There is nothing more classic than a Sunday roast. It brings back fond childhood memories of sitting around the dinner table with the family.
It always seemed like such a fancy and complicated meal to make, but it is relatively easy. There are a few key elements to this meal to ensure perfection, but beyond that you can let the slow cooking do all the work to making a tender and delicious piece of meat.
The Right Cut of Meat
You have several options available to you:
- Eye of Round Roast
- Top Sirloin Roast
- Bottom Round Roast
- Ribeye Roast
- Chuck Roast
I prefer a beef eye of round roast. It is essentially a small round, boneless beef steak. Often considered a more economical cut of beef, and therefore overlooked by some beef lovers. But I have found that it is one of the tastier cuts of beef, and if cooked properly it can be juicy and tender.
If you are at your market and you are unsure of which direction to go don’t be afraid to ask your butcher.
The Perfect Seasoning
You really can do no wrong when it comes to seasoning. You can be as simple and as creative as you like. Even a simple salt and pepper seasoning can be delicious. I love the use of fresh herbs and garlic. Using a food processor to create a paste of your favorite fresh herbs guarantees a perfect crust around the roast to infuse it with flavors.
You can substitute dried herbs and still achieve the seasoning you are looking for. If I had one tip when seasoning a roast it would be to not be afraid to use too much. It is a large piece of meat that can handle a liberal amount of seasoning. The more flavor the better in my book.
Meat Temperature is the Key
The best thing about a roast is you can cook it to whatever level of doneness you prefer. As a kid I never wanted to see any pink in my meat, but now I certainly understand and appreciate a medium to medium-rare slice of meat. I feel like this results in a more tender and flavorful piece of meat.
Cooking roast beef without a meat thermometer is like driving a car blind folded. You just have no idea where you will end up. Meat thermometers come in all shapes, sized and price ranges. From your straightforward dial thermometer to your more sophisticated digital thermometer with temperature alarm. Any of them will do the trick and it will take the guess work out of your roasting.
I recommend cooking your roast to an internal temperature of 125 degrees F for medium to medium-rare doneness. The roast will continue to cook while it is resting. Be sure and place your probe deep enough into the roast to ensure an accurate reading.
Resting and Slicing
Now this is the hard part, because while patience is a virtue, it can feel like torture. After smelling your roast slow cook for so long you will want to dig in and eat, but resting the meat is a very important step in the roasting process. Remove your roast from the oven and let is rest for 20-30 minutes. This will allow the juices to redistribute throughout the meat and prevent it from drying out when you slice it.
Once your roast has sufficiently rested slice it up with a sharp knife and serve.
You will have a perfectly cooked Sunday Roast for the whole family to enjoy.
- 1 boneless beef eye round roast about 3 pounds
- Salt and Pepper
- ½ cup olive oil plus 2 tablespoons
- 7 cloves of garlic
- 1 bunch of parsley leaves only
- 10 sprigs fresh oregano leaves only
- 1 bunch of fresh thyme leaves only
- 2 tbsp whole grain mustard
- Preheat oven to 350 degrees F.
- Heat a cast iron skillet over medium high heat and add 2 tablespoons of olive oil. Season your roast well with salt and pepper. Once your oil is hot, but not smoking, sear your roast on all sides until it is brown and caramelized, about 10 minutes.
- Remove the roast from the pan and place it on a baking sheet.
- Place the garlic, parsley, thyme, oregano, whole grain mustard, ½ cup olive oil and salt and pepper in a food processor. Pulse until the mixture forms a paste.
- Rub your herb paste all over the roast and bake in the oven until the roast is cooked to medium-rare. I recommend an instant read thermometer. Your roast should be ready to remove from the oven when the thermometer reaches 125 degrees F, about 45 minutes.
- Remove from the oven and let rest for 10 minutes before slicing.