the beef, not just on the outside. Cover, let cool, and refrigerate.

When you’re ready to serve, heat the pan with oil, add the beef and gravy, and when it starts to sizzle, deglaze everything with chicken broth. I served this with roasted (frozen) vegetables and mashed potatoes.

You CAN freeze the whole package if you like - just make sure it’s defrosted overnight in an airtight wrap before you toss it onto the pan.

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