The cool fall weather is here and we're in the mood to roast! Beef, pork, chicken...your favorite meat to roast is available here. Our weekly Sunday blog will feature one roast recipe per week for
the rest of October.
Today we're focusing on beef. You can choose any cut you'd like, but we prefer top round because it is a nice, lean cut of beef.
OVEN ROASTED TOP ROUND WITH GARLIC HERB MASHED POTATOES AND AU JUS
For the roast
2.5-3.5 lb top round beef roast
Salt & pepper
For the potatoes
2-3 russet potatoes (about 1 lb 12 oz)
3 tbsp of unsalted butter
1/3 cup whole milk
1 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/4 tsp onion powder
Salt, to taste
For the au jus (you can also buy our house made au jus!)
4 tbsp unsalted butter
2 tbsp all purpose flour
1/4 of dry red wine (or beef broth)
2 cups beef broth, divided
1 tbsp worcestershire
Salt & Pepper
Let's start with the beef. First, take the roast out of the fridge about 2 hours before cooking. Once the beef is at room temperature, turn the oven to 425* F. A roasting pan with a rack is the best option for this dish, but if you do not have that a baking dish with cooking spray will do fine. Cover the beef with salt and pepper on all sides. We want the beef to speak for itself, and we have au jus, so
we don't need any other seasonings. If you have an oven safe meat thermometer, insert it into the thickest part of the beef. Don't have a thermometer? Buy one from our butcher counter!
Roast the top round at 425* for 15 minutes, then drop the temperature to 250* for 25-30 minutes per pound. Internal temps: 130 medium rare, 145 medium, 150 medium well, 160 well done. Take the roast out 5 degrees less than your desired final doneness.
Just before your roast is done, you'll want to make the mashed potatoes. Peel, cut, and boil 2-3 russet potatoes.
While they're cooking, combine all spices except for the salt in a separate bowl. When the potatoes are fork tender, mash them or use a ricer. A great way to make sure your potatoes are smooth is the melt the 3 tbsp of butter and warm the 1/3 cup milk so they match the temperature of the hot potatoes. This can be done in the microwave or on the stove, just be sure not to burn the milk. You want this warm/hot, not boiling. Add the milk/butter mixture to the potatoes, stir, then add the seasoning mixture, as desired. Add salt to taste. If you need more milk or butter, simply heat and add. Cover with foil until the beef is ready, you can even add them to an oven safe dish to keep them hot.
Now your roast should be done. Cover the roast with foil and let it rest for 5 minutes before slicing.
Once your roast is out of the oven and covered with foil, start making your au jus, or heat up our Gaiss' homemade au jus. You'll start by making a roux. Melt 4 tbsp of butter over medium heat then sprinkle 2 tbsp of flour to make a thin paste. Whisk in 1/4 cup of dry red wine or beef broth, if using wine cook until the alcohol smell is gone. Pour 1/2 cup of the beef broth in and whisk vigorously. Once it is combined, add the remaining 1.5 cups of beef broth and tbsp of worcestershire sauce. Cook until it is slightly thickened, about 5 minutes. Season with salt and pepper.
Serve your sliced beef with au jus on top, enjoy!