Fall is here. Not officially of course, but in this house it might as well be. School is back in session. Weeknights are filled with carting the kids back and forth to their cheer practices and weekends are consumed with township football games. Why just today, I noticed that some of the leaves are starting to change. Where did this year go?? So after a fun filled weekend of Bunco, birthday parties and football, I wanted to ring in our first game(well at least the first game I attended-we were away over Labor Day weekend) by making a roast beef dinner after we got home and just relax for the what was left of the weekend. I definitely tend to cook differently in the fall/winter months vs. the spring/summer; as I'm sure most of you do as well. When the weather starts to get cooler, my family and I long for comfort food and this is a good one. Plus, it was a big enough roast that I would more than likely have leftovers (so I could make my Beef Barley Soup the next night...recipe to follow!) If you're not sure which cut of meat to buy, here is a guide:Horseradish, Garlic & Rosemary Encrusted Roast Beef
2-3lb. Beef Eye Round or Beef Round Top Round Roast
2 Cloves Garlic, finely chopped
1 Tbsp. Prepared Horseradish
1 Tbsp. Fresh Rosemary, finely chopped
3 Tbsp. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
2 Cups Beef Broth
Preheat oven to 350°F. In a small bowl, mix together the garlic, horseradish, rosemary, olive oil, salt and pepper until it forms a paste. Add meat to a baking dish and spread the mixture on top. Add 1 cup of the beef broth to the bottom of the pan and place in the oven. Cook for approximately 1hour or until desired doneness. Baste every 30 minutes and add the remaining beef broth when the roast is halfway done. (Don't add all of the broth in the beginning or you will boil your meat). Serves 4-6.
To make gravy:
1 Tbsp. Cornstarch
1-2 tsp. Cold Water
Mix the cornstarch and water together until the cornstarch has dissolved. Add the pan drippings to a small pot and heat over medium-high heat. Gradually add the cornstarch mixture and stir continuously until your gravy has thickened.
Nutrition Facts per Serving
Calories 384, Carbs .8g, Fat 16.3g, Protein 55.2g, Fiber .1g, Sugar .2g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.
1 1/2 lbs. Russet Potatoes (Approx. 6)
1 Tbsp. Butter
3 oz. Havarti Cheese, shredded
1 Cup Pecorino Romano Cheese, grated
1 Cup Heavy Cream
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/8 tsp. Ground Paprika
Peel potatoes, rinse well and slice them into 1/4" thick slices. Melt butter and grease a 9"x9" baking dish. Place a layer of potatoes, then sprinkle some of each of the cheeses. Layer this way until you reach the top of the pan. In a small saucepan, heat the heavy cream, salt, pepper and paprika. Pour over the potatoes and bake at 375°F for 1- 1 1/4 hours until the top is bubbly and golden brown. Serves 4-6.