Hello everyone! I normally don’t post recipes but this one is too good not to share. A while back I watched a roast beef recipe video on Facebook and decided to try it. I followed the recipe from memory and it turned out beautifully!
You will need;
1 1/2sticks of butter (2 for a large roast)
5 cloves of garlic
fresh sprigs of rosemary
fresh sprigs of thyme
First take the roast out of the fridge. I will explain why in a minute! Preheat oven to 500
Now for the fun part! It’s time to rub the roast with the seasoned butter! At this point the butter smells so delicious. Hopefully you removed the roast from the cold fridge?! When I followed this recipe I attempted to spread the butter on a cold roast and due to the coolness of the meat the butter would not adhere. Using your hands (trust me it’s fun) rub the mixture all over the roast. Remember to save a bit of the butter though.
As you can see the butter mixture is a bit hard. Don’t worry if this occurs it will still turn out
Melt the reserved butter and pour over the potatoes
Place the roast beef and potatoes in a roasting pan and put in the oven! The rule of thumb is 20 minutes a Ibs but this recipe is different . Instead cook at 500 7 minutes per Ib. NOW here’s the important part. Turn off the oven and leave the roast for 2 hours. DO NOT OPEN THE OVEN!!!The roast will continue to cook slowly over the two hours for the most mouth watering evenly cooked BEST ROAST BEEF EVER!
The potatoes were perfectly cooked as well! A little crispy on the outside but tender inside. The drippings giving them a delicious flavour.
Speaking of the drippings, remove the potatoes from the pan and pour the dripping into a pot. In a glass, mix a 1/2 cup of flour with water and stir with a fork. This will prevent lumps in your flour! Neat little trick my mom taught me! Add the flour mixture into the pot and whisk together on high heat until the gravy thickens.
As a side, I also made Mrs. Gougeon’s cheese broccoli dish passed down to my mom with frozen broccoli, Velvetta (heated with milk on low heat to make a sauce), butter and crushed Ritz crackers layered and cooked in the often until soft and weirdly mushy. The mushier the better! 😉 ENJOY!
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