Roast Beef, no Pot
My various experiments with roast beef have finally born fruit. After some rocky paths (too much chipotles with adobo sauce) intersperced with a few highlights (heavy dill applications) I have created my best roast beef to date! I started with a big 'ol chuck roast containing 2 bones and about 4" thick. After a heavy salting, I seared every side of the meat I could get in contact with my skillet and placed it tin foil. Also in the foil was a yellow onion, most of a head of garlic (with the biggest cloves left intact for independent savoring), some chopped celery, a couple carrots and a hand full of raisins. For the liquid I added a small can of tomato paste wisked together with a can of beef broth and some red wine vinegar. I seasoned the liquid with salt, sage and thyme. After a night in a 180F oven I removed the roast to the fridge for later carving. The internal temp of the meat read 160 when I took it out. To prepare the meal for eating I punched a hole in the foil to drain most of the liquid then whisked a tablespoon of cornstarch in and heated it up to make gravy. To the gravy I added the little bits of vegetable that would be difficult to keep on a fork. The meat was sliced and heated with the bigger pieces of vegies. Some mashed potatoes and a salad rounded out the meal and gave me something to do with all that wonderful gravy. Margaret and I agree that this was a superb roast and I will have to make extra effort to top it in the future. I'll just have to wait and see what else I find in my pantry the next time I make a roast.
